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No-Bake Chocolate Peanut Butter Cheesecake Balls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 10 reviews
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 24 cheesecake balls
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

These No Bake Chocolate Peanut Butter Cheesecake Balls are a decadent and easy-to-make dessert perfect for any occasion. Combining creamy cheesecake, rich peanut butter, and smooth chocolate, these bite-sized treats are both indulgent and effortless, requiring no oven time and minimal prep work.

Ingredients

Cheesecake Mixture

  • 8 oz cream cheese, softened
  • 1/2 cup creamy peanut butter
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract

Coating

  • 1 cup semi-sweet chocolate chips
  • 1 tbsp coconut oil or vegetable oil

Optional Toppings

  • Chopped peanuts
  • Sprinkles
  • Sea salt flakes

Instructions

  1. Prepare the Cheesecake Mixture: In a mixing bowl, combine the softened cream cheese, creamy peanut butter, powdered sugar, and vanilla extract. Beat with an electric mixer until the mixture is smooth and well incorporated.
  2. Form the Balls: Using a tablespoon or small cookie scoop, portion the cheesecake mixture into small, evenly sized balls. Place them on a baking sheet lined with parchment paper.
  3. Chill the Balls: Refrigerate the formed cheesecake balls for at least 30 minutes, or until firm enough to dip.
  4. Melt the Chocolate: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring after each, until completely melted and smooth.
  5. Coat the Cheesecake Balls: Remove the cheesecake balls from the refrigerator. Using a fork or dipping tool, dip each ball into the melted chocolate, ensuring it is fully coated. Place back onto the parchment-lined sheet.
  6. Optional Toppings: While the chocolate is still wet, sprinkle chopped peanuts, sprinkles, or sea salt flakes on top, if desired.
  7. Final Chill: Refrigerate the coated cheesecake balls for another 30 minutes or until the chocolate coating is firm. Serve chilled and enjoy!

Notes

  • Use natural peanut butter for a more intense peanut flavor.
  • For dairy-free options, substitute cream cheese with vegan cream cheese and use dairy-free chocolate chips.
  • Store the cheesecake balls in an airtight container in the refrigerator for up to 5 days.
  • These treats can be frozen for up to 1 month; thaw in the fridge before serving.

Find it online: https://cookedbylina.com/no-bake-chocolate-peanut-butter-cheesecake-balls-recipe/