Ingredients:

  • 8 oz (225g) full-fat cream cheese, softened
  • 1/2 cup (60g) powdered sugar, sifted
  • 1 tsp (5ml) pure vanilla extract
  • 1/4 cup (30g) finely crushed graham cracker crumbs
  • 1 cup (170g) semi-sweet chocolate chips
  • 2 tbsp (30g) unsalted butter
  • 1/4 cup (30g) graham cracker crumbs
  • 2 tbsp (15g) red and green festive sprinkles

Instructions:

  1. Beat the softened cream cheese and sifted powdered sugar on medium-high until the mixture is completely smooth.
  2. Fold in the vanilla extract and the initial 1/4 cup of graham cracker crumbs using a spatula to ensure even distribution.
  3. Transfer the mixture to a shallow dish, cover with plastic wrap pressed directly onto the surface, and refrigerate for at least 60 minutes.
  4. Use a small cookie scoop to portion the chilled dough and roll quickly between palms into 1-inch spheres.
  5. Place the spheres on a parchment-lined tray and freeze or chill to stabilize before coating.
  6. Melt the semi-sweet chocolate chips and unsalted butter together using a double boiler or microwave in 30-second intervals until smooth.
  7. Dip each chilled cheesecake sphere into the melted chocolate, using a fork to lift them out and allow excess chocolate to drip off.
  8. Immediately top with red and green festive sprinkles and the remaining graham cracker crumbs before the chocolate sets.
  9. Place back on the parchment-lined tray until the chocolate shell is completely firm.