Beat the cream cheese with an electric mixer until smooth. Add the granulated sugar, milk, lemon juice and vanilla extract and beat until smooth.

Pour into a popsicle mold, insert popsicle sticks and freeze until solid.

Combine the chocolate chips and liquid coconut oil in a microwave-safe bowl and microwave for 30-second intervals, until liquid.

Unmold the popsicles by running the popsicle mold under warm water – make sure not to get water INTO the mold!

Dip the popsicles into the melted chocolate mixture and sprinkle some graham cracker crumbs on top. The chocolate will set quickly, so work with one popsicle at a time, sprinkling the graham cracker crumbs on immediately after dunking them in chocolate.

To store, wrap each popsicle in wax paper and place them in a freezer bag. Store in the freezer and enjoy whenever you like!