These No-Bake Peanut Butter Cheesecake Balls are a decadent and easy-to-make treat that combines the rich creaminess of cheesecake with the nutty goodness of peanut butter. Perfect for parties, holidays, or anytime you need a sweet fix, these bite-sized delights require no baking and are ready in just a few simple steps. Dip them in chocolate or roll them in crushed graham crackers for an irresistible finish!
Ingredients
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1½ cups crushed graham crackers or cookies
- ½ cup mini chocolate chips
- Melted chocolate (for dipping)
- Additional crushed graham crackers (for coating)
Instructions
Step 1: Prepare the Mixture
- In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy.
- Add the powdered sugar, peanut butter, and vanilla extract to the cream cheese. Mix on low speed at first, then increase to medium speed until the mixture is fully combined and smooth.
- Stir in the crushed graham crackers and mini chocolate chips using a spatula or wooden spoon. The dough should be thick and slightly sticky but hold together when rolled.
Step 2: Shape the Balls
- Scoop out about 1 tablespoon of the mixture at a time and roll it into smooth, round balls using your hands.
- Place the shaped balls on a baking sheet lined with parchment paper or a plate.
- Chill the balls in the refrigerator for 20–30 minutes to firm up before dipping or coating.
Step 3: Dip or Coat
- If dipping in chocolate: Melt your favorite chocolate (dark, milk, or white) in a microwave-safe bowl in 20–30 second intervals, stirring between each interval until smooth.
- Dip each chilled ball into the melted chocolate using a fork or dipping tool, allowing excess chocolate to drip off. Place the dipped balls back on the parchment paper.
- Drizzle any remaining chocolate over the tops for decoration if desired.
- If rolling in graham crackers: Roll the chilled balls in crushed graham crackers until evenly coated. Press gently to help the crumbs adhere.
Step 4: Set and Serve
- Allow the chocolate-dipped balls to set by chilling them in the refrigerator for an additional 15–20 minutes, or until the chocolate hardens.
- Store the cheesecake balls in an airtight container in the refrigerator for up to 1 week.
Tips for Success
- Peanut Butter Choice: Use a creamy, no-stir peanut butter for the best texture. Avoid natural peanut butter, as the oil separation can affect the consistency.
- Crushing Graham Crackers: Place the graham crackers in a zip-top bag and crush them with a rolling pin or pulse them in a food processor for fine crumbs.
- Make Ahead: These cheesecake balls can be made up to 3 days in advance and stored in the refrigerator. They also freeze well—place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag for up to 2 months. Thaw in the fridge before serving.
- Customizations: Add a pinch of salt to balance the sweetness, or swap the mini chocolate chips for peanut butter chips or chopped nuts for extra crunch.
Why You’ll Love This Recipe
These No-Bake Peanut Butter Cheesecake Balls are a perfect combination of creamy, crunchy, and sweet flavors, all wrapped up in a bite-sized package. With no baking required, they’re quick and easy to make, yet they look and taste like gourmet treats. Whether you’re gifting them, serving them at a party, or simply indulging at home, these cheesecake balls are sure to impress. Dive into this rich, peanut-buttery delight and enjoy every bite
