An ultra-creamy bite of tangy cream cheese meets buttery sweetness and gooey mini chocolate chips in this chocolate chip cheese ball with brown sugar, vanilla, and pecans. Dreamy with graham crackers or cookies!
So here’s what we’ve got: a dessert pretending to be a dip, and frankly, crushing it. This chocolate chip cheese ball is like if cheesecake got invited to a casual snack party and didn’t want to leave. It’s smooth, a little tangy, buttery sweet, studded with mini chips (I mean, hello), and rolled in crushed pecans because texture. It chills out in the fridge before making its big debut on a platter surrounded by things to scoop it up with—graham crackers, cookies, a spoon if no one’s watching (no judgment). You could throw this together for game night, holidays, or because your Thursday needed a little sparkle.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Chocolate Chip Cheese Ball
This is one of those things that makes people tilt their heads when they hear it… and then ask for the recipe after the first bite.
- Ridiculously simple to make: You just mix, chill, and roll. Like a lazy cheesecake in disguise.
- Dessert-dip hybrid glory: It looks like a cheese ball, acts like a cheese ball, but tastes like a cookie dough dream.
- Texture heaven: Creamy insides, crunchy pecan coating, and every bite laced with mini chocolate chips. Hello party in your mouth.
- Make-ahead friendly: The fridge does most of the work—you chill it twice, and that’s way more effort than I’ve given some dates.
- Adaptable for tastebuds: Don’t like pecans? Swap them. Want dark chocolate chips? Go for it.
- Fun to eat + serve: Who doesn’t love a snack that lets you scoop dessert onto cookies?
Ingredient Notes
Fewer than ten ingredients and they’re all very chill—no scavenger hunts required. Just cozy, reliable fridge and pantry staples doing the most.
- Cream cheese: Softened to room temperature, this is our creamy base. Full-fat is your best friend here—low-fat can get runny and sad.
- Unsalted butter: Also softened, it brings that smooth, rich mouthfeel. Salted butter will work in a pinch but scale back on mix-in sweetness.
- Brown sugar: Adds a little molasses-y depth that makes this feel more cookie dough than frosting.
- Powdered sugar: For that light, fluffy sweetness that melts into the mix and smooths things out.
- Vanilla extract: The background note that you’ll miss if it’s not there. Pure extract, please—not the imitation kind.
- Mini chocolate chips: Crunchier than you’d expect! They give sparkle and fun to every bite while keeping the ball sliceable.
- Finely chopped pecans: Rolled on the outside for crunch and toasty flavor. Already toasted nuts work beautifully.
- Graham crackers/cookies for dipping: Basically spoons in disguise. Choose your vehicle: graham crackers, vanilla wafers, or even a sneaky pretzel stick.
How To Make This Chocolate Chip Cheese Ball
This is barely a recipe, honestly; it’s more of a delicious craft project with edible glue. Let’s roll into it.
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Cream everything together: In a mixing bowl, beat the cream cheese, softened butter, and brown sugar until the texture is dreamy and smooth. Don’t skimp on scraping down the sides—no lumpy bits allowed.
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Add sweetness and vanilla: Slowly mix in the powdered sugar and vanilla. The powdered sugar might puff up a little, so go slow unless you want to powder the kitchen (been there).
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Fold in chocolate chips: Gently stir in your mini chocolate chips. You want them evenly spread but still intact—no smashing allowed.
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Chill round one: Cover the bowl with plastic wrap and tuck it in the fridge for about 2 hours, so it firms up enough to shape.
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Shape into a ball: Grab your cold, sweet blob and shape it into a ball with your hands. It doesn’t have to be a sphere of mathematical perfection. Wrap it in plastic again and toss back into the fridge for another hour.
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Roll in pecans: When it’s firm, gently press chopped pecans all over the outside. Not into nuts? You could skip this… but it looks fancy and adds crunch.
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Serve it up: Place your beautiful cheese ball on a plate surrounded by your dippers of choice. Watch it vanish before your very eyes.
Storage Options
This beauty actually improves with a little advance prep. Like cheese’s version of a glow-up.
Stash your chocolate chip cheese ball in the fridge, tightly wrapped in plastic wrap or inside an airtight container, and it’ll keep nicely for 4–5 days. If it’s already rolled in pecans, keep in mind they’ll soften a bit over time. Still tasty, but if you’re going super crisp, wait to roll until closer to serving.
Wondering about freezing it? Yep, you can go for it. Wrap it pre-pecan-roll stage in a couple layers of plastic wrap, pop it in a freezer-friendly bag, and freeze up to one month. Thaw overnight in the fridge before rolling in the nuts and serving. I wouldn’t recommend freezing once the pecans are on, though—they’ll turn soggy and weird.
As for reheating… okay, don’t. This isn’t that kind of dish. Keep it cool, and you’re golden.
