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No-Bake Peanut Butter Cheesecake Balls Recipe

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  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour 15 minutes (including chilling and setting time)
  • Yield: 20 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

These No-Bake Peanut Butter Cheesecake Balls are a delightful, easy-to-make treat combining creamy peanut butter, smooth cream cheese, and a touch of sweetness. With a graham cracker crumb base and a chocolate chip coating, these bite-sized desserts are perfect for parties, snacks, or a quick indulgence without the need for baking.

Ingredients

Cheesecake Mixture

  • 8 oz cream cheese, softened
  • 1 cup creamy peanut butter
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup graham cracker crumbs

Coating

  • 1 cup chocolate chips (milk or dark)
  • 1/4 cup crushed peanuts (optional, for rolling)

Instructions

  1. Prepare the Cheesecake Mixture: In a large mixing bowl, combine the softened cream cheese and creamy peanut butter until smooth and well blended. Add the powdered sugar and vanilla extract, mixing thoroughly to create a consistent, creamy mixture.
  2. Add Graham Cracker Crumbs: Gently fold in the graham cracker crumbs into the peanut butter mixture until evenly incorporated, forming a dough-like consistency that’s easy to roll into balls.
  3. Form the Balls: Using your hands or a small cookie scoop, shape the mixture into bite-sized balls, about 1 inch in diameter. Place the formed balls on a baking sheet lined with parchment paper.
  4. Chill the Balls: Refrigerate the cheesecake balls for at least 30 minutes to firm up and make them easier to coat.
  5. Melt the Chocolate: In a microwave-safe bowl, melt the chocolate chips in 20-30 second intervals, stirring between each, until smooth and fully melted.
  6. Coat the Balls: Dip each chilled cheesecake ball into the melted chocolate, covering it completely. Optionally, roll them quickly in crushed peanuts before the chocolate hardens for added texture and flavor.
  7. Set the Coating: Place the coated balls back on the parchment-lined baking sheet and refrigerate for an additional 15-20 minutes to allow the chocolate to set firmly.
  8. Serve: Once fully set, serve the peanut butter cheesecake balls chilled for the best flavor and texture. Store leftovers in an airtight container in the refrigerator.

Notes

  • For a firmer texture, freeze the balls briefly before dipping in chocolate.
  • Use dark chocolate for a less sweet option.
  • Substitute graham cracker crumbs with crushed digestive biscuits for a similar taste.
  • These cheesecake balls can be stored refrigerated for up to 5 days or frozen for longer storage.
  • Ensure cream cheese is softened to avoid lumps in the mixture.

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