Ingredients
Scale
- 1 ½ cups fresh blackberries
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup graham cracker crumbs
- 12-15 lollipop sticks or skewers
- Chocolate or white chocolate coating (optional)
- Fresh blackberries for garnish (optional)
Instructions
- Blend the fresh blackberries until smooth, or mash for a chunkier texture.
- In a bowl, beat softened cream cheese with powdered sugar and vanilla until smooth. Gently fold in the blackberry puree.
- Form small balls from the mixture using a spoon or cookie scoop. Insert a lollipop stick into each and place on parchment-lined tray.
- Melt chocolate in 30-second intervals, stirring in between, until smooth.
- Dip each cheesecake pop into the melted chocolate, allowing excess to drip off. Garnish with fresh blackberries or drizzle contrasting chocolate.
- Refrigerate on a lined tray for 1-2 hours until firm. Keep chilled until serving.
Notes
- Use gluten-free graham crackers to make the recipe gluten-free.
- For dairy-free options, substitute cream cheese with coconut cream or dairy-free cream cheese.
- Blackberry puree can be made ahead and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pop
- Calories: 120 Kcal
- Sugar: 8g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg
