These festive peppermint cheese balls transform cream cheese into a sweet holiday treat that tastes like a candy cane rolled in smooth white chocolate. I coat mine in crushed peppermint candies for that signature red-and-white holiday look. You’ll make peppermint cheese balls that are creamy inside with a satisfying crunch outside, perfect for your Christmas dessert table or cookie exchange.
SERVES: 4 | PREP: 20 MIN | CHILL: 2 HR | TOTAL: 2 HR 20 MIN
Ingredients
For the Cheese Ball Base:
| Ingredient | Amount | Notes |
|---|---|---|
| Cream cheese | 16 oz (2 blocks) | Full-fat, softened to room temperature |
| Powdered sugar | 2 cups | Sifted to remove lumps |
| Vanilla extract | 1 tsp | Pure extract preferred |
| Peppermint extract | 1/2 tsp | Start with less, add more to taste |
| White chocolate chips | 1/2 cup | Melted and slightly cooled |
| Heavy cream | 2 tbsp | For smooth texture |
For the Coating:
| Ingredient | Amount | Notes |
|---|---|---|
| Candy canes | 12-15 standard | Or 1 1/2 cups pre-crushed |
| White chocolate chips | 1/4 cup | For rolling surface |
Step-by-Step Instructions
Phase 1: Preparing Your Base (10 minutes)
Step 1: Remove your cream cheese from the refrigerator 45 minutes before starting. I press my finger gently into the center—it should leave an indentation easily without feeling cold or hard. This matters because cold cream cheese creates lumps that won’t smooth out later.
Step 2: Place your 2 blocks of softened cream cheese in a large mixing bowl. Use a hand mixer on medium speed and beat for 2 minutes until it looks fluffy and has no visible chunks. Scrape down the sides of the bowl every 30 seconds with a rubber spatula to catch any cream cheese hiding there.
Step 3: Sift your 2 cups of powdered sugar through a fine-mesh strainer directly into the bowl. I learned this the hard way—unsifted powdered sugar leaves grainy bits in your finished cheese balls. Those little lumps don’t dissolve no matter how long you mix.
Step 4: Beat the mixture on low speed for 30 seconds just to incorporate the sugar without creating a powdered sugar cloud in your kitchen. Then increase to medium speed and mix for 2 more minutes. The mixture should look pale and smooth like buttercream frosting.
Phase 2: Adding Flavor (5 minutes)
Step 5: Pour in your 1 teaspoon vanilla extract. Beat on medium speed for 15 seconds to distribute it evenly throughout the mixture.
Step 6: Add your 1/2 teaspoon peppermint extract carefully. I always start with less because peppermint extract is powerful—you can always add more, but you can’t take it away. Mix for 10 seconds, then taste a tiny bit on your fingertip. If you want stronger peppermint flavor, add 1/8 teaspoon more and mix again.
Step 7: Melt your 1/2 cup white chocolate chips in a microwave-safe bowl at 50% power for 30 seconds, stir, then heat again for 20 seconds. Stir until completely smooth. Let it cool for 3 minutes—if it’s too hot, it’ll melt your cream cheese base and make everything soupy.
Step 8: Drizzle the melted white chocolate into your cream cheese mixture while beating on low speed. Mix for 1 minute until the white chocolate is fully incorporated and the mixture looks glossy. The color should be uniform ivory with no white streaks.
Phase 3: Creating Individual Cheese Balls (5 minutes)
Step 9: Line a baking sheet with parchment paper. Scoop out your cream cheese mixture using a 2-tablespoon cookie scoop or a regular spoon. You should get 12 portions that are each about 2 tablespoons in size. I use a cookie scoop because it makes every cheese ball exactly the same size, which looks more professional.
Step 10: Wet your hands slightly with cold water—this prevents the sticky mixture from clinging to your palms. Roll each portion between your palms using gentle circular motions to form smooth balls. Don’t squeeze or press hard, just guide them into shape. Place each ball on your prepared baking sheet with at least 1 inch of space between them.
Step 11: Refrigerate your formed balls for 2 hours minimum. They need to firm up completely before coating, or they’ll fall apart when you roll them in the candy cane pieces. I usually make these the night before and let them chill overnight for the best results.
Phase 4: Preparing the Candy Cane Coating (5 minutes)
Step 12: Unwrap your 12-15 candy canes and place them in a large zip-top freezer bag. Press out all the air and seal it tightly. Place the bag on a cutting board or kitchen counter—not directly on your counter if it’s granite or marble, as it might scratch.
