Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

No-Bake Peanut Butter Cheesecake Balls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 72 reviews

  • Author: admin
  • Total Time: 40 minutes
  • Yield: 24 balls 1x
  • Diet: Vegetarian

Description

Delicious and easy no-bake peanut butter cheesecake balls coated in chocolate and graham cracker crumbs, perfect for a quick dessert or snack.

Ingredients

Scale

Cheesecake Mixture

  • 8 ounces cream cheese, softened
  • ¾ cup creamy peanut butter
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ½ cup graham cracker crumbs

Coating

  • 1 cup graham cracker crumbs
  • 1½ cups semi-sweet chocolate chips
  • 1 tablespoon coconut oil or vegetable shortening (optional, for smoother chocolate coating)

Instructions

  1. Mix Cheesecake Base: In a large bowl, beat the softened cream cheese, creamy peanut butter, powdered sugar, and vanilla extract until smooth and well combined. Stir in ½ cup of the graham cracker crumbs for texture and flavor.
  2. Chill Mixture: Place the mixture in the refrigerator for 30 minutes to firm up slightly, making it easier to shape.
  3. Shape Balls: Once chilled, scoop the mixture and roll into 1-inch balls using your hands.
  4. Coat with Graham Crackers: Roll each ball in the remaining 1 cup of graham cracker crumbs, then place them on a parchment-lined tray.
  5. Freeze Balls: Freeze the prepared balls for 15–20 minutes to help them set firmly before coating in chocolate.
  6. Melt Chocolate: While the balls freeze, melt the semi-sweet chocolate chips with coconut oil (if using) in the microwave in 30-second intervals, stirring after each until smooth.
  7. Dip Balls in Chocolate: Using a fork, dip each chilled ball into the melted chocolate, letting excess chocolate drip off. Return the chocolate-coated balls to the parchment-lined tray.
  8. Set Chocolate Coating: Refrigerate the coated balls for 10–15 minutes until the chocolate is fully set.
  9. Store: Store the peanut butter cheesecake balls in an airtight container in the refrigerator until ready to serve.

Notes

  • For added crunch, mix in crushed peanuts or mini chocolate chips before rolling the balls.
  • Use natural peanut butter for a more intense peanut flavor, but ensure it’s well mixed and not too oily for best consistency.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

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