Description
Delightfully whimsical Forbidden Forest Blackberry Cheesecake Pops featuring creamy cheesecake swirled with fresh blackberry compote, coated in rich dark chocolate, and adorned with magical edible decorations. Perfect for a fun party treat or elegant dessert with a hint of fruity tartness and crunchy texture.
Ingredients
Scale
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 to 7 minutes. Strain through a fine mesh sieve to remove seeds if desired, then let cool completely.
- Preparing the Cheesecake Mixture: In a mixing bowl, beat the softened cream cheese and sugar until smooth. Add vanilla extract and whipped topping and mix until fully combined. Stir in graham cracker crumbs, then fold in half of the cooled blackberry compote, reserving the rest for drizzling or decoration.
- Shaping the Cheesecake Pops: Line a baking sheet with parchment paper. Scoop tablespoon-sized portions of the cheesecake mixture and roll into balls. Place on the lined baking sheet and insert a lollipop stick into each ball. Freeze 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 coating. Tap off excess chocolate and place back on the parchment paper. Immediately sprinkle with edible glitter, crushed graham crackers, or candy eyes. Drizzle with remaining blackberry compote for a magical swirl effect. Chill in the refrigerator for 15 to 20 minutes to set the chocolate.
Notes
- For a gluten-free option, use gluten-free graham crackers or omit them entirely.
- Vegan alternative: Substitute plant-based cream cheese, whipped topping, and dairy-free chocolate.
- Storage tip: Store in an airtight container in the refrigerator for up to 3 days or freeze without chocolate coating for longer storage.
Nutrition
- Serving Size: 1 pop (approx. 50g)
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
