Description
Delightful no-bake peanut butter cheesecake balls featuring a creamy peanut butter and cream cheese filling mixed with crunchy graham crackers and mini chocolate chips, all dipped in melted chocolate for a rich and indulgent treat perfect for parties or quick desserts.
Ingredients
Scale
Cheesecake Filling
- 1 package (8 oz) cream cheese, softened
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Add-ins
- 1 ½ cups crushed graham crackers or cookies
- ½ cup mini chocolate chips
Coating
- Melted chocolate for dipping (about 8 oz)
Instructions
- Mix the Filling: In a bowl, combine the softened cream cheese, creamy peanut butter, vanilla extract, and powdered sugar. Mix thoroughly until the mixture is smooth and creamy.
- Add the Crunch: Stir in the crushed graham crackers and mini chocolate chips evenly into the creamy mixture until well combined.
- Form the Balls: Using your hands or a small scoop, roll the mixture into small balls about 1 inch in diameter, ensuring they are uniform in size for even chilling and coating.
- Chill: Place the peanut butter balls on a tray lined with parchment paper and chill them in the refrigerator for 30 minutes to firm up and hold their shape.
- Dip in Chocolate: Once chilled, dip each ball into the melted chocolate, fully coating it. Use a fork or dipping tool to lift and let excess chocolate drip off before placing back onto the parchment paper.
- Set and Serve: Allow the chocolate coating to set at room temperature or in the refrigerator until firm. Serve once the chocolate is fully set for a perfect bite.
Notes
- Ensure cream cheese is fully softened for easier mixing and smoother texture.
- You can substitute graham crackers with crushed cookies of your choice for a different flavor.
- For a richer flavor, use high-quality peanut butter and chocolate.
- Store the cheesecake balls in an airtight container in the refrigerator for up to one week.
- Freeze the balls before dipping for easier handling, if desired.
