Name: Forbidden Forest Blackberry Cheesecake Pops Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 2 h 5 min
Cuisine: American
Ingredients: 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; 1 cup fresh or frozen blackberries; 2 tbsp granulated sugar; 1 tsp lemon juice; 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)

If you’re looking to wow your friends or just treat yourself to a delightful snack, this Forbidden Forest Blackberry Cheesecake Pops Recipe is an absolute game-changer. I absolutely love how these cheesecake pops come together with that luscious blackberry swirl and a rich chocolate coating — it’s like a little bite of magic in every pop. You’ll find that the combination of creamy cheesecake, tart blackberries, and crunchy graham cracker bits makes these pops irresistible. Stick around, because I’m sharing all my tips and tricks to help you nail this recipe perfectly!

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Why You’ll Love This Recipe

Unique Flavor Combination: The tartness of blackberries paired with creamy cheesecake and bittersweet chocolate makes every bite exciting.
Fun and Easy to Make: You don’t need to be a pro baker to pull these off — they’re beginner-friendly and fun to assemble.
Perfect for Parties & Gifts: These pops look stunning with edible glitter and decorations, making them great conversation starters.
Customizable and Adaptable: You can tweak the recipe for dietary needs or flavor preferences without losing the magic.

This image shows nine purple cake pops arranged on a bed of dark chocolate shavings, placed on a white marbled surface. Each cake pop is round and covered in smooth purple icing with thin stripes of dark chocolate drizzled over them. The cake pops are decorated with small colorful edible flowers, mint leaves, and fresh blackberries or blueberries on top. One cake pop is on a wooden stick lying down, showing a dark purple filling inside the soft purple cake layer. Two cake pops are decorated with small, white and red mushroom-shaped toppers. Scattered around the cake pops are fresh berries, purple flower petals, green mint leaves, and autumn leaves in brown and red shades. The setting looks cozy and natural, with a dark background making the purple cakes stand out. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Gathering high-quality ingredients is key here — each one plays its part in creating that perfect balance of creamy, fruity, and crunchy. I like to use fresh blackberries when possible, but frozen works great too, especially off-season.

Cream Cheese: Make sure it’s softened at room temperature for smooth mixing and no lumps.
Granulated Sugar: For just the right amount of sweetness to complement the tartness of the berries.
Vanilla Extract: Adds warmth and depth to the cheesecake base.
Whipped Topping: I usually use thawed Cool Whip for lightness, but feel free to whip your own cream.
Graham Cracker Crumbs: Adds crunch and that classic cheesecake flavor — I prefer to make my own by crushing fresh crackers.
Blackberries: Fresh or frozen, they’re the star of the show for the swirl.
Lemon Juice: Just a splash to brighten up the blackberry compote.
Dark Chocolate Melting Wafers: These melt smoothly and set nicely — you can use chocolate chips but wafers are easier.
Edible Glitter or Luster Dust: For that enchanting forest vibe, green, gold, or silver really pop!
Optional Decorations: Crushed nuts, candy eyes, or graham cracker crumbs add personality and texture.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of my favorite things about this Forbidden Forest Blackberry Cheesecake Pops Recipe is how easy it is to make it your own. Whether you want to lighten it up, go vegan, or play with flavors, there’s plenty of room to customize.

Vegan Version: I tried swapping in plant-based cream cheese and dairy-free chocolate once, and while the texture changed slightly, it still tasted amazing.
Seasonal Fruit Swap: If blackberries aren’t in season, raspberries or blueberries work beautifully for a different fruity twist.
Nutty Boost: Toss in some finely chopped toasted nuts for extra crunch and flavor complexity.
Chocolate Variations: White chocolate coating with a raspberry swirl makes these pops look and taste like a fancy patisserie treat.

How to Make Forbidden Forest Blackberry Cheesecake Pops Recipe

Step 1: Make the Blackberry Compote

Start by combining the blackberries, sugar, and lemon juice in a small saucepan over medium heat. I like to gently mash the berries with a spoon as they cook so they break down nicely — it usually takes about 5 to 7 minutes until the mixture thickens slightly. If you want a seed-free compote, strain it through a fine sieve once cooled. Let it cool completely before using; this ensures your cheesecake mixture won’t get watery, which is something I learned the hard way on my first try!

Step 2: Prepare the Cheesecake Mixture

In a bowl, beat the softened cream cheese with the sugar until you get a super smooth, creamy base with no lumps. Then stir in the vanilla and fold in the whipped topping gently — this keeps the mixture nice and fluffy. Finally, add the graham cracker crumbs and mix just enough to distribute them evenly. Now, fold in half of the cooled blackberry compote for that gorgeous swirl effect inside the pops.

