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Forest Blackberry Cheesecake Pops

Forest Blackberry Cheesecake Pops: A Magical Treat Awaits

Experience the enchanting Forest Blackberry Cheesecake Pops, a delightful dessert that combines smooth cheesecake and tart blackberries wrapped in chocolate.
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Prep Time 15 minutes
Cook Time 10 minutes
Freezing Time 1 hour
Total Time 1 hour 25 minutes
Servings: 10 pops
Course: DESSERTS
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Mixture
  • 8 oz Cream Cheese Substitute with plant-based cream cheese for vegan option.
  • 1/2 cup Granulated Sugar Can be replaced with coconut sugar.
  • 1 tsp Vanilla Extract Consider substituting with almond extract.
  • 1 cup Whipped Topping Use dairy-free whipped topping for vegan version.
  • 1 cup Graham Cracker Crumbs Use gluten-free graham crackers for gluten-free version.
  • 1 cup Blackberries Raspberries or strawberries can be substituted.
  • 1 tbsp Lemon Juice Can be omitted if not available.
For the Coating and Decorations
  • 1 cup Dark Chocolate Melting Wafers Use dairy-free chocolate for vegan option.
  • 1 tbsp Edible Glitter Choose any color to suit your theme.
  • Crushed Graham Crackers/Nuts Optional; omit for nut-free version.
  • Candy Eyes Substitute with other small edible decorations if unavailable.

Equipment

  • mixing bowl
  • saucepan
  • Parchment-lined Baking Sheet
  • Lollipop Sticks
  • Freezer
  • Microwave or Double Boiler

Method
 

Making the Pops
  1. In a small saucepan, heat blackberries, granulated sugar, and lemon juice over medium heat for about 5–7 minutes. Stir gently until softened and let cool. Optionally, strain to remove seeds for a smoother texture.
  2. In a mixing bowl, beat cream cheese and sugar together until smooth and creamy. Mix in vanilla extract and whipped topping, then gently fold in graham cracker crumbs and half of the cooled blackberry compote until well combined.
  3. Scoop tablespoon-sized portions of the cheesecake mixture and roll into balls. Place them on a parchment-lined baking sheet and insert lollipop sticks into each ball. Freeze for at least 1 hour until firm.
  4. Melt dark chocolate wafers according to package instructions. Dip each frozen pop into the melted chocolate, allowing excess to drip off. Immediately decorate with edible glitter, crushed graham crackers, or candy eyes. Drizzle with remaining blackberry compote and chill for 15–20 minutes until the coating sets.
  5. For an extra magical touch, sprinkle edible glitter right before serving!

Nutrition

Serving: 1popCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 50mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 100IUVitamin C: 5mgCalcium: 30mgIron: 0.5mg

Notes

Ensure the pops are completely frozen before dipping in chocolate to prevent cracking during the coating process. Store in an airtight container in the fridge for up to 3 days or freeze uncoated for longer storage.

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