Description
Delicious and easy-to-make No-Bake Peanut Butter Cheesecake Balls feature a creamy peanut butter and cream cheese filling rolled in graham cracker crumbs and coated in smooth chocolate. These bite-sized treats are perfect for a quick dessert or party snack, combining rich peanut butter flavor with a luscious chocolate coating without any baking required.
Ingredients
Scale
Filling
- 8 ounces cream cheese, softened
- 1 cup creamy peanut butter
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1½ cups graham cracker crumbs
Coating and Garnish
- 10 ounces semi-sweet or milk chocolate chips
- 1 tablespoon coconut oil or butter (optional, for smoother chocolate coating)
- Crushed peanuts, graham cracker crumbs, or flaky salt for garnish (optional)
Instructions
- Prepare the filling: In a large mixing bowl, beat together the softened cream cheese, creamy peanut butter, powdered sugar, and vanilla extract until smooth and fully combined, ensuring no lumps remain. Then, fold in the graham cracker crumbs until the mixture thickens into a dough-like consistency.
- Chill the mixture: Cover the bowl and refrigerate the peanut butter dough for 30 to 60 minutes to firm it up, making it easier to roll into balls.
- Form the balls: Once chilled, use a small scoop or spoon to portion out about 1-inch-sized amounts of dough. Roll each portion between your hands to form smooth balls. Place the balls on a baking sheet lined with parchment paper.
- Freeze to set: Put the baking sheet with the rolled balls into the freezer for 15 to 20 minutes until firm but not frozen solid. This step ensures the balls hold their shape when dipped in chocolate.
- Melt the chocolate: While the balls chill, melt the chocolate chips along with the coconut oil or butter in a microwave-safe bowl. Heat in 30-second intervals, stirring well in between, until the chocolate is completely smooth and glossy.
- Coat the balls: Using a fork or toothpick, dip each chilled ball into the melted chocolate, fully coating it. Allow excess chocolate to drip off before placing the coated ball back onto the parchment-lined baking sheet.
- Add toppings: Immediately sprinkle your choice of crushed peanuts, graham cracker crumbs, or flaky salt over the chocolate coating to add texture and flavor as desired.
- Set the chocolate: Chill the coated balls in the refrigerator until the chocolate hardens, about 15 to 30 minutes, then store until ready to serve.
Notes
- Store finished peanut butter cheesecake balls in an airtight container in the refrigerator for up to 1 week or freeze to keep longer.
- Using crunchy peanut butter instead of creamy adds a pleasant texture variation.
- You can substitute white or dark chocolate chips for the semi-sweet or milk chocolate for different flavor profiles.
