No-Bake Peanut Butter Cheesecake Balls – Creamy, Chocolatey, and Totally Irresistible!
Craving something sweet, creamy, and chocolate-covered — but don’t want to turn on the oven? These No-Bake Peanut Butter Cheesecake Balls are your new go-to dessert! Made with just a handful of simple ingredients, they’re soft and luscious on the inside, rich in peanut butter flavor, and coated in smooth, melted chocolate. Best of all? You can make them ahead, freeze them, and enjoy them anytime you need a little indulgence.
Why You’ll Love These Cheesecake Balls:
- No baking required – perfect for warm days or busy schedules.
- Loaded with creamy peanut butter and tangy cream cheese.
- Covered in rich chocolate with a satisfying snap.
- Great for parties, potlucks, or just a personal treat.
- Kid-friendly, freezer-friendly, and totally customizable.
Ingredients:
- 1 cup cream cheese, softened (room temperature is best)
- ½ cup peanut butter (creamy or crunchy – your choice!)
- ¼ cup powdered sugar (adjust to taste)
- 1 teaspoon vanilla extract (optional, but recommended for depth of flavor)
- 1 cup semi-sweet chocolate chips (or dark/milk chocolate)
- 1 tablespoon coconut oil or butter (for smooth melting)
- Chopped peanuts, for garnish (optional)
- Pinch of salt (optional, enhances flavor)
How to Make Peanut Butter Cheesecake Balls – Step by Step:
Step 1: Make the Cheesecake Filling
- In a medium-sized bowl, beat the softened cream cheese until smooth.
- Add peanut butter, powdered sugar, and vanilla extract. Mix until fully combined and creamy.
- Cover the bowl and place it in the fridge for at least 30–45 minutes to firm up. This makes shaping the balls easier.
Step 2: Shape the Balls
- Using a spoon or mini cookie scoop, scoop out even portions of the mixture and roll them into balls (about 1 inch in diameter).
- Place the balls on a baking sheet lined with parchment paper.
- Freeze the tray for 20–30 minutes to harden them before dipping in chocolate.
Step 3: Melt the Chocolate
- In a microwave-safe bowl, combine chocolate chips and coconut oil or butter.
- Microwave in 30-second bursts, stirring in between, until smooth and fully melted.
Step 4: Dip and Decorate
- Remove the balls from the freezer.
- Using a fork or toothpick, dip each ball into the melted chocolate, letting the excess drip off.
- Place them back onto the parchment paper.
- If desired, sprinkle with chopped peanuts or sea salt before the chocolate sets.
Step 5: Chill and Serve
- Refrigerate for at least 1 hour until the chocolate coating hardens completely.
- Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month.
Pro Tips:
- Use full-fat cream cheese for the best texture and richness.
- Want extra crunch? Add crushed graham crackers, Rice Krispies, or chopped nuts to the filling.
- For a twist, use almond butter or Nutella instead of peanut butter!
- Drizzle with white chocolate or dark chocolate for a beautiful contrast.
- Make them mini-sized for bite-sized party treats.
FAQ
Can I make these ahead of time?
Yes! These are perfect for meal prepping sweet snacks. Just freeze them and thaw slightly before serving.
Do they taste like cheesecake?
Yes – the cream cheese gives them that signature tangy cheesecake flavor that pairs perfectly with peanut butter.
Can I skip the chocolate coating?
Sure, but the chocolate shell adds a delightful crunch and a beautiful finish. You could also roll them in cocoa powder, crushed nuts, or graham cracker crumbs instead.
Storage & Freezing
- Fridge: Store in an airtight container for 4–5 days.
- Freezer: Place in a freezer-safe container or bag and freeze for up to 1 month. Thaw in the fridge or enjoy slightly frozen for an ice cream truffle vibe!
These Cheesecake Balls Are a Bite of Heaven!
One bite and you’ll be hooked — soft, rich, chocolatey, and totally addictive. Whether you make them for guests, for kids, or just to treat yourself, these no-bake peanut butter cheesecake balls deliver maximum flavor with minimal effort. Amish Peanut Butter Cream Pie