No-bake peanut butter cheesecake balls are bite-sized treats that combine the creamy richness of cheesecake with the nutty sweetness of peanut butter. Dipped in a luscious chocolate coating, these indulgent delights are perfect for parties, gift-giving, or satisfying your sweet tooth without turning on the oven.
Why You’ll Love This Recipe
- No baking required: A quick and easy dessert that’s perfect for any occasion.
- Rich and creamy: The perfect balance of peanut butter, cream cheese, and chocolate.
- Make-ahead friendly: Prepare them in advance and store for later.
- Customizable: Easy to adapt with different coatings and flavors.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cream cheese (softened)
- Peanut butter (creamy or chunky)
- Powdered sugar
- Vanilla extract
- Graham cracker crumbs
- Chocolate chips (semi-sweet or milk chocolate)
- Coconut oil or vegetable shortening (optional, for thinning chocolate)
- Optional toppings: Chopped peanuts, sprinkles, or sea salt
Directions
- Mix the filling: In a mixing bowl, beat the cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth and creamy. Stir in the graham cracker crumbs until fully incorporated.
- Shape the balls: Scoop tablespoon-sized portions of the mixture and roll them into balls. Place them on a baking sheet lined with parchment paper.
- Chill: Refrigerate the balls for at least 1 hour to firm up.
- Prepare the chocolate coating: Melt the chocolate chips with a small amount of coconut oil or shortening in a microwave or double boiler, stirring until smooth.
- Dip the balls: Using a fork or toothpick, dip each chilled ball into the melted chocolate, ensuring it’s fully coated. Allow excess chocolate to drip off before placing the ball back on the parchment paper.
- Decorate: Sprinkle with chopped peanuts, sprinkles, or sea salt before the chocolate sets.
- Set: Refrigerate the coated balls for another 30 minutes until the chocolate is firm.
- Serve: Enjoy chilled or at room temperature.
Servings and Timing
- Servings: Makes about 20-24 balls
- Prep time: 15 minutes
- Chill time: 1.5 hours
- Total time: Approximately 1 hour and 45 minutes
Variations
- Crunchy twist: Use crunchy peanut butter for added texture.
- Different coatings: Roll the balls in crushed graham crackers, cocoa powder, or powdered sugar instead of dipping in chocolate.
- Flavor boost: Add a pinch of cinnamon or a splash of coffee liqueur to the filling.
- Dairy-free: Use dairy-free cream cheese and chocolate for a vegan-friendly option.
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 7 days.
- Freezing: Freeze in a single layer in a freezer-safe container for up to 3 months. Thaw in the refrigerator before serving.
FAQs
1. Can I make these ahead of time?
Yes, these cheesecake balls can be made days in advance and stored in the refrigerator or freezer.
2. Can I use natural peanut butter?
Yes, but make sure it’s well-mixed, as natural peanut butter can separate and affect the texture.
3. What’s the best way to melt chocolate?
Use a microwave in 15-second intervals or a double boiler to gently melt the chocolate without burning.
4. How do I prevent the balls from sticking to my hands?
Chill the mixture slightly before rolling, and lightly grease your hands with oil or butter.
5. Can I use white chocolate for coating?
Yes, white chocolate works beautifully and adds a sweet contrast to the peanut butter filling.
6. How do I ensure the chocolate coating is smooth?
Add a small amount of coconut oil or shortening to the chocolate while melting to thin it out.
7. Can I skip the graham cracker crumbs?
You can substitute crushed cookies, oats, or even powdered sugar to adjust the texture.
8. Are these gluten-free?
Use gluten-free graham crackers or omit them for a gluten-free version.
9. How long do they need to chill before serving?
Chill for at least 1 hour before dipping in chocolate and another 30 minutes after coating.
10. Can I make these without a mixer?
Yes, you can mix the ingredients by hand, but ensure the cream cheese is very soft for easy blending.
Conclusion
No-bake peanut butter cheesecake balls are an irresistible treat that’s simple to make and always a hit. With their creamy peanut butter filling, rich chocolate coating, and endless customization options, these sweet bites are perfect for any occasion. Try them today for a decadent, hassle-free dessert!
Print
No-Bake Peanut Butter Cheesecake Balls
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 24–28 balls 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Description
These No-Bake Peanut Butter Cheesecake Balls are creamy, rich, and incredibly easy to make. Perfectly bite-sized and dipped in chocolate, they’re a decadent treat for any occasion. With no baking required, they’re ready in no time!
Ingredients
- 8 ounces cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups graham cracker crumbs
- 12 ounces semi-sweet or milk chocolate chips
- 1 tablespoon coconut oil or shortening (optional, for smoother chocolate)
- Crushed peanuts, sprinkles, or melted white chocolate for garnish (optional)
Instructions
- Make the Peanut Butter Mixture
- In a large mixing bowl, beat the softened cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth and creamy.
- Add the graham cracker crumbs and mix until well combined. The mixture should be firm enough to roll into balls.
- Shape the Balls
- Using a small cookie scoop or spoon, scoop out about 1 tablespoon of the mixture and roll it into a ball. Place the balls on a parchment-lined baking sheet.
- Refrigerate for at least 30 minutes, or until firm.
- Melt the Chocolate
- In a microwave-safe bowl, melt the chocolate chips and coconut oil (if using) in 30-second intervals, stirring between each interval, until smooth.
- Dip the Balls in Chocolate
- Using a fork or a dipping tool, dip each chilled ball into the melted chocolate, ensuring it’s fully coated. Let the excess chocolate drip off before placing the ball back onto the parchment-lined baking sheet.
- If desired, sprinkle with crushed peanuts, sprinkles, or drizzle with melted white chocolate while the coating is still wet.
- Chill and Serve
- Refrigerate the coated cheesecake balls for at least 15 minutes, or until the chocolate is set.
- Serve chilled or at room temperature.
Notes
- For a crunchier texture, use crunchy peanut butter or add chopped peanuts to the mixture.
- Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.
- You can substitute graham cracker crumbs with crushed cookies, such as Oreos or digestive biscuits, for a twist.