Gluten-Free Sunbutter Cheesecake Pops

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 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.


Gluten Free Sunbutter Cheesecake Pops Recipe Image

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Gluten-Free Sunbutter Cheesecake Pops
Gluten Free Sunbutter Cheesecake Pops Recipe
Prep Time
15 mins
Cook Time
2 mins
Total Time
2 hrs 17 mins
Course: Dessert
Cuisine: American
Servings: 30 pops
Calories: 146 kcal
Author: Carol Kicinski
  • 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
  1. Combine the Sunbutter, cream cheese, honey, and vanilla in the bowl of an electric mixer, preferably fitted with a paddle attachment. Beat until smooth.
  2. 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.
  3. 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.
Nutrition Facts
Gluten Free Sunbutter Cheesecake Pops Recipe
Amount Per Serving
Calories 146 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Sodium 1mg 0%
Potassium 70mg 2%
Total Carbohydrates 15g 5%
Sugars 12g
Protein 1g 2%
Vitamin A 0.2%
Vitamin C 0.2%
Calcium 1.5%
Iron 5.8%
* Percent Daily Values are based on a 2000 calorie diet.

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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Cheesecake Chocolate Gluten-Free Gluten-Free Recipes Holiday Kid Friendly Pops SunButter
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  1. December 12, 2014

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

  2. Brenda I
    December 12, 2014

    could you use coconut oil in place of vegetable shortening?

    1. Carol Kicinski
      March 9, 2015

      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.


  3. Louise Moilanen Vernasco
    December 13, 2014

    What is Sunbutter?

    1. Carol Kicinski
      December 14, 2014

      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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