No-Bake Peanut Butter Cheesecake Balls Recipe

Introduction

No-Bake Peanut Butter Cheesecake Balls combine creamy cream cheese with rich peanut butter and a touch of vanilla. Rolled in graham cracker crumbs and dipped in smooth chocolate, these bite-sized treats are easy to make and perfect for quick desserts or snacks.

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

1. Step 1: In a large mixing bowl, beat together the softened cream cheese and peanut butter until smooth and creamy.
2. Step 2: Add the powdered sugar and vanilla extract, mixing until well combined.
3. Step 3: Stir in the graham cracker crumbs until the mixture holds its shape and is easy to roll.
4. Step 4: Scoop out about 1 tablespoon portions and roll them into balls. Place the balls on a parchment-lined baking sheet and chill in the refrigerator for at least 30 minutes until firm.
5. Step 5: 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.
6. Step 6: Dip each chilled ball into the melted chocolate using a fork or toothpick, letting excess chocolate drip off. Return the coated balls to the parchment-lined sheet.
7. Step 7: Refrigerate the coated balls for another 20–30 minutes until the chocolate is set.

Tips & Variations

• Use crunchy peanut butter for added texture and nutty crunch.
• Roll uncoated balls in crushed peanuts, graham cracker crumbs, or cocoa powder before chilling.
• Add a pinch of sea salt on top of the chocolate coating for a sweet and salty finish.
• Substitute sunflower seed butter for peanut butter to accommodate allergies.
• Try white chocolate or dust cocoa powder instead of dipping in melted chocolate.

Storage

Store finished cheesecake balls in an airtight container in the refrigerator for up to one week. For longer storage, freeze on a tray first, then transfer to a freezer bag. Thaw in the refrigerator before serving. Enjoy chilled straight from the fridge for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter?

Yes, using crunchy peanut butter adds extra texture and nutty crunch to each bite.

How should I melt the chocolate for coating?

Melt the chocolate chips with coconut oil or butter in short bursts in the microwave or over a double boiler, stirring frequently until smooth and fully melted.

No-Bake Peanut Butter Cheesecake Balls Recipe

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★★★★★

5 from 150 reviews

• Author: Andria
• Total Time: 20 minutes
• Yield: Makes about 20–24 balls 1x
• Diet: Vegetarian

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Description

No-Bake Peanut Butter Cheesecake Balls are creamy, bite-sized treats that combine smooth cream cheese and rich peanut butter with a hint of vanilla. Firmed up with graham cracker crumbs, these no-bake balls are chilled and then dipped in melted semi-sweet or dark chocolate for a luscious coating. Perfect for quick make-ahead desserts, they are easy to customize with various coatings and ideal for snacking or sharing.

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Ingredients

Scale 1x2x3x

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)

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Instructions

1. Make the Filling: In a large mixing bowl, beat together the softened cream cheese and creamy peanut butter until completely smooth and velvety with no lumps. This mixture forms the tangy, creamy base for your cheesecake balls.
2. Sweeten and Flavor: Add the powdered sugar and vanilla extract to the bowl and mix until fully incorporated and creamy. Adjust sweetness if desired by adding a bit more powdered sugar.
3. Add the Crunch: Stir in the graham cracker crumbs until the mixture holds its shape and is easy to roll, pulling away from the sides of the bowl without crumbling.
4. Shape Each Ball: Scoop out about 1 tablespoon portions and roll them gently between your palms until smooth and even. Place each ball on a baking sheet lined with parchment paper to prevent sticking.
5. Chill Until Firm: Refrigerate the balls for at least 30 minutes so they become firm enough to handle for dipping.
6. Prep the Chocolate: Melt the chocolate chips with the coconut oil or butter (if using) in short bursts in the microwave or over a double boiler, stirring until completely smooth and free of lumps.
7. Coat with Chocolate: Dip each chilled ball into the melted chocolate using a fork or toothpick, allowing excess chocolate to drip off for an even coating. Place the coated balls back on the parchment-lined tray.
8. Final Chill: Return the chocolate-coated balls to the refrigerator for another 20 to 30 minutes, or until the chocolate shells are fully set and glossy. Store in an airtight container in the fridge for up to one week.

Notes

• Use gluten-free graham cracker crumbs to make this recipe naturally gluten free.
• Roll balls in crushed peanuts, extra graham crumbs, or cocoa powder for added texture and flavor.
• Sprinkle a pinch of sea salt on the chocolate coating before it sets to enhance the sweet-salty contrast.
• Crunchy peanut butter can be used instead of creamy for more texture.
• Freeze leftover balls on a tray before transferring to a freezer bag; thaw in the fridge before serving.
• Ensure cream cheese is fully softened before mixing for the smoothest filling.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: peanut butter cheesecake balls, no bake dessert, chocolate dipped balls, creamy peanut butter treats, quick no bake recipe, easy party dessert, vegetarian dessert