No-Bake Peanut Butter Cheesecake Balls Recipe
Introduction
No-bake peanut butter cheesecake balls combine creamy cream cheese and rich peanut butter with a touch of vanilla. Rolled in graham cracker crumbs for a slight crunch, these bite-sized treats are coated in smooth melted chocolate and chilled until perfectly firm. They make an easy, crowd-pleasing dessert that’s quick to prepare and ideal for snacking or sharing.
Ingredients
- 225g cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup graham cracker crumbs
- 1½ cups semi-sweet or dark chocolate chips
- 1 tablespoon coconut oil or butter (optional)
Instructions
- Step 1: In a large mixing bowl, beat together the softened cream cheese and peanut butter until completely smooth.
- Step 2: Add powdered sugar and vanilla extract; mix until fully combined.
- Step 3: Stir in the graham cracker crumbs until the mixture holds together and is easy to roll into balls.
- Step 4: Scoop out about 1 tablespoon of the mixture and roll it into a ball. Place balls on a parchment-lined baking sheet.
- Step 5: Chill the balls in the refrigerator for at least 30 minutes to firm up.
- Step 6: Melt the chocolate chips with coconut oil or butter (if using) in short bursts in the microwave or over a double boiler, stirring until smooth.
- Step 7: Dip each chilled ball into the melted chocolate using a fork or toothpick, letting the excess drip off. Return coated balls to the parchment-lined sheet.
- Step 8: Refrigerate the chocolate-coated balls for 20–30 minutes, or until the chocolate is set and firm.
Tips & Variations
- Use crunchy peanut butter for added texture and nutty crunch.
- Roll balls in crushed peanuts, extra graham cracker crumbs, or cocoa powder before the chocolate sets for a different finish.
- Sprinkle a pinch of sea salt on the chocolate coating before it hardens to balance the sweetness.
- Substitute sunflower seed butter for peanut butter if you have nut allergies.
- Try white chocolate instead of dark or semi-sweet for a sweeter coating.
Storage
Store the cheesecake balls in an airtight container in the refrigerator for up to one week. For longer storage, freeze the balls on a tray before transferring them to a freezer-safe container or bag. Thaw in the fridge before serving. Enjoy cold straight from the fridge for the best texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use crunchy peanut butter instead of creamy?
Yes, crunchy peanut butter adds a pleasant nutty texture and extra crunch to the cheesecake balls.
How should I melt the chocolate for coating?
Melt the chocolate chips gently in the microwave in short bursts or over a double boiler. Stir frequently until the chocolate is smooth and free of lumps. Adding coconut oil or butter helps achieve a glossy finish.
Print
No-Bake Peanut Butter Cheesecake Balls Recipe
- Total Time: 50 minutes
- Yield: Makes 20–24 balls 1x
- Diet: Vegetarian
Description
No-Bake Peanut Butter Cheesecake Balls are creamy, bite-sized treats combining tangy cream cheese and rich peanut butter with a touch of vanilla. Coated in smooth melted chocolate and rolled with graham cracker crumbs, these sweet, no-bake delights are quick to prepare and perfect for easy snacking or parties. They offer a delicious balance of creamy, crunchy, and chocolate flavors with a fuss-free chilling and dipping process.
Ingredients
Filling
- 225g cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup graham cracker crumbs
Chocolate Coating
- 1½ cups semi-sweet or dark chocolate chips
- 1 tablespoon coconut oil or butter (optional)
Instructions
- Make the Filling: In a large mixing bowl, beat softened cream cheese and peanut butter together until completely smooth and velvety. Ensure no lumps remain to create a creamy base for the cheesecake balls.
- Sweeten and Flavor: Add powdered sugar and vanilla extract to the mixture and blend thoroughly until the mixture is smooth and evenly combined. Adjust sweetness if desired.
- Add the Crunch: Stir in the graham cracker crumbs until the mixture holds together easily and can be rolled into balls without crumbling.
- Shape Each Ball: Scoop about 1 tablespoon of mixture and roll gently between your palms into smooth, even balls. Place them on a baking sheet lined with parchment paper.
- Chill Until Firm: Refrigerate the shaped balls for at least 30 minutes so they set firmly and hold their shape during dipping.
- Prep the Chocolate: Melt the chocolate chips along with coconut oil or butter (if using) in a microwave-safe bowl in short bursts or over a double boiler. Stir continuously until smooth without clumps or burning.
- Coat with Chocolate: Dip each chilled ball into the melted chocolate using a fork or toothpick, allowing excess chocolate to drip off before placing them back onto the parchment-lined baking sheet for coating.
- Final Chill: Refrigerate the chocolate-coated balls for an additional 20–30 minutes until the chocolate is fully set, glossy, and firm. Store in an airtight container in the refrigerator for up to one week.
Notes
- Use gluten-free graham cracker crumbs for a naturally gluten-free version.
- Roll balls in crushed peanuts, cocoa powder, or extra graham crumbs for coating variations.
- Add a pinch of sea salt on top before the chocolate sets for a sweet-salty contrast.
- Substitute sunflower seed butter for peanut butter if allergic.
- Freeze the balls on a tray before transferring to a bag for longer storage; thaw in the fridge before eating.
- Let cream cheese soften fully at room temperature for the smoothest filling.
- Use crunchy peanut butter instead of creamy to add texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-Cook
- Cuisine: American
Keywords: no bake cheesecake, peanut butter treats, chocolate coated balls, peanut butter cheesecake balls, easy desserts, bite sized sweets, no bake dessert, party snacks
