Snowman Cheesecake Ball

Instructions

In a small microwave-safe bowl, microwave white chocolate chips in 15-second increments, stirring between each, until melted and smooth, about 45 seconds total. In a large bowl, using a handheld mixer on medium-high speed, beat cream cheese, coconut cream, sugar, vanilla, salt, and melted white chocolate until smooth. Lay 3 (11" x 8") sheets of plastic wrap on a work surface. Scoop 1 1/2 cups cheesecake mixture onto one sheet of plastic wrap, scoop 1 cup onto the second sheet, and scoop 1/2 cup onto the third. Working one sheet at a time, gather all 4 corners of the sheet and tightly twist together to form cheesecake mixture into a ball. Freeze until firm, about 30 minutes, or refrigerate at least 1 hour and up to overnight. Unwrap each ball and roll in shredded coconut. On a platter, stack balls from largest to smallest. Press mini chocolate chips into the head and body to form eyes, mouth, and buttons. Press the M&M perpendicular into the head to form the nose. Serve with strawberries, gingersnaps, and/or graham crackers alongside.

• white chocolate chips Notes: 1/2, 85 g.
• pkg. cream cheese Notes: 2, 8-oz., softened
• coconut cream Notes: 1/3
• granulated sugar Notes: 1/3, 67 g.
• tsp. pure vanilla extract Notes: 1
• tsp. kosher salt Notes: 1/4
• unsweetened shredded coconut Notes: 1 1/2
• mini milk or dark chocolate chips Notes: 11
• orange M&M Notes: 1
• Strawberries Notes: gingersnaps, and/or graham crackers, for dipping