No-Bake Peanut Butter Cheesecake Balls Recipe

Introduction

No-bake peanut butter cheesecake balls are a quick and delicious treat perfect for any occasion. Combining creamy peanut butter, rich cream cheese, and a chocolate coating, these bite-sized desserts are sure to satisfy your sweet tooth without requiring an oven.

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.
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 small portions (about 1 tablespoon each) and roll into balls. Place them on a parchment-lined baking sheet and chill in the refrigerator for at least 30 minutes or until firm.
5. Step 5: Melt the chocolate chips with the coconut oil (if using) in a microwave-safe bowl or using a double boiler. Stir until smooth.
6. Step 6: Dip each chilled ball into the melted chocolate using a fork or toothpick, allowing excess chocolate to drip off. Place coated balls back on the parchment-lined sheet.
7. Step 7: Refrigerate the coated balls for another 20–30 minutes, or until the chocolate has set.

Tips & Variations

• Roll uncoated balls in crushed peanuts, extra graham cracker crumbs, or cocoa powder for added texture and flavor.
• Add a pinch of sea salt on top of the chocolate before it sets for a sweet and salty finish.
• Use crunchy peanut butter instead of creamy for extra texture.

Storage

Store the cheesecake balls in an airtight container in the refrigerator for up to one week. To enjoy, take them out a few minutes before serving to soften slightly. If desired, reheat briefly in the microwave to soften the chocolate coating, but avoid overheating to prevent melting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of creamy?

Yes, natural peanut butter can be used, but it may alter the texture slightly and make the mixture a bit less creamy. Stir it well before mixing to ensure even consistency.

Do I have to use graham cracker crumbs?

Graham cracker crumbs add a subtle sweetness and help bind the mixture, but you can substitute with crushed digestive biscuits or cookie crumbs if preferred.

No-Bake Peanut Butter Cheesecake Balls Recipe

Print Recipe

★★★★★

4.7 from 244 reviews

These No-Bake Peanut Butter Cheesecake Balls are a delightful and easy dessert combining creamy peanut butter, smooth cream cheese, and a crunchy graham cracker base, all coated in rich chocolate. Perfect for a quick treat that requires no baking, they offer a smooth, creamy texture with a sweet and salty flavor profile.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 45 minutes
• Yield: Approximately 24 balls 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cheesecake Balls

• 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)

Instructions

1. Prepare the base mixture: In a large mixing bowl, beat together the softened cream cheese and peanut butter until smooth and well combined. Add powdered sugar and vanilla extract, and continue mixing until fully incorporated. Stir in the graham cracker crumbs until the mixture holds together and is easy to shape.
2. Form the balls: Scoop out small portions of the mixture, about one tablespoon each, and roll them into smooth balls. Place these on a baking sheet lined with parchment paper. Chill in the refrigerator for at least 30 minutes to allow the balls to firm up.
3. Melt the chocolate: In a microwave-safe bowl or using a double boiler, melt the chocolate chips together with the coconut oil or butter (if using). Stir until the chocolate is smooth and glossy.
4. Coat the balls: Using a fork or toothpick, dip each chilled cheesecake ball into the melted chocolate, letting any excess drip off. Return the coated balls to the parchment-lined baking sheet.
5. Set the coating: Refrigerate the coated balls for another 20 to 30 minutes, or until the chocolate has fully set. Once firm, store the cheesecake balls in an airtight container in the refrigerator for up to one week.

Notes

• Roll uncoated balls in crushed peanuts, graham cracker crumbs, or cocoa powder for added texture and flavor variations.
• Add a pinch of sea salt on top of the chocolate before it sets for a sweet and salty finish.
• Use crunchy peanut butter instead of creamy for extra texture crunch.
• Make sure to check ingredient labels for allergens, especially peanut and dairy sensitivities.
• Keep refrigerated at all times to maintain texture and freshness.

Keywords: no-bake, peanut butter cheesecake balls, easy dessert, chocolate coated, creamy peanut butter dessert, no bake cheesecake bites