No-Bake Cake Pops (Better-Than-Starbucks)
Experience the magic of no-bake cake pops made with Lofthouse cookies and cream cheese, which are less expensive than a Starbucks version but just as good! These simple, kid-friendly treats with a cookie-infused center and luscious white outer shell are all made without turning on the oven.
Servings: 36 Cake Pops
Equipment
- Baking Sheet or other flat transfer surface like cutting board
- Cookie Scoop tablespoon portion scoop
- Lollipop Sticks 6 inch
- Parchment Paper
Ingredients
- 13.5 oz. Lofthouse frosted sugar cookies
- 4 oz. Cream Cheese please see notes on amount of cream cheese, softened at room temperature
- 12 oz. white almond bark candy melts can substitute
- rainbow nonpareil sprinkles
- 36 6" lollipop sticks
Instructions
- Prepare the Cake Pop MixtureBeat the Ingredients: Place Lofthouse-style cookies and softened cream cheese into the mixing bowl of a stand mixer (a hand mixer works, too).Blend Until Smooth: Turn on the mixer and beat the ingredients until the dough is uniform. If you need extra cream cheese, add a little at a time.
- Shape the Cake PopsScoop: Scoop out portions of the blended mixture using a tablespoon portioned cookie scoop.Roll into Balls: Use the palms of your hands to roll each scoop into a smooth ball.Place on a flat surface: Line a cutting board or cookie sheet with wax paper for easy removal later, and place the rolled balls on it. Wax or parchment paper prevents sticking.
- Chill the Cake BallsRefrigerate: Place the cutting board with the cake balls into the refrigerator for about an hour. This helps them firm up, making it easier to insert the lollipop sticks later.
- Prepare the Initial Candy CoatingPortion the Candy: Place 1/4 of the white almond bark or candy melts in a microwave-safe bowl.Microwave: Heat in the microwave for 60 seconds at 50% power.Stir Until Smooth: Use a spatula to stir the melted candy until it's smooth and lump-free.
- Attach the SticksRemove Cake Balls: Take the cutting board out of the refrigerator.Dip Sticks: Dip about an inch of one end of each lollipop stick into the melted white bark.Insert into Cake Balls: Push the dipped end of the stick into each chilled cake ball.Chill Again: Place them back in the refrigerator for another 10 minutes. This allows the candy on the stick to harden, securing it in the cake ball.
- Prepare the Final Candy Coating:Melt More Candy: Add the remaining almond bark or candy melts to the microwave-safe bowl.Microwave Again: Heat for 60 seconds at 50% power.Stir: Mix until smooth, reheating in the microwave to melt any stubborn pieces.
- Coat and Decorate the Cake Pops:Dip in Candy Coating: Hold each cake pop by the stick and dip it into the bowl of melted candy, ensuring it's fully coated.Remove Excess: Gently shake off any excess coating for a smoother finish.Add Sprinkles: While the coating is wet, sprinkle your rainbow sprinkles.Set to Harden: Place the coated cake pop on a stand to harden.
- Immediate Enjoyment: You can serve the cake pops when the candy coating hardens.
Notes
We have had a few reports of "sticky" dough and remade this recipe in 2024 to test it. It worked fine for us. We believe people may be melting the cream cheese in the microwave to quickly soften. Cream cheese should be counter softened so its pliable, not melted.
The dough DOES have some sticky to it which is partially what keeps the cake pop soft, but nothing unmanageable.
If you find your batter is too soft to roll, add extra cookies one at a time to slightly firm. It's normal for the mixture to be slightly sticky initially. Remember, cream cheese will firm up in the fridge and will be encased by the outer shell.
Nutrition
Serving: 1cake pop