Super simple 5 ingredient Christmas Mint Slice Balls made with cream cheese and Mint Slice biscuits… the perfect no-bake Christmas dessert treat or homemade gift!
Say helloooo to the most delicious (and simple) Christmas dessert! It’s completely no-bake, uses just 5 ingredients and tastes AMAZING! It also just happens to be the perfect Christmas foodie gift for all your favourite people (think teachers, neighbours, family and friends!). And hey, they’re cheesecake balls… and absolutely NO-ONE can resist a smooth, creamy and sweet little cheesecake ball!
Why You’re Going To Love This Recipe
Made & Shared Over 40,000 Times – this recipe is an absolute favourite with my readers!
Kids Recipe – the kids will LOVE to help make these sweet little balls!
Perfect For Christmas – whether you’re catering for a Christmas party, end of year breakup or family Christmas get-together, this is the perfect dessert treat.
No-Bake – forget about turning the oven on! Simply prep, decorate and chill.
5 Star Recipe Ratings – everyone LOVES this recipe! Here’s just a couple of our reader comments:
“Oh my!!!! I have been looking for this recipe for over 10 years. I had them at my sons school Christmas get together and fell in love with them. I had no idea who made them so couldn’t ask for the recipe. Can’t wait to serve them to my family on Christmas Day. Thank u so much.” – Christina
“Amazing!!! Super easy and I bet delicious, because it has EVERYTHING I love in there!! mmm” – Cassie
“I just made these and they were a hit! so easy to make and very yummy!” – Katie
What You Need To Make Christmas Mint Slice Balls
This recipe is super easy and uses just 5 ingredients!
*Scroll to the bottom of the post for the recipe card with ingredient quantities and the method.
- Arnott’s Mint Slice cookies – are a classic Australian chocolate biscuit with mint flavoured cream covered in dark chocolate. If you can’t buy Arnott’s Mint Slice cookies, you can use any chocolate coated mint-flavoured cookie you like (or mint flavoured Oreos).
- full fat cream cheese – use Philly cream cheese or a similar brand.
- milk chocolate – I recommend using milk cooking chocolate for this recipe as it melts easily.
- spearmint leaves (see recipe notes below) – these are spearmint flavoured soft jellied lollies coated in sugar. If you can’t buy them, you can use any green soft jelly candy or green lolly snakes cut into slithers.
- red M&Ms – or red Smarties.
How To Make Christmas Cheesecake Balls
Note: please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.
Step 1 – Crush the Mint Slice biscuits until they resemble fine crumbs. Add the softened cream cheese and mix until combined.
Step 2 – Roll the mixture into heaped teaspoon-sized balls and place onto a baking paper lined tray. Chill.
Step 3 – Dip the cheesecake balls into melted chocolate.
Step 4 – Decorate with red M&Ms and spearmint leaves then place back into the fridge to set.
Storing & Freezing
These Christmas Mint Slice cheesecake balls can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 1 month.
If freezing, it’s best to decorate on the day of serving (after allowing the cheesecake balls to defrost in the fridge overnight), by simply adding a small amount of melted chocolate to the top of the balls to ‘stick’ the spearmint leaves and red M&Ms on.
Recipe Tips & FAQ
What are Arnott’s Mint Slice cookies?
Arnott’s Mint Slice cookies are a classic Australian chocolate biscuit with mint flavoured cream covered in dark chocolate. If you can’t buy Arnott’s Mint Slice biscuits, you can use any chocolate coated mint-flavoured cookie you like.
Do I really need to use full fat cream cheese?
You can use light cream cheese if you prefer, however full fat cream cheese will help to hold the cheesecake balls in shape much better.
What are spearmint leaves and where can I buy them?
Spearmint leaves are a mint flavoured soft jelly sweet covered in sugar in the shape of a spearmint leaf. They are very popular in Australia in the lead up to Christmas and can be bought from the lolly aisle of most major supermarkets. If you can’t buy spearmint leaves, you can substitute them with any soft green candy or lolly snakes cut into small slithers.
Do I need to chill the mixture before decorating?
Yes! Chilling the mixture helps the balls to hold their shape when dipped into the melted chocolate.
Dipping in chocolate
To make it easier to dip the cheesecake balls in the melted chocolate, add a small amount of vegetable oil, copha or coconut oil to the melted chocolate.
Can I make these ahead of time?
Yes! These Christmas Mint Slice cheesecake balls can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 1 month.
More Cheesecake Ball Recipes
It’s no secret that I’m OBSESSED with cheesecake balls. Not only are they quick and easy to make, they’re also the first things to disappear at a party or dessert table. Guaranteed! Here’s a few more of our most popular recipes:
- Baileys Tim Tam Cheesecake Balls
- Dark Chocolate & Salted Caramel Cheesecake Balls
- Mocha Cheesecake Balls
- Kahlua Cheesecake Balls
- Caramel Cheesecake Balls
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Christmas Mint Slice Balls
Ingredients
- 200 g Arnott's Mint Slice cookies or substitute – see notes
- 125 g cream cheese softened
- 150 g milk chocolate melted
- 1 tbs coconut oil (optional) or vegetable oil/copha
- 20 red M&Ms
- 10 spearmint leaf lollies see notes
Instructions
Conventional Method
- Crush the Mint Slice biscuits in a food processor until they resemble fine crumbs. Place into a large bowl.
- Add the softened cream cheese and mix until combined.
- Roll the mixture into heaped teaspoon-sized balls and place onto a baking paper lined tray. Place into the fridge or freezer for 30 minutes to firm up.
- Slice the spearmint leaves into tiny slithers (you’ll get about 5 out of each leaf) and set aside.
- Melt the chocolate and coconut oil (optional) in a microwave-safe bowl in 30 second bursts for 2-3 minutes, stirring each time, until just melted. Use a bowl deep enough to dip cheesecake balls in.
- Carefully dip your mint slice cheesecake balls into the chocolate mixture with a fork (or two small spoons) and place back onto the tray – allowing any excess chocolate to drip off.
- Place one red M&M and two spearmint leaf slithers onto the top of each of the balls.
- Place back into the fridge to set for 3 hours and then store in an airtight container in the fridge for up to 5 days.
Thermomix Method
- Crush the Mint Slice biscuits into the Thermomix bowl for 10 seconds, Speed 8.
- Add the cream cheese and mix for 30 seconds, Speed 4, or until completely combined.
- Roll the mixture into heaped teaspoon-sized balls and place onto a baking paper lined tray. Place into the fridge or freezer for 30 minutes to firm up.
- Slice the spearmint leaves into tiny slithers (you'll get about 5 out of each leaf) and set aside.
- Place the chocolate and coconut oil (optional) into a clean and dry Thermomix bowl and melt for 3 minutes, 50 degrees, Speed 3, or until melted.
- Pour the chocolate into a small deep bowl or ramekin. Carefully dip your mint slice balls into the chocolate mixture with a fork (or 2 small spoons) and place back onto the tray – allowing any excess chocolate to drip off.
- Place one red M&M and two spearmint leaf slithers onto the top of each of the balls.
- Place back into the fridge to set for 3 hours and then store in an airtight container in the fridge for up to 5 days.
Love the recipe,can I freeze them successfully!
Hi Barbara, yes you can freeze these (although I would add the decorations on the day once they’ve defrosted in the fridge).
How much cream cheese do you use please.
Hi Carli, the recipe card with all the info you need is at the bottom of the post xx
I had no trouble making these. I formed the balls , then refrigerated them for a couple of hours to harden up. I found the melted chocolate a bit thick to work with, so I added some copha to help it spread over the balls .