Here’s the full and detailed recipe for No-Bake Peanut Butter Cheesecake Balls — a rich, creamy, and chocolatey treat that's super easy to make and perfect for peanut butter lovers!
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Ingredients:
1 cup cream cheese, softened (at room temperature)
1/2 cup peanut butter (creamy or crunchy based on preference)
1/4 cup powdered sugar (adjust to taste)
1 teaspoon vanilla extract (optional, for flavor depth)
1 cup semi-sweet chocolate chips
1 tablespoon coconut oil or unsalted butter (for smoother melting)
Chopped peanuts or crushed graham crackers for garnish (optional)
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Instructions:
1. Make the Cheesecake Filling:
In a mixing bowl, combine softened cream cheese and peanut butter.
Beat with a hand mixer (or use a whisk) until the mixture is smooth and creamy.
Add the powdered sugar and vanilla extract, and continue mixing until well combined and slightly fluffy.
2. Chill the Mixture:
Cover the bowl with plastic wrap and refrigerate for 30–45 minutes, or until the mixture is firm enough to roll.
3. Form the Balls:
Once chilled, scoop out about 1 tablespoon of the mixture and roll it into a ball with your hands.
Place each ball on a parchment-lined baking sheet or tray.
Repeat until all the mixture is used. You should get about 12–16 balls depending on size.
4. Freeze for Dipping:
Place the tray in the freezer for 20–30 minutes to firm up the balls before dipping them in chocolate.
5. Melt the Chocolate:
In a microwave-safe bowl, combine the chocolate chips and coconut oil (or butter).
Microwave in 20- to 30-second intervals, stirring between each, until fully melted and smooth.
> Alternatively, melt using a double boiler on the stovetop.
6. Dip and Decorate:
Remove cheesecake balls from the freezer.
Using a fork or toothpick, dip each ball into the melted chocolate, letting excess chocolate drip off.
Place back on the parchment-lined tray.
Sprinkle chopped peanuts or crushed graham crackers on top before the chocolate sets (optional but delicious).
7. Chill and Serve:
Refrigerate the coated balls for 15–20 minutes, or until the chocolate is fully set.
Store in the fridge in an airtight container for up to 1 week, or freeze for longer storage.
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🍽️ Tips & Variations:
Add mini chocolate chips or crushed Oreos to the filling for texture.
For a crunchier shell, double-dip in chocolate once the first coating hardens.
Swap peanut butter with almond butter or Nutella for a twist!
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