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No-Bake Peanut Butter Cheesecake Balls Recipe

★★★★★

4.7 from 57 reviews
  • Author: Olivia
  • Total Time: 20 minutes plus chilling time
  • Yield: Makes about 20–24 balls 1x
  • Diet: Vegetarian

Description

These No-Bake Peanut Butter Cheesecake Balls are creamy, tangy, and rich bite-sized treats that blend smooth cream cheese with peanut butter and vanilla, rolled with graham cracker crumbs for texture. Each ball is dipped in melted semi-sweet or dark chocolate and chilled until set. Perfect for a quick, easy dessert or snack, they require no oven baking and are ideal for make-ahead occasions.

Ingredients

Scale

Filling

  • 225g cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup graham cracker crumbs

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 completely smooth and creamy with no lumps. This creates the base of the cheesecake balls with a rich peanut butter tang.
  2. Sweeten and Flavor: Add the powdered sugar and vanilla extract, mixing again until everything is fully combined and smooth. Adjust sweetness if desired by adding a bit more powdered sugar.
  3. Add the Crunch: Stir in the graham cracker crumbs until the mixture holds together well and is easy to roll into balls.
  4. Form the Balls: Scoop about 1 tablespoon portions of the mixture and roll them gently into smooth, even balls. Place the balls on a parchment paper-lined baking sheet to prevent sticking.
  5. Chill Until Firm: Refrigerate the tray for at least 30 minutes or until the balls are firm enough to hold shape when coated.
  6. Prepare the Chocolate Coating: Melt the chocolate chips with the coconut oil or butter (if using) in short bursts in the microwave or over a double boiler, stirring until fully melted and smooth with no lumps.
  7. Coat the Balls: 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 paper-lined tray to set.
  8. Final Chill: Refrigerate the chocolate-coated balls for an additional 20–30 minutes until the chocolate shell is firm and glossy.
  9. Store and Serve: Store the finished balls in an airtight container in the refrigerator for up to one week. Enjoy chilled for the perfect creamy and chocolatey bite.

Notes

  • Roll uncoated balls in crushed peanuts, graham cracker crumbs, or cocoa powder for coating variations.
  • Add a pinch of sea salt on top of the chocolate coating before it sets for a sweet-salty flavor contrast.
  • Using crunchy peanut butter will add an extra nutty texture to the cheesecake balls.
  • Freeze leftover balls on a tray, then transfer to a freezer-safe bag; thaw in the refrigerator before serving.
  • Let cream cheese fully soften at room temperature for smoothest filling texture.
  • Be cautious when melting chocolate to avoid burning; heat gently in short bursts and stir frequently.
  • Prep Time: 20 minutes
  • Cook Time: ~0 minutes (no cooking involved)
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Keywords: no bake, peanut butter, cheesecake balls, chocolate coating, easy dessert, bite-sized treats, creamy peanut butter cheesecake

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Find it online: https://bitesbyolivia.com/no-bake-peanut-butter-cheesecake-balls-recipe-2/