Step 13: Use a rolling pin or meat mallet to crush the candy canes. I roll over them firmly several times, then check the size of the pieces. You want a mix of fine powder and small chunks about 1/4 inch in size. The powder helps the coating stick, while the chunks give you that pretty peppermint look and satisfying crunch.
Step 14: Pour your crushed candy canes into a shallow bowl or pie plate. The wider surface area makes rolling easier. Add your 1/4 cup white chocolate chips on top—these help fill in gaps and add extra sweetness.
Phase 5: Final Coating (10 minutes)
Step 15: Remove your chilled cheese balls from the refrigerator. They should feel firm when you press them gently, not soft or squishy. If they still feel soft, chill them for 30 more minutes.
Step 16: Working with one ball at a time, roll it gently through your crushed candy cane mixture. Use your hands to press the coating gently onto all surfaces, making sure every spot is covered. The candy canes should stick to the cheese ball readily because of the slight moisture on the surface.
Step 17: Place each coated peppermint cheese ball back on the parchment-lined baking sheet. If any bare spots appear, press a few extra candy cane pieces onto those areas with your fingertip.
Step 18: Refrigerate the coated balls for 30 minutes before serving. This final chill sets the coating and makes them easier to pick up without leaving fingerprints. Your peppermint cheese balls are now ready to serve!
Chef’s Notes
Peppermint Extract Potency: Different brands of peppermint extract vary wildly in strength. I use Nielsen-Massey which is milder, so I can use 1/2 teaspoon. If you’re using a strong extract or peppermint oil, start with just 1/4 teaspoon in your peppermint cheese balls and taste before adding more.
Candy Cane Crushing Technique: I crush my candy canes while they’re still cold from the store. Warm candy canes become sticky and clump together, making them impossible to crush into nice pieces. Keep them in your pantry or a cool place until you’re ready to crush them.
Make-Ahead Timeline: These peppermint cheese balls actually taste better after sitting overnight in the refrigerator. The peppermint flavor distributes more evenly, and the coating adheres better. I make mine 2 days before serving for the best results.
Serving Temperature: Pull your cheese balls from the refrigerator 10 minutes before guests arrive. They taste best when they’re cold but not rock-hard. The cream cheese should be firm enough to hold its shape but soft enough to bite into easily without using your teeth like a chisel.
Nutrition Information (Per Cheese Ball)
- Calories: 245
- Protein: 3g
- Total Carbohydrates: 28g
- Dietary Fiber: 0g
- Sugars: 26g
- Total Fat: 14g
- Saturated Fat: 9g
- Cholesterol: 42mg
- Sodium: 95mg
Delicious Variations
Chocolate Peppermint Cheese Balls: Replace 1/4 cup of the powdered sugar with unsweetened cocoa powder. Mix it in with the powdered sugar in Step 3. The chocolate flavor pairs beautifully with peppermint, and these look gorgeous on a dessert platter alongside the original white version.
Cranberry-Studded Holiday Balls: Fold 1/2 cup finely chopped dried cranberries into your cream cheese mixture after Step 8. The tart cranberries cut through the sweetness nicely. For more festive cranberry recipes, try my festive cranberry salsa which also works beautifully on a holiday appetizer spread.
Double Chocolate Candy Cane Treats: Use 1/2 cup melted dark chocolate instead of white chocolate in Step 7. Then roll your finished balls in a mixture of crushed candy canes and mini chocolate chips. These taste like peppermint bark in cheese ball form.
Elegant Brie Peppermint Appetizer: For a savory-sweet option, replace 8 ounces of the cream cheese with room-temperature brie cheese (rind removed). The result tastes more sophisticated and less dessert-like. If you love brie-based appetizers, my brie with puff pastry and cranberries makes an excellent companion dish for your holiday table.
Storage & Reheating
Refrigerator Storage: Keep your peppermint cheese balls in an airtight container in the refrigerator for up to 5 days. I place parchment paper between layers to prevent them from sticking together. The candy cane coating might soften slightly after a few days, but the flavor remains perfect.
Freezer Storage: These freeze beautifully for up to 2 months. Place them on a baking sheet in a single layer and freeze for 2 hours until solid. Then transfer them to a freezer-safe container with parchment paper between layers. The candy cane coating stays crunchy through freezing, which surprised me the first time I tried it.
Thawing Instructions: Move frozen cheese balls to your refrigerator 4 hours before serving. Never thaw them at room temperature or you’ll end up with a melted mess. If the coating looks dull after thawing, roll them lightly through fresh crushed candy canes to refresh their appearance.
