Step 1: Make the Crust

1. In a bowl, mix the gluten-free graham cracker crumbs with melted butter until it resembles wet sand.
2. 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

1. In a large bowl, beat the cream cheese, SunButter, powdered sugar, and vanilla extract until smooth and creamy.
2. Spread the mixture evenly over the chilled crust. Freeze for 2–3 hours or until firm.

Step 3: Shape the Pops

1. 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

1. Melt the chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth.
2. Dip each cheesecake pop into the melted chocolate, letting the excess drip off. Place on a parchment-lined baking sheet.
3. Quickly sprinkle with toppings before the chocolate hardens.

Step 5: Chill and Serve

1. Chill the coated pops in the fridge for at least 1 hour before serving.