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Peanut Butter Cheesecake Balls

A delicious no-bake dessert featuring a creamy peanut butter cheesecake filling rolled into bite-sized balls and coated in chocolate.
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Prep Time 20 minutes
Total Time 1 hour
Servings: 24 balls
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Peanut Butter Cheesecake Filling
  • 225 g full-fat cream cheese, softened Use full-fat cream cheese for the best texture.
  • 1 cup smooth peanut butter Commercial brands like Jif or Skippy work best.
  • 1.5 cups powdered sugar, sifted
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup mini chocolate chips Optional mix-in for added texture.
For the Chocolate Coating
  • 2 cups semi-sweet or dark chocolate chips
  • 2 teaspoons neutral oil To thin the chocolate for smooth dipping.
Optional Finishing Touches
  • Flaky sea salt For sprinkling on top.
  • Crushed peanuts For rolling or sprinkling.
  • White chocolate, melted For drizzling.

Method
 

Make the Peanut Butter Cheesecake Filling
  1. Beat the softened cream cheese in a large bowl until smooth and fluffy.
  2. Add the peanut butter and mix until fully combined.
  3. Incorporate the sifted powdered sugar one cup at a time while mixing.
  4. Add vanilla extract and salt, beat until smooth.
  5. Optionally mix in mini chocolate chips or crushed graham crackers.
Chill the Filling
  1. Cover the bowl with cling film and refrigerate for 30 to 60 minutes.
Roll the Balls
  1. Scoop portions of the chilled filling, roll into balls and place on a parchment-lined tray.
  2. Refrigerate the rolled balls for at least 20 minutes.
Melt the Chocolate
  1. Melt chocolate chips and neutral oil in a microwave-safe bowl.
  2. Let cool for 2-3 minutes before dipping.
Dip the Balls
  1. Dip each ball into the melted chocolate until fully coated.
  2. Let excess chocolate drip off and place back on the tray.
  3. Sprinkle optional toppings before the chocolate sets.
  4. Chill in the fridge for 15-20 minutes until the chocolate is firm.

Notes

These Peanut Butter Cheesecake Balls can be refrigerated for up to one week or frozen for up to two months. For best flavor, allow to sit at room temperature for 5-10 minutes before serving.