No-Bake Peanut Butter Cheesecake Balls Recipe

Introduction

No-bake peanut butter cheesecake balls blend smooth cream cheese with rich peanut butter and a hint of vanilla. Rolled with graham cracker crumbs for texture, they’re scooped into bite-sized rounds and chilled until firm. Each ball is dipped in melted semi-sweet or dark chocolate, then cooled once more until set, making a quick and satisfying dessert perfect for sharing or snacking.

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 and creamy.
2. Step 2: Add 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 baking sheet lined with parchment paper.
5. Step 5: Chill the balls in the refrigerator for at least 30 minutes, or until firm.
6. Step 6: Melt the chocolate chips with the coconut oil or butter (if using) in a microwave-safe bowl or over a double boiler. Stir until smooth.
7. Step 7: Dip each chilled ball into the melted chocolate using a fork or toothpick, letting excess chocolate drip off. Place coated balls back on the parchment-lined sheet.
8. Step 8: Refrigerate the coated balls for 20–30 minutes, until the chocolate has fully set.

Tips & Variations

• Use crunchy peanut butter for added texture in the filling.
• Roll the balls in crushed peanuts, graham cracker crumbs, or cocoa powder before the chocolate sets for a fun variation.
• Add a pinch of sea salt on top of the chocolate coating for a sweet-salty finish.
• Use white chocolate as an alternative coating, or dust with cocoa powder instead of dipping.
• If allergic to peanuts, substitute sunflower seed butter for peanut butter.

Storage

Store the cheesecake balls in an airtight container in the refrigerator for up to one week. For longer storage, freeze on a tray, then transfer to a freezer bag. Thaw in the refrigerator before eating. Enjoy them chilled straight from the fridge for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter?

Yes, crunchy peanut butter adds a pleasant nutty texture and extra crunch to the cheesecake balls.

How should I melt the chocolate for coating?

Melt chocolate chips gently in short bursts in the microwave or over a double boiler, stirring frequently until smooth. Adding coconut oil or butter helps create a smooth, glossy finish.

No-Bake Peanut Butter Cheesecake Balls Recipe

---

★★★★★

4.7 from 157 reviews

• Author: Olivia
• Total Time: 20 minutes
• Yield: Makes about 20–24 balls 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

No-Bake Peanut Butter Cheesecake Balls are creamy, tangy bites blending softened cream cheese and creamy peanut butter, sweetened with powdered sugar and flavored with vanilla. Rolled with graham cracker crumbs for subtle crunch, these balls are chilled until firm, then dipped in melted semi-sweet or dark chocolate, creating a smooth, glossy coating. Perfect for quick, easy, and customizable desserts with no oven required, they are great for parties, snacks, and make-ahead treats.

---

Ingredients

Scale 1x2x3x

Filling

• 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. Make the Filling: In a large mixing bowl, beat together the softened cream cheese and peanut butter until smooth and velvety with no lumps. Add powdered sugar and vanilla extract, mixing until well combined. Stir in the graham cracker crumbs until the mixture holds its shape and is easy to roll.
2. Form the Balls: Scoop out small portions, about 1 tablespoon each, and roll into smooth balls using your palms. Place the balls on a baking sheet lined with parchment paper to prevent sticking.
3. Chill the Balls: Refrigerate the balls for at least 30 minutes to allow them to firm up and hold their shape during chocolate coating.
4. Prepare the Chocolate Coating: Melt the chocolate chips with coconut oil or butter if using, either in short bursts in the microwave or over a double boiler, stirring frequently until completely smooth and lump-free.
5. Coat the Balls: Dip each chilled ball into the melted chocolate using a fork or toothpick, allowing excess chocolate to drip off before placing them back on the parchment-lined sheet for setting.
6. Final Chill and Serve: Refrigerate the coated balls for an additional 20 to 30 minutes until the chocolate is firm and glossy. Store in an airtight container in the refrigerator for up to one week.

Notes

• Roll uncoated balls in crushed peanuts, additional graham cracker crumbs, or cocoa powder for variation before the chocolate sets.
• Add a pinch of sea salt on top of the chocolate coating before it hardens to create a sweet-salty contrast.
• Use crunchy peanut butter for extra texture.
• Ensure cream cheese is at room temperature for the smoothest filling texture.
• Freeze the finished balls on a tray before transferring to a freezer-safe container for longer storage; thaw in the refrigerator before serving.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Desserts
• Method: No-Cook
• Cuisine: American

Keywords: no bake, peanut butter, cheesecake balls, chocolate coating, easy dessert, bite-sized, party snack, quick treat, creamy, chocolate dipped