Description
Delightful no-bake peanut butter cheesecake balls combine creamy cheesecake filling with a crunchy chocolate coating, perfect for any occasion.
Ingredients
Scale
- 225g cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup graham cracker crumbs
- 1½ cups semi-sweet or dark chocolate chips
- 1 tablespoon coconut oil or butter (optional)
Instructions
- In a large mixing bowl, beat together the softened cream cheese and peanut butter until smooth.
- Add powdered sugar and vanilla extract, and mix until well combined.
- Stir in the graham cracker crumbs until the mixture holds its shape.
- Scoop out small portions (about 1 tablespoon each) and roll them into balls.
- Place the balls on a baking sheet lined with parchment paper.
- Chill in the refrigerator for at least 30 minutes, or until firm.
- Melt the chocolate chips with the coconut oil in a microwave-safe bowl.
- Dip each chilled ball into the melted chocolate, allowing excess chocolate to drip off.
- Place the coated balls back on the parchment-lined sheet.
- Refrigerate the coated balls for another 20–30 minutes, or until the chocolate has set.
Notes
For a vegan option, use vegan cream cheese and nut butter. Store in an airtight container in the fridge for up to one week.
- Prep Time: 10
- Cook Time: 25
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 2 balls
- Calories: 220
- Sugar: 10g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg