Description
Blackberry Cheesecake Pops are creamy, bite-sized desserts bursting with the fresh tartness of blackberries. These easy-to-make treats combine a silky smooth cheesecake base with a crunchy graham cracker coating and are dipped in white or dark chocolate, making them perfect for parties, snacks, or anytime you crave a sweet delight.
Ingredients
Scale
Cheesecake Base
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh blackberries
Coating & Finishing
- 1 cup graham cracker crumbs
- 6 oz white or dark chocolate, for dipping
- 10–12 popsicle sticks or cake pop sticks
- Optional toppings: crushed blackberries or extra graham cracker crumbs
Instructions
- Prepare the Cheesecake Mixture: Beat the softened cream cheese until smooth and creamy. Gradually add powdered sugar and vanilla extract, continuing to beat until fully combined into a luscious batter.
- Fold in Blackberries: Gently fold fresh blackberries into the cream cheese mixture, taking care not to mash them to preserve texture and vibrant color.
- Shape the Pops: Using your hands or a cookie scoop, form the mixture into small, bite-sized balls. Roll each ball lightly in graham cracker crumbs for a crunchy coating and classic cheesecake flavor.
- Insert the Sticks: Insert popsicle or cake pop sticks into each ball. Place them upright on a parchment-lined baking sheet and freeze for about 30 minutes to firm up.
- Dip in Chocolate: Melt white or dark chocolate in a microwave-safe bowl or double boiler. Dip each cheesecake pop into the melted chocolate until fully coated. Return them to the parchment-lined tray.
- Add Final Touches and Chill: Before the chocolate sets, sprinkle crushed blackberries or extra graham cracker crumbs on top. Place the pops in the refrigerator until the chocolate hardens completely. Serve chilled.
Notes
- Use room temperature cream cheese to ensure a smooth, lump-free batter.
- Freeze pops thoroughly before dipping to help them keep their shape.
- Fold blackberries gently to avoid overly purple batter and maintain fresh berry bursts.
- Work quickly when dipping in chocolate, as it hardens fast for even coating.
- Store pops in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 pop (approximate)
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: blackberry cheesecake pops, no-bake dessert, creamy cheesecake treats, summer desserts, bite-sized cheesecake
