Description
Delicious no bake peanut butter cheesecake balls coated in smooth semi-sweet chocolate and topped with crunchy graham cracker crumbs and chopped peanuts. These bite-sized treats are creamy, rich, and perfect for any occasion.
Ingredients
Scale
Filling
- 8 oz cream cheese, softened to room temperature
- 1 cup creamy peanut butter, room temperature
- 1.5 cups powdered sugar, sifted
- 1 teaspoon vanilla extract, pure
- ½ cup graham crackers, finely crushed
Chocolate Coating & Toppings
- 12 oz semi sweet chocolate chips
- 2 tablespoon coconut oil
- ¼ cup graham cracker crumbs
- ¼ cup chopped peanuts
- pinch sea salt flakes, optional
Instructions
- Beat cream cheese: Beat softened cream cheese using an electric mixer until smooth and fluffy, about 2 to 3 minutes.
- Add peanut butter and sugar: Add creamy peanut butter, sifted powdered sugar, and vanilla extract to the cream cheese and mix until completely combined and smooth.
- Fold in graham crackers: Gently fold in the finely crushed graham crackers until evenly distributed throughout the mixture.
- Chill mixture: Cover the filling mixture and refrigerate for 1 hour until firm enough to handle.
- Form balls: Use a small cookie scoop to portion the mixture into uniform balls and roll them smooth with your hands.
- Freeze balls: Place the balls on a parchment-lined baking sheet and freeze for 30 minutes until firm.
- Melt chocolate coating: In a microwave-safe bowl, melt semi sweet chocolate chips together with coconut oil in 30 second intervals, stirring between, until smooth.
- Cool chocolate: Let the melted chocolate cool slightly until just warm to the touch for easy dipping.
- Dip balls in chocolate: Working quickly, dip each frozen cheesecake ball into the melted chocolate using a fork or dipping tool, allowing excess to drip off before placing back on clean parchment paper.
- Add toppings: Immediately sprinkle the coated balls with graham cracker crumbs, chopped peanuts, and a pinch of sea salt flakes if desired for extra flavor and texture.
- Set coating: Refrigerate the dipped balls for 20 minutes until the chocolate coating is completely firm and set.
Notes
- Ensure cream cheese and peanut butter are at room temperature for easy mixing and smooth texture.
- Sifting powdered sugar prevents lumps and ensures the filling is silky.
- Freezing the balls before dipping helps the chocolate coat evenly without melting the filling.
- You can substitute semi sweet chocolate with dark or milk chocolate based on preference.
- Store the cheesecake balls covered in the refrigerator; consume within 5 days for best freshness.
- Use a small cookie scoop for uniform sized balls to ensure even coating and presentation.
Nutrition
- Serving Size: 1 ball
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 70 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 25 mg
