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Forbidden Forest Blackberry Cheesecake Pops Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 22 reviews
  • Author: Angela
  • Prep Time: 0h 20m
  • Cook Time: 0h 40m
  • Total Time: 4h 0m
  • Yield: 24 pops
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delight in these whimsical Forbidden Forest Blackberry Cheesecake Pops, combining a creamy, luscious cheesecake infused with fresh blackberries and a tangy swirl of blackberry jam atop a buttery graham cracker crust. Each bite-sized pop is coated in rich dark chocolate and optionally decorated with sprinkles or crushed nuts, making them perfect for parties or an elegant treat.

Ingredients

Scale

Crust

  • 1 cup graham cracker crumbs
  • 3 tablespoons unsalted butter, melted

Cheesecake Filling

  • 1 1/4 cups cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/3 cup sour cream
  • 1/4 cup blackberry jam
  • 1 cup fresh blackberries, plus extra for garnish

Coating and Decoration

  • 24 lollipop sticks or wooden popsicle sticks
  • 8 ounces dark chocolate, melted (for coating)
  • Optional: sprinkles or crushed nuts for decoration

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Make the Crust: In a bowl, mix the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press firmly into the bottom of the prepared baking pan to form the crust.
  3. Beat Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add vanilla extract and beat until well combined.
  4. Add Eggs and Sour Cream: Add the eggs one at a time, beating well after each addition. Stir in the sour cream until the mixture is smooth.
  5. Layer and Swirl Blackberry Jam: Pour half of the cream cheese mixture over the crust. Drop spoonfuls of blackberry jam over this layer, then gently swirl with a knife.
  6. Add Remaining Cheesecake Mixture: Top with the remaining cream cheese mixture. Gently tap the pan on the counter to remove any air bubbles.
  7. Add Fresh Blackberries: Scatter the fresh blackberries evenly over the top.
  8. Bake: Bake for 35-40 minutes, or until the center is set but still jiggles slightly. Turn off the oven and let the cheesecake cool inside with the door ajar.
  9. Chill: Once completely cooled, transfer the cheesecake to the refrigerator to chill for at least 3 hours or overnight.
  10. Cut into Pops: Cut the chilled cheesecake into approximately 24 small even squares or rectangles.
  11. Insert Sticks: Carefully insert a lollipop stick into each square, avoiding piercing through the top.
  12. Melt Chocolate: Melt the dark chocolate using a microwave or double boiler.
  13. Dip Pops: Dip each cheesecake pop into the melted chocolate, allowing excess to drip off.
  14. Decorate and Chill: Before the chocolate sets, decorate with sprinkles or crushed nuts if desired. Place each pop on a lined tray and refrigerate until the chocolate coating is set.

Notes

  • Ensure cream cheese is softened to avoid lumps in the batter.
  • Use fresh blackberries for best flavor and texture.
  • Do not overbake the cheesecake; it should still jiggle slightly when done.
  • Chilling the cheesecake thoroughly before coating prevents melting of chocolate.
  • Customize coatings with white chocolate or different toppings for variety.

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Find it online: https://tastydailyeats.com/forbidden-forest-blackberry-cheesecake-pops-recipe/