Dessert Cheese Ball Food

DESSERT CHEESE BALL

Steps:

• PREP: It's really important that the cream cheese and butter are at room temperature. Leave cold ingredients out for 45 minutes to an hour, or use some of these tricks to bring them to room temperature quicker. Do not melt either for this recipe; soften in the microwave for 10-15 seconds if needed.
• BEAT: In a large bowl, beat the room-temperature cream cheese and butter until completely smooth. Add in the vanilla extract, powdered sugar, and dry brownie mix (See Note 1). Mix until completely smooth.
• ADD INS: Stir in 1/2 cup miniature chocolate chips and the toffee bits. Mix until incorporated. The mixture will be fairly soft/wet/sticky, but don't worry; it firms up a lot during the chilling process!
• CHILL: Spread out a very large piece of plastic wrap. Using a spatula, scrape and scoop all the mixture into a ball on top of the plastic wrap. Wrap around the dessert ball, form into a ball, and place in the fridge to chill for 3-4 hours or until completely firm.
• COAT IN CHOCOLATE: Spread 1/2 cup miniature chocolate chips on a large plate. Unwrap the cheesecake ball and put on top of the chocolate chips. Use the remaining 1/2 cup chocolate chips to coat all the rest of the cheesecake ball.
• SERVE: Serve with "dippers" of your choice.

CHOCOLATE CHIP CHEESE BALL

Steps:

• Beat cream cheese, butter and vanilla until smooth; beat in sugars just until blended. Stir in chocolate chips. Refrigerate, covered, until firm enough to shape, about 2 hours. , Place mixture on a large sheet of plastic wrap; shape into a ball. Refrigerate, wrapped, at least 1 hour. , To serve, roll cheese ball in pecans. Serve with graham crackers.

CHOCOLATE CHIP CHEESE BALL

Steps:

• In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.
• Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour.
• Roll the cheese ball in finely chopped pecans before serving.

CHOCOLATE PEANUT BUTTER CHEESE BALL RECIPE

Steps:

• To a stand mixer, add the cream cheese, powdered sugar, and peanut butter. On medium speed, beat until fully combined.
• Stir in 1 cup peanut butter chips.
• Add the mixture to a large piece of plastic wrap and refrigerate for 2 hours.
• Remove from the plastic wrap and roll in a mixture of peanut butter chips and chocolate chips.
• Serve with cookies, crackers, or pretzels.

CREAM CHEESE BALL

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and preserves until smooth and creamy. Scrape down the bowl, then beat in the garlic powder, salt, and hot sauce, and then the cheddar cheese.
• Lay a large sheet of plastic wrap on the counter. Scrape the cheese mixture into the center in as circle-like of a mound as you can. It will not be a perfect ball at this point. Wrap the edges of the plastic around it to seal and encourage it to form a round ball. Place the wrapped cream cheese in a bowl and refrigerate for at least 1 hour or overnight.
• Toast the pecans: Preheat the oven to 350 degrees and spread the pecans onto an ungreased baking sheet. Bake for 7 to 9 minutes, stirring once or twice, until they are deeply toasted and fragrant. Watch very carefully toward the end of the baking time to ensure the pecans do not burn. Transfer to a cutting board and chop into small bits. Let cool completely to room temperature.
• When ready to serve, remove the cheese ball from the refrigerator. Place the chopped pecans on a plate. (I find it's easiest to use a plate with edges that curve up a little. A pie dish works well too.) Add the parsley and lightly mix with your fingers to combine. Unwrap the cheese ball and place it on the plate with the parsley and pecans, coating well. The cheese ball won't roll like a true ball. Gently lift and turn it, patting the pecans and parsley all over the outside. Carefully lift it onto a serving plate. Serve with crackers or baguette slices.

CARAMEL PECAN CHEESECAKE DESSERT CHEESE BALL

Steps:

• With hand mixer, combine the cream cheese, sour cream, powdered sugar, lemon juice, vanilla and salt. Mix 1-2 minutes or until smooth and fluffy.
• Lay two long strips of plastic wrap in an 'X' shape on a flat surface. Spoon cream cheese mixture into the center. Bring up edges of plastic wrap, close at the top tightening to create the cream cheese ball shape. Transfer to refrigerator and chill at least 1 hour to firm.
• Spread graham cracker crumbs and pecans in an even layer on a flat surface. Unwrap chilled cheese ball and roll onto crumbs to coat. Gently press crumbs and pecans into any non covered spots.
• Transfer cheese ball to platter. Drizzle with caramel sauce. Serve with graham crackers or cookies.

SKOR CHEESE BALL

Steps:

• Beat together the cheese, butter and vanilla.
• Add in sugars and then chocolate chips.
• Cover and refrigerate for 2 hours. Place in freezer if needed faster.
• Form into a ball. Wrap it in plastic and refrigerate one more hour.
• Roll the ball in Skor pieces
• Serve with Dare wafer cookies, ginger, lemon, chocolate and cinnamon.

DESSERT CHEESE BALL

Steps:

• In a mixing bowl, beat cream cheese, butter, and vanilla until fluffy.
• Gradually add sugars and beat until just combined.
• Stir in chocolate chips.
• Cover and refrigerate for 2 hours.
• Form cheese into a ball using hand protection (Saran wrap, wax paper, etc).
• Optional- just before serving, roll in additional chocolate chips or nuts of your choice.
• Serve with graham crackers.

FRUIT BALL

Steps:

• In a medium size mixing bowl, mix together cream cheese, fruit cocktail, and instant pudding mix. Add 1/4 cup almonds, if desired. Shape mixture into a ball, and then roll in the remaining almonds.

S'MORE CHEESE BALL

Steps:

• In medium bowl combine cream cheese, powdered sugar, mini marshmallows, marshmallow creme and 1 cup mini chocolate chips. Beat until well combined.
• Form soft ball and place in a container for 10 minutes in the freezer.
• While cheese ball is setting, combine graham crackers, chocolate chips and marshmallow bits on a large plate and mix.
• Remove cheese ball and roll in graham cracker mixture.
• Refrigerate for it least ½ hour and server with graham crackers.

CRANBERRY PECAN CHEESE BALL

Steps:

• To a large stand mixer on low speed add the cream cheese, white cheddar cheese, cranberries, first 1/2 cup pecans, green onions and garlic powder until smooth, about 1-2 minutes.
• Put mixture in the refrigerator for 1 hour to chill.
• Lay a large plastic wrap square on your counter and put the mixture on it, then gather the sides and bunch them up to help shape the mixture into a ball.
• Add the remaining 1/2 cup finely chopped pecans to a large bowl and roll the cheese ball into the chopped pecans then serve with crackers.
• Best if served after 4 hoursrefrigeration.