Allow the full-fat cream cheese to reach room temperature to ensure a smooth and even blend.

Gather your powdered sugar, vanilla extract, and graham cracker crumbs (or your preferred mix-ins).

In a large mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract with an electric hand mixer (or stand mixer) on medium speed until smooth and creamy.

Gradually fold in the graham cracker crumbs until the mixture thickens and holds together like firm cookie dough.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.

This step is crucial for achieving a firm consistency that’s easy to shape.

Now that your mixture is chilled, decide how you’d like to serve it:

Option A: Individual Cheesecake Balls (Truffle Style)

Scoop even portions of the mixture using a small cookie scoop or a large teaspoon.

Roll each portion between your palms to form smooth, round balls.

Place them on a parchment-lined tray.

Option B: Large Cheesecake Cheese Ball (For Dipping)

Transfer the chilled mixture onto parchment paper or plastic wrap.

Shape it into a large ball using your hands (you can wrap and roll it to help).

Place on a serving plate lined with parchment.

Roll each truffle-style ball—or the large cheese ball—in your chosen coating. Options include graham cracker crumbs, sprinkles, finely chopped nuts, cocoa powder, or melted chocolate.

For the large cheese ball, press the coating evenly all around until fully covered.

Refrigerate the cheesecake ball(s) for at least 30 minutes before serving to help them set firmly.

Serve the small cheesecake balls on a platter, or pair the large cheese ball with dippers like graham crackers, vanilla wafers, pretzels, or fresh fruit.