Chocolate Peppermint Cheesecake Ball Recipe
A creamy Chocolate Peppermint Cheesecake Ball Recipe made with cream cheese, cocoa, powdered sugar, peppermint extract, and crushed candy canes. This no-bake dessert is rich, festive, and perfect for serving with cookies, pretzels, or graham crackers.
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Servings: 8
Ingredients
- 1 8 oz package cream cheese softened
- 1/4 cup unsalted butter softened
- 1 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
- 3/4 teaspoon peppermint extract
- Pinch of salt
- Crushed candy canes as needed for coating
Instructions
Prepare the Mixture
- In a medium mixing bowl, combine the softened cream cheese and unsalted butter. Beat with an electric mixer on medium speed until the mixture becomes smooth and creamy.
Incorporate the Sweeteners and Flavorings
- Gradually add the powdered sugar while mixing on low speed until fully incorporated. Add the cocoa powder, peppermint extract, and salt. Continue mixing until all ingredients are evenly combined and the mixture is thick and uniform in texture.
Shape the Cheesecake Ball
- Transfer the mixture onto a sheet of plastic wrap. Shape it into a ball using the wrap to help form the mixture evenly. Wrap tightly and refrigerate for at least 2 hours, or until the mixture is firm.
Coat with Candy Canes
- Once the cheesecake ball has chilled and firmed, unwrap it and roll it in crushed candy canes. Gently press the candy pieces into the surface so they adhere evenly.
Serve
- Transfer the coated cheesecake ball to a serving plate. Serve with pretzels, graham crackers, cookies, or other suitable dippers.
Notes
To make this Chocolate Peppermint Cheesecake Ball Recipe gluten free, ensure that the cocoa powder, peppermint extract, and candy canes are certified gluten free, as some flavored products may contain additives or cross-contamination. Additionally, serve the cheesecake ball with gluten-free dippers such as gluten-free graham crackers, gluten-free cookies, or fresh fruit slices instead of traditional wheat-based snacks.