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
Scale
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
- Prepare filling: Beat softened cream cheese with an electric mixer until smooth and fluffy, about 2 to 3 minutes.
- Combine ingredients: Add creamy peanut butter, sifted powdered sugar, and vanilla extract to the cream cheese. Mix until completely combined and smooth.
- Add graham crackers: Gently fold in the finely crushed graham crackers until evenly distributed throughout the mixture.
- Chill mixture: Cover the filling mixture and refrigerate for 1 hour until firm enough to handle.
- Form balls: Using a small cookie scoop, portion the mixture into uniform balls and roll between your palms until smooth.
- Freeze balls: Place the formed balls on a parchment-lined baking sheet and freeze for 30 minutes until firm.
- 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.
- 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.
- 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.
- 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
