Irresistibly Easy No-Bake Peanut Butter Cheesecake Balls Recipe
These Irresistibly Easy No-Bake Peanut Butter Cheesecake Balls are a creamy, sweet treat combining smooth peanut butter and cream cheese, coated in rich semi-sweet chocolate and topped with crunchy honey-roasted peanuts. Perfect for a quick dessert or party snack, they require no baking and can be prepared ahead of time for convenience.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cheesecake Mixture
- 8 oz Cream Cheese (softened and at room temperature)
- 1 cup Peanut Butter (smooth or chunky)
- 1 tsp Vanilla Extract (pure vanilla for best results)
Coating and Topping
- 8 oz Semi-Sweet Chocolate (can substitute with dark chocolate)
- 1/2 cup Honey Roasted Peanuts (can replace with regular peanuts or omit)
Instructions
- Prepare the Mixture: In a mixing bowl, combine the softened cream cheese, peanut butter, and vanilla extract. Mix thoroughly until the mixture becomes smooth and creamy with no lumps.
- Form the Balls: Using a small cookie scoop or spoon, portion the mixture into approximately 1-inch diameter balls. Roll them between your palms to create smooth, firm spheres.
- Arrange on Baking Sheet: Place the peanut butter cheesecake balls on a baking sheet lined with parchment paper, spacing them evenly to prevent sticking.
- Freeze Balls: Place the baking sheet in the freezer for 1 to 2 hours or until the balls are firm and chilled through, which will make dipping easier.
- Melt the Chocolate: Melt the semi-sweet chocolate in a microwave-safe bowl by heating it in short 20-30 second intervals, stirring between each until completely smooth.
- Dip the Balls: Remove the cheesecake balls from the freezer one at a time and dip each into the melted chocolate. Allow excess chocolate to drip off before placing them back onto the parchment-lined sheet.
- Add Peanut Topping: Immediately sprinkle the dipped balls with crushed honey-roasted peanuts before the chocolate sets, so the nuts adhere well.
- Chill to Set: Transfer the coated balls to the refrigerator and chill for about 30 minutes or until the chocolate coating is fully set and firm.
Notes
- Make sure the cream cheese is at room temperature to ensure smooth mixing.
- Use a cookie scoop for uniform-sized balls for even freezing and coating.
- If you prefer a dairy-free version, substitute cream cheese with a plant-based alternative and choose dairy-free chocolate.
- Store the finished cheesecake balls in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
- For a nut-free version, omit the peanuts and use crushed cookies or sprinkles as a topping instead.
Keywords: peanut butter, cheesecake balls, no bake, easy dessert, chocolate coated, party snacks