Peanut Butter Cheesecake Balls

by

No-Bake Peanut Butter Cheesecake Balls – Creamy, Chocolate-Coated & Irresistibly Easy

A rich blend of cream cheese and peanut butter rolled into bite-sized bliss and dipped in chocolate

Introduction: A Bite-Sized Dessert That Delivers Big Flavor

When you want a treat that’s rich, creamy, and satisfying—but without turning on the oven—these No-Bake Peanut Butter Cheesecake Balls are the answer. They combine the tang of cream cheese, the smoothness of peanut butter, and the crunch of graham crackers, all wrapped in a silky chocolate shell. Perfect for parties, gifting, or late-night snacking, these little bites are as easy to make as they are to love.

With just a handful of ingredients and minimal prep time, this recipe is ideal for beginner bakers, busy hosts, or anyone craving a sweet fix that’s both elegant and comforting.

Ingredients Breakdown

Let’s take a closer look at what makes these cheesecake balls so addictive:

Cheesecake Base:

  • Cream cheese (8 oz, softened)
    Adds tangy richness and smooth texture.
  • Creamy peanut butter (½ cup)
    Brings nutty flavor and creamy consistency.
  • Powdered sugar (¼ cup)
    Sweetens and smooths the filling.
  • Vanilla extract (1 tsp)
    Adds warmth and depth.

Tip: Use full-fat cream cheese for best texture and flavor.

Texture & Crunch:

  • Crushed graham crackers (1 cup)
    Adds body and subtle crunch—digestive biscuits work too.

Optional: Add a pinch of salt or cinnamon for extra flavor.

Chocolate Coating:

  • Semi-sweet chocolate chips (1 cup)
    Melted for dipping—balances the sweetness of the filling.
  • Coconut oil (1 tbsp, optional)
    Thins the chocolate for smoother coating.

Tip: Use a double boiler or microwave in short bursts to melt chocolate gently.

Garnish:

  • Crushed peanuts or graham crumbs
    Sprinkled on top for texture and visual appeal.

Optional: Add flaky sea salt or drizzle with white chocolate.

Equipment Needed

  • Mixing bowl
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Cookie scoop or spoon
  • Parchment-lined tray
  • Microwave-safe bowl or double boiler
  • Refrigerator and freezer

Optional: Use a dipping fork or skewer for cleaner chocolate coating.

Step-by-Step Instructions

Step 1: Mix the Cheesecake Base

In a mixing bowl:

  • Combine 8 oz softened cream cheese, ½ cup peanut butter, ¼ cup powdered sugar, and 1 tsp vanilla extract.

Beat until smooth and creamy.

Tip: Scrape down the sides of the bowl to ensure even mixing.

Step 2: Add Texture

Stir in 1 cup crushed graham crackers until mixture thickens.

Chill for 15–20 minutes to firm up slightly.

Optional: Chill longer for easier rolling.

Step 3: Form the Balls

Using your hands or a small cookie scoop:

  • Roll mixture into bite-sized balls (about 1 inch).

Place on a parchment-lined tray.

Freeze for 30 minutes to set.

Tip: Lightly grease your hands to prevent sticking.

Step 4: Coat in Chocolate

Melt 1 cup chocolate chips with 1 tbsp coconut oil (if using) until smooth.

Dip each chilled ball into the chocolate, coating evenly.

Return to tray.

Optional: Use a fork to lift and tap off excess chocolate.

Step 5: Garnish & Chill

Before chocolate sets:

  • Sprinkle with crushed peanuts or graham crumbs.

Refrigerate for 20 minutes, until firm.

Presentation Tip: Serve in mini cupcake liners for a polished look.

Step 6: Serve & Store

Enjoy chilled.

Store in an airtight container:

  • Refrigerator: Up to 5 days
  • Freezer: Up to 1 month

Tip: Let frozen balls sit at room temperature for 5–10 minutes before serving.

Serving Suggestions

Perfect for:

  • Holiday trays
  • Party platters
  • Afternoon snacks
  • Gifting and potlucks

Pair with:

  • Coffee or milk
  • Fruit skewers
  • Chocolate fondue

Tip: Serve with a variety of toppings for a DIY dessert bar.

Variations to Try

Want to make it your own? Try these delicious twists:

Chocolate Peanut Butter Balls

Add cocoa powder to the filling and drizzle with dark chocolate.

Coconut Crunch

Add shredded coconut to the filling and topping.

Mini Cheesecake Cups

Press mixture into mini muffin tins and top with chocolate.

Vegan Version

Use dairy-free cream cheese and chocolate.

PB&J Balls

Add a dollop of strawberry jam in the center before rolling.

Storage and Make-Ahead Tips

  • Make-Ahead: Prepare up to 2 days in advance.
  • Refrigerate: Store in airtight container for up to 5 days.
  • Freeze: Freeze for up to 1 month. Thaw slightly before serving.

Tip: Layer with parchment paper to prevent sticking.

Nutrition Notes (Per Ball, ~1 of 16)

  • Calories: ~145
  • Protein: ~3g
  • Carbohydrates: ~10g
  • Fat: ~10g
  • Sugar: ~7g
  • Sodium: ~85mg
  • Fiber: ~1g

These treats are:

  • Creamy and nutty
  • Sweet and satisfying
  • Perfectly portioned
  • Great for sharing

Final Thoughts

These No-Bake Peanut Butter Cheesecake Balls are more than just a dessert—they’re a celebration of flavor, texture, and simplicity. Whether you’re making them for a party or just treating yourself, they’re guaranteed to impress and delight.

Leave a Comment