No-Bake Peanut Butter Cheesecake Balls are the ultimate bite-sized treat for any occasion. Imagine creamy layers of peanut butter and cream cheese rolled into perfect little spheres, then dipped or dusted to your heart’s content. Whether you’re hosting a party, looking for a quick dessert, or craving an indulgent snack, these cheesecake balls deliver on flavor and simplicity.
Why You’ll Love These No-Bake Peanut Butter Cheesecake Balls
- No oven needed—ideal for hot days and busy schedules.
- Make-ahead friendly: prepare a big batch and chill until serving time.
- Endless customization: drizzle with chocolate, roll in nuts, or sprinkle with festive decor.
For expert tips on softening cream cheese quickly, check out this Real Simple guide How to Soften Cream Cheese.
No-Bake Peanut Butter Cheesecake Balls Ingredient Overview
- Cream cheese (8 oz, softened)
- Creamy peanut butter (½ cup)
- Powdered sugar (⅔ cup)
- Vanilla extract (1 tsp)
- Graham cracker crumbs (½ cup) or your favorite cookie crumbs
- Optional mix-ins: mini chocolate chips, chopped nuts, or dried fruit
- Coatings: melted chocolate, crushed peanuts, sprinkles, shredded coconut
For more no-bake inspiration, browse Food Network’s collection No-Bake Desserts.
Equipment Needed
- Large mixing bowl
- Electric mixer or sturdy whisk
- Cookie scoop or two spoons for portioning
- Parchment-lined baking sheet or tray
- Microwave-safe bowl (if melting chocolate)
How to Make No-Bake Peanut Butter Cheesecake Balls: Step-by-Step
1. Prepare the Cheesecake Filling
- In a large bowl, beat cream cheese until smooth and fluffy.
- Add peanut butter and mix until fully incorporated.
- Gradually add powdered sugar and vanilla, scraping down the sides as needed.
2. Fold in Crumbs and Mix-Ins
- Gently fold in graham cracker crumbs until the mixture holds together but remains soft.
- Stir in any optional mix-ins (e.g., mini chocolate chips or chopped peanuts) for extra texture.
3. Form the Balls
- Use a small cookie scoop or tablespoon to portion the mixture (about 1 Tbsp each).
- Roll between your palms into smooth balls—if the mixture sticks, lightly coat your hands with cooking spray.
4. Chill to Set
- Arrange the balls on a parchment-lined tray.
- Refrigerate for at least 30 minutes or freeze for 1 hour to firm up before coating.
5. Coat and Decorate
- Chocolate Dip: Melt semi-sweet or milk chocolate in 20-second bursts, stirring until smooth. Dip each ball, let excess drip off, then return to the tray.
- Alternative Coatings: Roll in crushed peanuts, sprinkles, cocoa powder, or shredded coconut.
- Finishing Touches: Drizzle with contrasting chocolate or sprinkle with sea salt for a gourmet look.
6. Final Chill
- After coating, chill the balls again for 10 minutes to set the coating.
- Transfer to an airtight container for storage or arrange on a serving platter.
Fun Variations on No-Bake Peanut Butter Cheesecake Balls
- Nut-Free Version: Swap peanut butter for sunflower seed butter and use allergy-safe crumbs.
- Flavor Twists: Stir in a pinch of cinnamon, a swirl of maple syrup, or a spoonful of cocoa powder.
- Seasonal Spins: Add peppermint extract and crushed candy canes for the holidays, or fold in mashed berries for a fruity pop.
Serving Suggestions No-Bake Peanut Butter Cheesecake Balls
- Arrange on a platter with colorful liners or in mini dessert cups.
- Pair with freshly brewed coffee, a cold glass of milk, or dessert wine for an elegant touch.
- Offer alongside other bite-sized desserts like truffles or chocolate-dipped fruit.
Storage and Shelf Life
- Refrigerator: Store in an airtight container for up to 5 days—separate layers with parchment to prevent sticking.
- Freezer: Freeze for up to 1 month; thaw in the fridge 15 minutes before serving.
- Transport Tips: Keep chilled on ice packs for picnics or potlucks.
Frequently Asked Questions
1. Can I freeze these cheesecake balls?
Yes—freeze on a tray until firm, then store in a sealed bag for up to 1 month. Thaw in the fridge before serving.
2. How do I make them vegan or dairy-free?
Use vegan cream cheese and dairy-free margarine, and choose a plant-based peanut butter.
3. What peanut butter works best?
A creamy, no-stir peanut butter with a smooth consistency blends most easily.
4. Can I use cookie crumbs instead of graham crackers?
Absolutely—vanilla wafers, shortbread, or gluten-free cookies all work beautifully.
5. How long can they sit at room temperature?
Keep them chilled; if left out longer than 1 hour, they may soften too much.
6. Can I add other flavors?
Yes—extracts like almond, maple, or peppermint can add unique twists.
7. How do I prevent the coating from streaking?
Dip quickly and let excess drip off; use a fork to lower and lift the balls.
Conclusion
No-Bake Peanut Butter Cheesecake Balls are proof that the simplest recipes can be the most delicious. With minimal prep, endless flavor options, and make-ahead convenience, these bite-sized treasures are perfect for any dessert table. Try different coatings, share on social media, and let the creativity flow—your self-made cheesecake balls are sure to be the star of the show!
Print
No-Bake Peanut Butter Cheesecake Balls
- Total Time: 1 hour 20 minutes
- Yield: 24 balls 1x
Description
These No-Bake Peanut Butter Cheesecake Balls are rich, creamy bites of peanut butter and tangy cream cheese, coated in smooth chocolate. With no oven required, they’re an easy, indulgent treat for holidays, parties, or a quick dessert fix.
Ingredients
For the Filling
- 1 (8 oz / 225 g) package cream cheese, softened
- ¾ cup creamy peanut butter
- ½ cup powdered sugar (adjust to taste)
- ½ tsp vanilla extract
- Pinch of salt
For the Coating
- 1½ cups semi-sweet or dark chocolate chips
- 1 tbsp coconut oil or butter (optional, for smoother coating)
Instructions
1. Make the Filling
- In a mixing bowl, beat cream cheese and peanut butter until smooth.
- Add powdered sugar, vanilla, and a pinch of salt. Mix until fully combined and creamy.
2. Chill and Shape
- Chill the mixture for 20–30 minutes to firm up.
- Once chilled, scoop and roll into small balls (about 1 tbsp each).
- Place on a parchment-lined tray and freeze for 30 minutes.
3. Melt the Chocolate
- In a microwave or double boiler, melt chocolate chips with coconut oil until smooth.
- Stir well to avoid lumps.
4. Coat the Cheesecake Balls
- Dip each ball into the melted chocolate using a fork or dipping tool.
- Let excess chocolate drip off and place back on the tray.
- Immediately sprinkle with toppings if using.
5. Chill Again
- Refrigerate or freeze for 15–30 minutes until the coating is set.
Notes
- Crunchy twist: Use crunchy peanut butter or roll in crushed nuts before chilling.
- Chocolate peanut butter: Add 1 tbsp cocoa powder to the filling for a chocolatey boost.
- Make ahead: Store in an airtight container in the fridge for up to 5 days or freeze for longer.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 150 kcal
- Sugar: 7 g
- Sodium: 70 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 8 mg