These no-bake peanut butter cheesecake balls are a quick, easy, and indulgent treat that combines the rich flavors of peanut butter and cheesecake. Perfect for parties, snacks, or dessert, they require no baking and can be made in under 30 minutes!
Ingredients
For the cheesecake balls:
- 8 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar (adjust to taste)
- 1 teaspoon pure vanilla extract
- 1 1/2 cups graham cracker crumbs (about 10-12 graham crackers, crushed)
For coating:
- 1/2 cup semi-sweet chocolate chips (or dark chocolate chips)
- 1 tablespoon coconut oil (optional, for smooth melting)
- 1/4 cup crushed peanuts (optional, for added texture)
Instructions
- Prepare the Mixture:
- In a large mixing bowl, beat the softened cream cheese and peanut butter together until smooth and creamy.
- Add the powdered sugar and vanilla extract. Mix until fully combined.
- Gradually stir in the graham cracker crumbs until the mixture is thick and holds together when squeezed.
- Form the Balls:
- Scoop out about 1 tablespoon of the mixture at a time and roll it into a smooth ball using your hands. Place the balls on a parchment-lined baking sheet.
- Once all the balls are formed, place the baking sheet in the refrigerator for 20-30 minutes to firm them up.
- Melt the Chocolate:
- In a microwave-safe bowl, combine the chocolate chips and coconut oil (if using). Microwave in 20-30 second intervals, stirring between each interval, until the chocolate is fully melted and smooth.
- Coat the Balls:
- Remove the chilled cheesecake balls from the refrigerator.
- Using a fork or dipping tool, dip each ball into the melted chocolate, ensuring it’s fully coated. Allow any excess chocolate to drip off.
- Place the coated balls back onto the parchment paper. If desired, sprinkle crushed peanuts on top while the chocolate is still wet.
- Set the Coating:
- Return the coated balls to the refrigerator for 10-15 minutes to allow the chocolate to harden.
- Serve and Enjoy:
- Once set, transfer the cheesecake balls to an airtight container. Store them in the refrigerator for up to 1 week.
Tips and Variations
- Add-ins: Fold in mini chocolate chips, chopped peanuts, or crushed pretzels into the cheesecake mixture for extra texture.
- Flavor Boost: Add a pinch of salt to the mixture to enhance the sweetness and peanut butter flavor.
- Dairy-Free Option: Use dairy-free cream cheese and chocolate chips to make this recipe vegan-friendly.
Yield
Makes about 20-24 cheesecake balls, depending on size.
Enjoy these decadent, bite-sized treats that bring together the perfect balance of creamy, crunchy, and sweet flavors!
