In a medium saucepan over medium heat, combine blackberries, sugar, and lemon juice. Stir gently for about 5–7 minutes until thickened. Optionally strain for a smoother texture and set aside to cool.

In a large mixing bowl, beat the cream cheese and sugar with an electric mixer until smooth. Gradually add vanilla and whipped topping, folding in. Stir in graham cracker crumbs and half of the blackberry compote.

Scoop portions of cheesecake mixture, roll into balls, and place on a parchment-lined sheet. Insert lollipop sticks and freeze for at least 1 hour until firm.

Melt chocolate wafers according to package instructions. Dip each frozen pop into chocolate until fully coated. Place back on parchment to set.

Sprinkle with edible glitter or crushed graham crackers before chocolate sets. Drizzle with remaining blackberry compote if desired. Chill for 15–20 minutes before serving.