Introduction

Blackberry Cheesecake Pops are a delightful and fun twist on traditional cheesecake. These bite-sized treats combine creamy cheesecake with a vibrant blackberry swirl, all coated in rich dark chocolate. Perfect for parties or an elegant snack, they’re sure to impress your guests.

The image shows round cheesecake pops with white cream cheese centers on a light brown crumbly base. Some pops are coated in dark red berry crumbs, giving them a rough texture, while others are covered with shiny dark red berry sauce dripping down the sides. Each pop is topped with small blackberries and decorated with small white daisy or purple flowers. All pops have white sticks inserted from the top. They are placed on a dark surface with scattered small purple flower petals and green leaves, with a blurred dark green background. photo taken with an iphone --ar 4:5 --v 7

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)

Instructions

Step 1: In a small saucepan, combine blackberries, 2 tablespoons of sugar, and lemon juice. Cook over medium heat until the berries break down and the mixture thickens slightly, about 5–7 minutes. Let cool.
Step 2: In a large bowl, beat the softened cream cheese, ½ cup sugar, and vanilla extract until smooth and creamy.
Step 3: Gently fold in the whipped topping and graham cracker crumbs until evenly combined.
Step 4: Scoop half of the cheesecake mixture into a separate bowl. Swirl in the cooled blackberry mixture, creating a marbled effect without fully mixing.
Step 5: Using your hands or a small scoop, form the plain cheesecake mixture into small balls and place them on a parchment-lined baking sheet. Repeat with the blackberry swirl mixture to make the same number of swirl balls.
Step 6: Insert a stick into each cheesecake ball and freeze for at least 2 hours until firm.
Step 7: Melt dark chocolate wafers according to package instructions until smooth.
Step 8: Dip each frozen cheesecake pop into the melted chocolate, allowing excess to drip off. Immediately decorate with edible glitter, crushed graham crackers, nuts, or candy eyes as desired.
Step 9: Place pops back on parchment paper and refrigerate for 30 minutes to set the chocolate before serving.

Tips & Variations

For a tangier swirl, add a little more lemon juice to the blackberry mixture.
Use white chocolate instead of dark chocolate for a sweeter coating.
Substitute blackberries with raspberries or blueberries for different berry flavors.
Chill the pops completely before dipping to avoid melting the chocolate coating.

Storage

Store the cheesecake pops in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them in a sealed container for up to 1 month. When ready to eat, thaw in the refrigerator for 15–20 minutes before serving to maintain texture and flavor.

How to Serve

The image shows eight round dessert pops arranged on a dark surface with a white marbled texture. Each pop has a white stick inserted on top. Four pops are coated in a dark purple layer with a rough texture from small crunchy pieces, topped with small purple flowers, green leaves, or white daisies with yellow centers. The other four pops have a smooth white creamy layer, a crumbly light brown base, and a glossy dark red sauce dripping down from the top. These white pops are decorated with blackberries and small white daisies. The background is blurred with green tones, making the dessert pops stand out clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blackberries for the swirl?

Yes, frozen blackberries work well. Just thaw them before cooking to ensure they break down smoothly for the swirl.

Do I have to use sticks for the cheesecake pops?

Using sticks makes them easier to dip and serve, but you can also shape the mixture into bite-sized balls and serve without sticks as mini cheesecake bites.

Blackberry Cheesecake Pops Recipe

Print Recipe

★★★★★

4.8 from 124 reviews

These Blackberry Cheesecake Pops are a delightful no-bake dessert featuring a creamy cheesecake base swirled with fresh blackberries, coated in rich dark chocolate, and adorned with festive edible glitter and decorations. Perfect for parties or a fun treat, these pops combine smooth, tangy cheesecake with bursts of blackberry flavor and a satisfying chocolate crunch.

Author: Isabella
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 1 hour 35 minutes
Yield: 16 pops 1x
Category: Dessert
Method: No-Cook
Cuisine: American

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

Prepare the Blackberry Swirl: In a small saucepan, combine the blackberries, 2 tablespoons sugar, and lemon juice. Cook over medium heat, stirring occasionally until the berries break down and the mixture thickens slightly, about 5–7 minutes. Remove from heat and allow to cool completely.
Make the Cheesecake Mixture: In a large bowl, beat the softened cream cheese and ½ cup sugar together until smooth and creamy. Stir in the vanilla extract. Gently fold in the whipped topping until fully combined and fluffy.
Form the Cheesecake Pops Base: Spread the graham cracker crumbs evenly on a flat surface or shallow dish. Take spoonfuls of the cheesecake mixture and roll them into balls about 1 ½ inches in diameter. Dip each ball briefly into the cooled blackberry mixture to create a swirl effect, then roll lightly in the graham cracker crumbs to coat the outside. Place the balls on a lined baking sheet and chill in the refrigerator for at least 1 hour to firm up.
Melt the Chocolate: Melt the dark chocolate melting wafers in a microwave-safe bowl in 30-second intervals, stirring well after each until smooth and fully melted.
Coat the Pops: Using a fork or dipping tool, dip each chilled cheesecake pop into the melted chocolate, ensuring it is fully coated. Allow any excess chocolate to drip off before placing the pop back onto the lined baking sheet. Immediately decorate with edible glitter, crushed graham crackers, chopped nuts, candy eyes, or other edible decorations while the chocolate is still wet.
Set the Pops: Insert sticks into the pops if desired and refrigerate again for at least 30 minutes or until the chocolate coating is completely set and firm.
Serve: Once chilled and set, serve the Blackberry Cheesecake Pops cold for a delicious, creamy, and chocolaty bite-sized dessert.

Notes

For best results, use softened cream cheese to ensure a smooth texture.
If fresh blackberries aren’t available, frozen berries work perfectly—just thaw before cooking.
The blackberry swirl adds a nice tartness that balances the rich cream cheese, but you can adjust the sugar in the swirl to taste.
Allowing the pops to chill thoroughly before and after coating with chocolate ensures they hold their shape well.
Use high-quality dark chocolate wafers for a smooth coating with a deep chocolate flavor.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: Blackberry cheesecake pops, no-bake cheesecake, chocolate-covered cheesecake, berry swirl dessert, party treats, bite-sized cheesecake