No-Bake Peanut Butter Cheesecake Balls (Print Version)
# Ingredients:
→ Filling
01 -
225g cream cheese, softened
02 -
1 cup creamy peanut butter
03 -
1 cup powdered sugar
04 -
1 teaspoon vanilla extract
05 -
1 cup graham cracker crumbs
→ Coating
06 -
1½ cups semi-sweet or dark chocolate chips
07 -
1 tablespoon coconut oil or butter (optional)
# Instructions:
01 -
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 and is easy to roll.
02 -
Scoop out small portions (about 1 tablespoon each) and roll 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.
03 -
Melt the chocolate chips with the coconut oil (if using) in a microwave-safe bowl or using a double boiler. Stir until smooth. Dip each chilled ball into the melted chocolate using a fork or toothpick, allowing excess chocolate to drip off. Place coated balls back on the parchment-lined sheet.
04 -
Refrigerate the coated balls for another 20–30 minutes, or until the chocolate has set. Store in an airtight container in the refrigerator for up to one week.
# Notes:
01 -
Roll uncoated balls in crushed peanuts, graham crumbs, or cocoa powder for variation.
02 -
Add a pinch of sea salt on top of the chocolate before it sets for a sweet-salty finish.
03 -
Use crunchy peanut butter to introduce added texture.