Creamy, bite-sized peanut butter cheesecake balls coated in chocolate for a rich and indulgent treat—perfect for snacking or dessert.

Why You’ll Love This Recipe

No-Bake Convenience – No need to turn on the oven!
Rich and Creamy – A luscious peanut butter cheesecake filling.
Chocolate Coated – A delicious chocolate shell adds the perfect crunch.
Easy to Make – Simple steps with minimal ingredients.
Perfect for Any Occasion – Great for parties, gifts, or a sweet snack.

Ingredients

8 oz (225g) cream cheese, softened
1/2 cup (120g) peanut butter
1/2 cup (60g) powdered sugar
1 teaspoon vanilla extract
1 cup (175g) semi-sweet or dark chocolate chips
1 teaspoon coconut oil or vegetable shortening (optional, for smoother chocolate coating)
Crushed peanuts or sea salt for garnish (optional)

Directions

In a mixing bowl, beat the softened cream cheese until smooth.
Add peanut butter, powdered sugar, and vanilla extract, mixing until well combined and creamy.
Cover the mixture and refrigerate for 30 minutes to firm up.
Once chilled, scoop small portions and roll into bite-sized balls. Place on a lined baking sheet.
Freeze the balls for at least 20 minutes to make dipping easier.
In a microwave-safe bowl, melt the chocolate chips with coconut oil in 20-second intervals, stirring until smooth.
Using a fork or toothpick, dip each peanut butter cheesecake ball into the melted chocolate, coating evenly.
Place back on the lined baking sheet and garnish with crushed peanuts or a sprinkle of sea salt if desired.
Let the chocolate set at room temperature or refrigerate for 10-15 minutes before serving.

Servings and Timing

Prep Time: 30 minutes
Chill Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 20 cheesecake balls
Calories: 180 kcal per serving

Variations

White Chocolate Coating – Use melted white chocolate instead of dark chocolate.
Nutty Crunch – Mix in crushed peanuts or almonds into the cheesecake filling.
Caramel Drizzle – Drizzle caramel over the finished chocolate-coated balls.
Cookie Crumbs – Roll the coated balls in crushed graham crackers or cookies for extra texture.
Protein Boost – Add a scoop of vanilla or chocolate protein powder to the mixture.

Storage/Reheating

Refrigeration: Store in an airtight container for up to 5 days.
Freezing: Freeze for up to 2 months. Thaw in the fridge before serving.
Serving: Enjoy chilled or at room temperature for a softer texture.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, but the texture will be slightly different with added crunch.

How do I prevent the chocolate from seizing?

Melt it slowly in intervals and avoid adding any water-based liquids.

Can I make these ahead of time?

Absolutely! These store well and can be made days in advance.

What’s the best way to dip the cheesecake balls in chocolate?

Use a fork or a toothpick for easy dipping and allow excess chocolate to drip off.

Can I use almond butter instead of peanut butter?

Yes! Almond butter or cashew butter work as great substitutes.

How do I make the chocolate coating smoother?

Adding coconut oil or shortening helps create a glossy, even coat.

Can I use sugar substitutes?

Yes, you can use a powdered sugar alternative like stevia or monk fruit sweetener.

What other toppings can I use?

Try shredded coconut, crushed pretzels, or a drizzle of white chocolate.

Do these need to be refrigerated?

Yes, due to the cream cheese, refrigeration is necessary.

Can I make a larger batch?

Yes, simply double or triple the ingredients for more servings.

Conclusion

These No-Bake Peanut Butter Cheesecake Balls are a quick and delicious treat that requires minimal effort but delivers maximum flavor. Whether for a sweet snack, party dessert, or homemade gift, they are sure to impress. Try out different variations and enjoy!

No-Bake Peanut Butter Cheesecake Balls

Author: Chef Clara
Total Time: 1 hour 20 minutes
Yield: 20 cheesecake balls 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in creamy no-bake peanut butter cheesecake balls coated in rich chocolate—an easy, bite-sized treat perfect for dessert or snacking!

Ingredients

Scale

8 oz (225g) cream cheese, softened
1/2 cup (120g) peanut butter
1/2 cup (60g) powdered sugar
1 tsp vanilla extract
1 cup (175g) semi-sweet or dark chocolate chips
1 tsp coconut oil or vegetable shortening (optional, for smoother chocolate coating)
Crushed peanuts or sea salt for garnish (optional)

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Instructions

Beat softened cream cheese in a mixing bowl until smooth.
Add peanut butter, powdered sugar, and vanilla extract; mix until creamy.
Cover and refrigerate for 30 minutes to firm up.
Scoop and roll into bite-sized balls, placing them on a lined baking sheet.
Freeze for at least 20 minutes for easier dipping.
Melt chocolate chips with coconut oil in 20-second microwave intervals, stirring until smooth.
Dip each cheesecake ball into melted chocolate, coating evenly.
Place on the lined baking sheet and garnish with crushed peanuts or sea salt if desired.
Let chocolate set at room temperature or refrigerate for 10-15 minutes before serving.

Notes

Use a cookie scoop for evenly sized cheesecake balls.
Store in an airtight container in the fridge for up to a week.
Try white chocolate or milk chocolate for variety.

Prep Time: 30 minutes
Cook Time: 50 minutes
Category: Dessert
Method: No-Bake
Cuisine: American