Forest Blackberry Cheesecake Pops are a delightful and elegant dessert that combines creamy cheesecake, sweet-tart blackberries, and a crunchy coating, all served in a fun, bite-sized pop. They’re perfect for parties, special occasions, or just treating myself to something indulgent. Each pop is a little piece of cheesecake heaven, with a hint of berry freshness that makes it feel light and summery.

Why I’ll Love This Recipe

What I love about these pops is how easy they are to assemble yet how impressive they look. The creamy cheesecake center pairs perfectly with the sweet, slightly tangy blackberries, and coating them in chocolate or crushed cookies makes them feel fancy. They’re portable, fun to eat, and perfect for sharing—or not, if I want to keep them all to myself!

Ingredients

For the Cheesecake Center:

• 8 oz cream cheese, softened

• 1/4 cup granulated sugar

• 1 teaspoon vanilla extract

• 1/2 cup fresh blackberries, finely mashed

For the Coating:

• 8 oz white or dark chocolate, melted

• 1 tablespoon coconut oil (optional, for smoother coating)

• Crushed graham crackers or sprinkles (optional, for decoration)

For Assembly:

• 12-15 lollipop sticks

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Cheesecake Mixture:

   • In a large bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and creamy.

   • Gently fold in the mashed blackberries until evenly distributed.

2. Form the Pops:

   • Scoop out tablespoon-sized portions of the cheesecake mixture and roll them into smooth balls.

   • Place the balls onto a parchment-lined baking sheet and insert a lollipop stick into each one.

   • Freeze for at least 1 hour until firm.

3. Prepare the Coating:

   • Melt the chocolate in a heatproof bowl over a double boiler or in the microwave in 20-second intervals, stirring until smooth.

   • If using, stir in the coconut oil to create a glossy, smooth coating.

4. Coat the Pops:

   • Dip each cheesecake ball into the melted chocolate, ensuring it’s fully coated. Allow excess chocolate to drip off.

   • Optionally, sprinkle with crushed graham crackers, sprinkles, or extra finely chopped blackberries while the chocolate is still wet.

5. Set the Pops:

   • Place the coated pops back onto the parchment-lined baking sheet and refrigerate for at least 30 minutes, or until the chocolate is completely set.

6. Serve:

   • These Forest Blackberry Cheesecake Pops are best served chilled. Arrange them on a platter for a beautiful presentation.

Servings and Timing

This recipe makes about 12-15 pops. Prep time is 20 minutes, plus 1 hour freezing time and 30 minutes for the chocolate to set.

Variations

I like to change it up by:

• Using a mix of blackberries and raspberries for a sweeter, more colorful filling.

• Dipping in milk chocolate instead of white or dark chocolate for a different flavor.

• Rolling the pops in finely crushed nuts or coconut flakes instead of chocolate for a textured coating.

Storage / Reheating

Store the cheesecake pops in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 1 month; just thaw them in the fridge before serving.

FAQs

Can I make these ahead of time?

Yes, I can prepare the cheesecake balls and freeze them until ready to dip in chocolate. This makes them great for parties or gifts.

Can I use frozen blackberries?

Yes, but I thaw and mash them first to remove excess liquid so the mixture doesn’t become too wet.

Can I use another fruit?

Absolutely! Blueberries, raspberries, or even chopped strawberries work beautifully.

Do I have to use lollipop sticks?

No, I can serve them as small cheesecake bites without sticks; just use a spoon to dip them.

Can I use flavored chocolate?

Yes, I love using white chocolate with a hint of vanilla or dark chocolate with a touch of sea salt for an extra flavor twist.

Conclusion

These Forest Blackberry Cheesecake Pops are creamy, fruity, and fun to eat. They’re a perfect bite-sized dessert for any occasion, combining the richness of cheesecake with the bright flavor of fresh berries and a sweet coating. They’re sure to impress anyone who tries them and are a joy to make and enjoy!

Forest Blackberry Cheesecake Pops

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• Author: Sophia
• Total Time: 1 hour 50 minutes
• Yield: 12-15 pops
• Diet: Vegetarian

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Description

Forest Blackberry Cheesecake Pops are a delightful and elegant dessert that combines creamy cheesecake, sweet-tart blackberries, and a crunchy coating, all served in a fun, bite-sized pop. They’re perfect for parties, special occasions, or just treating yourself to something indulgent. Each pop is a little piece of cheesecake heaven, with a hint of berry freshness that makes it feel light and summery.

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Ingredients

For the Cheesecake Center:

8 oz cream cheese, softened

1/4 cup granulated sugar

1 teaspoon vanilla extract

1/2 cup fresh blackberries, finely mashed

For the Coating:

8 oz white or dark chocolate, melted

1 tablespoon coconut oil (optional, for smoother coating)

Crushed graham crackers or sprinkles (optional, for decoration)

For Assembly:

12–15 lollipop sticks

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Instructions

1. Prepare the Cheesecake Mixture: In a large bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and creamy. Gently fold in the mashed blackberries until evenly distributed.
2. Form the Pops: Scoop out tablespoon-sized portions of the cheesecake mixture and roll them into smooth balls. Place the balls onto a parchment-lined baking sheet and insert a lollipop stick into each one. Freeze for at least 1 hour until firm.
3. Prepare the Coating: Melt the chocolate in a heatproof bowl over a double boiler or in the microwave in 20-second intervals, stirring until smooth. If using, stir in the coconut oil to create a glossy, smooth coating.
4. Coat the Pops: Dip each cheesecake ball into the melted chocolate, ensuring it’s fully coated. Allow excess chocolate to drip off. Optionally, sprinkle with crushed graham crackers, sprinkles, or extra finely chopped blackberries while the chocolate is still wet.
5. Set the Pops: Place the coated pops back onto the parchment-lined baking sheet and refrigerate for at least 30 minutes, or until the chocolate is completely set.
6. Serve: These Forest Blackberry Cheesecake Pops are best served chilled. Arrange them on a platter for a beautiful presentation.

Notes

Use a mix of blackberries and raspberries for a sweeter, more colorful filling.

Dip in milk chocolate instead of white or dark chocolate for a different flavor.

Roll the pops in finely crushed nuts or coconut flakes instead of chocolate for a textured coating.

• Prep Time: 20 minutes
• Cook Time: undefined
• Category: Dessert, Snack
• Method: Freeze, Dip, Chill
• Cuisine: American

Nutrition

• Serving Size: 1 pop
• Calories: 120
• Sugar: 13g
• Sodium: 20mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 15mg