Forbidden Forest Blackberry Cheesecake Pops Recipe
These Forbidden Forest Blackberry Cheesecake Pops are a delightful and whimsical treat perfect for any occasion. Creamy cheesecake blended with a luscious blackberry swirl, dipped in rich dark chocolate, and adorned with glittery decorations make these pops both visually enchanting and deliciously satisfying. Ideal as party favors or an elegant dessert, they combine fruity sweetness with a smooth, creamy texture and a crunchy graham cracker base.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: Approximately 16 pops 1x
- Category: Dessert
- Method: No-bake, freezing, dipping
- Cuisine: American
- Diet: Vegetarian
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 for about 5–7 minutes until the berries break down and the mixture thickens slightly. Optionally, strain through a fine mesh sieve to remove seeds. Allow the compote to cool completely before using.
- Preparing the Cheesecake Mixture: In a mixing bowl, beat softened cream cheese and sugar until smooth and creamy. Add vanilla extract and whipped topping and continue mixing until fully combined. Stir in graham cracker crumbs, then gently fold in half of the cooled blackberry compote, reserving the rest 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 balls. Place the balls on the prepared baking sheet and insert a lollipop stick into each ball. Freeze the cheesecake pops for at least 1 hour or until firm.
- Coating and Decorating: Melt the dark chocolate wafers according to package instructions. Dip each frozen cheesecake pop fully into the melted chocolate, tapping off any excess chocolate. Return the pops to the parchment paper and immediately sprinkle with edible glitter, crushed graham crackers, or candy eyes as desired. Drizzle the remaining blackberry compote over the pops for a magical swirl effect. Chill in the refrigerator for 15–20 minutes to set the chocolate.
Notes
- For a smoother compote, strain seeds after cooking; otherwise, leave as is for texture.
- Use chilled cream cheese for easier mixing and better texture.
- Freezing the pops well before coating is crucial to avoid melting the chocolate prematurely.
- Substitute dark chocolate with milk or white chocolate for different flavor profiles.
- Decorate creatively with edible glitter and candy eyes to suit party themes or holidays.
Nutrition
- Serving Size: 1 pop (approx. 50g)
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 95 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
Keywords: blackberry cheesecake pops, no-bake cheesecake, dessert pops, fruit swirl cheesecake, chocolate coated cheesecake, party desserts
