Description
Delicious no-bake peanut butter cheesecake balls featuring a creamy filling of peanut butter and cream cheese coated in smooth semi-sweet chocolate, topped with crunchy graham cracker crumbs and chopped peanuts. Perfect for a quick and indulgent dessert or snack.
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 tablespoons coconut oil
- ¼ cup graham cracker crumbs
- ¼ cup chopped peanuts
- pinch sea salt flakes, optional
Instructions
- Prepare Cream Cheese Mixture: Beat the softened cream cheese using an electric mixer until smooth and fluffy, approximately 2 to 3 minutes.
- Add Peanut Butter and Sweeteners: Add the 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 evenly into the mixture to maintain the texture.
- Chill Mixture: Cover the mixture and refrigerate for 1 hour to firm up so it is easier to handle when shaping.
- Form Balls: Use a small cookie scoop to portion the filling into uniform balls and roll them smooth with your hands.
- Freeze Balls: Place the balls on baking sheets lined with parchment paper and freeze for 30 minutes until they are firm.
- Melt Chocolate Coating: In a microwave-safe bowl, melt semi-sweet chocolate chips with coconut oil in 30-second intervals, stirring between each, until smooth. Let the chocolate cool slightly until warm to touch.
- Dip Balls in Chocolate: Working quickly, use a fork or dipping tool to dip each frozen cheesecake ball into the melted chocolate, allowing excess chocolate to drip off before placing on clean parchment paper.
- Add Toppings: Immediately sprinkle each coated ball with graham cracker crumbs and chopped peanuts. Optionally, add a pinch of sea salt flakes for extra flavor.
- Set Coating: Refrigerate the dipped balls for 20 minutes until the chocolate coating is completely firm and set.
Notes
- Make sure cream cheese and peanut butter are at room temperature for easy mixing.
- Sifting powdered sugar prevents lumps in the filling, ensuring a smooth texture.
- If you don’t have graham crackers, substitute with digestive biscuits or similar cracker crumbs.
- The coconut oil in the chocolate coating helps achieve a smooth, shiny finish.
- Work quickly when dipping balls in chocolate to prevent melting or losing shape.
- Refrigerate or freeze balls before dipping to make handling easier and coating more effective.
- Nutrition values are estimates and may vary depending on exact ingredients used.
Nutrition
- Serving Size: 1 ball
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 80 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
