Description
These No-Bake Peanut Butter Cheesecake Balls are a delightful treat that combines the rich flavors of peanut butter and cream cheese, coated in a layer of decadent chocolate. Perfect for satisfying your sweet cravings!
Ingredients
Scale
Cheesecake Balls:
- 8 ounces cream cheese, softened
- 1 cup creamy peanut butter
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1½ cups graham cracker crumbs
Chocolate 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
- In a large mixing bowl, beat the cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth and fully combined.
- Stir in the graham cracker crumbs until the mixture forms a thick dough.
- Chill the mixture in the refrigerator for 30–60 minutes to firm up.
- Once chilled, scoop out small portions and roll into 1-inch balls.
- Place the balls on a baking sheet lined with parchment paper and freeze for 15–20 minutes.
- Meanwhile, melt the chocolate chips with coconut oil or butter in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Dip each chilled ball into the melted chocolate using a fork or toothpick, letting the excess drip off.
- Place coated balls back on the parchment-lined sheet and sprinkle with desired toppings.
- Chill in the refrigerator until the chocolate sets.
Notes
- Store in an airtight container in the fridge for up to 1 week or freeze for longer storage.
- You can use crunchy peanut butter for added texture.
- White or dark chocolate can be used for variation.
- Prep Time: 20 minutes (plus chilling time)
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 160
- Sugar: 9 g
- Sodium: 80 mg
- Fat: 11 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 10 mg
