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Peppermint mocha cheesecake cheese ball covered in crushed candy canes

Peppermint Mocha Cheesecake Cheese Ball

Author Darlene Kratz


  • 1 8-oz block of cream cheese, softened
  • 1/4 cup butter
  • 1 cup powdered sugar
  • 1/4 cup dark cocoa powder
  • 3/4 tsp peppermint extract
  • 3 tsp espresso powder


  • In a medium bowl, beat the cream cheese and butter until creamy.
  • Slowly add in the powdered sugar.
  • Add in dark cocoa powder, peppermint extract and espresso powder until well combined.
  • Chill overnight in the refrigerator


Serve this Peppermint Mocha Cheesecake Cheese Ball with covered pretzels, chocolate graham crackers, or vanilla wafers.
Total time does not include time needed to chill the cheese ball.
Alternatively, you could serve this immediately as a dip with the crushed candy canes sprinkled on top.