In a medium saucepan over medium heat, combine 2 cups of fresh blackberries, 1/2 cup of granulated sugar, and the juice of half a lemon. Cook for about 5–7 minutes, stirring occasionally until thickened.

In a large mixing bowl, beat 8 ounces of softened cream cheese and 1/3 cup of granulated sugar until smooth. Stir in 1 teaspoon of vanilla extract and 1 cup of whipped topping until combined.

Roll the cheesecake mixture into tablespoon-sized balls and arrange them on a parchment-lined baking sheet. Insert lollipop sticks into each ball and freeze for at least 1 hour.

Melt 1 cup of dark chocolate melting wafers in a microwave-safe bowl. Dip each pop in the melted chocolate and sprinkle with edible glitter before the chocolate sets.

Place the coated pops in the refrigerator for 15–20 minutes to allow the chocolate to firm up completely.