In a small saucepan over medium heat, combine fresh blackberries, granulated sugar, and a splash of lemon juice. Cook for about 5–7 minutes, stirring gently until the mixture thickens and the blackberries break down. Remove from heat and let it cool. If desired, strain the mixture to remove seeds, creating a smooth blackberry swirl for your pops.

In a large mixing bowl, beat 8 ounces of cream cheese with ½ cup granulated sugar until creamy and smooth, about 2–3 minutes using an electric mixer. Add in 1 teaspoon of vanilla extract, 1 cup of whipped topping, and ½ cup of graham cracker crumbs. Mix until blended, then gently fold in half of the cooled blackberry swirl for a marbled effect in your cheesecake base.

Scoop tablespoon-sized portions of the cheesecake mixture and roll them into balls using your hands. Place each ball onto a parchment-lined baking sheet, leaving some space between each. Insert lollipop sticks into each ball and freeze the pops for at least 1 hour, or until they are firm enough to dip in chocolate.

Using a microwave-safe bowl, melt dark chocolate melting wafers according to package instructions in 30-second intervals, stirring until smooth. Once the pops are fully frozen, dip each one into the melted chocolate, allowing any excess to drip off.

Before the chocolate coating sets, sprinkle edible glitter, crushed graham crackers, or a drizzle of the remaining blackberry swirl over each pop for added flair. After decorating, place the pops back on the parchment-lined sheet and chill them in the refrigerator for 15–20 minutes, or until the chocolate is completely set and firm.