No-Bake Peanut Butter Cheesecake Balls
Delicious no-bake peanut butter cheesecake balls featuring a crunchy graham cracker crust, creamy cheesecake filling, and a luscious peanut butter and white chocolate coating—perfect for quick desserts, gifts, and parties.
Equipment
- Small bowl
- Silicone Molds or Parchment Paper
- Hand mixer
- Offset spatula or spoon
- Parchment-lined Tray
- Freezer
Ingredients
For the Crust Base
- graham cracker crumbs amount not specified
- melted butter warm but not hot
For the Cheesecake Filling
- cream cheese softened, room temperature
- powdered sugar
- 1 tsp vanilla extract
For the Peanut Butter Layer
- creamy peanut butter mixed with powdered sugar until smooth
For the Coating and Toppings
- white chocolate or white candy coating melted for dipping
- semisweet chocolate melted for drizzling
- crushed peanuts or toffee bits for topping
Instructions
- Step 1: Mix graham cracker crumbs with melted butter until combined. Press a thin layer into silicone molds or form small rounds on parchment paper. Chill in the fridge for about 10 minutes to firm up.
- Step 2: Beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Spoon about one tablespoon onto each chilled crust base and shape into balls, sealing the crust inside. Freeze for 20 minutes.
- Step 3: Mix creamy peanut butter with powdered sugar until smooth. Coat each cheesecake ball evenly with the peanut butter mixture and freeze again for 15 to 20 minutes.
- Step 4: Dip each peanut butter-coated ball into melted white chocolate or candy coating. Let excess drip off and place on parchment paper to set.
- Step 5: Drizzle melted semisweet chocolate over the balls and sprinkle with crushed peanuts or toffee bits while the white chocolate is still wet.
- Step 6: Chill the finished cheesecake balls in the fridge for about 30 minutes until the chocolate is fully set. Serve chilled or at room temperature.
Notes
Use silicone molds for uniform shapes. Thin white chocolate with a teaspoon of neutral oil if too thick. Store in airtight container in refrigerator up to 5 days or freeze for 2-3 months. Thaw in fridge before serving.