Description

Delight in these Forbidden Forest Blackberry Cheesecake Pops, a whimsical treat featuring creamy cheesecake swirled with fresh blackberry compote, coated in rich dark chocolate, and adorned with sparkling edible glitter and charming candy decorations. Perfect for parties or magical-themed gatherings, these no-bake pops combine luscious textures and enchanting flavors for a memorable dessert experience.

Ingredients

Units Scale

For the Cheesecake Base:

16 oz cream cheese (softened)
1/2 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)

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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. Allow the compote to cool completely before using.
Preparing the Cheesecake Mixture: In a mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Blend in the vanilla extract and whipped topping until fully incorporated. Stir in the graham cracker crumbs for texture. Gently fold in half of the cooled blackberry compote, reserving the rest for decoration.
Shaping the Cheesecake Pops: Line a baking sheet with parchment paper. Scoop out tablespoon-sized portions of the cheesecake mixture and roll each into smooth balls. Place the balls on the prepared sheet and insert a lollipop stick into each one. Freeze the 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 into the melted chocolate, ensuring full coverage. Tap off excess chocolate and return the pops to the parchment paper. While the coating is still wet, immediately sprinkle with edible glitter, crushed graham crackers, or add candy eyes for a magical appearance. Drizzle the remaining blackberry compote over the pops for a beautiful swirl effect. Chill the pops in the refrigerator for 15 to 20 minutes to set the chocolate.

Notes

For a gluten-free version, use gluten-free graham crackers or omit them entirely from the recipe.
To make the recipe vegan, substitute plant-based cream cheese, a dairy-free whipped topping, and dairy-free chocolate wafers.
Store assembled cheesecake pops in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the cheesecake balls before coating with chocolate.

Nutrition

Serving Size: 1 pop
Calories: 230
Sugar: 16g
Sodium: 150mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg