Description
Delicious No Bake Peanut Butter Cheesecake Balls featuring a creamy peanut butter and cream cheese filling coated in smooth semi-sweet chocolate, topped with crunchy graham cracker crumbs and chopped peanuts. An easy, no-cook treat perfect for gatherings or satisfying sweet cravings.
Ingredients
Scale
Filling
- 8 oz cream cheese, softened to room temperature
- 1 cup creamy peanut butter, room temperature
- 1.5 cups powdered sugar, sifted
- 1 teaspoon vanilla extract, pure
- ½ cup graham crackers, finely crushed
Chocolate Coating & Toppings
- 12 oz semi sweet chocolate chips
- 2 tablespoons coconut oil
- ¼ cup graham cracker crumbs
- ¼ cup chopped peanuts
- pinch sea salt flakes (optional)
Instructions
- Prepare filling: Beat softened cream cheese with an electric mixer until smooth and fluffy, about 2 to 3 minutes.
- Combine ingredients: Add peanut butter, powdered sugar, and vanilla extract to the cream cheese. Mix until completely combined and smooth.
- Fold in graham crackers: Gently fold in the finely crushed graham crackers until evenly distributed throughout the mixture.
- Chill mixture: Cover the mixture and refrigerate for 1 hour until firm enough to handle.
- Form balls: Using a small cookie scoop, portion the chilled mixture into uniform balls and roll them smooth between your hands.
- Freeze balls: Place the balls on parchment-lined baking sheets and freeze for 30 minutes until firm.
- Melt chocolate coating: In a microwave-safe bowl, microwave the semi-sweet chocolate chips and coconut oil in 30 second intervals, stirring in between, until smooth and melted.
- Cool chocolate: Let the melted chocolate cool slightly until just warm to the touch to avoid melting the filling when coating.
- Dip balls in chocolate: Working quickly, use a fork or dipping tool to dip each frozen ball into the melted chocolate. Allow excess chocolate to drip off before placing it on clean parchment paper.
- Add toppings: Immediately sprinkle the coated balls with graham cracker crumbs and chopped peanuts. Optionally, sprinkle a pinch of sea salt flakes on top.
- Set coating: Refrigerate the coated balls for 20 minutes until the chocolate is completely firm.
Notes
- Use an electric mixer for a smooth and fluffy cream cheese mixture.
- Make sure cream cheese and peanut butter are softened to room temperature for easy mixing.
- Finely crush graham crackers using a food processor for even texture.
- Chocolate can be melted on a double boiler instead of microwave if preferred.
- Store finished cheesecake balls in the refrigerator for up to 5 days or freeze for longer storage.
- Optional sea salt flakes add a nice contrast to the sweet coating.
- Use parchment paper or silicone mats to prevent sticking when freezing and coating.
Nutrition
- Serving Size: 1 ball
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 25 mg
