• 1 cup white chocolate, chopped (170 grams)
  • 1 1/4 cup cream cheese, softened (283 grams)
  • 1 14 oz. can Eagle Brand® Sweetened Condensed Milk
  • 2 tbsp lemon juice
  • 1 pinch salt
  • 30 crumbled Oreo cookies


  • 1 kg white chocolate*, chopped
  • 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 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 tablespoons 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 sprinkle cookie crumbs, sprinkles, or crispearls on top.


  • Storage: 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 3.5â€.

Recipe by our friend Camila @Piesandtacos