No-Bake Cake Pops Recipe

12 sugar cookies: Use store-bought or homemade sugar cookies. If using homemade, let them cool completely before crumbling.

1 (8 oz) block cream cheese: Make sure it’s softened to room temperature for easier mixing.
White chocolate: About 12 oz total (you can use white chocolate chips or a white chocolate bar). You can also use pink chocolate or add food dye for color.

Sprinkles: Choose your favorite type or mix for decorating the cake pops. Options include nonpareils, jimmies, or themed sprinkles.

Soften the Cream Cheese: Leave the cream cheese out at room temperature for about 30 minutes. It should be soft to the touch and easy to blend. If you forget to soften it, you can microwave it in 10-second intervals until soft.
Crush the Cookies: Use a food processor to pulse the cookies into fine crumbs. If you don’t have a food processor, place the cookies in a ziplock bag and crush them with a rolling pin or a heavy object until they’re finely crumbled.

Combine Ingredients: In a large mixing bowl, blend the crushed cookies with the softened cream cheese. You can use a spatula, spoon, or even your hands to mix. Ensure the mixture is well-combined and forms a dough-like consistency.

Consistency Check: The mixture should be thick and sticky enough to form into balls. If it’s too dry and crumbly, add a bit more cream cheese. If it’s too wet, add a few more cookie crumbs.

Form the Balls: Take about 1 tablespoon of the mixture and roll it between your palms to form a ball about 1 inch in diameter. Place each ball on a baking sheet lined with parchment paper.
Insert Sticks: If you’re having trouble with the sticks staying in place, dip the end of each stick into the melted chocolate before inserting it into the cake ball. This helps the stick adhere better.

Refrigerate: Place the baking sheet with the cake balls in the refrigerator and chill for about 10-15 minutes. This step helps the cake balls firm up, making them easier to dip in chocolate.

Melt the Chocolate: Break the white chocolate into smaller pieces and place them in a microwave-safe bowl. Microwave in 20-second intervals, stirring after each interval, until the chocolate is fully melted and smooth. If using a double boiler, melt the chocolate over simmering water, stirring constantly.
Coloring the Chocolate: If you want to color the chocolate, add a few drops of food dye once the chocolate is melted and stir until the color is evenly distributed.

Coat Each Cake Pop: Hold each chilled cake pop by the stick and dip it into the melted chocolate. Swirl it around to coat evenly, and gently tap the stick on the edge of the bowl to remove excess chocolate.
Add Sprinkles: While the chocolate is still wet, roll the cake pop in sprinkles or sprinkle the toppings over the cake pop. Do this immediately after dipping to ensure the sprinkles stick.

Set the Cake Pops: Place the coated cake pops back on the baking sheet lined with parchment paper. Return them to the refrigerator for another 10 minutes or until the chocolate coating is set and firm.

Display: Once the chocolate is set, the cake pops are ready to serve. You can place them in a cake pop stand, a block of styrofoam, or a decorative container.

Texture: Ensure the cake mixture is not too dry or too wet. It should hold together well without crumbling or falling apart.
Decorations: Be creative with your toppings. You can use a mix of sprinkles, edible glitter, or even drizzle additional melted chocolate on top for a fancy touch.

Storage: Keep leftovers in an airtight container in the refrigerator for up to 1 week. For long-term storage, freeze the cake pops for up to 3 months. To freeze, place them on a baking sheet to freeze individually before transferring them to a freezer-safe container.

Enjoy making your No-Bake Cake Pops! They’re perfect for parties, gifts, or a sweet treat anytime.