Description
These No-Bake Peanut Butter Cheesecake Balls offer a perfect mix of creamy peanut butter, smooth chocolate, and a hint of cheesecake flavor. Each ball is rich, sweet, and delightfully indulgent with its creamy interior and chocolate coating. The graham cracker crumbs add a subtle crunch, making each bite a balanced treat with soft, chewy, and crispy textures.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups graham cracker crumbs
- 1 1/2 cups semi-sweet chocolate chips (for dipping)
- 1 tablespoon coconut oil or butter (for melting chocolate)
Instructions
- Make the Cheesecake Mixture: In a large bowl, use an electric mixer to blend the softened cream cheese and peanut butter until creamy and smooth. Gradually add powdered sugar and vanilla extract, mixing until well combined. Fold in the graham cracker crumbs until a thick, sticky dough forms.
- Form the Balls: Scoop out tablespoon-sized portions of the mixture and roll them into small balls. Place the balls on a baking sheet lined with parchment paper.
- Chill: Refrigerate the balls for about 30 minutes to firm up.
- Melt the Chocolate: In a microwave-safe bowl, melt the chocolate chips and coconut oil in 20-30 second intervals, stirring between each interval until smooth.
- Dip the Balls: Remove the cheesecake balls from the fridge. Using a fork or skewer, dip each ball into the melted chocolate, coating evenly. Let the excess chocolate drip off before placing them back on the parchment-lined baking sheet.
- Set the Chocolate: Once all balls are coated, return the baking sheet to the refrigerator for another 30 minutes to let the chocolate set.
- Serve and Enjoy: Once the chocolate coating is firm, your No-Bake Peanut Butter Cheesecake Balls are ready to enjoy!
Notes
- Soften Cream Cheese: Ensure the cream cheese is fully softened to make mixing easier and to avoid lumps in the filling.
- Chill Time: Chilling the balls before dipping them in chocolate helps them hold their shape and makes them easier to coat.
- Chocolate Melting: Be patient and melt the chocolate in short intervals to prevent it from burning. Stir between intervals to ensure smooth consistency.
- Smooth Chocolate Coating: Use a fork or skewer to dip the balls in chocolate and let the excess drip off for a smooth, even coating.
- Prep Time: 15 Minutes
- Chill Time: 1 Hour