Chocolate Peppermint Cheesecake Ball Recipe made with cream cheese, cocoa, peppermint, and candy canes—easy, festive, and no-bake!

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Planning to try this recipe soon? Pin it for a quick find later!

Okay, so picture this: it’s mid-December, I’ve got Mariah Carey blasting in the background (because of course I do), and my kitchen counter looks like Santa’s workshop exploded—wrapping paper here, a half-finished mug of cocoa there. And then I spot it… a lonely block of cream cheese just sitting in the fridge, practically begging to be turned into something. Next thing I know, I’m tossing in cocoa, a splash of peppermint extract, and crushing candy canes with the same rolling pin my grandma used to make pie crust. It was one of those accidental holiday wins, you know? The kind that makes your husband hover around the fridge like he’s “checking something” just so he can sneak another bite.

Here’s a quick peek at what’s inside:

Why You’ll Love This Chocolate Peppermint Cheesecake Ball Recipe?

You know those desserts that look way fancier than they actually are? That’s this Chocolate Peppermint Cheesecake Ball Recipe in a nutshell. It’s creamy, chocolatey, with just the right kick of peppermint, and it’s ridiculously easy to make. No oven, no water bath, none of that cheesecake stress. And here’s the best part—it doubles as both dessert and a party centerpiece. People walk in, see this sparkly ball of crushed candy canes, and suddenly you’re “the fun host who does the cool Pinterest stuff.” (Don’t worry, I won’t tell them you whipped it up in under 15 minutes.)

Ingredient Notes:

Let’s talk ingredients real quick so nothing goes sideways.

Cream Cheese: Go full-fat. Life’s too short for diet cheesecake balls.
Butter: Softened, not rock hard. Learned that the hard way—chunks of butter aren’t cute in dessert.
Powdered Sugar: Don’t swap for granulated unless you enjoy grit.
Cocoa Powder: Dutch-process makes it rich and dark, but any will do if that’s what’s in your cupboard.
Peppermint Extract: Tiny bottle, big personality. A few drops too many and you’ve crossed into toothpaste territory.
Crushed Candy Canes: Honestly, this part is half the fun. Kids love smashing them, and adults secretly do too.

How To Make Chocolate Peppermint Cheesecake Ball?

Here’s where it gets fun. No fancy gadgets, no stress—just mix, chill, and roll.

Beat it up: Cream the butter and cream cheese together until smooth. I like to hum along to “Jingle Bell Rock” during this part, but that’s optional.
Add the flavor: Stir in powdered sugar, cocoa powder, and peppermint extract. Now it’s basically a bowl of holiday frosting, and yes, licking the spoon is mandatory.
Shape & chill: Scoop into a mound, wrap in plastic, and roll it into a ball. Toss it in the fridge for at least two hours—long enough to watch “Elf” and quote the candy cane forest scene.
Roll it pretty: Once firm, roll the ball in crushed candy canes. Suddenly it looks like something you paid $20 for at a fancy bakery.
Serve & shine: Put it on a plate with graham crackers, cookies, or pretzels. Then sit back and accept the compliments like the baking rockstar you are.

Storage Options:

This cheesecake ball holds up well in the fridge for about 4–5 days, if it even lasts that long. (It won’t in my house. The kids treat it like treasure.) You can also freeze it—just don’t roll it in candy canes until after thawing, unless you’re into sad, sticky peppermint.

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Variations and Substitutions:

Here’s where you can get playful.

Nutty Crunch: Roll it in crushed pecans or walnuts instead of candy canes.
Oreo Twist: Crushed Oreos make it taste like a cookies-and-cream dream.
Flavor Flip: Swap peppermint extract for almond or orange—suddenly it’s a whole new vibe.
Add Texture: Toss in mini chocolate chips for little bursts of chocolatey crunch.

What to Serve with Chocolate Peppermint Cheesecake Ball?

The dippers are half the fun, honestly.

Graham Crackers: Classic, never fails.
Pretzels: That salty-sweet combo is magic.
Vanilla Wafers: Crunchy and light, perfect for scooping.
Fruit: Apple slices or strawberries if you’re feeling slightly virtuous.

Frequently Asked Questions:

Can I make it ahead?
Totally. In fact, I think it tastes even better after chilling overnight.

Mine’s too soft—what now?
No worries, just toss it back in the fridge. It probably needs more chill time. Don’t we all?

Not a peppermint fan—what do I do?
Skip it! Use vanilla, almond, or even orange extract. You’ll still end up with a killer cheesecake ball.

And there you have it—my lazy, sparkly holiday hero: the Chocolate Peppermint Cheesecake Ball Recipe. It’s the kind of dessert that makes you look like you tried harder than you did (which is my favorite kind). So, what do you think—will your family smash the candy canes with as much enthusiasm as mine did?

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

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