No Bake Peanut Butter Cheesecake Balls Recipe

ByLily
Jump to Recipe· 4.5 from 16 reviews

If you’ve been searching for a sweet treat that’s easy, dreamy, and downright addictive, you’ve got to try this No Bake Peanut Butter Cheesecake Balls Recipe. Seriously, these little bites pack all the creamy, nutty flavor you love in a peanut butter cheesecake but come together in a flash without heating up your kitchen or firing up the oven. Trust me, once you make these, they’ll become your go-to dessert for parties, snack cravings, or just because you deserve something awesome.

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Why This Recipe Works

  • No oven needed: Perfect when you want an easy dessert without turning on the stove or oven.
  • Creamy & crunchy combo: The smooth peanut butter and cream cheese blend with graham cracker bits for irresistible texture contrast.
  • Customizable coating: Dipping in chocolate and adding toppings lets you get creative with flavors and presentation.
  • Simple ingredients: Uses pantry staples that you likely already have on hand, so it’s ready whenever you crave it.
No Bake Peanut Butter Cheesecake Balls, peanut butter dessert, no-bake cheesecake bites, easy no bake treats, creamy peanut butter snacks - The image shows six round dessert balls covered in dark shiny chocolate with small crushed nuts sprinkled on top. One ball is held above a small wooden bowl filled with thick dark chocolate sauce, with the sauce dripping down from the ball. The balls are placed on light brown parchment paper, scattered with pieces of nuts. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient plays a key role in making these cheesecake balls a standout. The creamy peanut butter and cream cheese form the rich base, while graham crackers add a subtle sweetness and crunch.

No Bake Peanut Butter Cheesecake Balls, peanut butter dessert, no-bake cheesecake bites, easy no bake treats, creamy peanut butter snacks - Flat lay of a block of soft cream cheese with a smooth surface, a small mound of creamy peanut butter with a glossy texture, a small white ceramic bowl filled with sifted powdered sugar, a small white bowl holding clear vanilla extract, a small white bowl containing finely crushed graham crackers, a small white bowl with semi-sweet chocolate chips, a small white bowl with gleaming coconut oil, a small white bowl of additional graham cracker crumbs, a small white bowl of chopped peanuts, and a tiny pile of irregular sea salt flakes, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Cream cheese: Softened to room temp for a smooth, fluffy filling that soaks up all the delicious peanut butter flavor.
  • Peanut butter: Creamy style blends perfectly without any gritty texture. Stir it gently if it’s a little oily on top before using.
  • Powdered sugar: Sifted to keep the filling silky without lumps, adding just the right sweetness.
  • Vanilla extract: A splash of pure vanilla amps up the overall flavor.
  • Graham crackers: Finely crushed for that signature cheesecake crust vibe in every bite.
  • Semi-sweet chocolate chips: For coating, melted smooth with a bit of coconut oil to get that shiny, easy-to-dip finish.
  • Coconut oil: Helps keep the chocolate coating glossy and sets up perfectly.
  • Chopped peanuts and graham cracker crumbs: For sprinkling on top—add crunch, nuttiness, and that extra wow factor.
  • Sea salt flakes (optional): Just a pinch enhances the peanut butter and chocolate flavors beautifully.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this No Bake Peanut Butter Cheesecake Balls Recipe is how easy it is to adjust to your tastes or dietary needs. I often mix it up to keep it interesting.

  • Variation: When I want a little extra flair, I swap semi-sweet chocolate for dark chocolate or even peanut butter chips for a fun twist. It’s always a hit with friends!
  • Nut-free version: Try using sunflower seed butter instead of peanut butter to accommodate allergies. It still blends well with the cream cheese and powdered sugar.
  • Miniature size: For parties, I make these bite-sized and serve in mini cupcake liners—it makes them super easy to grab and nibble on.

Step-by-Step: How I Make No Bake Peanut Butter Cheesecake Balls Recipe

Step 1: Cream the Base Until Silky

Start by beating the softened cream cheese with an electric mixer until it’s smooth and fluffy—about 2 to 3 minutes really makes a difference. This step is key to getting that creamy texture. Then add your creamy peanut butter, sifted powdered sugar, and vanilla extract, mixing everything until it’s completely combined. Don’t rush it here; a consistent, smooth filling is the foundation of success for this recipe.

