Description
Delicious no-bake peanut butter cheesecake balls combining creamy cheesecake, peanut butter, and a crunchy graham cracker base, coated in melted chocolate for an irresistible easy dessert treat.
Ingredients
Scale
Cheesecake Mixture
- 8 ounces cream cheese, softened
- 1 cup creamy peanut butter
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1½ cups graham cracker crumbs
Chocolate Coating
- 10 ounces semi-sweet or milk chocolate chips
- 1 tablespoon coconut oil or butter (optional, for smoother chocolate coating)
Garnish (optional)
- Crushed peanuts
- Graham cracker crumbs
- Flaky salt
Instructions
- Combine ingredients: In a large mixing bowl, beat the softened cream cheese, creamy peanut butter, powdered sugar, and vanilla extract until smooth and fully combined.
- Add graham cracker crumbs: Stir in the graham cracker crumbs until the mixture forms a thick dough-like consistency that can be shaped.
- Chill mixture: Cover and chill the mixture in the refrigerator for 30–60 minutes to firm it up for easier rolling.
- Form balls: Once chilled, scoop small portions of the mixture and roll each into 1-inch balls using your hands.
- Freeze the balls: Place the balls on a baking sheet lined with parchment paper and freeze for 15–20 minutes to help them set and become firm.
- Melt chocolate: While balls freeze, melt the chocolate chips with optional coconut oil or butter in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth and fully melted.
- Dip balls in chocolate: Use a fork or toothpick to dip each chilled ball into the melted chocolate, allowing the excess chocolate to drip off before placing back on the parchment-lined baking sheet.
- Garnish and set: Immediately sprinkle the coated balls with your choice of crushed peanuts, graham cracker crumbs, or flaky salt for added texture and flavor.
- Chill to set: Refrigerate the chocolate-coated balls until the chocolate hardens and is fully set, ready to serve.
Notes
- Store in an airtight container in the refrigerator for up to one week or freeze for longer storage.
- Use crunchy peanut butter instead of creamy for additional texture in the filling.
- Try white or dark chocolate chips as a variation for the coating to suit your taste preferences.
