Hello friends! Today we are making these delicious Cookies and Cream Cakesicles. They are easy to make, super rich and luscious with a creamy filling that will satisfy your sweet tooth cravings!
This post is sponsored by Eagle Brand® Sweetened Condensed Milk, all opinions are my own.
These Cookies and Cream Cakesicles are so easy to make, and only take a handful of ingredients.
This recipe is also not very time consuming, but it does help if you have more than one mold, because it will speed up the process.
These cakesicle molds usually come in packs of 2. I have 2 sets of them, so it took me no time to make the cakesicles.
Let’s get to the recipe. The instructions are simple, and anybody can make these Cookies and Cream Cakesicles!
We start with the chocolate. First melt the chocolate in the microwave and let it sit for 10 minutes while you gather the other ingredients.
Start by whipping the cream cheese for a couple of minutes until creamy. Ensure it is at room temperature before you start whipping.
After whipping the cream cheese, add all of the other ingredients: the Eagle Brand® Sweetened Condensed Milk, the lemon juice, and cooled down melted white chocolate. Mix all the ingredients to combine.
Lastly add the oreo cookie crumbs. I also like to add a pinch of salt, which helps cutting through the sweetness.
Then mix everything until incorporated. Remember to scrape the bowl with a spatula in the middle of the process a few times, to ensure all the ingredients are getting nicely incorporated together.
Now that we have the filling all done, we can start assembling the Cookies and Cream Cakesicle.
First, spread about 1 1/2 tbsp of chocolate on the bottom of each cavity. Make sure to spread some up the sides as well. Place the mold in the freezer for a few minutes until the chocolate hardens up.
Remove the mold from the freezer and spread a second coating of white chocolate in the cavities, mainly up the sides, you don’t want to make the bottom too thick, and a lot of the chocolate that was coating the sides will have already at this point settled at the bottom, so you will have more chocolate at the bottom than at the sides anyway.
It’s important to do the second coating on the sides of the cavity, otherwise the filling will be showing through on the final product.
After doing the second coating, place the mold back in the freezer for another few minutes just until it becomes hard.
Place about 1 to 1 1/2 tbsp of filling in the center of the cavity, spread it out nicely to even it out. Place a stick in the mold, and cover the filling with melted chocolate.
It’s helpful at this time to give the mold a few gentle taps against the counter to make the chocolate smooth.
Then return it to the freezer for another 20 minutes or so, until the chocolate has completely hardened up.
After the cakesicles have hardened up, you can remove them from the mold and proceed with making more.
Also, once you are done, you can drizzle some melted chocolate over the cakesicles, and top with sprinkles, oreo crumbs, or crispearls to decorate.
Here are some tips on how to make the Cookies and Cream Cakesicles:
- Make sure the cream cheese is at room temperature before starting.
- Ensure you have a double coating of chocolate on the sides of the cavity, otherwise the filling will be showing.
- The lemon juice is added to make the filling thick when it reacts with the sweetened condensed milk.
- Make sure the cookie crumbles are fine, and there aren’t huge chunks of cookie in there.
- Use good quality white chocolate, with over 20% cocoa butter.
- If using good quality white chocolate (25%+ cocoa butter) you won’t need to temper it.
- You can change up this recipe by swapping the white chocolate for bittersweet, milk, or even dark chocolate. The recipe stays the same, just use the chocolate of your preference instead.
If you like this recipe, here are other recipes you may also like:
- Nutella Cookie Butter Cups
- Pecan Clusters
- Sprinkle Truffles
- Chocolate Peanut Butter Fudge
- Cookie Dough Fudge
A big shoutout to Eagle Brand® Sweetened Condensed Milk for making recipes like this one possible. Sweetened condensed milk is one of my favorite ingredients, I use it in hundreds of recipes here on my blog. And you may notice I don’t do many sponsored posts, I only really support and advertise for brands I am absolutely in love with, and there is no better sweetened condensed milk brand than Eagle Brand®.
Their sweetened condensed milk is always creamy, never crystallized, it makes for the smoothest, fudgiest, richest desserts. The only ingredients in it are milk and sugar, in a heavenly texture that works perfectly for no-bake recipes such as this one, and many other baked or cooked recipes as well.
Now, wouldn’t you love to make these Cookies and Cream Cakesicles to bring to a party, a family gathering, Friendsgiving, or any other events and celebrations? They are easy to make, and also elegant, and made for everyone who loves rich desserts!
I hope you enjoyed this recipe. If you do make these cakesicles, tag me on instagram or leave a comment below, I love to see your creations!
Cookies and Cream Cakesicles
chopped (170 grams)
softened (283 grams)
can Eagle Brand® Sweetened Condensed Milk
crumbled Oreo cookies
- Sprinkles to decorate
Place 1 cup of white chocolate in a bowl and melt it by microwaving for 15 second intervals, stirring in between until completely melted.
Set it aside to cool for 10 minutes.
Beat the cream cheese with a mixer on medium high speed for 2 minutes until creamy. Add the Eagle Brand® Sweetened Condensed Milk, the melted and cooled down white chocolate, and the lemon juice. Mix on medium speed until the ingredients are incorporated together, you may have to stop the mixer and scrape the sides off with a spatula.
Once the mixture is smooth, add the Oreos and the salt, mix to combine.
Set it aside.
Now it’s time to prepare the white chocolate coating. You may choose to temper the chocolate, but I find that if using a really good quality chocolate, tempering is not necessary.
Melt the chocolate by microwaving it for 15 second intervals, stirring in between until completely melted.
Pour about 1 and a half tablespoon in each mold (I used a 3.5 inch mold) and use a spoon to spread the chocolate up the sides of the cavity.
Place the mold in the freezer for 5 minutes, until the chocolate becomes solid.
I like to do a second coating of chocolate, otherwise the filling will show on the final popsicle.
Use about 1 tbsp of chocolate and spread mainly up the sides of the mold once again to form the second coating.
Place it back in the freezer for a few minutes before proceeding.
It’s helpful to have more than one mold so you can make several pops at once and save time. Usually they come in sets of twos, and if you can get a couple of sets, even better. If not, it’s fine, they set pretty quickly.
Once the second coating of chocolate hardens up, fill the pops with about 1 1/2 tbsp of filling, or as much as you would like. Place a stick at the end of the popsicle.
Cover with more melted white chocolate and tap the mold a few times gently to help the chocolate spread out.
Place it back in the freezer for about 20 minutes, until completely solid. Remove from the molds.
Once you are done, place whatever leftover chocolate you have in a piping bag, snip the end with scissors, and drizzle over the pops, then sprinkles cookie crumbs, sprinkles, or crispearls on top.
These can be stored in the freezer for up to 1 month, and in the fridge for up to 5 days.
White Chocolate: Make sure to use real white chocolate, with at least 20% cocoa butter.
Molds: My molds measured 3.5”.