Welcome to your new favorite no-bake dessert obsession! These No-Bake Peanut Butter Cheesecake Balls combine the rich, nutty flavor of peanut butter with the tangy creaminess of cheesecake in perfect bite-sized portions. They’re the ideal treat for when you’re craving something sweet but don’t want to turn on the oven.
I created these little gems for a summer gathering when it was too hot to bake, and they disappeared faster than any other dessert on the table. The contrast between the smooth, creamy interior and the chocolate coating creates a delightful texture experience that’s impossible to resist.
Why You’ll Love This
- No baking required – perfect for hot summer days or when you need a quick dessert
- Make-ahead friendly – prepare these up to 3 days before serving
- Customizable – easily adapt with different coatings or mix-ins
- Kid-friendly project – little hands can help roll the balls and dip in toppings
- Portion control – satisfies your sweet tooth without committing to a whole slice of cheesecake
Ingredients
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1½ cups crushed graham crackers or cookies
- 1/2 cup mini chocolate chips
- Melted chocolate for dipping
- Additional crushed graham crackers for coating
Instructions
- In a large bowl, beat the softened cream cheese, powdered sugar, peanut butter, and vanilla extract until smooth and well combined.
- Fold in the crushed graham crackers and mini chocolate chips until evenly distributed throughout the mixture.
- Using a cookie scoop or spoon, portion the mixture and roll into 1-inch balls with your hands. Place them on a baking sheet lined with parchment paper.
- Place the baking sheet in the freezer for 30 minutes, or until the balls are firm enough to handle without losing their shape.
- While the balls are chilling, melt the chocolate according to package directions. Place additional crushed graham crackers in a shallow bowl for coating.
- Remove the chilled balls from the freezer. Dip each ball into the melted chocolate, allowing excess to drip off, then immediately roll in crushed graham crackers to coat.
- Return the coated balls to the parchment-lined baking sheet and refrigerate until the chocolate is completely set, about 1 hour.
- Store in the refrigerator and serve chilled for the best texture and flavor.
Tips & Variations
- Texture tip: If your mixture is too soft to roll, add more graham cracker crumbs, 1 tablespoon at a time.
- Coating variations: Try white chocolate, dark chocolate, or even colored candy melts for special occasions.
- Mix-in ideas: Add mini chocolate chips, crushed pretzels, or toffee bits to the cheesecake mixture.
- Garnish options: Instead of peanuts, try sprinkles, shredded coconut, or a drizzle of contrasting chocolate.
- Make it crunchy: Substitute crunchy peanut butter for creamy to add texture.
- Allergy-friendly: Use sunflower seed butter and gluten-free graham crackers for a peanut-free, gluten-free version.
Serving Suggestions
These No-Bake Peanut Butter Cheesecake Balls make a stunning addition to any dessert platter. Arrange them on a white serving dish alongside fresh berries and mint leaves for a pop of color. They pair beautifully with after-dinner coffee or a glass of cold milk.
For an elevated dessert experience, serve with a small scoop of vanilla ice cream and a drizzle of warm chocolate sauce or caramel. The contrast between the cold cheesecake balls and warm sauce creates a delightful temperature play.
Notes
- Store in an airtight container in the refrigerator for up to 5 days.
- Cheesecake balls can be frozen for up to 1 month. Thaw in refrigerator before serving.
- Let sit at room temperature for 5-10 minutes before serving for the best creamy texture.
- Work quickly when dipping in chocolate as the balls will start to soften at room temperature.
FAQs
Can I use natural peanut butter?
Yes, but the texture may be slightly different. If using natural peanut butter, make sure it’s well-stirred and not too oily.
How do I know if my cream cheese is properly softened?
Properly softened cream cheese should yield easily to gentle pressure but still hold its shape. Leave it at room temperature for about 30-45 minutes before using.
Can I make these without graham crackers?
Absolutely! Try crushed vanilla wafers, digestive biscuits, or even crushed pretzels for a sweet-salty variation.
Why did my chocolate seize when I was dipping?
Chocolate can seize if even a tiny drop of water gets into it. Make sure all utensils and the cheesecake balls are completely dry before dipping. The coconut oil helps prevent seizing and creates a smoother coating.
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