In a medium saucepan, combine 1 cup of blackberries, 1/4 cup of granulated sugar, and 1 tablespoon of lemon juice. Cook over medium heat for about 5–7 minutes, stirring occasionally, until the mixture thickens and bubbles gently. Once thickened, strain the mixture to remove seeds, then set aside to cool while you prepare the cheesecake filling.

In a large mixing bowl, beat 8 ounces of cream cheese and 1/2 cup of granulated sugar with an electric mixer until smooth and creamy. Add 1 teaspoon of vanilla extract and 1 cup of whipped topping, folding until just combined. Gently incorporate 1 cup of graham cracker crumbs and half of the prepared blackberry swirl into the mixture to create a marbled effect.

Using your hands, scoop about one tablespoon of the cheesecake mixture and roll it into a ball. Place each ball on a parchment-lined baking sheet, ensuring they are evenly spaced. Insert lollipop sticks into each ball and freeze the whole tray for approximately 1 hour, or until the pops are firm to the touch.

While the cheesecake pops are freezing, melt 8 ounces of dark chocolate melting wafers in a microwave-safe bowl. Heat in 20-second intervals, stirring in between to achieve a smooth, glossy consistency. Once melted, dip each frozen pop into the chocolate until fully coated, allowing any excess chocolate to drip off before placing them back on the parchment-lined sheet.

Before the chocolate sets, sprinkle the pops with edible glitter or any desired toppings, such as crushed graham crackers or chopped nuts. Return the pops to the refrigerator for about 15–20 minutes to let the chocolate harden and set completely, ensuring they maintain their whimsical look and delicious taste.