Forbidden Forest Blackberry Cheesecake Pops Recipe
These Forbidden Forest Blackberry Cheesecake Pops are delightful no-bake treats featuring creamy cheesecake mixed with a luscious blackberry swirl, coated in rich dark chocolate and decorated with edible glitter for a magical finish. Perfect for parties or a whimsical dessert, they combine the fruity tartness of blackberries with the smoothness of cheesecake in a fun, bite-sized pop.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 55 minutes
- Yield: 12 cheesecake pops
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
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 5–7 minutes. Strain through a fine mesh sieve to remove seeds if desired. Let the compote cool completely before using.
- Preparing the Cheesecake Mixture: In a mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add in vanilla extract and whipped topping and mix until well combined. Stir in the graham cracker crumbs to give the mixture body. Gently fold in half of the blackberry compote, reserving the rest for drizzling or decorating later.
- Shaping the Cheesecake Pops: Line a baking sheet with parchment paper. Scoop out tablespoon-sized portions of the cheesecake mixture and roll each portion into a smooth ball. Place the balls on the prepared sheet, then insert a lollipop stick into each ball to form pops. Freeze them for at least 1 hour or until firm.
- Coating and Decorating: Melt the dark chocolate melting wafers according to the package instructions until smooth. Remove the cheesecake pops from the freezer, and dip each fully frozen pop into the melted chocolate, ensuring an even coating. Tap off any excess chocolate and place the pops back on the parchment-lined sheet. Immediately decorate with edible glitter, crushed graham crackers, chopped nuts, or candy eyes for a magical look. Drizzle the remaining blackberry compote over the pops for a whimsical swirl effect. Chill in the fridge for 15–20 minutes to let the chocolate set.
Notes
- Ensure the cheesecake pops are fully frozen before dipping to prevent melting and ensure a clean chocolate shell.
- Use fresh or frozen blackberries based on availability; frozen berries may need a little longer to cook down.
- Straining the blackberry compote is optional but helps achieve a smoother texture without seeds.
- Feel free to customize decorations based on the occasion to make the pops more festive.
- Store leftover cheesecake pops in an airtight container in the refrigerator for up to 5 days.
