Description
These No Bake Peanut Butter Cheesecake Balls are a delightful and easy-to-make treat featuring a creamy peanut butter cheesecake filling coated in smooth semi-sweet chocolate and topped with crunchy graham crackers and chopped peanuts. Perfect for a quick dessert or party snack without the need for baking.
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 tablespoon 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
- Beat cream cheese: In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and fluffy, about 2 to 3 minutes.
- Add peanut butter and sugar: Add the creamy peanut butter, sifted powdered sugar, and vanilla extract to the cream cheese. Mix until the ingredients are completely combined and smooth.
- Fold in graham crackers: Gently fold in the finely crushed graham crackers until evenly distributed throughout the filling mixture.
- Chill mixture: Cover the mixture and refrigerate it for 1 hour until it is firm enough to handle.
- Form balls: Use a small cookie scoop to portion the mixture into uniform balls, then roll them smooth with your hands.
- Freeze balls: Place the balls on a baking sheet lined with parchment paper and freeze for 30 minutes until firm.
- Melt chocolate coating: In a microwave-safe bowl, melt the semi sweet chocolate chips and coconut oil together in 30 second intervals, stirring between each, until smooth. Let the mixture cool slightly until just warm to touch.
- Dip cheesecake balls: Working quickly, dip each frozen ball into the melted chocolate using a fork or dipping tool. Allow excess chocolate to drip off before placing the coated ball onto a clean parchment-lined sheet.
- Add toppings: Immediately sprinkle each chocolate-coated ball with graham cracker crumbs and chopped peanuts. Optionally add a pinch of sea salt flakes on top for finishing touch.
- Set coating: Refrigerate the chocolate-coated balls for 20 minutes until the chocolate is completely firm and set.
Notes
- You can substitute peanut butter with almond or cashew butter for a different flavor.
- Ensure the cream cheese is softened to room temperature to achieve a smooth filling.
- Use sifted powdered sugar to avoid lumps in the filling.
- If you don’t have coconut oil, you can use vegetable oil or butter for the chocolate coating, but coconut oil helps with smoothness and shine.
- Store finished cheesecake balls in the refrigerator in an airtight container for up to 5 days.
- If the chocolate hardens too quickly, reheat gently in short bursts to maintain a smooth dipping consistency.
Nutrition
- Serving Size: 1 ball
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg
