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Forbidden Forest Blackberry Cheesecake Pops

Decadent Forbidden Forest Blackberry Cheesecake Pops Recipe

Indulge in these Forbidden Forest Blackberry Cheesecake Pops, a whimsical dessert combining creamy cheesecake, luscious blackberry compote, and a rich chocolate coating.
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Prep Time 45 minutes
Chill Time 1 hour
Total Time 1 hour 45 minutes
Course Desserts
Cuisine American
Servings 12 pops
Calories 200 kcal

Equipment

  • mixing bowl
  • saucepan
  • parchment paper
  • lollipop sticks
  • Microwave or double boiler

Ingredients
  

For the Cheesecake Base

  • 16 oz cream cheese use softened cream cheese for a smooth blend
  • 0.5 cup granulated sugar this sweetens the filling perfectly
  • 1 teaspoon vanilla extract enhances the flavor and aroma of the cheesecake
  • 8 oz whipped topping provides a light, airy texture to the pops
  • 1 cup graham cracker crumbs forms the essential crusty base

For the Blackberry Compote

  • 1 cup blackberries fresh or frozen, these add vibrant flavor to the cheesecake
  • 2 tablespoon granulated sugar helps to sweeten the compote as it cooks down
  • 1 teaspoon lemon juice brightens up the blackberry flavors

For the Coating and Decoration

  • 12 oz dark chocolate melting wafers guarantees a rich and luscious chocolate coating
  • edible glitter or luster dust optional, adds a magical touch for presentation
  • crushed graham crackers or chopped nuts optional, perfect for extra crunch and texture
  • candy eyes or small edible decorations optional, make these pops even more fun and festive

Instructions
 

Step‑by‑Step Instructions

  • Prepare the Blackberry Compote: In a small saucepan over medium heat, combine 1 cup of blackberries, 2 tablespoons of granulated sugar, and 1 teaspoon of lemon juice. Cook for 5–7 minutes until thickened. Strain if desired and cool completely.
  • Make the Cheesecake Mixture: In a large bowl, beat 16 oz of softened cream cheese and ½ cup of granulated sugar until smooth. Add 1 teaspoon vanilla extract and 8 oz whipped topping, mixing until combined. Stir in 1 cup graham cracker crumbs and fold in half of the cooled blackberry compote.
  • Shape the Pops: Line a baking sheet with parchment paper. Scoop portions of cheesecake mixture and roll into balls. Place on the sheet, space apart, insert lollipop sticks, and freeze for at least 1 hour.
  • Melt the Chocolate: Melt 12 oz dark chocolate wafers until smooth in a microwave or double boiler.
  • Coat the Cheesecake Pops: Dip each frozen pop into the melted chocolate until fully coated. Tap off excess and return to the parchment paper for decoration.
  • Decorate the Pops: While chocolate is soft, sprinkle with edible glitter, graham crackers, or candy eyes. Drizzle with remaining blackberry compote and chill in the refrigerator for 15–20 minutes to set.

Notes

These pops can be customized with various decorations and can be stored in the fridge for up to 3 days or frozen for 2 months.

Nutrition

Serving: 1popCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 50mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 2IUVitamin C: 10mgCalcium: 1mgIron: 2mg
Keyword blackberry, cheesecake pops, dessert, forbidden forest, summer dessert, whimsical treats
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