Description
These No-Bake Peanut Butter Cheesecake Balls are a quick and easy dessert that combines the rich flavors of peanut butter and cream cheese in bite-sized form. Coated in chocolate and topped with a sprinkle of crushed peanuts, these treats are perfect for satisfying your sweet tooth without turning on the oven. A delicious, creamy, and crunchy treat that’s perfect for parties, snacks, or a sweet pick-me-up!
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup graham cracker crumbs
- 1 cup chocolate chips (milk or dark)
- 1/4 cup crushed peanuts (for rolling, optional)
Instructions
- Prepare the Peanut Butter Cheesecake Mixture:
In a large mixing bowl, combine the softened cream cheese and peanut butter. Use a hand mixer or stand mixer to beat the mixture until smooth and creamy. - Add Sweetener and Crumbs:
Add the powdered sugar and vanilla extract to the bowl, mixing well. Then, gradually fold in the graham cracker crumbs until fully combined. The mixture should be thick but easy to form into balls. - Form the Cheesecake Balls:
Using your hands or a small cookie scoop, roll the mixture into 1-inch balls. Place the balls onto a parchment-lined baking sheet or plate. Once all the balls are formed, place the tray in the refrigerator to chill for at least 30 minutes to firm up. - Melt the Chocolate:
While the cheesecake balls are chilling, melt the chocolate chips. You can do this by microwaving the chocolate in 20-30 second intervals, stirring each time, until smooth. Alternatively, melt the chocolate in a heatproof bowl over simmering water (double boiler method). - Dip and Coat the Balls:
Once the cheesecake balls have chilled, dip each one into the melted chocolate, ensuring they are completely coated. You can use a fork to dip and remove the balls, allowing excess chocolate to drip off before placing them back onto the parchment-lined tray. - Optional Garnish:
If you want to add a little extra texture and flavor, roll the chocolate-covered balls in crushed peanuts for a crunchy finish. - Chill and Serve:
After coating the balls in chocolate (and crushed peanuts, if using), return them to the fridge and chill for at least 30 minutes, or until the chocolate is set. - Enjoy:
Serve these delicious no-bake peanut butter cheesecake balls as a sweet treat for your next party, gathering, or just because. Store leftovers in an airtight container in the fridge for up to a week.
Notes
- For extra flavor, you can drizzle some melted caramel over the chocolate coating before it sets.
- If you prefer a sweeter chocolate, use milk chocolate chips. For a richer, darker chocolate flavor, go with dark chocolate chips.
- These cheesecake balls can be made ahead of time and stored in the fridge for a few days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 1 hour (to set)
- Category: Dessert
- Method: No-Bake, Chilled
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake ball
- Calories: 140
- Sugar: 9g
- Sodium: 55mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg