No-Bake Peanut Butter Cheesecake Balls
These No-Bake Peanut Butter Cheesecake Balls combine creamy cheesecake and rich peanut butter wrapped in chocolate, making them a quick and delightful treat perfect for any occasion.
Ingredients
For the Cheesecake Base
- 225 g cream cheese, softened Ensure cream cheese is softened to avoid lumps.
- 1 cup creamy peanut butter Crunchy peanut butter can also be used for texture.
- 1 cup powdered sugar Can be substituted with a sugar alternative if needed.
- 1 teaspoon vanilla extract Adds flavor to the cheesecake mixture.
- 1 cup graham cracker crumbs Opt for gluten-free crumbs for a gluten-free version.
For the Coating
- 1.5 cups semi-sweet or dark chocolate chips Dairy-free chocolate can be used for a vegan option.
- 1 tablespoon coconut oil or butter (optional) Makes the chocolate coating smoother.
Instructions
Preparation
- Start by gathering your ingredients on a clean work surface.
- In a large mixing bowl, beat together the softened cream cheese and peanut butter until smooth, about 2-3 minutes.
- Add the powdered sugar and vanilla extract; mix until thoroughly combined.
- Gently stir in the graham cracker crumbs until the mixture is thick enough to hold its shape.
- Scoop out small portions and roll each into a ball, placing them on a baking sheet lined with parchment paper.
- Refrigerate the balls for at least 30 minutes until firm.
- While chilling, melt the chocolate chips with coconut oil or butter until smooth.
- Once balls are firm, dip each into the melted chocolate and place them back on the lined baking sheet.
- Chill again for 20-30 minutes until the chocolate has set.
Notes
Best served chilled. Can be made ahead of time and stored in the fridge for up to a week. They can also be frozen for up to three months.