Description
These No-Bake Peanut Butter Cheesecake Balls are a delicious and easy dessert featuring a creamy peanut butter and cream cheese filling mixed with graham cracker crumbs. They can be enjoyed plain or dipped in melted chocolate for a decadent touch. Perfect for quick preparation without any baking required.
Ingredients
Scale
Filling
- 1 (8-ounce) package cream cheese, softened
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups graham cracker crumbs (plus extra for rolling)
Optional Chocolate Coating
- 1 cup semi-sweet or milk chocolate chips
- 1 tablespoon coconut oil or shortening (for melting chocolate)
Instructions
- Prepare the Filling: In a medium bowl, beat the softened cream cheese and peanut butter together until smooth and well combined. Add the powdered sugar and vanilla extract, mixing until fully incorporated. Stir in the graham cracker crumbs until a thick, scoopable dough forms.
- Form the Balls: Using a small cookie scoop or spoon, shape the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Optionally, roll the balls in additional graham cracker crumbs to add texture.
- Optional Chocolate Coating: Melt the chocolate chips with coconut oil in a microwave-safe bowl by heating in 30-second intervals, stirring between each until smooth. Dip each cheesecake ball into the melted chocolate, then return to the parchment paper.
- Chill: Refrigerate the cheesecake balls for at least 1 hour, or until firm.
- Store: Keep the cheesecake balls in an airtight container in the refrigerator for up to 5 days. You may also freeze for longer storage; thaw before serving.
Notes
- Freeze the balls for longer storage; thaw for a few minutes before serving.
- For a crunchy texture, add chopped peanuts or mini chocolate chips to the filling mixture.
