1 store-bought plain cheesecake
1 cup semisweet chocolate chips
2 tbsp coconut oil
Toppings of choice (crushed oreo wafers, nuts, dried fruit powder, etc)
Slice cheesecake into triangles. Insert a popsicle stick and transfer to a parchment-lined baking sheet.
Freeze 20 minutes.
Meanwhile, set up a double boiler: Bring a saucepan of water to a simmer, then add a glass bowl and add chocolate. Stir until melted, then stir in coconut oil.
Remove from heat and let cool to room temperature.
Dip each cheesecake slice halfway in chocolate shell and add toppings immediately.
Let sit 5 minutes until chocolate shell hardens and serve. (If the shell isn’t hardening, transfer to the freezer for 5 to 10 minutes.)