DIRECTIONS
Directions:
1. Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and fluffy using a hand mixer or stand mixer.
2. Combine ingredients: add powdered sugar, vanilla extract, and lemon juice to the cream cheese and beat again until fully smooth and creamy.
3. Whip the cream: In a separate bowl, whip the cold heavy cream until soft peaks form using a hand mixer on medium speed.
4. Fold in the whipped cream: Gently fold the whipped cream into the cream cheese mixture using a spatula until the mixture is smooth and fully combined.
5. Freeze the mixture: Line an 8x8 inch square pan with parchment paper, leaving an overhang on the sides. Spread the cheesecake mixture into an even 1-inch thick layer and freeze for 4 to 5 hours, or until completely firm.
6. Cut out the stars: Remove the frozen cheesecake slab from the pan using the parchment handles. Use a star-shaped cookie cutter to punch out stars, dipping the cutter into warm water between cuts for clean edges.
7. Insert the sticks: Gently insert a wooden popsicle stick into the bottom of each star and place them back in the freezer for another 30 to 60 minutes to firm up again.
8. Prepare the chocolate coating: Melt the semi-sweet chocolate chips with the coconut oil in a microwave-safe bowl, stirring every 20 to 30 seconds until smooth. Let the chocolate cool slightly so it is warm but not hot.
9. Coat the stars: Dip each frozen cheesecake star into the melted chocolate, turning to coat completely. Set coated pops onto a parchment-lined tray. The chocolate will harden quickly due to the cold filling.
10. Decorate the pops: Melt the red, white, and blue candy melts separately according to package directions. Drizzle the melted candy melts over the chocolate-coated stars in crisscrossing patterns. Add patriotic sprinkles while the drizzle is still wet, if desired.
11. Chill and serve: Chill the finished cheesecake pops in the refrigerator until ready to serve.