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CONFETTI OREO CHEESECAKE POPS

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Ingredients
  

  • 8 oz cream cheese, softened
  • 1/2 cup (60g) powdered sugar
  • 1/4 cup (58g) sour cream
  • 6 tablespoons (90ml) International Delight OREO cookie creamer
  • 1/2 cup OREO cookies, crushed
  • 3 tablespoons Sprinkles, plus more for topping
  • 18 mini OREO cookies
  • 12 oz white melting chocolate

Instructions
 

  • In a mixer fitted with a paddle attachment, combine cream cheese, powdered sugar, sour cream and International Delight OREO cookie flavored creamer. Mix until smooth and creamy.
  • Stir in crushed OREO cookies and sprinkles.
  • Using a small cookie scoop, scoop out 18 balls onto a tray with parchment paper. Place in the freezer for at least 2 hours, or until balls are firm.
  • Melt white chocolate in a small dish.
  • Once the balls have thoroughly frozen, using the palm of your hands, form each scoop into a ball shape.
  • Dip the end of a lollipop stick into the chocolate and then into the ball. Place back in the freezer for another hour, or until the stick is secure and the balls are completely firm.
  • Divide the 18 mini OREO cookies in half. Set aside the halves with cream and crush the remaining halves into crumble.
  • Remelt the chocolate as needed. Dip the balls into the melted chocolate tapping off any excess chocolate.
  • Place on a tray lined with parchment paper. Immediately add crushed mini Oreo crumbles to the top half of the ball. Repeat with the remaining balls.
  • Prepare a small bowl with sprinkles.
  • Once the balls are all coated and covered with OREO cookie crumbs, dip the bottom half of the ball back into the melted chocolate. Tap off any excess and then transfer pop to the sprinkle bowl.
  • Cover the bottom of the pop in sprinkles. Set back on tray with parchment.
  • Divide the mini OREO cookies in half and attach it to the ball with a little bit of melted chocolate.
  • Pops should be places in the fridge until right before you are ready to serve them.

Notes

*Makes 18 Pops