When my youngest niece was diagnosed with a gluten intolerance, dessert-making became a family challenge.
But instead of seeing it as a restriction, I saw it as an opportunity to get creative. These gluten-free SunButter cheesecake pops are my proudest creation—indulgent, nut-free, and perfect for every sweet tooth.
The best part?
They’re easy enough for a weeknight treat but impressive enough for a party. Sharing these feels like sharing a little piece of joy.
Tips and Variations
- Dietary Swaps: For a vegan option, use dairy-free cream cheese and chocolate.
- Flavor Twists: Add a swirl of jam or a sprinkle of sea salt to the filling for a sweet-and-savory combo.
- Presentation: Arrange the pops in a mason jar filled with decorative sugar or sprinkles to make them party-ready.
These pops are perfect as a grab-and-go dessert or an adorable addition to any gluten-free dessert spread. I’d love to hear how they turn out for you—snap a photo and share your masterpiece!
Gluten-Free SunButter Cheesecake Pops
- Total Time: 4 hours 20 minutes
- Yield: 12 pops 1x
- Diet: Gluten Free
Description
Creamy, nut-free cheesecake pops made with SunButter, a gluten-free crust, and a rich chocolate shell. Perfect for parties or an afternoon treat.
Ingredients
For the Cheesecake Base:
- 8 oz cream cheese, softened (use dairy-free if needed)
- 1/3 cup SunButter (Sunflower Seed Butter)
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- For the Crust:
- 1 cup gluten-free graham cracker crumbs
- 3 tbsp melted butter
For the Chocolate Coating:
- 1 1/2 cups dark or semi-sweet chocolate chips (dairy-free if needed)
- 1 tbsp coconut oil
Optional Toppings:
- Crushed gluten-free cookies
- Mini chocolate chips
- Sprinkles (check for gluten-free certification)
Instructions
Step 1: Make the Crust
- In a bowl, mix the gluten-free graham cracker crumbs with melted butter until it resembles wet sand.
- Press the mixture into the bottom of a parchment-lined 8×8-inch pan. Refrigerate while preparing the filling.
Step 2: Prepare the Cheesecake Filling
- In a large bowl, beat the cream cheese, SunButter, powdered sugar, and vanilla extract until smooth and creamy.
- Spread the mixture evenly over the chilled crust. Freeze for 2–3 hours or until firm.
Step 3: Shape the Pops
- Once firm, cut the cheesecake into 12 small squares or rectangles. Insert a popsicle stick into each piece. Return to the freezer for 30 minutes.
Step 4: Coat with Chocolate
- Melt the chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Dip each cheesecake pop into the melted chocolate, letting the excess drip off. Place on a parchment-lined baking sheet.
- Quickly sprinkle with toppings before the chocolate hardens.
Step 5: Chill and Serve
- Chill the coated pops in the fridge for at least 1 hour before serving.
Notes
Substitute SunButter with peanut butter or almond butter if not avoiding nuts. Use dairy-free cream cheese for a vegan version.
- Prep Time: 20 minutes
- Cook Time: 4 hours (chilling)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 pop
- Calories: 230
- Sugar: 12g
- Sodium: 110mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg
