Introduction

No-Bake Peanut Butter Cheesecake Balls are an easy and delicious treat perfect for any occasion. These creamy, chocolate-coated bites combine the rich flavors of peanut butter and cream cheese for a delightful dessert that requires no oven time.

A close-up of round dessert balls arranged on a white marbled surface, each ball having three visible layers: the bottom layer is a crumbly brown base, the middle layer is smooth creamy beige filling, and the top layer is a dark shiny chocolate coating that slightly drips down the sides. The chocolate top is sprinkled with crushed light tan nuts and caramel drizzle, adding texture and a glossy finish. One ball is cut in half and placed upright in the front to clearly show the inside layers, while the others are whole and clustered behind it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

225g cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup graham cracker crumbs
1½ cups semi-sweet or dark chocolate chips
1 tablespoon coconut oil or butter (optional)

Instructions

Step 1: In a large mixing bowl, beat together the softened cream cheese and peanut butter until smooth.
Step 2: Add the powdered sugar and vanilla extract, mixing until well combined.
Step 3: Stir in the graham cracker crumbs until the mixture holds its shape and is easy to roll.
Step 4: Scoop out small portions (about 1 tablespoon each) and roll into balls. Place them on a baking sheet lined with parchment paper.
Step 5: Chill the balls in the refrigerator for at least 30 minutes, or until firm.
Step 6: Melt the chocolate chips with coconut oil or butter (if using) in a microwave-safe bowl or double boiler, stirring until smooth.
Step 7: Dip each chilled ball into the melted chocolate using a fork or toothpick, letting any excess drip off. Return the coated balls to the parchment-lined sheet.
Step 8: Refrigerate the coated balls for another 20–30 minutes, or until the chocolate has set.

Tips & Variations

Use crunchy peanut butter for added texture inside the balls.
Replace graham cracker crumbs with crushed pretzels for a salty twist.
Try white chocolate coating instead of dark chocolate for a sweeter finish.
For a dairy-free option, use vegan cream cheese and chocolate chips.

Storage

Store the cheesecake balls in an airtight container in the refrigerator for up to one week. To serve, let them sit at room temperature for a few minutes to soften slightly. They can also be frozen for up to one month; thaw in the fridge before serving.

How to Serve

The image shows round dessert balls coated in smooth dark chocolate, each topped with small pieces of crushed nuts and chocolate chips. One dessert ball is cut in half, revealing three layers inside: the bottom layer is a crumbly light brown base, the middle layer is thick and creamy white, and the top layer is a glossy light brown caramel-like filling. The balls sit on a dark surface with scattered nut pieces. The focus is on the front two dessert balls with others blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter for this recipe?

Yes, but natural peanut butter may make the mixture slightly less stable. You might need to chill the balls longer before coating with chocolate.

Do I have to use cream cheese, or can I substitute it?

Cream cheese is key for the creamy texture and tangy flavor. You can try mascarpone or ricotta for a variation, but the consistency and taste will differ.

No-Bake Peanut Butter Cheesecake Balls Recipe

Print Recipe

★★★★★

4.8 from 126 reviews

These No-Bake Peanut Butter Cheesecake Balls are a delightful, creamy treat combining smooth cream cheese, rich peanut butter, and crunchy graham cracker crumbs, all coated in a luscious layer of melted chocolate. Perfect for a quick dessert or party snack, they require no baking and are easy to prepare.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 1 hour 15 minutes
Yield: About 24 cheesecake balls 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Filling

225g cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup graham cracker crumbs

Coating

1½ cups semi-sweet or dark chocolate chips
1 tablespoon coconut oil or butter (optional)

Instructions

Make the Filling: In a large mixing bowl, beat together the softened cream cheese and creamy peanut butter until smooth and well combined. Add the powdered sugar and vanilla extract, mixing thoroughly until the mixture is fully blended. Finally, fold in the graham cracker crumbs until the mixture holds together firmly and can be easily rolled into balls.
Form the Balls: Using a tablespoon measure, scoop out portions of the mixture and roll each into a smooth ball with your hands. Place the balls on a baking sheet lined with parchment paper. Refrigerate them for at least 30 minutes to allow them to firm up.
Coat with Chocolate: Melt the chocolate chips together with the coconut oil or butter (if using) in a microwave-safe bowl, heating in short intervals and stirring until smooth, or melt using a double boiler. Dip each chilled ball into the melted chocolate using a fork or toothpick, letting the excess chocolate drip off before placing the coated balls back onto the parchment-lined baking sheet.
Chill and Serve: Refrigerate the chocolate-coated balls for an additional 20 to 30 minutes until the chocolate has fully set. Store the finished cheesecake balls in an airtight container in the refrigerator for up to one week.

Notes

Use creamy peanut butter for a smooth texture.
Be sure the cream cheese is softened to avoid lumps.
Coconut oil helps the chocolate coating set with a nice shine but is optional.
These cheesecake balls can be stored in the fridge for up to one week.
For variations, try different types of chocolate (white, milk) or adding crushed nuts to the coating.

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