Gluten Free Sunbutter Cheesecake Pops Recipe

by Carol Kicinski on December 11, 2014

Post image for Gluten Free Sunbutter Cheesecake Pops Recipe

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.

This year I am adding these adorable Sunbutter Cheesecake Pops to my cocktail party menu. They can be made ahead, are easy to eat, and adorable. And there is no baking involved.

Gluten Free Sunbutter Cheesecake Pops Recipe Image

Gluten Free Sunbutter Cheesecake Pops Recipe


¾ cup Creamy Sunbutter
2 (8 ounce) packages cream cheese
1/3 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 Sunbutter, cream cheese, honey, and vanilla in the bowl of an electric mixer, preferably fitted with a paddle attachment. Beat until smooth.

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 Sunbutter 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 days ahead.


Makes 30 pops.

Ready for dessert?

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Categories:    Dessert

{ 5 comments… read them below or add one }

Lauren December 12, 2014 at 9:43 am

These are adorable!!! I love the sunbutter+chocolate combination. Yum!


Brenda I December 12, 2014 at 9:40 pm

could you use coconut oil in place of vegetable shortening?


Carol Kicinski March 9, 2015 at 3:29 pm

Yes you can use coconut oil as a substitute, but do beware, it has a lower melting point. You may want to refrigerate the mixture before working with it.



Louise Moilanen Vernasco December 13, 2014 at 9:54 pm

What is Sunbutter?


Carol Kicinski December 14, 2014 at 6:05 pm

Hi Louise,

It’s a peanut butter-like spread, but made with sunflower seeds– very tasty.
If you would like to know more about it, you can read up on



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