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No-Bake Peanut Butter Cheesecake Balls Recipe

★★★★★

4.6 from 86 reviews
  • Author: Marina
  • 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

Scale

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

  1. 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.
  2. 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.
  3. Add the Crunch: Stir in the graham cracker crumbs until the mixture holds together easily and can be rolled into balls without crumbling.
  4. 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.
  5. Chill Until Firm: Refrigerate the shaped balls for at least 30 minutes so they set firmly and hold their shape during dipping.
  6. 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.
  7. 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.
  8. 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

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Find it online: https://marinamontclair.com/no-bake-peanut-butter-cheesecake-balls-recipe/