No-Bake Peanut Butter Cheesecake Ball
These rich, creamy, melt-in-your-mouth peanut butter cheesecake balls are the perfect no-bake dessert. They’re easy, quick, and taste like a cross between a peanut butter cup and a cheesecake bite. Great for parties, gifting, or keeping in the fridge for a sweet snack!
Ingredients
For the crust base (optional but delicious):
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
For the cheesecake filling:
- 8 oz (226 g) cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- A pinch of salt (optional but boosts flavor)
For coating (choose one or mix):
- 1 ½ cups melted chocolate (milk, dark, or white)
- Crushed peanuts (for rolling)
- Extra graham crumbs (for rolling)
Instructions
1. Make the crust base (optional):
- In a small bowl, mix graham cracker crumbs with melted butter until the texture feels like wet sand.
- Spread the mixture on a plate or tray and set aside.
- You’ll use this to roll the cheesecake balls or press a little inside the center for crunch.
2. Prepare the cheesecake filling:
- In a mixing bowl, beat softened cream cheese until smooth and fluffy.
- Add the peanut butter and beat again until creamy.
- Add the powdered sugar, vanilla extract, and a pinch of salt, then mix until fully combined.
- Chill the mixture in the freezer for 15–20 minutes to firm it up for rolling.
3. Shape the cheesecake balls:
- Scoop out portions using a spoon or small cookie scoop.
- Roll into smooth balls with your hands (slightly chilled hands help).
- If you want crunch inside, press a tiny amount of the graham mixture in the center, then close and roll again.
4. Coat the balls:
Choose your favorite finish:
- Chocolate-dipped:
Dip each ball in melted chocolate, place on parchment paper, and let it harden. - Graham crumb coating:
Roll the balls in the graham mixture for a cheesecake-bite texture. - Peanut coating:
Roll in crushed peanuts for extra crunch.
You can also mix coatings for variety!
5. Chill and serve:
Place the finished cheesecake balls in the fridge for at least 1 hour to firm up.
They taste even better the next day.
Storage
- Refrigerator: Up to 1 week
- Freezer: Up to 2 months (thaw 5–10 minutes before eating)