Description
These creamy, bite-sized peanut butter cheesecake balls are the perfect no-bake dessert. With a rich peanut butter and cream cheese filling coated in chocolate, they’re easy to make and absolutely irresistible. Great for parties, holidays, or an anytime treat!
Ingredients
Units
Scale
- 8 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups semisweet chocolate chips (or milk chocolate, if preferred)
- 1 tbsp coconut oil (optional, for smoother chocolate coating)
- Optional toppings: crushed peanuts, sprinkles, or sea salt
Instructions
- In a mixing bowl, beat the softened cream cheese and peanut butter together until smooth and creamy.
- Add the powdered sugar and vanilla extract, and mix until well combined. The mixture should be thick enough to hold its shape.
- Using a small scoop or spoon, roll the mixture into bite-sized balls and place them on a baking sheet lined with parchment paper.
- Freeze the balls for 30 minutes to firm up.
- In a microwave-safe bowl, melt the chocolate chips and coconut oil (if using) in 30-second intervals, stirring in between until smooth.
- Dip the frozen peanut butter balls into the melted chocolate, ensuring they’re fully coated. Use a fork to lift them out, letting excess chocolate drip off.
- Place the coated balls back on the parchment paper and sprinkle with your choice of toppings (if using) before the chocolate sets.
- Refrigerate for at least 1 hour to allow the chocolate to harden completely.
- Serve chilled and enjoy!
Notes
- You can store these in an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month.
- For a lighter coating, you can drizzle the melted chocolate over the balls instead of fully dipping them.