Name: Forbidden Forest Blackberry Cheesecake Pops Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 2 h 5 min
Cuisine: American
Ingredients: 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; 1 cup fresh or frozen blackberries; 2 tbsp granulated sugar; 1 tsp lemon juice; 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)

If you love dreamy desserts that taste like magic, then you’re going to adore this Forbidden Forest Blackberry Cheesecake Pops Recipe. These little bites are like a whimsical treat straight out of a fairytale—creamy cheesecake swirled with rich blackberry compote, dipped in chocolate, and sprinkled with glittering edible decorations. I absolutely love how these pops turn out: fancy enough for special occasions but easy enough for an afternoon in your own kitchen. Stick around, because I’m going to walk you through every step to make sure your pops come out perfect and utterly enchanting.

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Why You’ll Love This Recipe

Perfect Balance of Flavors: The tartness of blackberries perfectly complements the creamy sweetness of cheesecake.
Fun and Fancy Presentation: Dipped in dark chocolate with edible glitter, these pops look as magical as they taste.
No-Bake Convenience: You freeze, not bake, so these pops are super easy and kid-friendly to make.
Customizable and Crowd-Pleasing: Perfect for parties, gifts, or anytime you want to wow your friends and family.

The image shows a group of eight small round purple desserts on white sticks and one on a wooden stick, all placed on a bed of dark chocolate shavings on a white marbled surface. Each dessert has three layers visible: a smooth purple outer layer, a lighter purple creamy middle layer, and a dark red jam center, visible in two of the desserts that have been sliced open. Thin, dark chocolate lines are drizzled over the top of each dessert. Some desserts are decorated with small colorful edible flowers in yellow, purple, and red, and tiny green leaves. Two desserts have tiny red and white mushroom shapes on top. Blackberries, blueberries, green leaves, and autumn-colored dry leaves are scattered around the desserts, creating a rich and natural setting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

To get the magic of this Forbidden Forest Blackberry Cheesecake Pops Recipe just right, you’ll want to gather some creamy, fruity, and crunchy ingredients that play beautifully together. The graham cracker crumbs add a nice texture, while the blackberry compote infuses the cheesecake with fresh, vibrant flavor.

Cream cheese: Make sure it’s softened to room temperature for smooth mixing and creamy pops.
Granulated sugar: Sweetens both the cheesecake base and the blackberry compote; adjust to taste.
Vanilla extract: Adds warmth and rounds out the cheesecake flavor.
Whipped topping: Like Cool Whip, it lightens the cheesecake and keeps it fluffy.
Graham cracker crumbs: This adds a subtle crunch and classic cheesecakey flavor.
Blackberries: Fresh or frozen work great for the swirl, just make sure to cook them down nicely.
Lemon juice: Brightens the blackberry compote and balances sweetness.
Dark chocolate melting wafers: These create that gorgeous coating that hardens smoothly on the pops.
Edible glitter or luster dust: To give your pops that enchanting shimmer, choose green, gold, or silver for the full Forbidden Forest vibe.
Optional decorations: Crushed graham crackers, chopped nuts, or candy eyes for a fun finishing touch.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Forbidden Forest Blackberry Cheesecake Pops Recipe is like a blank canvas — you can make it your own depending on your mood or dietary needs. Over time, I’ve tried a few twists that really kicked it up a notch or toned it down when I needed something simpler.

Vegan Version: Subbing out dairy ingredients for plant-based cream cheese and whipped topping works beautifully—I made these for a friend once and no one missed the dairy!
Nutty Crunch: Sprinkling crushed almonds or pistachios on the chocolate coating adds a delightful contrast and makes the pops extra fancy for a party.
Seasonal Swirls: Try swapping blackberry for raspberry or blueberry compote when those fruits are in season for a fresh twist.
Gluten-Free: Use gluten-free graham crackers or omit crumbs entirely, and your pops will still be delicious and just as magical.

How to Make Forbidden Forest Blackberry Cheesecake Pops Recipe

Step 1: Make the Blackberry Compote

Start by combining your blackberries, sugar, and lemon juice in a small saucepan over medium heat. Stir gently as they cook down for about 5 to 7 minutes until the berries break apart and the mixture thickens slightly. Once it’s ready, I like to strain it through a fine mesh sieve to remove the seeds — this step really elevates the smoothness of the swirl inside your cheesecake pops. Set it aside and let it cool completely; rushing this step can make the mixture too warm when you add it later, which affects texture.

Step 2: Prepare the Cheesecake Mixture

This part is so satisfying! Beat your softened cream cheese with sugar until super smooth. Then stir in the vanilla and whipped topping until everything’s fully combined and fluffy. I usually give this a good few minutes with a mixer so there are no lumps—trust me, it’s worth it. Next, fold in your graham cracker crumbs, which add just the right amount of texture. Finally, gently fold in half of the blackberry compote, reserving the rest for drizzling later. This swirl adds that signature pop of berry flavor in every bite.

Step 3: Shape the Pops and Freeze

Line a baking sheet with parchment paper to keep things tidy. Scoop out tablespoon-sized portions of your cheesecake mixture and roll them into rounds. Don’t worry if they’re not perfectly smooth — that homemade touch is charming! Place them on the sheet, then gently push a lollipop stick into each ball. This tip I learned the hard way: make sure the sticks go all the way through but don’t poke out the other side. Freeze the pops for at least an hour until they’re firm enough to dip without falling apart.

