No-Bake Peanut Butter Cheesecake Balls
Ingredients:
8 oz cream cheese, softened
1/2 cup creamy peanut butter
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 cup graham cracker crumbs (plus extra for the base)
1 1/2 cups semi-sweet chocolate chips
2 tablespoons coconut oil or butter (for melting chocolate)
1/4 cup chopped roasted peanuts (for topping)
Directions:
In a medium bowl, beat the cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth and creamy.
Fold in graham cracker crumbs until fully combined.
Scoop and roll the mixture into balls (about 1 inch each), and place them on a baking sheet lined with parchment paper.
Press each ball lightly onto a shallow plate with graham cracker crumbs to form a flat base. Freeze for 30–45 minutes until firm.
In a microwave-safe bowl, melt chocolate chips and coconut oil in 20-second intervals, stirring until smooth.
Dip each frozen cheesecake ball into the chocolate using a fork, letting excess drip off.
Place on parchment paper and sprinkle with chopped peanuts before the chocolate sets.
Chill in the fridge for 15–20 minutes to fully set. Serve cold.
Prep Time: 20 minutes | Chill Time: 45 minutes | Total Time: 1 hour 5 minutes
Kcal: 160 kcal per bite (approx.) | Servings: 16 balls
Tips:
Freeze the balls before dipping to keep their shape and get a clean coating.
Use crunchy peanut butter for texture if you want a nutty bite.
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