Description

These Forbidden Forest Blackberry Cheesecake Pops are a whimsical and delicious treat combining creamy cheesecake with a fresh blackberry swirl, coated in rich dark chocolate and adorned with sparkling edible decorations. Perfect for parties or a magical dessert experience.

Ingredients

Scale

Cheesecake Base

16 oz cream cheese, softened
½ cup granulated sugar
1 tsp vanilla extract
8 oz whipped topping (such as Cool Whip), thawed
1 cup graham cracker crumbs

Blackberry Swirl

1 cup fresh or frozen blackberries
2 tbsp granulated sugar
1 tsp lemon juice

Coating and Decoration

12 oz dark chocolate melting wafers
Edible glitter or luster dust (green, gold, or silver)
Crushed graham crackers or chopped nuts (optional)
Candy eyes or small edible decorations (optional)

Instructions

Making the Blackberry Compote: In a small saucepan over medium heat, combine blackberries, sugar, and lemon juice. Cook until the berries break down and the mixture thickens slightly, about 5 to 7 minutes. Strain through a fine mesh sieve to remove seeds if desired. Let the compote cool completely before use.
Preparing the Cheesecake Mixture: In a mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the vanilla extract and whipped topping, mixing until fully combined. Stir in the graham cracker crumbs. Gently fold in half of the cooled blackberry compote, reserving the rest for drizzling or decorating the pops later.
Shaping the Cheesecake Pops: Line a baking sheet with parchment paper. Using a tablespoon, scoop out portions of the cheesecake mixture and roll each into a smooth ball. Place each ball on the prepared baking sheet and insert a lollipop stick into the center of each ball. Freeze the pops for at least one hour or until firm and set.
Coating and Decorating: Melt the dark chocolate melting wafers according to the package instructions, usually by microwaving in short bursts and stirring frequently. Dip each frozen cheesecake pop into the melted chocolate, ensuring full coverage. Gently tap off any excess chocolate and place the pop back on the parchment paper. Immediately sprinkle with edible glitter, crushed graham crackers, or candy eyes for decoration. Drizzle with the reserved blackberry compote to create a magical swirl effect. Chill the pops in the refrigerator for 15 to 20 minutes to allow the chocolate coating to fully set.

Notes

Use fresh blackberries for best flavor, but frozen works well too.
Make sure the cream cheese is fully softened for a smooth cheesecake mixture.
If desired, strain the blackberry compote to remove seeds for a smoother texture.
Store the cheesecake pops in an airtight container in the refrigerator for up to 3 days.
For a nut-free option, omit the crushed nuts from the topping.
Experiment with different edible glitter colors to match your party theme.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: No-bake, freezing, dipping
Cuisine: American

Nutrition

Serving Size: 1 pop (approximately 60g)
Calories: 210 kcal
Sugar: 14 g
Sodium: 105 mg
Fat: 15 g
Saturated Fat: 9 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 16 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 45 mg

Keywords: blackberry cheesecake pops, no bake cheesecake pops, chocolate coated cheesecake, berry cheesecake dessert, party dessert pops, frozen cheesecake treats