Gingerbread Cheesecake Balls

Gingerbread Cheesecake Balls
45 Mins
Prep time
5 Mins
Cooking time
Serves Makes approx 24

What you need

  • 250g PHILADELPHIA Block Cream Cheese, softened
  • 2 tablespoons caster sugar
  • 100g CADBURY White Chocolate Melts, melted and cooled slightly
  • 90g crushed gingerbread man biscuits
  • 2 teaspoons brandy or rum, optional¬†
  • 225g CADBURY White Chocolate Melts, extra
  • 24 mini gingerbread men biscuits, for decorating, optional

How to make it

  1. STIR together the PHILLY, sugar, white chocolate, crushed biscuits and brandy. Briefly chill and then roll 2 teaspoonful amounts into balls, place on a paper lined tray and refrigerate until firm.
  2. MELT the extra chocolate in a MW safe plastic bowl on 50% POWER. Begin with 20 second bursts then reduce to shorter bursts as the chocolate melts, stirring well between each burst of power. Only MW until 75% of the chocolate has melted then continue stirring until smooth.
  3. USING 2 forks, coat the cheesecake balls in chocolate then allow the excess to run off, before placing back onto a freshly lined tray. Allow to partially set at room temperature before topping each with a mini gingerbread man biscuit. Store in an airtight container and refrigerate until firm.


NB: These delicious treats are for the grown-ups. If serving to children omit the alcohol.