Recipes · Uncategorized

Brownie Batter Cheesecake Ball

  • 8 ounces Cream Cheese
  • 8 tablespoons Unsalted Butter
  • 1 teaspoon Vanilla Extract
  • 1 cup Powdered Sugar
  • 1 ½ cups Chocolate Fudge Brownie Mix, dry
  • 1 ½ cups Miniature Chocolate Chips, separated
  • ½ cups Toffee Bits


  1. In a large bowl, beat the room temperature cream and room temperature butter until completely smooth
  2. Beat in the vanilla extract
  3. Add the powdered sugar and dry brownie mix and beat until smooth
  4. Stir in ½ cup mini chocolate chips and toffee bits
  5. Wrap tightly in plastic wrap and place in the fridge to chill for 3-4 hours or until completely firm
  6. Spread ½ cup mini chocolate chips on a large plate; unwrap the cheesecake ball and put on top of the chocolate chips; use the remaining ½ cup of chocolate chips to cover the rest of the cheesecake ball
  7. Serve with graham crackers

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