Step 2: Fold in the Crunch

Gently fold in those finely crushed graham crackers. The goal is to distribute them evenly without crushing the peanut buttery filling too much. This adds that classic cheesecake crust flavor and just enough texture to keep things interesting.

Step 3: Chill & Scoop

Cover the mixture and pop it into the fridge for about an hour. This chills it until firm enough to handle but not rock hard. Then using a small cookie scoop, I portion out the mixture into balls, rolling each smooth between my palms. This is easier if your hands are clean and slightly cool.

Step 4: Freeze Before Coating

Place your rolled balls on a parchment-lined baking sheet and freeze for 30 minutes. This step is a game-changer because frozen balls dip more cleanly into the chocolate without falling apart.

Step 5: Melt & Dip in Chocolate

Microwave your semi-sweet chocolate chips and coconut oil in 30 second bursts, stirring in between, until you have a smooth, glossy coating—make sure it’s warm, not hot, to avoid seizing. Quickly dip each frozen ball using a fork or utensil, letting excess chocolate drip before placing them back on fresh parchment.

Step 6: Top & Chill One Last Time

Right after dipping, sprinkle on your graham cracker crumbs, chopped peanuts, and a pinch of sea salt if you like that salty-sweet vibe. Refrigerate again for about 20 minutes until the chocolate coating firms up completely. Then, dig in!

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Tips from My Kitchen

  • Softening cream cheese: For even mixing, leave it out for at least 30 minutes at room temp, or zap it for 10 seconds in the microwave if you’re short on time.
  • Avoid gritty filling: Always sift your powdered sugar before mixing to keep the texture perfectly smooth.
  • Chocolate dipping tip: Chill your coating chocolate slightly if it’s too runny or warm—it won’t set properly on the balls otherwise.
  • Prevent melting balls: Work quickly when dipping and keep the balls frozen until you’re ready to coat each batch to avoid sticky messes.

How to Serve No Bake Peanut Butter Cheesecake Balls Recipe

No Bake Peanut Butter Cheesecake Balls Recipe - Serving Suggestion

Garnishes

I love topping these with finely chopped roasted peanuts and an extra sprinkle of graham cracker crumbs—it adds crunch and amps up the peanutty goodness. For a touch of elegance, a few sea salt flakes on top bring the flavor balance just right. If I’m feeling festive, I’ll toss on mini chocolate chips or a drizzle of white chocolate for contrast.

Side Dishes

These peanut butter cheesecake balls stand well on their own, but I like pairing them with fresh berries or a dollop of whipped cream to lighten things up. They also make a fun sweet side for coffee or hot cocoa on chilly afternoons.

Creative Ways to Present

A classic presentation trick I love is serving these on a wooden board with a scattering of peanuts, graham cracker crumbs, and mini bowls of dipping chocolate for a DIY station at parties. The bite-sized versions in colorful mini cupcake liners always get compliments and make the dessert table pop.

Make Ahead and Storage

Storing Leftovers

Once made, store any leftovers in an airtight container in the fridge. They keep beautifully for up to a week, staying creamy and delicious. Just pull them out a few minutes before serving to take the chill off for the best texture.

Freezing

I’ve frozen these cheesecake balls in a single layer on parchment paper, then transferred them to a freezer-safe container. They freeze wonderfully for up to 2 months — just thaw in the fridge overnight before serving, and you’ll hardly notice any difference in texture or flavor.

Reheating

No need to reheat! These cheesecake balls are best served cold or at room temperature. If you want a softer bite, just let them sit out for 10–15 minutes before munching.

FAQs

  1. Can I use crunchy peanut butter for this recipe?

    You can, but I recommend creamy peanut butter for the smoothest filling. If using crunchy, just be aware the texture will be chunkier and may be a bit harder to roll into balls.

  2. Why do I need to freeze the balls before dipping in chocolate?

    Freezing firms up the cheesecake balls so they hold their shape during dipping and prevents the chocolate from melting the filling. It also makes the dipping process cleaner and easier.

