No-Bake Peanut Butter Cheesecake Balls
These No-Bake Peanut Butter Cheesecake Balls are creamy, nutty, and easy to make! Perfect for parties, snacking, and gift-giving.
Ingredients
- 1 cup cream cheese, softened
- 1/2 cup creamy peanut butter
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 1/2 cups graham cracker crumbs (for texture)
- 1 cup milk chocolate chips (for coating, optional)
- 1 tablespoon coconut oil or vegetable oil (optional, for thinning chocolate)
- Extra graham cracker crumbs
- Crushed peanuts (for extra crunch)
- Chocolate sprinkles
- Crushed pretzels (for a salty-sweet contrast)
Directions
- 1
In a large mixing bowl, beat the softened cream cheese and peanut butter together until smooth and well-blended. This will be the creamy base of your cheesecake balls.
- 2
Mix in the powdered sugar, vanilla extract, and salt. Continue beating the mixture until everything is combined and you have a smooth, creamy filling.
- 3
Stir in 1 1/2 cups of graham cracker crumbs to give the mixture some texture and stability. This will also enhance the nutty, toasty flavor of the cheesecake balls.
- 4
Place the bowl in the refrigerator and let the mixture chill for about 1 hour, or until firm enough to roll into balls.
- 5
Once the mixture is chilled and firm, use a spoon or cookie scoop to portion out the mixture. Roll each portion into a ball, about 1 inch in diameter, and place the balls on a lined baking sheet.
- 6
If you’d like to coat the cheesecake balls in chocolate, melt the milk chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth. Add the coconut oil to thin the chocolate for easier dipping.
- 7
For extra flavor and texture, roll the cheesecake balls in your choice of extra graham cracker crumbs, crushed peanuts, chocolate sprinkles, or crushed pretzels while the chocolate coating is still wet.
- 8
Refrigerate the cheesecake balls for another 30 minutes to allow them to firm up. Then, they’re ready to enjoy!