Grab your food processor and crush those Oreos until they’re fine crumbs. (Don’t have a food processor? Toss them in a ziplock bag and smash away with a rolling pin great stress relief, honestly.)

Now, add in the cream cheese and blend until it turns into a smooth, slightly sticky dough. It should hold together easily when you pinch it. This step is where all the magic begins it’s the creamy Oreo center that makes these cake pops taste like little bites of cheesecake heaven.

Roll the mixture into balls about 1 inch in diameter. Think ping-pong ball size, but way more delicious. Place them on a plate or baking sheet lined with parchment paper.

Now, pop them in the fridge for 20–30 minutes (or the freezer for 10 minutes) to firm up. This makes dipping so much easier and helps the pops keep their shape.

While the pops are chilling, melt your chocolate. You can use a double boiler on the stove, or microwave it in 15–20 second bursts, stirring in between until smooth.

Stir in the coconut oil if you’re using it it makes the chocolate smoother, shinier, and a little easier to dip. Optional, but I highly recommend it.

Insert a stick or skewer into each chilled ball (tip: dip the end of the stick in a little melted chocolate before inserting it helps it stay put).

Then gently dip the whole ball into the melted chocolate, turning it slowly so it’s evenly coated. Tap off any excess chocolate on the side of the bowl.

While the chocolate is still wet, sprinkle on your toppings. Go classic with rainbow sprinkles, or get fancy with crushed freeze-dried strawberries, crushed pistachios, or white chocolate drizzle.

Place each pop on parchment paper to set either at room temp or pop them back into the fridge if you’re in a hurry.

Once the coating is fully set, they’re ready to go! Serve them on a pretty platter, pop them in treat bags for party favors, or stash a few in the fridge for those “I deserve a treat” moments (which, let’s be honest, is basically every day).