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No-Bake Peanut Butter Cheesecake Balls

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  • Author: clara
  • 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

Units Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Find it online: https://recipe.ukfinda.com/no-bake-peanut-butter-cheesecake-balls.htm