Description
These Forbidden Forest Blackberry Cheesecake Pops are a magical and delightful treat combining creamy cheesecake with a luscious blackberry swirl, coated in rich dark chocolate and shimmering edible glitter. Perfect as whimsical party favors or a fancy dessert, these no-bake cheesecake pops blend tangy blackberry compote with a smooth cheesecake base, all frozen and dipped to create a decadent, bite-sized indulgence.
Ingredients
Scale
For the 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
For the Blackberry Swirl:
- 1 cup fresh or frozen blackberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
For 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. Optionally, strain through a fine mesh sieve to remove seeds. Let the compote cool completely.
- Preparing the Cheesecake Mixture: In a mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Mix in vanilla extract and then gently fold in the whipped topping until fully combined and fluffy. Stir in the graham cracker crumbs, then fold in half of the cooled blackberry compote, reserving the remaining compote for drizzling or decoration.
- Shaping the Cheesecake Pops: Line a baking sheet with parchment paper. Scoop tablespoon-sized portions of the cheesecake mixture and roll them into smooth balls. Place each ball on the parchment-lined sheet and insert a lollipop stick into the center of each ball. Freeze the cheesecake pops for at least 1 hour or until they are firm and set.
- Coating and Decorating: Melt the dark chocolate wafers according to package instructions until smooth. Dip each frozen cheesecake pop into the melted chocolate, fully coating it. Tap off any excess chocolate and place the pop back onto the parchment-lined baking sheet. Immediately decorate by sprinkling edible glitter, crushed graham crackers or nuts, and candy eyes or other small decorations. Drizzle the remaining blackberry compote over the pops for a magical swirl effect. Chill the coated cheesecake pops in the refrigerator for 15 to 20 minutes until the chocolate is set.
Notes
- For a gluten-free option, use gluten-free graham crackers or omit the graham cracker crumbs entirely.
- To make this recipe vegan, substitute plant-based cream cheese, use vegan whipped topping, and choose dairy-free chocolate melting wafers.
- Store cheesecake pops in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze pops without the chocolate coating to preserve freshness.
Nutrition
- Serving Size: 1 pop
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
