A great recipe to entertain party guests during the holidays.
Pop into the next holiday with these cake pops!
My favorite way to entertain during the holidays is to host a cocktail party – this gives me the opportunity to
invite as many people as I want and is a lot less stressful than other types of parties, such as a sit-down dinner.
I do the same thing every year – appetizers, desserts, and cocktails. I mean, seriously? Isn’t that what we want
to consume at a party anyway?
For both the appetizers and desserts, I like little bites, things people can pick up and eat without having to
use utensils. Little bites of deliciousness.
Gluten Free Cheesecake Pops
Makes 30 pops.
¾ cup creamy sunflower seed butter (such as
2 (8-ounce) packages cream cheese
⅓ cup honey
4 teaspoons pure vanilla extract
30 (6-inch) lollipop sticks
12-ounces semisweet chocolate chips
2 tablespoons solid vegetable shortening
1 cup sprinkles
Combine the sunflower seed butter, cream cheese,
honey, and vanilla in the bowl of an electric mixer,
preferably fitted with a paddle attachment. Beat
Line a baking dish with parchment paper. Using a
1-tablespoon ice cream scoop, scoop and drop
balls of the mixture onto the prepared baking sheet.
Press a lollipop stick into the top of each ball.
Freeze for at least 2 hours.
Combine the chocolate chips and shortening in a
microwave-proof bowl and cook at full power for
about 2 minutes, stirring every 30 seconds, until the
chocolate chips are mostly melted. Stir until smooth
and glossy. Dip the pops into the chocolate, making
sure the chocolate goes all the way over the
cheesecake mixture. Roll in the sprinkles and
refrigerate until ready to serve. Can be made 2
This year I am adding these adorable Cheesecake Pops to my cocktail party menu.
They can be made ahead,
are easy to eat, and adorable. And there is no baking involved.