Description
These No-Bake Peanut Butter Cheesecake Balls are a deliciously creamy and crunchy treat that combines the richness of cream cheese and peanut butter with the sweetness of powdered sugar and the texture of graham crackers and chocolate chips. Easily made and perfect for parties or a sweet snack, they are coated in melted chocolate for an irresistible finish.
Ingredients
Scale
Filling
- 1 package (8 oz) cream cheese, softened
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Add-Ins
- 1 ½ cups crushed graham crackers or cookies
- ½ cup mini chocolate chips
Coating
- Melted chocolate for dipping
Instructions
- Mix the Filling: In a bowl, combine the softened cream cheese, creamy peanut butter, vanilla extract, and powdered sugar. Mix until the mixture is smooth and creamy, ensuring all ingredients are well incorporated.
- Add the Crunch: Stir in the crushed graham crackers and mini chocolate chips evenly into the filling mixture until fully combined, adding a delightful texture to the balls.
- Form the Balls: Using your hands or a small scoop, roll the mixture into small balls approximately 1 inch in diameter, making sure they are compact and uniform in size.
- Chill: Place the formed balls on a tray lined with parchment paper and refrigerate for 30 minutes to firm up, which will help them hold their shape during dipping.
- Dip in Chocolate: Once chilled, dip each ball into the melted chocolate, coating it thoroughly. Shake off any excess chocolate to avoid too thick a coating.
- Set and Serve: Place the chocolate-coated balls back on parchment paper and allow the chocolate to harden completely at room temperature or in the fridge before serving.
Notes
- Use full-fat cream cheese for the creamiest texture.
- If you prefer, substitute graham crackers with crushed cookies like Oreos for a different flavor.
- For easier dipping, slightly warm the melted chocolate.
- Store the cheesecake balls in an airtight container in the refrigerator for up to one week.
- These cheesecake balls can be frozen for up to one month; thaw in the refrigerator before serving.
