Have you had my Cheesecake Milkshakes yet? So, frozen cheesecake batter. Dipped in chocolate. Rolled in crushed graham crackers. That’s what I’ve got going on today. You can whip together the cheesecake batter in a quick 5 minutes, pour into molds, and then freeze. You do the chocolate and graham dunk after freezing. After the dunk, you can definitely re-freeze and serve later, if needed. You might also like my Greek yogurt popsicles. One fun little update to this recipe since 2011 is the usage of coconut oil. If you melt coconut oil into chocolate, it creates a hard chocolate shell that is ever-so fun to bite into. Try it!
