In a large mixing bowl, beat together the softened strawberry cream cheese, butter, powdered sugar, strawberry jam, half and half, and vanilla until smooth and fluffy. Scrape down the sides of the bowl at least once to make sure no powdered sugar is left unmixed.
Transfer the mixture onto plastic wrap, cover tightly, and shape into a ball. It will feel soft at this stage, but chilling will firm it up.
Refrigerate for at least 4 hours or overnight. (Tip: If you try to roll it too soon, the chocolate chips won’t stick and the ball will smear.)
Once firm, unwrap the cheese ball and roll it in mini chocolate chips until completely coated. Press chips in gently with your hands to make sure they stay put.
Serve with graham crackers, vanilla wafers, pretzels, or fresh fruit for dipping.
