Oreo Cheesecake Pops

Want to make some Christmas treats to give to friends or family? What about these easy Oreo cheesecake pops? πŸ˜πŸ˜πŸ˜‰ These are based on a non-vegan version that I absolutely adore, but the vegan version tastes just as great!! I covered mine in Lindt 85% dark, then decorated them with gold edible spray and glitter, cocoa powder, and raw cocoa butter melted and drizzled. SO DELISH.

This will make about 24 cake pops.



2 packs Oreos (274g)
227g vegan cream cheese – this is the size Tofutti and Trader Joe’s comes in
200g vegan chocolate
Cocoa powder, edible gold spray, vegan glitter, and raw cocoa butter, to decorate

Using a food processor, blitz Oreos until finely crumbled. Add cream cheese and continue to combine until smooth. Chill for a little while until firm, then roll heaped teaspoons into balls, pop in a stick, and re-chill.

Prepare a few glasses to stick the pops in. Melt chocolate and dip pops inside, twisting to ensure it gets totally covered. Let excess drip, roll in cocoa or decorate if desired, then place the finished cake pop in the glass to evenly dry. Continue until all pops are complete, then return to the fridge in glasses.

Keep refrigerated until ready to eat or give away. Yum! πŸ’œ



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