Buckeye Cheese Ball Recipe

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Buckeye Cheese Ball

Marsha Gardner


Raised in NY but born in Ohio makes me a Buckeye. Anyone that has ever eaten a buckeye knows that it is all about the chocolate and peanut butter. Here is a twist on a cheese-ball involving those two ingredients.

pinch tips: How to Grate Cheese for Easy Clean Up


8 oz
cream cheese, room temperature
1 c
powdered sugar
3/4 c
creamy peanut butter
3 Tbsp
brown sugar, firmly packed
1 1/2 c
semi-sweet mini chocloate chips
graham cracker sticks, teddy grahams and/or apple slices for dippiing

Directions Step-By-Step

Beat cream cheese, powdered sugar, peanut butter and brown sugar in large mixer bowl until blended.

Spoon onto a large piece of plastic wrap; bring up all four corners and twist tightly forming into a ball shape.

Freeze for 1 hour 30 minutes or until firm enough to keep its shape.
Place chocolate chips in flat dish.

Remove plastic wrap from ball and roll ball into morsels to completely cover (leave a bare spot on top for the buckeye “eye” if desired), pressing morsels into the ball if necessary.
Place ball on serving dish; cover and freeze for 2 hours or until almost firm. (Can be made ahead. If frozen overnight, thaw at room temperature for 20 to 30 minutes before serving.)

Serve with graham cracker sticks, teddy grahams, or apple slices for dipping or spreading.

About this Recipe

Course/Dish: Cheese Appetizers