No-Bake Peanut Butter Cheesecake Balls
Step-by-step instructions
- In a large mixing bowl, beat the softened cream cheese and peanut butter together until smooth and creamy.
- Add the powdered sugar and vanilla extract, mixing until everything is well combined.
- Stir in the graham cracker crumbs until the mixture is firm enough to hold its shape.
- Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.
- Freeze the balls for about 30 minutes to help them firm up.
- While the balls are chilling, melt the chocolate chips and coconut oil in a microwave-safe bowl. Do this in 30-second intervals, stirring in between until smooth.
- Dip each peanut butter ball into the melted chocolate, ensuring they are fully coated, and place them back onto the parchment paper.
- Refrigerate for at least 1 hour or until the chocolate is set.
Best ways to enjoy it
These No-Bake Peanut Butter Cheesecake Balls are delicious on their own, but they can also be plated with flair! For an inviting presentation, arrange them on a beautiful platter garnished with crushed graham crackers or drizzled with extra melted chocolate. They pair wonderfully with fresh fruit, like strawberries or bananas, for a balanced snack.
Keeping leftovers fresh
Storing these treats is a breeze! Place your leftover cheesecake balls in an airtight container and keep them in the refrigerator for up to a week. If you want to enjoy them later, these can also be frozen. Just layer them between sheets of parchment paper in an airtight container. They will keep well for about 2 months in the freezer.
Tricks for success
- Ensure that your cream cheese is at room temperature for easy mixing.
- Use a cookie scoop for uniform ball sizes — it makes rolling them even faster.
- If the mixture feels too sticky, chill it for a bit before rolling.
- Experiment with flavor by adding a pinch of sea salt or a splash of espresso powder for a mocha twist!
Creative twists
Feeling adventurous? Here are a few ways you can switch things up with this recipe:
- Add a tablespoon of cocoa powder to the mixture for a chocolatey version.
- Swap out peanut butter for almond or cashew butter for a different flavor profile.
- Top the chocolate-coated balls with crushed nuts or sprinkles before refrigerating for a fun touch.
Common questions
How long does it take to prepare these cheesecake balls?
The prep time is about 20 minutes, plus chilling time. Overall, you can expect about an hour and a half from start to finish if you include the freezing and setting.
Can I use non-dairy substitutes?
Absolutely! Swap the cream cheese for a dairy-free version, and use almond or coconut milk-based chocolate for a vegan-friendly treat.
How should I store leftovers?
Keep your cheeseball leftovers in an airtight container in the refrigerator for up to one week or freeze them for up to two months for a longer shelf life.
Enjoy these incredibly simple and delicious No-Bake Peanut Butter Cheesecake Balls—they’re sure to become a favorite in your home!
No-Bake Peanut Butter Cheesecake Balls
Ingredients
Method
- In a large mixing bowl, beat the softened cream cheese and peanut butter together until smooth and creamy.
- Add the powdered sugar and vanilla extract, mixing until everything is well combined.
- Stir in the graham cracker crumbs until the mixture is firm enough to hold its shape.
- Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.
- Freeze the balls for about 30 minutes to help them firm up.
- While the balls are chilling, melt the chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
- Dip each peanut butter ball into the melted chocolate, ensuring they are fully coated, and place them back onto the parchment paper.
- Refrigerate for at least 1 hour or until the chocolate is set.