  3. Can I use a different type of coating?

    Absolutely! White chocolate or milk chocolate both work well. Just melt and thin with coconut oil or a little vegetable oil for a smooth coating.

  4. How do I keep the chocolate coating from cracking?

    Make sure the chocolate isn’t too cold or thick when dipping and refrigerate the balls gradually. Also, avoid temperature fluctuations by storing in a cool, stable environment.

  5. Can I make these cheesecake balls vegan?

    Yes! Substitute dairy cream cheese with a plant-based version and use vegan chocolate chips. Also, pick a nut butter of choice to keep the rich flavor.

Final Thoughts

I genuinely love how this No Bake Peanut Butter Cheesecake Balls Recipe brings that indulgent cheesecake feeling with minimal fuss and zero oven time. It’s a recipe I turn to when I want to impress without stress, and it never disappoints. Give it a try—you might just discover your new favorite sweet bite!

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No Bake Peanut Butter Cheesecake Balls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 16 reviews
  • Author: Lily
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 24 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

These No Bake Peanut Butter Cheesecake Balls are rich, creamy, and perfectly coated in silky chocolate. Made with cream cheese, peanut butter, and a hint of vanilla, they feature a crunchy graham cracker crust and a luscious chocolate coating topped with chopped peanuts and graham cracker crumbs. Perfect as a quick and easy dessert or snack, these bite-sized treats require no baking and come together swiftly in the freezer.

Ingredients

Filling

  • 8 oz cream cheese, softened to room temperature
  • 1 cup creamy peanut butter, room temperature
  • 1.5 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract, pure extract preferred
  • ½ cup graham crackers, finely crushed

Chocolate Coating & Toppings

  • 12 oz semi sweet chocolate chips, for coating
  • 2 tablespoon coconut oil, for smooth chocolate coating
  • ¼ cup graham cracker crumbs, for topping
  • ¼ cup chopped peanuts, for garnish
  • pinch sea salt flakes, optional finishing touch

Instructions

  1. Prepare filling: Beat softened cream cheese with an electric mixer until smooth and fluffy, about 2 to 3 minutes.
  2. Combine ingredients: Add creamy peanut butter, sifted powdered sugar, and vanilla extract to the cream cheese. Mix until completely combined and smooth.
  3. Add graham crackers: Gently fold in the finely crushed graham crackers until evenly distributed throughout the mixture.
  4. Chill mixture: Cover the filling mixture and refrigerate for 1 hour until firm enough to handle.
  5. Form balls: Using a small cookie scoop, portion the mixture into uniform balls and roll between your palms until smooth.
  6. Freeze balls: Place the formed balls on a parchment-lined baking sheet and freeze for 30 minutes until firm.
  7. Melt chocolate coating: In a microwave-safe bowl, melt the semi sweet chocolate chips with coconut oil in 30-second intervals, stirring in between until smooth and fully melted. Let cool slightly until just warm to the touch.
  8. Dip cheesecake balls: Quickly dip each frozen cheesecake ball into the melted chocolate using a fork or dipping tool, allowing excess chocolate to drip off before placing them back onto a clean parchment-lined sheet.
  9. Add toppings: Immediately sprinkle each coated ball with graham cracker crumbs and chopped peanuts. Optionally, add a pinch of sea salt flakes for a finishing touch.
  10. Set chocolate: Refrigerate the coated balls for 20 minutes until the chocolate is fully firm and set.

Notes

  • For smoothest mixture, ensure cream cheese and peanut butter are softened to room temperature.
  • Sifting powdered sugar prevents lumps in the filling for a creamier texture.
  • Freeze the balls thoroughly before dipping to help the coating set perfectly and prevent melting.
  • Use coconut oil to give the melted chocolate a glossy, smooth finish and easier dipping.
  • Store cheesecake balls in an airtight container in the refrigerator for up to 1 week.
  • If preferred, dark chocolate can be used instead of semi sweet for a richer flavor.

Nutrition

  • Serving Size: 1 piece
  • Calories: 150 kcal
  • Sugar: 12 g
  • Sodium: 80 mg
  • Fat: 10 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 12 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 20 mg

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