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These super simple Christmas Mint Slice Balls are made with cream cheese and Mint Slice biscuits - the perfect no-bake Christmas treat!

Christmas Mint Slice Balls

Super simple 5 ingredient Christmas Mint Slice Balls made with cream cheese and Mint Slice biscuits... the perfect no-bake Christmas dessert or homemade gift! 
5 from 4 votes
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Course: Dessert
Cuisine: Christmas
Keyword: Christmas Mint Slice Balls
Prep Time: 20 minutes
Chilling time: 3 hours 30 minutes
Total Time: 3 hours 50 minutes
Servings: 20 balls
Calories: 254kcal

Equipment

  • Food processor or Thermomix

Ingredients

  • 200 g Arnott's Mint Slice cookies see notes
  • 125 g cream cheese softened
  • 150 g milk chocolate melted
  • 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 in a microwave-safe bowl in 30 second bursts for 2-3 minutes, stirring each time, until just melted. 
  • 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 on Speed 8, 10 seconds.
  • Add the cream cheese and mix on Speed 4, 30 seconds, 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 into a clean and dry Thermomix bowl and melt on 50 degrees, Speed 3, 3 minutes (or until melted). 
  • Pour the chocolate into a deep, narrow 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.

Video

Notes

RECIPE NOTES & TIPS
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. 
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. 
Spearmint leaves - are a mint flavoured soft candy 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 amor supermarkets. If you can’t buy spearmint leaves, you can substitute them with any soft green candy. 
Chilling the mixture - this helps the balls to hold their shape when dipped into the melted chocolate. Chill for 30 minutes in the fridge or freezer.
Preparing and storing - 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.

Nutrition

Calories: 254kcal | Carbohydrates: 29g | Protein: 2g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 9mg | Sodium: 78mg | Potassium: 122mg | Fiber: 2g | Sugar: 20g | Vitamin A: 95IU | Calcium: 18mg | Iron: 1.3mg