Ingredients
Scale
- 1 ½ cups fresh blackberries
- 16 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup heavy cream or whipped topping
- ¼ cup lemon juice (optional for extra zing)
- 8-10 wooden popsicle sticks or reusable sticks
- Chocolate or white chocolate for coating
- Sprinkles, crushed cookies, or edible glitter for decoration
Instructions
- Start by blending the blackberries until smooth. Strain the mixture through a fine sieve to remove seeds, then set aside the berry puree.
- In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Gently fold in the heavy cream or whipped topping to achieve a fluffy texture.
- Carefully fold the blackberry puree into the cream cheese mixture, creating a vibrant purple swirl. Mix until well combined, but do not overmix.
- Spoon the mixture into silicone molds or shape into small balls with your hands. Insert a wooden stick into each and place on a baking sheet lined with parchment paper.
- Freeze the pops for at least 4 hours or until solid. Ensure they are firm and easy to coat.
- Melt your preferred chocolate and dip each popsicle into the melted coating. Allow excess chocolate to drip off, then place back on parchment. Decorate with sprinkles, crushed cookies, or edible glitter for a magical effect.
Notes
- Use thawed frozen blackberries, draining excess moisture before blending.
- Substitute with coconut cream or vegan cream cheese for dairy-free options.
- Best prepared a day ahead and frozen overnight for optimal firmness and flavor.
- Wrap individual pops with plastic wrap to prevent freezer burn and maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pop
- Calories: 150 kcal Kcal
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 15 mg