Step 3: Shape and Freeze the Cheesecake Pops

Line a baking sheet with parchment paper. Scoop tablespoon-sized portions of your cheesecake mixture and roll them gently into smooth balls with your hands — try to work quickly so the mixture doesn’t get too soft from the warmth. Place each ball on the sheet and stick a lollipop stick into it, pushing halfway through. Pop the whole tray into the freezer for at least one hour or until the balls are firm and solid. This step makes coating so much easier!

Step 4: Coat and Decorate the Pops

Melt your dark chocolate wafers according to the package instructions — I usually do it gently in the microwave, stirring every 20 seconds to avoid burning. Working with cold pops straight from the freezer, dip each one fully into the chocolate, then tap off any excess. Place them back on the parchment, then quickly sprinkle with your edible glitter, crushed nuts, or candy eyes before the chocolate sets. Finally, drizzle the remaining blackberry compote over the pops for that forest-fresh swirl effect. Chill in the fridge for about 15-20 minutes until the chocolate hardens.

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Pro Tips for Making Forbidden Forest Blackberry Cheesecake Pops Recipe

Room Temperature Cream Cheese: Always soften your cream cheese fully—it makes mixing so much smoother and no lumps guaranteed.
Freeze Before Coating: It really helps the pops hold their shape and makes a smooth chocolate coat without cracking.
Use a Deep Container for Dipping: I learned it’s easier to dip and fully coat the pops in deeper bowls or cups instead of shallow plates.
Don’t Skip Cooling the Compote: Adding warm compote will make the cheesecake mix runny—patience pays off here!

How to Serve Forbidden Forest Blackberry Cheesecake Pops Recipe

The image shows eight round dessert pops on white sticks, each with three layers. The bottom layer is a light brown crumbly base, topped with a smooth white cream middle layer. Some pops have a thick, dark red sauce dripping down from the top cream layer. The top layer on some pops is covered with small dark purple crunchy bits. All pops are decorated with small fresh blackberries and tiny colorful flowers in purple, white, and yellow on top. The pops are placed on a dark surface with scattered small purple petals, all against a dark green blurred background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a sucker for a little sparkle, so I always go for edible glitter or luster dust in green or gold to mimic that enchanted forest feel. On special occasions, I add candy eyes or star-shaped sprinkles to give the pops that whimsical, magical look—my kids love the looks almost as much as the taste!

Side Dishes

These pops are sweet and indulgent on their own, but I sometimes serve them alongside a fresh berry salad or a light mint tea to balance the richness. For parties, they pair beautifully with lemon bars or shortbread cookies to keep the dessert table interesting.

Creative Ways to Present

For a fun presentation, I like sticking the pops upright in a styrofoam block covered with moss or green tissue paper to resemble a forest floor—always gets a few “oohs” and “ahhs.” Another idea is serving them in a wooden crate or rustic basket lined with leaves for themed parties.

Make Ahead and Storage

Storing Leftovers

After decorating, I keep the pops in an airtight container in the fridge. They stay fresh and creamy for about 3 days, which is usually enough time before they mysteriously vanish! If you need to keep them longer, pop them in the freezer but without the chocolate coating.

Freezing

When freezing, I’ve found it’s best to freeze the cheesecake balls before dipping them in chocolate. Once frozen, store them in a sealed container or zipper bag. When you’re ready, just dip them fresh right before serving for the best texture and shine.

Reheating

These pops are best enjoyed chilled, so no need to reheat. If the chocolate gets a little too hard from the fridge, you can let the pops sit at room temperature for 10-15 minutes to soften up a bit before digging in.

FAQs

Can I use frozen blackberries for the Forbidden Forest Blackberry Cheesecake Pops Recipe?

Absolutely! Frozen blackberries work just fine and are often more affordable or convenient year-round. Just be sure to thaw them completely and drain any excess juice before making the compote for best results.
How long can I store the cheesecake pops?

Once coated and decorated, these cheesecake pops last up to 3 days in the refrigerator in an airtight container. For longer storage, freeze the frozen cheesecake balls before chocolate coating, which can keep them fresh for up to a month.
Can I make these pops ahead for a party?

Definitely! You can make and freeze the cheesecake balls ahead of time. On the day of your event, simply coat them in chocolate and decorate — it’s a real time saver and keeps them tasting fresh.
What if I don’t have chocolate melting wafers?

No worries! You can use good quality chocolate chips or bars, just melt them gently with a little coconut oil or shortening to get that perfect smooth coating when dipping the pops.

Final Thoughts

This Forbidden Forest Blackberry Cheesecake Pops Recipe holds a special place in my heart because it’s simple, stunning, and bursting with flavor that always impresses when I bring it to gatherings. I love how it combines playful presentation with that irresistible creamy and fruity taste. I’m so confident you’ll enjoy making and sharing these pops as much as I do — they truly are a magical treat worth trying!