Step 4: Dip and Decorate

Now the fun part that makes these pops look so magical — melting the dark chocolate wafers! I melt them according to package instructions, usually in short bursts in the microwave stirring in between, to avoid burning. Once melted, dip each frozen cheesecake pop fully into the chocolate, quickly tap off the excess, and place it back on parchment. Immediately sprinkle with edible glitter, crushed graham crackers, or add candy eyes if you’re feeling whimsical. Finally, drizzle the remaining blackberry compote over the top for that enchanted forest swirl effect. Chill the pops in the fridge for 15-20 minutes so the chocolate sets perfectly.

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Pro Tips for Making Forbidden Forest Blackberry Cheesecake Pops Recipe

Softening Cream Cheese: Let it sit at room temp for at least an hour; cold cream cheese makes clumps that ruin the smooth texture.
Seed-Free Compote: Straining your blackberry mixture is worth the extra effort—it makes the swirl silky without any gritty seeds.
Freezing Pops Properly: Freeze your shaped pops well before dipping so the chocolate hardens quickly and neatly.
Handling Chocolate: Don’t overheat your chocolate or it’ll seize; melt slowly and stir often for a glossy finish.

How to Serve Forbidden Forest Blackberry Cheesecake Pops Recipe

The image shows eight cake pops on white sticks, placed on a dark surface with a blurred green background. Each cake pop has two different styles: one style has a smooth white round layer on the bottom with a thin brown crust base and a thick dark red sauce dripping down from the top, decorated with blackberries and small white and purple flowers. The other style has a rough dark purple coating with tiny crunchy bits all over, topped with blackberries and small flowers. The cake pops are arranged in rows with some small purple flower petals and green herbs scattered around them on the surface, photo taken with an iphone --ar 4:5 --v 7

Garnishes

My go-to garnishes for these cheesecake pops include a light sprinkle of edible glitter in green or gold — it adds that mystical forest sparkle that makes them irresistible. I also love adding crushed graham cracker crumbs for texture or tiny candy eyes to give them playful personality, especially when serving to kids. These little details always get compliments and make the dessert feel extra special.

Side Dishes

I often pair these cheesecake pops with a simple, refreshing side like a bowl of mixed berries or a minty green salad to balance their richness. You could also serve them alongside a cup of hot tea or coffee, perfect for an afternoon treat. For grown-up gatherings, a sparkling rosé complements the sweetness beautifully.

Creative Ways to Present

For parties, I like to arrange the pops standing upright in a box of floral foam wrapped in pretty parchment paper—almost like a bouquet of fairy-tale treats. Another fun idea is to place them on a rustic wooden board with scattered fresh blackberries and edible flowers for a woodland vibe that guests always rave about. Presentation makes this recipe feel truly magical.

Make Ahead and Storage

Storing Leftovers

After all the fun, if you find yourself with leftover pops, store them in an airtight container in the fridge. They’ll keep beautifully fresh for up to three days. Just remember to handle them gently so the chocolate coating doesn’t crack or get sticky.

Freezing

Freezing is a lifesaver for me! You can freeze the pops before dipping in chocolate for up to a month. When you’re ready for a sweet surprise, just thaw them slightly before dipping and decorating. This way, you can enjoy the magic any time without starting from scratch.

Reheating

Since these pops don’t need reheating, I usually just let them sit at room temperature for 10-15 minutes if they’re too cold from the fridge—it softens the cheesecake just right. Avoid microwaving, as it can melt the chocolate coating and ruin that beautiful finish.

FAQs

Can I make the blackberry compote ahead of time?

Absolutely! You can make the blackberry compote a day or two in advance and keep it stored in the fridge. Just bring it to room temperature before folding it into the cheesecake mixture or drizzling on your pops.
What if I don’t have graham crackers?

No worries! You can substitute with digestive biscuits, crushed vanilla wafers, or even omit the crumbs for a smoother, pure cheesecake texture. Just note this will slightly change the texture.
Can I use fresh blackberries instead of frozen?

Yes! Fresh blackberries are fantastic when in season. Just rinse and remove any stems before cooking them down into the compote for the best flavor.
How do I prevent the chocolate from cracking after dipping?

Make sure your pops are well frozen before dipping and chill them again after coating so the chocolate hardens quickly. Avoid leaving them at room temperature too long to keep the coating smooth.
Is this recipe kid-friendly?

Definitely! Kids love helping roll the pops and decorate them. Just be mindful of any choking hazards with decorations like candy eyes, and supervise young children when working with melted chocolate.

Final Thoughts

I’m so glad you’re giving this Forbidden Forest Blackberry Cheesecake Pops Recipe a try because it’s truly one of my favorite desserts to both make and share. These pops bring a little whimsy and elegance to any gathering, but they’re equally perfect for a cozy day at home when you want a sweet escape. Trust me, once you taste the creamy cheesecake mingling with those juicy blackberries and rich chocolate, you’ll understand why my family goes crazy for them. So grab your ingredients, have fun assembling, and enjoy a bite of enchantment right from your kitchen!