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 5–7 minutes). Strain through a fine mesh sieve to remove seeds, if desired. Let cool completely.
- Preparing the Cheesecake Mixture: In a mixing bowl, beat softened cream cheese and sugar until smooth. Mix in vanilla extract and whipped topping until fully combined. Stir in graham cracker crumbs. Fold in half of the blackberry compote, reserving the rest for drizzling or decoration.
- Shaping the Cheesecake Pops: Line a baking sheet with parchment paper. Scoop out tablespoon-sized portions of the cheesecake mixture and roll them into balls. Place on the prepared 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 it’s fully coated. Tap off excess chocolate and place back on the parchment paper. Immediately sprinkle with edible glitter, crushed graham crackers, or candy eyes for decoration. Drizzle with remaining blackberry compote for a magical swirl effect. Chill in the fridge for 15–20 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.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Freezing and Dipping
- Cuisine: Harry Potter-Inspired
Nutrition
- Serving Size: 1 pop (1/12th to 1/15th of the recipe)
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 60 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg