Sweet, creamy, and just a little bit indulgent, this dessert cheeseball is the kind of crowd-pleasing treat that disappears fast at any gathering. Perfect for back-to-school gatherings, football parties, potlucks, or family celebrations, it also makes a fun surprise for kids’ sleepovers or an after-school snack that feels like a special reward. Serve it surrounded by dippers for every taste: vanilla wafers, animal crackers, pecan sandies, graham crackers, whole wheat crackers, pretzels, celery sticks, or apple slices for a balance of sweet and wholesome options.
FOR THE CHEESEBALL:
- 8 oz. Cream Cheese, softened
- ½ cup Salted Butter (1 stick), softened
- 1 cup Salted Caramel Pudding
- ½ cup Toffee Pieces
- ½ cup Crushed Nila Wafers
- ½ cup Chopped Pecans
- ⅓ cup White Chocolate Chips
- ⅓ cup Mini Milk Chocolate Chips
Instructions:
- Mix the cream cheese, butter, pudding, toffee pieces, and Nila wafers in a large bowl. Fold together until well combined.
- Scoop the cheeseball onto a large sheet of plastic wrap. Gently wrap together, forming a ball. Place the wrapped ball in the refrigerator to harden for 1 – 2 hours.
- When you’re ready to serve, unwrap the cheeseball and roll around on a plate with the chopped pecans, white and milk chocolate chips. Serve on a platter with desired dippers.
NOTES:
- I like the mix of white and milk chocolate in this recipe, but I encourage you to use whatever you enjoy most! Dark chocolate goes well with this dip, too. Sometimes I even mix the chips INTO the cheeseball and simply cover with chopped pecans.
- You can certainly make this dessert cheeseball up to a day in advance, simply follow through step 2 and place it in the refrigerator. When you’re ready to serve, finish with step 3.
Jessica Bentley has over 10 years of experience sharing recipes and cooking tips with a goal to make everyone feel comfortable in their own kitchen and eat a more colorful plate. You can follow her on all social media platforms and via her website SliceOfJess.com.
