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Forbidden Forest Blackberry Cheesecake Pops

Magical Forbidden Forest Blackberry Cheesecake Pops to Delight

Indulge in the enchanting Forbidden Forest Blackberry Cheesecake Pops, a magical treat combining cheesecake and blackberries in a chocolate shell.
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Prep Time 25 minutes
Cook Time 10 minutes
Freezing Time 1 hour
Total Time 1 hour 35 minutes
Servings: 12 pops
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Base
  • 16 oz cream cheese Ensure it is softened for easy mixing.
  • 0.5 cup granulated sugar Substitute with a sugar alternative if desired.
  • 1 tsp vanilla extract Pure vanilla is recommended for the best taste.
  • 8 oz whipped topping (like Cool Whip, thawed); can be replaced with a dairy-free option.
  • 1 cup graham cracker crumbs Gluten-free crumbs can be used as a substitute.
For the Blackberry Swirl
  • 1 cup blackberries You can use other berries like raspberries if preferred.
  • 2 tbsp granulated sugar Adjust based on berry sweetness.
  • 1 tsp lemon juice Balances sweetness and enhances berry flavor.
For the Coating
  • 12 oz dark chocolate melting wafers Swap with milk chocolate for a sweeter taste.
  • edible glitter/luster dust Optional decoration for a magical effect.
For Decoration
  • crushed graham crackers or chopped nuts Optional for texture and decoration.
  • candy eyes or small edible decorations Adds whimsy to the pops.

Equipment

  • Medium saucepan
  • Mixing Bowl
  • Baking sheet
  • Parchment Paper
  • microwave-safe bowl

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, combine 1 cup of blackberries, 2 tablespoons of granulated sugar, and 1 teaspoon of lemon juice. Cook over medium heat for about 5-7 minutes, stirring gently until the mixture thickens and bubbles. Remove from heat and let cool.
  2. In a mixing bowl, beat 16 ounces of softened cream cheese with ½ cup of granulated sugar until smooth. Mix in 1 teaspoon of vanilla extract and 8 ounces of thawed whipped topping. Fold in 1 cup of graham cracker crumbs and half of the cooled blackberry compote.
  3. Line a baking sheet with parchment paper. Scoop tablespoon-sized portions of the cheesecake mixture and roll them into balls. Insert lollipop sticks into each ball. Freeze for at least 1 hour.
  4. Melt 12 ounces of dark chocolate melting wafers. Dip each frozen cheesecake pop into the chocolate, allowing excess to drip off. Sprinkle with edible glitter or crushed graham crackers immediately.
  5. Place the coated pops back on the lined baking sheet and refrigerate for about 15-20 minutes until the chocolate has set.

Nutrition

Serving: 1popCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 0.5mg

Notes

Ensure cream cheese is at room temperature for easy blending. Freeze cheesecake balls well before dipping to achieve a neat finish.

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