Name: Blackberry Cheesecake Pops
Prep time: 20 min
Total time: 6 h 20 min
Cuisine: American
Ingredients: 8 oz (225g) cream cheese, softened; 1/2 cup powdered sugar; 1 tsp vanilla extract; 1/2 cup heavy cream or whipped topping; 1 cup fresh or frozen blackberries; 3/4 cup graham crackers or digestive biscuits, crushed; 3 tbsp butter, melted; Popsicle sticks or cake pop sticks

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Blackberry Cheesecake Pops are the perfect no-bake treat that combines the creamy richness of cheesecake with the bright, tangy flavor of blackberries—all served on a stick for fun and easy snacking. I love making these for summer gatherings, parties, or even just a sweet pick-me-up during the week. They’re refreshing, indulgent, and incredibly simple to prepare.

Why You’ll Love This Recipe

I love how these cheesecake pops feel like a fancy dessert without needing an oven. The blackberries add a tart, juicy burst that balances beautifully with the creamy cheesecake base. They’re also super customizable—I can make them in silicone molds, ice pop molds, or even mini cups. Plus, they’re freezer-friendly and portioned perfectly for a cool treat on a hot day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cream cheese, softened
Powdered sugar
Vanilla extract
Heavy cream or whipped topping
Fresh or frozen blackberries
Graham crackers or digestive biscuits, crushed
Butter, melted
Popsicle sticks or cake pop sticks

Directions

I start by blending the blackberries in a food processor or mashing them well with a fork. If I want a smooth texture, I strain out the seeds.
In a mixing bowl, I beat the cream cheese until smooth, then add the powdered sugar and vanilla extract.
I whip the heavy cream separately until stiff peaks form, then fold it gently into the cream cheese mixture to keep it light and fluffy.
I stir in the blackberry puree or swirl it through the filling, depending on the look and texture I want.
I mix the crushed graham crackers with melted butter to make a crust layer.
I spoon the cheesecake mixture into silicone molds or paper cups, tapping them lightly to remove air bubbles.
I press a layer of graham cracker mixture on top and insert the popsicle sticks.
I freeze the pops for at least 4–6 hours, or until completely firm.
Once frozen, I unmold the cheesecake pops and serve immediately or store them for later.

Servings and timing

This recipe makes about 8 to 10 cheesecake pops, depending on the mold size. Prep time is around 20 minutes, and freezing takes at least 4–6 hours. I usually make them the night before to ensure they’re perfectly set.

Variations

Sometimes I use raspberries or blueberries instead of blackberries for a different twist. For a richer version, I drizzle melted white chocolate over the frozen pops. I’ve also swirled in a little lemon zest or a spoonful of lemon curd to brighten the flavor even more. For a cookie crust variation, I replace graham crackers with crushed Oreos.

storage/reheating

I store the pops in an airtight container or freezer bag for up to 2 weeks. I separate them with parchment paper to keep them from sticking. These cheesecake pops are served frozen, so there’s no need to reheat—just let them sit at room temperature for 2–3 minutes before biting in.

FAQs

Can I use frozen blackberries?

Yes, I use frozen blackberries often. I just thaw and drain them first to remove excess moisture before blending or mashing.

Do I need a popsicle mold?

Not at all. I’ve made these using paper cups and wooden sticks. Silicone molds also work great and make removal easier.

Can I make these dairy-free?

Yes, I use dairy-free cream cheese and whipped topping alternatives, and they still turn out creamy and delicious.

Why are my cheesecake pops icy?

If the mixture has too much liquid (like watery berries), the texture can become icy. I strain berries and avoid overmixing once the whipped cream is folded in.

How long do they last in the freezer?

They last up to 2 weeks when stored properly in an airtight container. I always keep them wrapped or covered to avoid freezer burn.

Conclusion

Blackberry Cheesecake Pops are a fun, no-bake dessert that’s creamy, fruity, and totally satisfying. I love how easy they are to whip up and how well they store for whenever I need a cold, sweet treat. Whether I’m sharing them with friends or sneaking one after dinner, they’re a go-to frozen favorite in my kitchen.