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.
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 Gluten Free 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.
- 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.
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