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 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 Cheesecake Pops
Makes 30 pops
¾ cup creamy sunflower seed butter (such as Sunbutter)
2 (8 oz.) packages cream cheese
⅓ cup honey
4 tsp pure vanilla extract
30 (6-inch) lollipop sticks
12 oz. semisweet chocolate chips
2 Tbsp solid vegetable shortening
1 cup sprinkles
Combine the sunflower seed butter, 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-Tbsp 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 two 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 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 two days ahead.