Step 1: Make the Cheesecake Filling

1. In a large bowl, beat 16 oz softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and fluffy (about 2 minutes).

2. Add ½ cup powdered sugar, 1 tsp vanilla extract, and 1 tbsp lemon juice. Beat until creamy and fully combined (about 1 minute).

   • Tip: Scrape the bowl to ensure no lumps. Mix until smooth but avoid overbeating to keep the texture light.

Step 2: Whip the Cream

1. In a separate bowl, whip ½ cup cold heavy cream with a hand mixer on medium speed until soft peaks form (about 2-3 minutes).

   • Tip: Chill the bowl and whisk for faster whipping. Stop at soft peaks to avoid curdling.

Step 3: Combine and Freeze

1. Gently fold the whipped cream into the cream cheese mixture with a spatula until smooth and fully combined.

2. Line an 8×8-inch square pan with parchment paper, leaving overhangs on the sides for easy lifting.

3. Spread the cheesecake mixture into an even 1-inch thick layer in the pan.

4. Freeze for 4-5 hours, or until completely firm.

   • Tip: Smooth the top with a spatula for even stars. Ensure the mixture is frozen solid for clean cutting.

Step 4: Cut Out Stars

1. Lift the frozen cheesecake slab from the pan using the parchment handles.

2. Use a 1.5-2-inch star-shaped cookie cutter to punch out stars, dipping the cutter in warm water between cuts for clean edges.

3. Place stars on a parchment-lined tray and discard scraps (or save for snacking).

   • Tip: Work quickly to keep stars cold. Rinse and dry the cutter if it gets sticky.

Step 5: Insert Sticks

1. Gently insert a wooden popsicle stick into the bottom of each star, about halfway through.

2. Place stars back in the freezer for 30-60 minutes to firm up again.

   • Tip: Insert sticks carefully to avoid cracking. Freeze to ensure stars hold their shape during dipping.

Step 6: Prepare the Chocolate Coating

1. In a microwave-safe bowl, melt 12 oz semi-sweet chocolate chips with 2 tbsp coconut oil in 20-30 second intervals, stirring until smooth.

2. Let the chocolate cool slightly (warm but not hot) to avoid melting the cheesecake.

   • Tip: Use a deep, narrow bowl for easier dipping. Stir well to incorporate oil for a smooth coating.

Step 7: Coat the Stars

1. Dip each frozen cheesecake star into the melted chocolate, turning to coat completely.

2. Let excess chocolate drip off by gently tapping the stick.

3. Place coated pops on a parchment-lined balo-lined tray. The chocolate will harden quickly due to the cold filling.

   • Tip: Work with 2-3 pops at a time to keep chocolate fluid. Hold pops over the bowl to catch drips.

Step 8: Decorate

1. Melt red, white, and blue candy melts separately in microwave-safe bowls per package directions (usually 20-second intervals, stirring until smooth).

2. Drizzle the melted candy melts over the chocolate-coated stars in crisscrossing patterns using a piping bag or spoon.

3. Add patriotic sprinkles (if using) while the drizzles are wet.

   • Tip: Use a small piping bag or zip-top bag with a snipped corner for precise drizzles. Work quickly to ensure sprinkles stick.

Step 9: Chill and Serve

1. Chill the finished pops in the refrigerator for 15-30 minutes until fully set.

2. Serve chilled for a refreshing, creamy treat.

   • Tip: Store in a single layer to preserve the drizzle design. Serve on a patriotic tray for extra flair.