There are few things in life better than combining two ultimate indulgences: peanut butter and cheesecake! If you’re a fan of these irresistible flavors, then you’re in for a treat. This recipe for Peanut Butter Cheesecake Balls brings together creamy cheesecake and rich peanut butter for a bite-sized dessert that’s as fun to make as it is to eat. Whether you’re looking for a quick dessert for your next gathering or just a sweet snack to have on hand, these little delights are bound to impress. Let’s dive in!
Ingredients
To make these delicious Peanut Butter Cheesecake Balls, you’ll need just a handful of simple ingredients:
- 8 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups graham cracker crumbs
- 1 cup semi-sweet chocolate chips (optional for dipping)
- 1 tablespoon coconut oil (optional, for thinning the chocolate)
How to Make Peanut Butter Cheesecake Balls
- Mix the filling: In a large bowl, combine the softened cream cheese, peanut butter, powdered sugar, and vanilla extract. Mix until smooth and creamy. You can use a hand mixer or do it by hand – either way, it will come together beautifully!
- Form the balls: Once your peanut butter cheesecake mixture is ready, gradually add in the graham cracker crumbs. Stir until everything is well combined. Now, roll the mixture into 1-inch balls using your hands. Place them on a lined baking sheet. Pro tip: Chill the mixture for 15-20 minutes if it’s too soft to roll!
- Chill: Pop the baking sheet with the peanut butter cheesecake balls into the fridge and let them chill for at least 30 minutes. This will firm them up and make them easier to dip in chocolate if desired.
- Optional – Dip in chocolate: If you want to go the extra mile (and who wouldn’t?!), melt the chocolate chips with a tablespoon of coconut oil in a microwave-safe bowl, stirring every 30 seconds until smooth. Dip each chilled peanut butter cheesecake ball into the chocolate and place it back on the baking sheet.
- Chill again: Once dipped, let the chocolate set by placing the balls back in the fridge for about 15 minutes.
- Serve: These delicious Peanut Butter Cheesecake Balls are ready to enjoy! You can serve them as-is or sprinkle a little sea salt or crushed peanuts on top for added texture.
Details And Nutritional Information
Details:
- Prep Time: 15 minutes
- Chill Time: 45 minutes
- Total Time: 1 hour
- Yield: 24 peanut butter cheesecake balls
Nutrition (per serving):
- Serving Size: 1 ball
- Calories: 135
- Sugar: 9g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
Helpful Tips
- Room temperature cream cheese: Make sure your cream cheese is softened to room temperature before you start. This will ensure a smooth and creamy filling without lumps.
- Chill the mixture: If your mixture feels a bit too sticky when trying to roll into balls, give it a quick chill in the fridge. It makes handling much easier!
- Chocolate dipping tip: Use a fork or toothpick to dip your cheesecake balls into the melted chocolate. It helps get a smooth, even coating.
Substitutions and Variations
- Nut butter alternatives: Not a fan of peanut butter? You can substitute with almond butter or cashew butter for a different nutty flavor.
- Gluten-free: To make these treats gluten-free, simply swap out the graham cracker crumbs for gluten-free graham crackers or crushed cookies.
- Add-ins: For a bit of crunch, you could fold in some crushed pretzels or mini chocolate chips into the filling before rolling the balls.
Frequently Asked Questions
Can I use natural peanut butter in this recipe?
Yes, you can! Just make sure to stir it well before using so the oil is evenly distributed. Natural peanut butter might make the mixture slightly softer, so you may need to chill it longer before rolling.
Can I freeze Peanut Butter Cheesecake Balls?
Absolutely! These freeze beautifully. Store them in an airtight container in the freezer for up to 3 months. Let them thaw in the fridge before serving.
Do I have to dip them in chocolate?
Nope! They are delicious on their own, but the chocolate coating adds a nice crunch and extra sweetness. You could also roll them in crushed nuts or cookie crumbs instead.
Storage Instructions
These Peanut Butter Cheesecake Balls will stay fresh in the fridge for up to 5 days in an airtight container. If you’ve dipped them in chocolate, make sure to layer them with parchment paper to prevent sticking. For longer storage, freeze them and thaw as needed.
More Irresistible Desserts You’ll Love
If you’re a fan of quick and delicious desserts like these Peanut Butter Cheesecake Balls, you’ll love trying some of my other easy dessert recipes. Be sure to check out my brazilian carrot cake with chocolate topping. These recipes are just as simple to make and perfect for any occasion!
FAQs
Can I make these dairy-free?
You can substitute the cream cheese with a dairy-free version, but be aware that it may change the texture slightly.
How long do these take to make?
Including chilling time, you can whip these up in under an hour. Perfect for last-minute dessert cravings!
What can I use instead of graham cracker crumbs?
You can use crushed digestive biscuits or even finely crushed cookies of your choice for a fun variation.
Enjoy this easy, delicious dessert that’s sure to become a new favorite!
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Peanut Butter Cheesecake Balls Recipe
- Total Time: 1 hour
- Yield: 24 peanut butter cheesecake balls 1x
Description
Peanut Butter Cheesecake Balls are the perfect no-bake dessert, combining creamy peanut butter and cheesecake flavors into bite-sized treats. Easy to make, they’re great for parties, holidays, or whenever you need a quick and delicious sweet snack. With a smooth peanut butter filling and optional chocolate coating, these treats are sure to be a crowd-pleaser!
Ingredients
- 8 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups graham cracker crumbs
- 1 cup semi-sweet chocolate chips (optional for dipping)
- 1 tablespoon coconut oil (optional for thinning the chocolate)
Instructions
- In a large bowl, combine the softened cream cheese, peanut butter, powdered sugar, and vanilla extract. Mix until smooth and creamy.
- Gradually stir in the graham cracker crumbs until well combined.
- Roll the mixture into 1-inch balls and place them on a lined baking sheet. If the mixture is too soft, chill for 15-20 minutes before rolling.
- Chill the rolled balls in the fridge for 30 minutes.
- (Optional) Melt the chocolate chips with the coconut oil in a microwave-safe bowl, stirring every 30 seconds until smooth. Dip each chilled peanut butter ball into the melted chocolate and return to the baking sheet.
- Chill the balls again for 15 minutes, or until the chocolate has set.
- Serve and enjoy!
Notes
- Make sure the cream cheese is softened to room temperature for a smooth mixture.
- You can substitute graham cracker crumbs with gluten-free alternatives for a gluten-free version.
- Store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes