• 8 ounces cream cheese, room temperature
• 1/3 cup marshmallow fluff
• 1 ounce semi-sweet baking chocolate
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup powdered sugar
• 1+ cup mini chocolate chips, divided
• 1/2 cup mini marshmallows
• graham crackers, for serving

In a medium bowl, beat the cream cheese and fluff together until smooth.

Melt the baking chocolate and beat into the cream cheese mixture, followed by the vanilla, salt, and powdered sugar. Beat until smooth.

Stir 1/2 cup of the mini chocolate chips and the mini marshmallows into the mixture by hand.

Line a small bowl with plastic wrap, and scoop the cream cheese mixture into it.

Use the plastic wrap to shape the mixture into a rough ball, pulling the plastic wrap around it. Refrigerate at least 2 hours to firm up.

After chilling the ball, unwrap and sprinkle heavily with chocolate chips, rolling the ball in additional chips to coat.

The chocolate chips will act like flour on a dough ball, allowing you to handle the ball without it sticking to your hands much, so you can finish shaping the ball more. You can serve immediately, or re-wrap in plastic wrap, place back in the small bowl, and put the bowl in a large ziplock until closer to time to serve. Serve with graham crackers for spreading on.

S’mores Cheesecake Ball

Lightly adapted from Crazy For Crust.

• 8 ounces cream cheese, room temperature
• 1/3 cup marshmallow fluff
• 1 ounce semi-sweet baking chocolate
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup powdered sugar
• 1+ cup mini chocolate chips, divided
• 1/2 cup mini marshmallows
• graham crackers, for serving

In a medium bowl, beat the cream cheese and fluff together until smooth. Melt the baking chocolate and beat into the cream cheese mixture, followed by the vanilla, salt, and powdered sugar. Beat until smooth, and then stir 1/2 cup of the mini chocolate chips and the mini marshmallows into the mixture by hand.

Line a small bowl with plastic wrap, and scoop the cream cheese mixture into it. Use the plastic wrap to shape the mixture into a rough ball, pulling the plastic wrap around it. Refrigerate at least 2 hours to firm up.

After chilling the ball, unwrap and sprinkle heavily with chocolate chips, rolling the ball in additional chips to coat. The chocolate chips will act like flour on a dough ball, allowing you to handle the ball without it sticking to your hands much, so you can finish shaping the ball more. You can serve immediately, or re-wrap in plastic wrap, place back in the small bowl, and put the bowl in a large ziplock until closer to time to serve. Serve with graham crackers for spreading on.