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READY IN 3+ hrs

Chocolate Chip Cheese Ball

Read Reviews (904)

"A sweet switch from the usual cheese ball. Serve with graham crackers or chocolate wafers." — Kim

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Original recipe makes 2 cups Change Servings

1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners' sugar
2 tablespoons brown sugar

1/4 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans

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Directions

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.

Kitchen-Friendly View

PREP 20 mins
READY IN 3 hrs 20 mins

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Tastes like a chocolate chip cheesecake and is so simple to make! This was a HUGE hit at a ladies' luncheon that I made it for. Everyone kept going back for more and everyone requested the recipe. Just be sure you let everyone know that it's a DESSERT cheese ball. No one had ever seen a dessert cheese ball before, and one lady got quite confused as to why a cheese ball had black specks in it and was served with graham crackers! I served it with regular graham crackers and also chocolate graham crackers. I think it tasted best with the chocolate graham crackers. A helpful hint: Add graham crackers and/or chocolate graham crackers to the ingredients list. Since they weren't listed, when I made my grocery list I neglected to buy any and had to make a special trip back to the grocery store when I realized I had nothing to serve the cheese ball with!

—KIMAR

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Most Helpful Critical Review

Jan 25, 2011

I could NOT get mine to roll into a ball, I added extra sugar as suggested AND put it in the fridge over night. It was just a bowl of mush :-(

—Christine-CanadianCook

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1,133 Ratings

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Oct 18, 2003

I MADE THIS RECIPE FOR THE FIRST TIME. I FOUND THE OTHER REVIEWS TO BE MOST HELPFUL,ESPECIALLY THE SUGGESTION OF INCREASING THE CONFECTIONERS SUGAR TO 1 CUP WHICH I DID. I ALSO HAD NO TROUBLE WITH IT FORMING INTO A BALL QUICKLY. MAYBE OTHERS HAD TROUBLE BECAUSE THEY SOFTENED THE CREAM CHEESE AND BUTTER IN THE MICROWAVE. I SOFTENED MINE FOR 1 HOUR AT ROOM TEMP.-NO PROBLEMS. EVERYONE LOVED IT AND I PLAN TO MAKE IT AGAIN FOR ANOTHER EVENT THIS WEEK. THIS ONE'S A DEFINITE KEEPER!!!! KATHY

—GRAMMIEB

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Apr 14, 2006

so tasty! i have made this more times than i can count for certain occasions. some tips on this: NO LOWFAT ALLOWED! its too runny. and also, if you can't get it to form into a ball, you dont have enough sugar. add just a little extra at a time and it will be moldable. another good time saver- stick it in the freezer instead of the fridge. cuts the time in half. i also like to skip the nuts, add extra choc chips, and roll the ball in toffee bits. and then definately serve with chocolate grahms!

—Maezystar

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Jan 21, 2010

This is the best dessert ball I have yet to serve! 1/2'd the recipe and made the first cheese ball with toffee bits based on other recommendations and the second cheese ball with the pecans based on the recipe. Needless to say our friends must all have sweet tooths, as the toffee bit dessert ball flew off the table dissolving into numerous mouths!!! Sublime!!!

—Crystal S

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Oct 25, 2007

I thought this was easy! I made it about a year ago, but remembered for a party. Anyway, rather than deal with the "Will it set, or won't it?" issue, I lined a shallow bowl with plastic wrap, and scoop the mix into it. I smoothed out the bottom, and stuck it in the fridge. Next day, flip it over on a plate, press on the outer topping of your choice, and Viola! Much easier to serve and scoop off of rather than a big round ball anyway.

—Wendy

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Oct 09, 2005

This one took me for surprise ! I love it ! I used real butter and boxed cream cheese, I also used 3 TBS brown sugar. I did whip mine a long time in the mix master and placed in a bowl in the fridge over night. It was very soft,but after a day in the fridge, it formed into a perfect ball. I scooped it out onto waxed paper and rolled in Toffee bits. It really tasted like cookie dough once chilled. For those having trouble with forming a ball, you might want to chill it in a metal bowl, and be sure to use room temperature (real) butter and (regular)cream cheese. I don't know if the whipping had anything to do with it, but my cheese ball did form well. Good luck :) Thanks for a great new recipe.

—justsydne

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Dec 11, 2002

This is the coolest recipe. I shaped it into a ball and placed on a serving plate. I cut a star out of construction paper and laid it on top. I sprinkled chopped pecans all over and then removed the star which I covered with mini chocolate chips. It was really neat. I've also done just strips of paper altnernating between chopped pecans and mini chips.

—TAG

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Nutrition

Calories
102 kcal
5%

Carbohydrates
6.9 g
2%

Cholesterol
15 mg
5%

Fat
8.4 g
13%

Fiber
0.5 g
2%

Protein
1 g
2%

Sodium
42 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chocolate Chip Cheese Ball

Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories: 102
Calories from Fat: 75

% Daily Value *
Total Fat 8.4g 13 %
Saturated Fat 4.2g 21 %
Cholesterol 15mg 5 %
Sodium 42mg 2 %
Potassium 36mg < 1 %
Total Carbohydrates 6.9g 2 %
Dietary Fiber 0.5g 2 %
Protein 1g 2 %
Sugars 6g
Vitamin A 4 %
Vitamin C < 1 %
Calcium 1 %
Iron 3 %
** Thiamin 2 %
Niacin 2 %
Vitamin B6 < 1 %
Magnesium 3 %
Folate 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.