Description
These No-Bake Peanut Butter Cheesecake Balls are a delightful treat that combines the smoothness of peanut butter with creamy cheesecake.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup creamy peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup graham cracker crumbs (divided use)
- 1 1/2 cups white chocolate chips
- 1/2 cup semisweet or dark chocolate chips
- 1/4 cup crushed peanuts or extra graham cracker crumbs for topping
Instructions
- To begin, grab a mixing bowl and your hand mixer. Beat the softened cream cheese on a medium speed until it’s smooth and creamy.
- Next, add the creamy peanut butter, powdered sugar, and vanilla extract into the bowl with the cream cheese. Continue mixing all the ingredients until they are completely combined and creamy.
- Now it’s time to take half of the graham cracker crumbs (1/2 cup) and gently fold them into the cream cheese mixture.
- Place the mixture in the fridge to chill for about 30 minutes.
- Once the mixture is chilled, take it out of the fridge. Using your hands or a cookie scoop, roll the mixture into 1-tablespoon-sized balls.
- In a microwave-safe bowl, melt the white chocolate chips in short bursts, stirring between each time.
- While the chocolate coating is still wet, sprinkle the tops with crushed peanuts or more graham cracker crumbs.
- Chill the chocolate-dipped balls in the fridge for about 15 to 20 minutes until the chocolate coating is firm.
- While the cheesecake balls are setting, melt the semisweet chocolate in the same manner as the white chocolate and drizzle it over the chilled cheesecake balls.
- Let the balls set again in the refrigerator for a few minutes.
Notes
These cheesecake balls are freezer-friendly and can last up to three months when frozen.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
Nutrition
- Calories: 150 kcal per ball
- Sodium: 70 mg
- Protein: 3 g