Easy Peppermint Cheesecake Ball
For a twist on the normal holiday season savory cheese ball, try this sweet version and dip cookies and more into this delicious White Chocolate Peppermint Cheesecake Ball.
Servings: 16 servings
Equipment
- 1 hand or stand mixer
- plastic wrap
Ingredients
- 16 ounces cream cheese softened
- 2 tablespoons butter softened
- ½ teaspoon vanilla extract
- ⅓ cup powdered sugar
- ⅓ cup light brown sugar
- 1 ¼ cups white chocolate chips divided
- 1 ¼ cups chopped peppermint candies or candy canes divided
Instructions
- In a large mixing bowl with a hand or stand mixer, beat the cream cheese and butter until smooth and creamy.
- Add the vanilla extract and then gradually add the powdered sugar, mixing on low until well incorporated.
- Add ½ cup of white chocolate chips and ½ cup of chopped peppermints and fold together with a rubber spatula.
- Line a small bowl (I used one 6 inches in diameter) with a long piece of plastic wrap and pour the cheesecake mixture on top of the plastic. You want enough plastic wrap to fold over and cover the top of the cream cheese (You can also free form by hand).Place in the refrigerator and chill until firm, at least 2 hours.
- Mix the remaining white chocolate chips and chopped peppermints in a bowl. Lightly press them into the cheesecake ball and roll it around until it is fully covered.
- Serve with pretzels, graham crackers, or cookies, and enjoy!
Video
Nutrition
Serving: 1serving | Calories: 269kcal | Carbohydrates: 29g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 114mg | Potassium: 84mg | Fiber: 0.03g | Sugar: 25g | Vitamin A: 429IU | Vitamin C: 0.1mg | Calcium: 60mg | Iron: 0.1mg