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#### 3. **Assemble the Pops**
Spoon or pipe the lemon cheesecake mixture over the chilled graham cracker crusts, filling each mini mold. Insert a small lollipop stick or skewer into the center of each cheesecake pop. Place the tray in the freezer and let them chill for at least **2–3 hours**, or until firm.
#### 4. **Add Toppings (Optional)**
Once firm, remove from the freezer. You can dip or drizzle them in melted chocolate, sprinkle with extra graham cracker crumbs, or top with curls of lemon zest for a pretty finish. Let them set again briefly if you dipped them in chocolate.
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### 🍽️ Serving Ideas
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– **Make it no-bake**: Use cupcake liners and skip the oven entirely — the crust will firm up in the freezer.
– **Dairy-free or vegan version**: Use vegan cream cheese and coconut cream, and substitute dairy-free butter for the crust.
– **Add a surprise inside**: Press a raspberry or blueberry into the center before freezing for a fruity surprise!
– **Try different flavors**: Swap lemon for lime, orange, or even strawberry puree for a twist.
### ✨ Final Thoughts
**Mini Lemon Cheesecake Pops** are proof that the best things really do come in small packages. With their refreshing citrusy flavor, creamy texture, and playful presentation, these little treats are bound to be a crowd favorite. Whether you’re looking for a fun dessert for your next party or just want something sweet and satisfying to enjoy yourself, this recipe delivers on all fronts.
**#LemonLovers #MiniDesserts #CheesecakePops #SummerTreats #BiteSizedBliss**