Description
Delicious no-bake peanut butter cheesecake balls coated in rich semi-sweet chocolate and garnished with graham cracker crumbs and chopped peanuts. These creamy, bite-sized treats require no oven and are perfect for parties or sweet cravings.
Ingredients
Scale
Filling
- 8 oz cream cheese softened to room temperature
- 1 cup creamy peanut butter at room temperature
- 1.5 cups powdered sugar sifted
- 1 teaspoon vanilla extract pure extract preferred
- ½ cup graham crackers finely crushed
Chocolate Coating & Toppings
- 12 oz semi sweet chocolate chips for coating
- 2 tablespoons coconut oil for smooth chocolate coating
- ¼ cup graham cracker crumbs for topping
- ¼ cup chopped peanuts for garnish
- pinch sea salt flakes optional finishing touch
Instructions
- Prepare the cream cheese mixture: Beat softened cream cheese until smooth and fluffy, about 2 to 3 minutes using an electric mixer.
- Combine filling ingredients: Add peanut butter, powdered sugar, and vanilla extract to the cream cheese; mix until completely combined.
- Incorporate crushed 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 filling for 1 hour until firm enough to handle.
- Form the cheesecake balls: Using a small cookie scoop, portion the mixture into uniform balls and roll each ball smooth between your palms.
- Freeze the balls: Place the balls on a parchment-lined baking sheet and freeze for 30 minutes until firm.
- Melt the chocolate coating: Microwave semi-sweet chocolate chips and coconut oil in 30-second intervals, stirring between each, until smooth. Let the melted chocolate cool slightly until just warm to touch.
- Dip the cheesecake balls: Working quickly, dip each frozen ball into the melted chocolate using a fork or dipping tool, allowing excess chocolate to drip off.
- Apply toppings: Immediately place the coated balls onto clean parchment paper and sprinkle with graham cracker crumbs and chopped peanuts. Optionally, add a pinch of sea salt flakes on top.
- Set the chocolate coating: Refrigerate the coated balls for 20 minutes until the chocolate coating is completely firm.
Notes
- Use an electric mixer for the smoothest cream cheese texture.
- Make sure peanut butter and cream cheese are at room temperature for easy mixing.
- Sifting powdered sugar prevents lumps in the filling.
- Freeze balls thoroughly before dipping to avoid melting the chocolate.
- Store finished cheesecake balls in the refrigerator and consume within 4–5 days for best freshness.
- Substitute semi-sweet chocolate with dark or milk chocolate as preferred.
- For a dairy-free alternative, use vegan cream cheese and dairy-free chocolate chips.
Nutrition
- Serving Size: 1 ball
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg
