Description
These No Bake Peanut Butter Cheesecake Balls are creamy, rich, and coated in a smooth semi-sweet chocolate shell with a crunchy peanut and graham cracker topping. Perfect as a delicious and easy treat that requires no baking and minimal prep time.
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 the filling: Beat softened cream cheese in a large mixing bowl using an electric mixer for about 2 to 3 minutes until smooth and fluffy.
- Mix ingredients: Add peanut butter, powdered sugar, and vanilla extract to the cream cheese and 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 the mixture: Cover the bowl and refrigerate the mixture for 1 hour until it firms up enough to handle.
- Form cheesecake balls: Using a small cookie scoop, portion the chilled mixture into uniform balls and roll each ball smooth with your hands.
- Freeze the balls: Place the formed balls on a baking sheet lined with parchment paper and freeze for 30 minutes until firm.
- Melt chocolate coating: In a microwave-safe bowl, melt the semi sweet chocolate chips with coconut oil in 30 second intervals, stirring in between, until smooth and slightly cooled but still warm to touch.
- Dip balls in chocolate: Working quickly, dip each frozen cheesecake ball into the melted chocolate coating using a fork or dipping tool, allowing excess chocolate to drip off before placing on clean parchment paper.
- Add toppings: Immediately sprinkle the chocolate-coated balls with graham cracker crumbs and chopped peanuts. Optionally, add a pinch of sea salt flakes for finishing touch.
- Set the coating: Refrigerate the dipped cheesecake balls for 20 minutes until the chocolate coating is completely firm.
Notes
- Ensure the cream cheese and peanut butter are softened to room temperature to achieve a smooth filling.
- Sifting the powdered sugar helps avoid lumps in the mixture for a creamy texture.
- Use a small cookie scoop for uniform ball sizes and consistent coating.
- Work quickly when dipping in chocolate to prevent melting of the filling.
- Store the cheesecake balls in the refrigerator and consume within 3-5 days for best freshness.
- You can substitute semi sweet chocolate chips with dark or milk chocolate based on preference.
Nutrition
- Serving Size: 1 ball
- Calories: 150 kcal
- Sugar: 13 g
- Sodium: 65 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
