Description
Creamy, chocolatey dessert cheeseball coated in chocolate chips and graham crackers. Perfect for dipping with graham crackers, chocolate bars, and marshmallows.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1/2 cup marshmallow fluff
- 1/4 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup mini chocolate chips, plus more for coating
- 1/4 cup crushed graham crackers, plus more for coating
- 1 teaspoon vanilla extract
- Graham crackers, for serving
- Chocolate bars, broken into squares, for serving
- Marshmallows, for serving
Instructions
- Soften the Cream Cheese: Microwave cream cheese in 15-second intervals until soft and pliable.
- Combine Cream Cheese and Marshmallow Fluff: Beat softened cream cheese and marshmallow fluff together until smooth.
- Add Powdered Sugar and Cocoa Powder: Sift in powdered sugar and cocoa powder. Gently fold into the cream cheese mixture until just combined.
- Incorporate Chocolate Chips and Graham Crackers: Gently fold in 1/4 cup mini chocolate chips and 1/4 cup crushed graham crackers.
- Add Vanilla Extract: Stir in vanilla extract.
- Wrap and Chill: Spoon the mixture onto plastic wrap, shape into a ball, wrap tightly, and chill for at least 2 hours (preferably overnight).
- Prepare the Coating: Combine remaining mini chocolate chips and crushed graham crackers in a shallow dish.
- Unwrap and Coat: Unwrap the chilled cheeseball and roll it in the chocolate chip and graham cracker mixture, pressing lightly to adhere.
- Serve with Dippers: Place the coated cheeseball on a platter with graham crackers, chocolate bar squares, and marshmallows for dipping.
- Optional: Toast the Marshmallows: Lightly toast marshmallows with a kitchen torch before serving.
- Enjoy!
Notes
- Soften cream cheese completely for a smooth base.
- Sifting powdered sugar and cocoa powder prevents lumps.
- Avoid overmixing to keep the cheeseball light and fluffy.
- Chill the cheeseball for at least 2 hours to firm it up.
- Adjust the ratio of chocolate chips to graham crackers in the coating to your liking.
- The cheeseball can be made a day or two in advance and stored in the refrigerator. Just wait to coat it until right before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes