Line a baking tray (or plate) with baking paper and set aside until needed.
Place the Mint Slice Biscuits in Thermomix bowl and blitz for 5 seconds on speed 7.
Add the softened cream cheese to the bowl with the crushed Mint Slice biscuits and blitz for 10 seconds on speed 5 until combined – it may take a little longer if your cream cheese isn’t completely soft.
Roll the mixture into balls (I made mine dessert spoon sized) and place onto a tray. Continue until all the mixture has been used.
Place the mint cheesecake balls into the freezer for a minimum of half an hour - you want the balls to be very firm.
Break the milk chocolate into pieces and place in a microwave safe bowl to melt. I cook the chocolate for 30 second spurts until it’s almost melted and then mix until it’s completely melted.
Remove the balls from the freezer and poke a skewer into the bottom of the balls and dip them in the melted chocolate. Place on a wire rack to set. Repeat until all the balls are coated.
While the chocolate is still soft, decorate the balls by placing placing a red smart and a peppermint leaf which has been cut in half on either side to create a cute holly leaf.
Put the balls back into the freezer for half an hour, or until the milk chocolate has set.