Description
These No-Bake Peanut Butter Cheesecake Balls are a delicious and easy-to-make dessert featuring a creamy peanut butter and cream cheese filling coated in smooth melted chocolate. Perfect for quick treats or parties, these bite-sized cheesecake balls combine the flavors of peanut butter, graham crackers, and chocolate into a delightful no-bake indulgence.
Ingredients
Scale
Filling
- 8 ounces cream cheese, softened
- 1 cup creamy peanut butter
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1½ cups graham cracker crumbs
Coating and Garnish
- 10 ounces semi-sweet or milk chocolate chips
- 1 tablespoon coconut oil or butter (optional, for smoother chocolate coating)
- Crushed peanuts, graham cracker crumbs, or flaky salt for garnish (optional)
Instructions
- Prepare the Filling: In a large mixing bowl, beat the softened cream cheese, creamy peanut butter, powdered sugar, and vanilla extract together until smooth and fully combined, creating a creamy base for your cheesecake balls.
- Add Graham Cracker Crumbs: Stir in the graham cracker crumbs thoroughly until the mixture forms a thick, dough-like consistency suitable for shaping.
- Chill Mixture: Cover the bowl and refrigerate the mixture for 30 to 60 minutes to allow it to firm up, making it easier to handle for rolling.
- Form Balls: Once chilled, use a small scoop or spoon to portion out small amounts and roll them into 1-inch balls with clean hands or gloves for uniform size.
- Freeze Balls: Place the shaped balls on a baking sheet lined with parchment paper and freeze for 15 to 20 minutes to further firm them before coating.
- Melt Chocolate: While the balls freeze, melt the chocolate chips along with coconut oil or butter (if using) in a microwave-safe bowl in 30-second intervals, stirring after each until smooth and fully melted.
- Dip Balls in Chocolate: Using a fork or toothpick, dip each chilled peanut butter ball into the melted chocolate, allowing excess chocolate to drip off before placing them back onto the parchment-lined baking sheet.
- Add Garnish: Immediately sprinkle the coated balls with crushed peanuts, graham cracker crumbs, or flaky salt if desired for extra texture and flavor appeal.
- Set Chocolate: Transfer the baking sheet to the refrigerator and chill the coated balls until the chocolate has fully set, ensuring a solid finish.
Notes
- Store these balls in an airtight container in the refrigerator for up to 1 week or freeze for extended storage.
- For added texture, use crunchy peanut butter instead of creamy.
- Try variations by using white or dark chocolate instead of semi-sweet or milk chocolate.
