Description
These No-Bake Peanut Butter Cheesecake Balls are a delightful and easy-to-make treat combining creamy peanut butter, smooth cream cheese, and crunchy graham cracker crumbs. Coated in rich melted chocolate and garnished with crushed peanuts or sprinkles, they make the perfect bite-sized dessert that’s ready in under an hour.
Ingredients
Scale
Cheesecake Balls
- 8 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups graham cracker crumbs
Chocolate Coating
- 8 oz semi-sweet chocolate or chocolate chips, melted
- 2 tbsp coconut oil (optional)
Garnish
- Crushed peanuts or sprinkles (optional)
Instructions
- Prepare the Cheesecake Mixture: In a large mixing bowl, beat together the softened cream cheese, creamy peanut butter, powdered sugar, and vanilla extract until the mixture is smooth and creamy without lumps.
- Add Graham Cracker Crumbs: Gently fold in the graham cracker crumbs into the mixture until it reaches a thick, firm consistency that can be easily rolled into balls.
- Shape into Balls: Using your hands, roll the mixture into 1-inch diameter balls. Place the balls evenly spaced on a baking sheet lined with parchment paper to prevent sticking.
- Chill the Balls: Refrigerate the rolled balls for about 30 minutes or until they become firm to the touch. This helps them hold their shape during dipping.
- Melt Chocolate Coating: In a microwave-safe bowl, melt the semi-sweet chocolate chips together with the optional coconut oil in 20- to 30-second intervals, stirring between each until smooth and well combined.
- Dip and Garnish: Remove the chilled balls from the fridge and dip each one into the melted chocolate until fully coated. Immediately garnish each with crushed peanuts or sprinkles if desired, then place back on the parchment-lined baking sheet.
- Final Chill: Return the chocolate-coated balls to the refrigerator and chill until the chocolate is fully set, about 15 to 20 minutes, before serving.
Notes
- To soften cream cheese quickly, let it sit at room temperature for 30 minutes or microwave in 10-second bursts.
- If coconut oil is unavailable, you can dip the balls in chocolate alone, though the coconut oil helps create a smoother coating.
- Store the cheesecake balls in an airtight container in the refrigerator for up to 5 days.
- For a nut-free alternative, substitute peanut butter with sunflower seed butter and omit crushed peanuts for garnish.
- Make sure the balls are firm before dipping to prevent them from breaking apart in chocolate.
