No-Bake Peanut Butter Cheesecake Balls
Delightfully creamy and sweet, these no-bake peanut butter cheesecake balls are the perfect bite-sized dessert that combines the flavors of cheesecake and peanut butter.
Servings: 12 servings
Calories: 150kcal
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Ingredients
- 1 package (8 oz) Cream Cheese, softened Use full-fat for best results.
- 1 cup Powdered Sugar
- 1 cup Creamy Peanut Butter Can substitute with almond or sunflower seed butter.
- 1 teaspoon Vanilla Extract
- 1.5 cups Crushed Graham Crackers or Cookies For coating and mixing.
- 0.5 cup Mini Chocolate Chips
- Melted Chocolate for dipping Use as needed.
- Additional crushed graham crackers for coating Use as needed.
Instructions
- In a large mixing bowl, blend softened cream cheese until smooth and creamy. Add in powdered sugar and mix until fully incorporated.
- Stir in the creamy peanut butter and vanilla extract, beating until the mixture is uniformly smooth and light.
- Gently fold in the crushed graham crackers or cookies followed by the mini chocolate chips. The dough should be thick and slightly sticky but easy to shape.
- Using your hands or a small scoop, roll the mixture into 1 to 1.5-inch balls and set them onto a parchment-lined baking sheet.
- Freeze the balls for 20 to 30 minutes until firm enough to dip.
- Dip each ball into melted chocolate, letting any excess drip off, and return to the lined baking sheet. Sprinkle immediately with additional crushed graham crackers for a tasty finish.
- Chill the balls in the refrigerator until the chocolate shell is set, about 10 minutes. Serve and enjoy!
Notes
Store in an airtight container in the refrigerator for up to 5 days. These freeze well for up to 2 months.
Nutrition
Calories: 150kcal | Carbohydrates: 15g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 50mg | Potassium: 100mg | Fiber: 1g | Sugar: 8g | Vitamin A: 200IU | Calcium: 20mg | Iron: 1mg