Yields: 10-12 servings
Prep Time: 20 minutes + chilling time
Ingredients
Cheesecake Base
- 8 ounces full-fat cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/4 cup creamy peanut butter
- 1 1/4 cups gluten-free graham cracker crumbs
- 1/4 cup + 2 tablespoons powdered sugar
Mix-ins
- 1 1/2 cups gluten-free mini marshmallows
- 1 cup gluten-free mini chocolate chips, divided (use 1/2 cup in the mixture, 1/2 cup for coating)
Dippers
- Gluten-free graham crackers
- Apple slices
- Animal crackers
- Strawberries
Instructions
1. Make the cheesecake base
- Using a stand mixer or hand mixer, beat together the cream cheese, butter, and peanut butter until smooth and creamy.
- In a separate bowl, combine the graham cracker crumbs and powdered sugar.
- Gradually add the dry ingredients to the cream cheese mixture, mixing until well combined.
2. Mix in the s’mores goodness
- Gently fold in the 1 1/2 cups of mini marshmallows and 1/2 cup of mini chocolate chips into the cheesecake mixture.
3. Shape the ball
- On a sheet of plastic wrap, form the mixture into a ball shape. Wrap tightly and chill in the refrigerator for at least 2 hours, or preferably overnight.
4. Coat with chocolate
- In a small bowl, melt the remaining 1/2 cup of mini chocolate chips (either in the microwave in short bursts or in a double boiler).
- Remove the chilled cheesecake ball and unwrap. Using a spoon or spatula, drizzle melted chocolate over the ball. You may also roll the ball in the chocolate for a thicker coat.
5. Serve and Enjoy
- Let the chocolate set for a few minutes.
- Serve with your favorite gluten-free dippers like graham crackers, fruits, or animal crackers.
Tips
- Softened ingredients are key: Make sure the cream cheese and butter are at room temperature for easy mixing.
- Customize the sweetness: Adjust the sugar depending on your preference.
- Chilling time: The longer you chill the cheesecake ball, the firmer it will be, making it easier to serve.
- Make it ahead: You can easily make this dessert a day or two in advance.
