No-Bake Peanut Butter Cheesecake Balls

Byzitouni

If you are looking for the ultimate “no-fuss” dessert that tastes like a gourmet truffle, No-Bake Peanut Butter Cheesecake Balls are the answer. This recipe combines the tangy creaminess of cheesecake with the salty-sweet richness of peanut butter, all encased in a snappy chocolate shell.

They are perfect for parties, holiday platters, or just keeping a “secret stash” in your freezer for late-night cravings.

The Recipe: 5-Ingredient Peanut Butter Cheesecake Bites

This recipe requires no oven, no flour, and only about 15 minutes of active prep time.

Ingredients

  • Cream Cheese: 8 oz (1 block), softened to room temperature.
  • Creamy Peanut Butter: 1 cup (avoid the “natural” oily kind for this recipe; standard brands work best for structure).
  • Powdered Sugar: 2 cups (sifted to avoid lumps).
  • Graham Cracker Crumbs: ½ cup (this provides the “cheesecake crust” texture).
  • Semi-Sweet Chocolate Chips: 1 ½ cups (for the coating).
  • Optional: 1 tsp Coconut oil (for a smoother chocolate dip).

Step-by-Step Instructions

1. Cream the Base

In a large mixing bowl, beat the softened cream cheese and peanut butter together until completely smooth. You can use a hand mixer or a stand mixer for the fluffiest results.

2. Add the “Structure”

Slowly add the powdered sugar one cup at a time, mixing on low speed. Once combined, fold in the graham cracker crumbs. The mixture should be thick, slightly tacky, and hold its shape when squeezed.

3. The Chill Factor

Place the dough in the refrigerator for at least 30 minutes. Chilling the dough makes it much easier to roll and prevents the balls from melting when you dip them in the warm chocolate.

4. Roll into Bites

Line a baking sheet with parchment paper. Scoop about 1 tablespoon of dough and roll it between your palms to create a 1-inch ball. Place them on the sheet and pop them into the freezer for 15 minutes.

5. The Chocolate Dip

Melt the chocolate chips (and coconut oil, if using) in the microwave in 30-second intervals, stirring until smooth.

  • Use a fork or a toothpick to dip each chilled peanut butter ball into the chocolate.
  • Let the excess drip off, then place back on the parchment paper.

6. Final Set

Place the tray in the fridge for 20 minutes until the chocolate shell is hard.

Pro-Tips for Success

  • The “Double Flush”: For a decorative look, drizzle a little extra melted peanut butter or white chocolate over the finished balls once the dark chocolate has set.
  • Storage: These must be kept in the refrigerator or freezer. Because of the cream cheese, they will soften too much if left on the counter for more than an hour.
  • Crunchy Variant: If you prefer texture, use “extra crunchy” peanut butter or roll the wet chocolate-covered balls in crushed peanuts.

Why This Recipe is a Winner

FeatureWhy You’ll Love It
No-BakeNo risk of the cheesecake cracking or overcooking in the oven.
Make-AheadThese actually taste better after 24 hours in the fridge as the flavors marry.
Portion ControlOne or two “bites” satisfy a major sweet tooth without needing a full slice of cake.

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