Chocolate Peppermint Cheesecake Ball Recipe
A festive and indulgent Chocolate Peppermint Cheesecake Ball, combining cream cheese, cocoa, and peppermint, rolled in crushed candy canes for the perfect holiday treat.
8 Servings
Ingredients
- 1 package 8 oz cream cheese , softened
- 1/4 cup unsalted butter softened
- 1 cup powdered sugar
- 1/4 cup cocoa powder
- 3/4 teaspoon peppermint extract
- Crushed candy canes as needed
Instructions
Prepare the base mixture:
- In a medium mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Ensure there are no lumps for a uniform texture.
Incorporate dry ingredients:
- Gradually add the powdered sugar, mixing on low speed until fully combined. Add the cocoa powder and continue to mix until smooth.
Flavoring:
- Stir in the peppermint extract, ensuring it is evenly distributed throughout the mixture.
Shape and chill:
- Form the mixture into a ball, wrap it securely with plastic wrap, and refrigerate until firm—at least 2 hours. This allows the flavors to meld and the texture to set.
Coating:
- Once firm, unwrap the ball and roll it in the crushed candy canes until evenly coated. Press gently to ensure the candy adheres.
Serving:
- Place the cheesecake ball on a serving plate and present with pretzels, graham crackers, or cookies for dipping.
Notes
To make this recipe gluten-free, ensure that the crushed candy canes are certified gluten-free and serve with gluten-free dippers such as gluten-free graham crackers or pretzels.