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)
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