Peanut Butter Cheesecake Balls
These Peanut Butter Cheesecake Balls are an easy, no-bake treat combining creamy cheesecake, rich peanut butter, and a chocolate coating. Perfect bite-sized indulgence!
Servings: 24 servings
Ingredients
- 1 cup cream cheese softened
- 1 cup peanut butter smooth or crunchy based on preference
- 0.5 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup crushed graham crackers
- 1 cup semi-sweet chocolate chips
- 1 tablespoon coconut oil
Instructions
- Place the softened cream cheese into a large mixing bowl. Beat with an electric mixer or whisk until smooth and creamy.
- Add peanut butter, powdered sugar, and vanilla extract to the bowl. Mix until fully combined and smooth.
- Gently fold in the crushed graham crackers until evenly distributed.
- Cover the bowl with plastic wrap and refrigerate for about 30 minutes to chill the mixture.
- Use a small cookie scoop or spoon to portion the mixture and roll into smooth, round balls. Place on a parchment-lined baking sheet.
- In a microwave-safe bowl, combine semi-sweet chocolate chips and coconut oil. Microwave in 20-second intervals, stirring until melted and glossy.
- Dip each cheesecake ball into the melted chocolate coating using a fork or dipping tool. Tap off excess chocolate and return to the baking sheet.
- Refrigerate the coated balls for at least 1 hour until the chocolate is firm and the balls are set.
Equipment
- Large Mixing Bowl
- Electric Mixer
- Microwave-safe Bowl
- Parchment-lined Baking Sheet
- Fork or Dipping Tool
Notes
- Ensure cream cheese is fully softened for a smooth mixture without lumps.
- Use good-quality peanut butter for richer flavor; crunchy peanut butter adds texture.
- Coconut oil helps chocolate coating harden with a nice sheen; substitute vegetable shortening if needed.
- Keep hands slightly damp when rolling balls to prevent sticking.
- Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.