Not Suitable for Room Temperature: Unlike savory cheese balls, these sweet versions get too soft if left out for more than 1 hour. The cream cheese base melts, and they become difficult to handle. Keep them chilled until just before serving.
Troubleshooting Common Problems
Problem: My cheese balls are too soft to roll in coating Your cream cheese wasn’t chilled long enough, or your kitchen is too warm. Place them back in the refrigerator for 1 more hour, and make sure your fridge temperature is at 37°F or below. I also recommend chilling the mixing bowl for 10 minutes before starting if you live in a hot climate.
Problem: The candy cane coating won’t stick to the balls The surface of your cheese balls might be too cold and developed condensation, or they weren’t pressed firmly enough during shaping. Let them sit at room temperature for 5 minutes to develop slight moisture on the surface, then roll them immediately in the coating while pressing gently.
Problem: My peppermint flavor is too strong or too weak Peppermint extract varies by brand. If too strong, mix 2 tablespoons heavy cream into your base to dilute the flavor. If too weak, make a small batch of coating mixture with 1 tablespoon melted white chocolate mixed with 1/8 teaspoon peppermint extract, then brush it on the outside of each ball before rolling in candy canes.
Problem: The candy canes became sticky while crushing Your candy canes were too warm. Place the bag of unwrapped candy canes in the freezer for 15 minutes before crushing. Cold candy canes shatter cleanly into beautiful pieces instead of turning into a sticky clump. Also, make sure you’re crushing them in a thick freezer bag, not a thin sandwich bag that might tear.
Problem: My cheese balls cracked or fell apart during rolling You handled them too roughly, or they had an air pocket inside. When forming the balls in Step 10, press gently to remove any air bubbles. If one cracks during coating, press the crack closed with your fingertip, then press extra candy cane pieces over that area to disguise it.
Equipment Essentials
- Electric hand mixer or stand mixer for smooth cream cheese (a spoon won’t get it fluffy enough)
- Fine-mesh strainer for sifting powdered sugar (prevents lumps)
- 2-tablespoon cookie scoop for uniform sizing (optional but helpful)
- Large zip-top freezer bag for crushing candy canes (regular bags tear too easily)
- Rolling pin or meat mallet for crushing (the bottom of a heavy pan works too)
- Shallow bowl or pie plate for coating (wider surface makes rolling easier)
- Parchment paper for lining baking sheets (prevents sticking)
- Airtight container for storage (keeps them fresh and prevents odor absorption)
Shopping List
Dairy Section:
- Cream cheese (16 oz/2 blocks)
- Heavy cream (small container)
Baking Aisle:
- Powdered sugar (1 lb bag minimum)
- Vanilla extract
- Peppermint extract
- White chocolate chips (12 oz bag)
Seasonal/Candy Aisle:
- Candy canes (standard size, 12-15 count box)
Paper Products:
- Parchment paper
Success Secrets
1. Temperature Control is Everything Room-temperature cream cheese blends smoothly, but you need to chill your peppermint cheese balls thoroughly before coating. I set a kitchen timer for the full 2 hours of chilling because cutting that time short leads to coating disasters. The temperature sweet spot is 35-38°F for perfect rolling consistency.
2. Crush Candy Canes in Stages I do three rounds of crushing: first to break them into large pieces, second to create medium chunks, and third to make fine powder. This three-stage method gives you the perfect mix of sizes for a coating that looks professional and tastes amazing. Dump the bag out between stages to redistribute the candy canes.
3. Test Your Peppermint Strength First Before mixing everything together, taste your peppermint extract straight from the bottle by dipping a toothpick in it. If it makes your eyes water, it’s strong—use only 1/4 teaspoon to start. If it tastes mild and pleasant, you can safely use the full 1/2 teaspoon. This simple test prevents making a batch that’s too minty.
4. Keep Your Hands Cold During Rolling I keep a bowl of ice water nearby and dip my fingertips in it every few balls. Cold hands prevent the cream cheese from melting and sticking to your palms. Dry your hands completely on a towel after each dip—water drops will dissolve the candy cane coating.
5. Make Them Smaller Than You Think 2 tablespoons per ball seems small, but these are rich and sweet. Guests appreciate a smaller, perfectly portioned treat they can pop in their mouth. I tried making 3-tablespoon cheese balls once, and they were too large to eat elegantly at a party. Smaller is definitely better for peppermint cheese balls.
