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Blackberry Cheesecake Pops Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://spatulaqueen.com/blackberry-cheesecake-pops-recipe/