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SIMPLE and delicious brownie "batter" cheesecake ball!

Dessert Cheese Ball

This Dessert Cheese Ball (brownie batter dip) is a no-bake dessert "cheeseball" perfect for an easy dessert or to serve when entertaining.
Course Dessert, Snack
Cuisine American
Keyword Dessert Cheese Ball
Prep Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 20 minutes
Servings 10 -15, when served as a dessert to share
Calories 235kcal
Cost $4.91


  • 1 package (8 ounces, 226g) full-fat cream cheese
  • 8 tablespoons (equivalent of 1/2 cup or 1 stick; 113g) unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup (118g) powdered sugar
  • 1 and 1/2 cups (201g) chocolate fudge brownie mix, dry
  • 1 and 1/2 cups (240g) miniature chocolate chips, separated
  • 1/2 cups (74g) toffee bits
  • Dippers of your choice


  • PREP: It’s really important that the cream cheese and butter are at room temperature. Leave cold ingredients out for 45 minutes to an hour, or use some of these tricks to bring them to room temperature quicker. Do not melt either for this recipe; soften in the microwave for 10-15 seconds if needed.
  • BEAT: In a large bowl, beat the room-temperature cream cheese and butter until completely smooth. Add in the vanilla extract, powdered sugar, and dry brownie mix (See Note 1). Mix until completely smooth.
  • ADD INS: Stir in 1/2 cup miniature chocolate chips and the toffee bits. Mix until incorporated. The mixture will be fairly soft/wet/sticky, but don't worry; it firms up a lot during the chilling process!
  • CHILL: Spread out a very large piece of plastic wrap. Using a spatula, scrape and scoop all the mixture into a ball on top of the plastic wrap. Wrap around the dessert ball, form into a ball, and place in the fridge to chill for 3-4 hours or until completely firm.
  • COAT IN CHOCOLATE: Spread 1/2 cup miniature chocolate chips on a large plate. Unwrap the cheesecake ball and put on top of the chocolate chips. Use the remaining 1/2 cup chocolate chips to coat all the rest of the cheesecake ball.
  • SERVE: Serve with "dippers" of your choice.



Note 1: Brownie mix contains "raw" flour. If you are concerned about this, I recommend heat treating the brownie mix to ensure any potential bacteria is killed. There are two options for heat treating your mix.
  • Heat treat it in the microwave: Add the brownie mix to a microwave-safe bowl. Microwave on high in bursts of 30 seconds, stirring in between each burst. Take your time, stirring well to make sure none of the flour burns. Use a thermometer to test the flour in a few places to make sure it has reached 165 degrees F throughout all the flour. (If you get less than 165 degrees, return the flour for one more burst of 30 seconds). 
  • Heat treat it in the oven: Preheat the oven to 300 degrees F. Line a large sheet pan (with sides) with a nonstick liner or parchment paper. Spread the brownie mix on the pan. Bake the brownie mix, removing and stirring it, every 1 and 1/2 minutes. Every time you remove the brownie mix to stir, test it with the thermometer. As soon as it reaches 165 degrees F, it's safe to use in the recipe.


Serving: 1serving | Calories: 235kcal | Carbohydrates: 25.9g | Protein: 2.1g | Fat: 14.9g | Cholesterol: 22.7mg | Sodium: 59mg | Fiber: 1.6g | Sugar: 24g