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
Scale
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