A delicious, sweet Cheese ball filled with Maraschino Cherries and mini Chocolate Chips! Perfect for Valentine’s Day!!
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I’m obsessed with maraschino cherries. Always have been! Actually my whole family is obsessed with those sweet cherries.
As I planned out some new Valentine’s Day treats, cherries always came to mind. If you scroll to the end of this post, you will see some of the delicious cherry flavored treats I’ve shared in the past!
Some people are crazy about peanut butter, or chocolate, or even mint…for me, it’s cherries. Sweet red maraschino cherries. I seriously snack on them right out of the jar!
This dip is incredibly easy to make. You can serve it one of two ways. Whip it up, don’t coat it in mini chocolate chips, and just serve immediately in a bowl with crackers, pretzels, fruit, etc. OR, if you have a little time, make it the night before allowing it to firm up some so it can be rolled in mini chocolate chips. It’s still soft, but presentable!!
How to make a Cherry Chocolate Chip Cheese Ball
In a large mixing bowl, beat your softened butter and cream cheese until fluffy. Add in powdered sugar and some of the maraschino cherry juice. Beat until fully blended.
Fold in chopped maraschino cherries and mini chocolate chips.
Line a bowl with plastic wrap, drop your mixture into the bowl and bring up the sides of the plastic wrap to cover the top. Refrigerate several hours or overnight. When ready to serve, remove plastic wrap and invert cheese ball onto a plate. Press remaining mini chocolate chips around the top.
Or, serve in a bowl immediately and enjoy!
What to serve with sweet cheese balls
We love sweet cheese balls. And here’s where you can come up with lots of serving ideas.
Cinnamon Sugar Pita Chips
What else would you use as a dipper?
Love CHERRY desserts? Here are a few of my favorites…
Cherry Chocolate Chip Shortbread Cookies: great use for those maraschino cherries!!
Thumbprint Cookies with Cherry Buttercream…these melt in your mouth!
Cherry Fudge with Dark Chocolate: this is a hit every time I make it!
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Recipe originally published January 19, 2014