Description

These No-Bake Peanut Butter Cheesecake Balls combine creamy softened cream cheese with rich peanut butter and a hint of vanilla, blended with graham cracker crumbs for texture. The mixture is rolled into bite-sized balls, chilled until firm, then dipped in melted semi-sweet or dark chocolate for a smooth, glossy coating. Quick and easy to prepare without baking, these treats are perfect for make-ahead desserts, snacking, or sharing. Optional coatings or toppings like crushed peanuts, sea salt, or extra graham crumbs allow for customization.

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

Chocolate Coating

1½ cups semi-sweet or dark chocolate chips
1 tablespoon coconut oil or butter (optional)

Instructions

Make the Filling: In a large bowl, beat together softened cream cheese and creamy peanut butter until completely smooth and velvety, ensuring no lumps remain. This forms the creamy base with signature tang and peanut butter flavor.
Sweeten and Flavor: Add powdered sugar and vanilla extract to the mixture and mix until fully combined and creamy. Taste the mixture and adjust sweetness if necessary.
Add the Crunch: Stir in the graham cracker crumbs until the dough holds together well and pulls away from the sides of the bowl. It should be easy to scoop and roll without crumbling.
Shape Each Ball: Using about 1 tablespoon of mixture per ball, roll portions gently in your palms until smooth and even. Place the formed balls on a baking sheet lined with parchment paper to prevent sticking.
Chill Until Firm: Refrigerate the balls on the tray for at least 30 minutes to set and firm up, ensuring they maintain shape during dipping.
Prepare the Chocolate Coating: Melt chocolate chips with coconut oil or butter in short bursts in a microwave-safe bowl or over low heat in a double boiler. Stir until completely melted and smooth, avoiding clumps or burning.
Coat with Chocolate: Dip each chilled ball into the melted chocolate using a fork or toothpick, letting excess chocolate drip off before returning to the parchment-lined tray. Aim for a full, even coverage of chocolate coating.
Final Chill: Place the chocolate-coated balls back in the refrigerator for 20–30 minutes or until the chocolate is set with a glossy, firm finish.
Storage: Store the finished cheesecake balls in an airtight container in the refrigerator for up to one week. For extended storage, freeze on a tray first, then transfer to a freezer bag and thaw in the fridge before serving.

Notes

Roll uncoated balls in crushed peanuts, extra graham cracker crumbs, or cocoa powder for variation.
Add a pinch of sea salt on top of the chocolate coating before it sets for a sweet and salty contrast.
Using crunchy peanut butter adds extra texture and nuttiness to the balls.
Ensure cream cheese is fully softened to avoid lumps and achieve a smooth filling.
Dip balls when well-chilled and allow excess chocolate to drip for a neat, smooth coating.
Freeze on a tray before bagging to prevent sticking and preserve shape.
Enjoy straight from the fridge for a refreshing cool bite.

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

Keywords: no bake, peanut butter, cheesecake balls, chocolate coated, dessert, easy recipe, snack, party treat, creamy, quick dessert