Description
These No-Bake Peanut Butter Cheesecake Balls are a delicious and easy-to-make dessert or snack featuring creamy peanut butter, smooth cream cheese, and crunchy graham cracker crumbs. Perfectly bite-sized and optionally dipped in rich melted chocolate, they offer a delightful treat without the need for baking.
Ingredients
Scale
Base Mixture
- 8 ounces cream cheese, softened
- ½ cup creamy peanut butter
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1½ cups crushed graham crackers or cookie crumbs (plus more for rolling)
Chocolate Coating (Optional)
- 1 cup semi-sweet chocolate chips
- 1 tablespoon coconut oil or butter (for melting chocolate)
Instructions
- Prepare the Mixture: In a mixing bowl, beat the softened cream cheese, peanut butter, powdered sugar, and vanilla extract together until the mixture is smooth and creamy, ensuring all ingredients are well combined.
- Add Crumbs and Chill: Stir in the crushed graham crackers or cookie crumbs until fully incorporated. Cover the mixture and refrigerate for 30–45 minutes, or until it firms up enough to shape into balls.
- Form Balls: Once chilled, scoop the mixture and roll into 1-inch balls using your hands. Optionally, roll the balls in additional crumbs for extra texture or chill again to firm up before dipping.
- Melt Chocolate (Optional): In a microwave-safe bowl, melt the semi-sweet chocolate chips with the coconut oil by microwaving in 20-second increments, stirring thoroughly after each interval until smooth and glossy.
- Dip and Set: Using a fork or dipping tool, coat each cheesecake ball in the melted chocolate, letting the excess drip off. Place the coated balls on a parchment-lined tray and refrigerate for 15–20 minutes until the chocolate has fully set.
Notes
- Store the cheesecake balls in the refrigerator for up to 5 days or freeze them for extended storage.
- For a flavor variation, substitute graham crackers with crushed pretzels or cookies.