Variations and Substitutions
Want to switch it up? This cheese ball has range.
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Different chips: You can totally swap the mini chips with dark chocolate, white chocolate, or even peanut butter chips for a wild little remix.
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No nuts, no problem: Allergies? Or just not a pecan fan? Use graham cracker crumbs, crushed toffee bits, or even finely chopped pretzels instead.
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Add-ins galore: Fold in a few chopped dried cherries, tiny marshmallows, or crushed candy if you’re feeling bold and snacky.
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Spice it up: A pinch of cinnamon or espresso powder in the base mix can bring in a whole new flavor dimension.
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Sweetener swap: Feel free to use maple syrup or honey instead of brown sugar for a different sweetness vibe. Just reduce the powdered sugar a bit to balance texture.
What to Serve with Chocolate Chip Cheese Ball
Dippers are half the fun here. You’re basically pairing cookies with candy… and calling it elegant.
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Graham crackers: These are classic for a reason. Their honeyed crispness is the perfect match for soft, sweet cheese ball bites. Bonus: they don’t overpower the chocolate flavor.
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Vanilla wafers: Buttery and nostalgic, they’re very easy to stack with cheese ball bites. Plus, they hold up surprisingly well without crumbling.
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Pretzels: Sweet and salty lovers, this one’s for you. The crunch is amazing and the salt balances out all that creamy sweetness.
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Chocolate chip cookies: Yes. A cookie sandwiched with a cookie-flavored cheese ball? You’re welcome. For a fun party platter, use mini cookies so folks don’t get overwhelmed.
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Fruit slices: A little lighter, for balance. Apple slices or strawberries make a tart, juicy contrast to the creamy richness. Kind of like a hidden fruit salad… but not at all.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make this chocolate chip cheese ball ahead of time?
Absolutely! This is one of those magical desserts that actually improves with a bit of hang-out time in the fridge. Make it a day or two ahead, wrap it tightly (plastic wrap is your friend), and keep it chilled. I prefer rolling it in pecans right before serving so they stay crisp and fancy.
What can I use instead of pecans?
If you’re not into pecans (or they’re just not in your pantry), no worries. Try using crushed graham crackers, chopped toffee bits, mini M&Ms, shredded coconut, or even crushed pretzels. Basically, anything with texture that won’t go soggy works. It’s a “choose your crunch” situation.
Can I serve this with fruit?
You totally can! Apple slices, strawberries, and even thick banana rounds (not too ripe though) dip super well and add a refreshing element. It’s like giving your dessert cheese ball a little health halo. Okay, a tiny one, but it counts.
Is this freezer-friendly?
Yep—with one catch. You’ll want to freeze the cheese ball before rolling it in pecans. Wrap it tightly twice, then stash it in a zip-top freezer bag. It’ll be good for about a month. Let it thaw in the fridge overnight, roll in fresh pecans, and serve like it was made that morning. Magic.
Psst… if you’re feeling all sweet toothy today, you might also love these peanut butter & banana ice cream sandwiches. Or keep the cozy going with a little savory from this roasted butternut squash salad. Opposites attract, right?
Chocolate Chip Cheese Ball
Ingredients
For the Cheese Ball
- 8 oz (225 g) cream cheese softened; full-fat preferred
- 4 tbsp (60 g) unsalted butter softened
- 1/3 cup (67 g) brown sugar packed
- 1/2 cup (60 g) powdered sugar
- 1 tsp (5 ml) vanilla extract pure
- 3/4 cup (120 g) mini chocolate chips
For Rolling
- 3/4 cup (90 g) pecans finely chopped, toasted if desired
For Serving
- graham crackers for dipping
- vanilla wafers or cookies for dipping
- pretzels or fruit slices optional, for dipping
Equipment
- Mixing bowl
- Hand mixer or stand mixer
- Plastic Wrap
- Spatula
Instructions
- Cream everything together: In a mixing bowl, use a hand mixer (or stand mixer) to beat the softened cream cheese, butter, and brown sugar until very smooth and creamy. Scrape down the sides as needed.
- Add sweetness and vanilla: Mix in the powdered sugar and vanilla extract slowly, blending until smooth and fluffy.
- Fold in chocolate chips: Gently stir in the mini chocolate chips until evenly distributed.
- Chill round one: Cover the bowl with plastic wrap and chill in the refrigerator for 2 hours, or until the mixture is firm enough to shape.
- Shape into a ball: Remove the chilled mixture and form into a ball with your hands (it doesn’t have to be perfect!). Rewrap in plastic and chill for another hour, until very firm.
- Roll in pecans: Spread the chopped pecans on a plate and gently roll the cheese ball to coat the exterior evenly.
- Serve: Place on a serving platter with graham crackers, cookies, pretzels, or fruit for dipping. Enjoy!
