No-bake peanut butter cheesecake balls

Here is a detailed, step-by-step recipe for No-Bake Peanut Butter Cheesecake Balls. Makes about 20–24 balls.

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Ingredients

Cheesecake Filling

• 8 oz cream cheese, softened to room temperature

• 1 cup creamy peanut butter

• 1 cup powdered sugar

• 1 teaspoon vanilla extract

• 1/4 teaspoon salt (omit if peanut butter is salted)

• 1/2 cup graham cracker crumbs (optional, for texture)

Coating

• 12 oz semi-sweet or milk chocolate, chopped or chips

• 1 tablespoon coconut oil or shortening (optional, for smoother melting)

Optional Toppings

• Crushed peanuts

• Drizzle of melted white chocolate

• Crushed graham crackers

• Flaky sea salt

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Step 1: Prepare the Filling

1. In a large mixing bowl, beat the softened cream cheese until smooth and lump-free.

2. Add peanut butter and beat until fully combined.

3. Mix in powdered sugar, vanilla, and salt.

4. If using graham cracker crumbs, stir them in now.

The mixture should be thick and scoopable.
If too soft, refrigerate 20–30 minutes before shaping.

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Step 2: Form the Balls

1. Line a baking sheet with parchment paper.

2. Scoop about 1 tablespoon of mixture per ball.

3. Roll between your palms until smooth.

4. Place on the prepared baking sheet.

Repeat until all mixture is used.

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Step 3: Chill

1. Refrigerate balls for at least 1 hour, or

2. Freeze for 25–30 minutes until firm.

They must be firm before dipping in chocolate.

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Step 4: Melt the Chocolate

1. Place chocolate and coconut oil (if using) in a microwave-safe bowl.

2. Microwave in 20–30 second intervals, stirring between each, until smooth.
   Do not overheat.

Alternatively, melt using a double boiler over simmering water.

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Step 5: Coat the Balls

1. Remove chilled balls from refrigerator or freezer.

2. Using a fork or dipping tool, lower each ball into melted chocolate.

3. Turn to coat completely.

4. Lift and gently tap fork on bowl edge to remove excess chocolate.

5. Place back on parchment paper.

Work in batches if needed to keep balls cold.

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Step 6: Add Toppings

If adding toppings, sprinkle them on before the chocolate sets.

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Step 7: Set

1. Refrigerate 20–30 minutes until chocolate is fully hardened.

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Storage

• Store in an airtight container in the refrigerator up to 5 days.

• Can be frozen up to 2 months.

• Let sit at room temperature 10–15 minutes before serving for best texture.

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Tips for Best Results

• Use full-fat cream cheese for best texture.

• Make sure cream cheese is fully softened before mixing.

• If mixture feels sticky while rolling, lightly dust hands with powdered sugar.

• Keep balls cold while dipping to prevent softening.

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Optional Variations

Chocolate Peanut Butter Version:

• Add 2 tablespoons cocoa powder to the filling.

Crunchy Version:

• Use crunchy peanut butter.

Holiday Version:

• Use colored sprinkles.

• Drizzle with white chocolate.