Next, it’s time to fold in the crushed Butterfinger candy bars. I love the sweet smell that fills the air as you mix! Once that’s well blended, sprinkle in the crushed graham crackers and mix until everything is evenly combined. At this point, I like to taste the mixture. Adjust the sweetness by adding a bit more powdered sugar if you prefer!
Once everything is perfectly tasty, it’s time to shape the mixture into small balls. I typically use a cookie scoop for uniformity, but using a tablespoon works just as well. Place them onto a baking sheet lined with parchment paper. Pop the tray in the fridge for about 30 minutes. This will help the balls firm up a bit, making them easier to coat.
While those chill, melt the chocolate chips in a microwave-safe bowl in 30-second intervals. Stir in between until smooth. Once your cheesecake balls are ready, dip each one into the melted chocolate, ensuring they’re fully coated. I like to let the excess chocolate drip off before placing them back on the parchment-lined sheet. Before the chocolate hardens, sprinkle some extra crushed Butterfinger on top for that extra touch of sweetness!
Pro Tips for Best Results
I’ve tested this recipe a few ways, and one key take-away is to ensure your cream cheese is fully softened. If it’s still cold, you’ll end up with lumps in your cheesecake balls. Nobody wants that! Another tip is to refrigerate the mixture for at least 30 minutes before rolling. This helps the balls hold their shape when you dip them in the chocolate coating.
If you have a busy schedule like I do, prepare the mixture a day in advance. It holds up beautifully in the fridge! Just shape and coat the next day. I also recommend using high-quality chocolate—a good chocolate coating can make a world of difference in flavor. I personally love semi-sweet, but feel free to use milk or dark chocolate according to your preference.
Lastly, feel free to get creative with the toppings. I’ve added sprinkles and crushed nuts for added flair! If you have little ones around, they will love getting involved in the decorating process.
Common Mistakes to Avoid
One common mistake is overmixing the cheesecake filling. It can become too mushy, making it hard to form into balls. Stick to mixing just until combined to maintain that perfect texture. If you find that your mixture is too runny, don’t panic! Just sprinkle in a touch more crushed graham crackers to help firm it up. (See the next page below to continue…)