🥜🍫 No-Bake Peanut Butter Cheesecake Balls 🍫🥜
Creamy, chocolatey, melt-in-your-mouth bliss — no oven required!
If you’re looking for an easy dessert that tastes like something straight from a candy shop but takes less than 20 minutes of hands-on time, these **No-Bake Peanut Butter Cheesecake Balls** are going to become your new obsession. Perfect for parties, lunchbox treats, holidays, or late-night cravings.
⏱️ Recipe Timing & Yield
- **Prep Time:** 15 minutes
- **Cook Time:** 0 minutes
- **Chill Time:** 1 hour
- **Total Time:** ~1 hour 15 minutes
- **Yield:** About 24 balls
🛒 Ingredients
For the Filling
- **8 oz** cream cheese, **softened**
- **1 cup** creamy peanut butter
- **1 cup** powdered sugar
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**1 tsp** vanilla extract
- **1 ½ cups** graham cracker crumbs
For the Chocolate Coating
- **1 ½ cups** semi-sweet chocolate chips
- **1 tbsp** coconut oil **OR** butter
👩🍳 Directions (Long & Detailed)
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- **Prepare the Peanut Butter Cheesecake Base**In a large mixing bowl, combine the **softened cream cheese** and **peanut butter**. Use an electric mixer to beat until the mixture becomes creamy, smooth, and fully blended.
Gradually add **powdered sugar** while mixing on low speed to prevent a sugar cloud. Add the **vanilla extract** and continue mixing until silky.
Once smooth, **fold in the graham cracker crumbs** using a spatula or wooden spoon. The mixture should become thick, dough-like, and sticky — exactly what you want for rolling.
- **Prepare the Peanut Butter Cheesecake Base**In a large mixing bowl, combine the **softened cream cheese** and **peanut butter**. Use an electric mixer to beat until the mixture becomes creamy, smooth, and fully blended.
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- **Roll the Cheesecake Balls**Using a tablespoon or cookie scoop, portion out small amounts of dough and **roll each one between your palms** to form a smooth, round ball.
Place each finished ball onto a baking sheet lined with **parchment paper**. This keeps them from sticking and makes cleanup easy.
- **Roll the Cheesecake Balls**Using a tablespoon or cookie scoop, portion out small amounts of dough and **roll each one between your palms** to form a smooth, round ball.
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- **Chill to Firm**Transfer the baking sheet to the refrigerator for about **30 minutes**. Chilling helps the balls solidify, making them easier to dip in melted chocolate later.
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- **Melt the Chocolate**Place the **chocolate chips** and **coconut oil (or butter)** in a microwave-safe bowl.
Microwave in **20–30 second intervals**, stirring after each burst until the chocolate is completely smooth and glossy. **Avoid overheating** — chocolate burns quickly.
- **Melt the Chocolate**Place the **chocolate chips** and **coconut oil (or butter)** in a microwave-safe bowl.
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- **Dip the Cheesecake Balls**Once chilled and firm, remove the balls from the fridge.
Using a fork, skewer, or dipping tool, **lower each ball into the melted chocolate**. Roll or rotate gently to coat all sides evenly.
Let any excess chocolate drip off before placing them back onto the parchment-lined tray.
- **Dip the Cheesecake Balls**Once chilled and firm, remove the balls from the fridge.
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- **Set the Chocolate Coating**Return the full tray of dipped cheesecake balls to the refrigerator for **another 30 minutes**. This allows the chocolate shell to harden into a perfect, crisp coating.
- **Serve & Enjoy**When the chocolate is fully set, your **No-Bake Peanut Butter Cheesecake Balls** are ready. They’re creamy on the inside, smooth on the outside, and perfect for any occasion!
💡 Tips for Best Results
- **Use softened cream cheese** for smooth mixing.
- **Chill the dough before dipping** to prevent melting.
- Add **extra graham crumbs** if the mixture feels too sticky.
- Try drizzling **white chocolate** on top for decoration.
- Store in an **airtight container in the fridge** for up to 1 week.