Forbidden Forest Blackberry Cheesecake Pops (Printable View)
Cream cheese pops with blackberry swirl, coated in dark chocolate and enchanting decorations.
# Ingredient List:
→ Cheesecake Base
01 -
16 ounces cream cheese, softened
02 -
1/2 cup granulated sugar
03 -
1 teaspoon vanilla extract
04 -
8 ounces whipped topping, thawed
05 -
1 cup graham cracker crumbs
→ Blackberry Swirl
06 -
1 cup fresh or frozen blackberries
07 -
2 tablespoons granulated sugar
08 -
1 teaspoon lemon juice
→ Coating and Decoration
09 -
12 ounces dark chocolate melting wafers
10 -
Edible glitter or luster dust, green, gold, or silver
11 -
Crushed graham crackers or chopped nuts, optional
12 -
Candy eyes or small edible decorations, optional
# Preparation Steps:
01 -
In a small saucepan set over medium heat, combine blackberries, granulated sugar, and lemon juice. Simmer until berries soften and thicken, about 5 to 7 minutes. Optionally pass through a fine mesh sieve to remove seeds. Allow to cool completely.
02 -
Using an electric mixer, beat softened cream cheese and granulated sugar together until smooth. Incorporate vanilla extract and whipped topping until evenly blended. Mix in graham cracker crumbs thoroughly. Gently fold in half the blackberry compote, reserving the remainder for decoration.
03 -
Line a baking sheet with parchment paper. Scoop tablespoon-sized portions of the cheesecake mixture and shape into balls. Position on the lined tray and insert a lollipop stick into each. Freeze until firm, at least 1 hour.
04 -
Melt dark chocolate melting wafers as per manufacturer instructions. Dip each frozen cheesecake ball to coat completely, tapping off surplus chocolate. Place coated pops back onto parchment paper. Decorate immediately with edible glitter, crushed graham crackers, or candy eyes as desired. Drizzle with reserved blackberry compote for swirl accents. Refrigerate for 15 to 20 minutes until set.
# Supplementary Details:
01 -
Ensure cheesecake balls are fully frozen before coating to prevent them from falling off the sticks during dipping.