No-Bake Peanut Butter Cheesecake Balls (Print Version)
Creamy peanut butter cheesecake balls covered in chocolate with a crunchy base for a delightful treat.
# Ingredients:
→ Cheesecake Base
01 -
1 1/2 cups graham cracker crumbs
02 -
6 tablespoons unsalted butter, melted
03 -
2 tablespoons granulated sugar
→ Cheesecake Filling
04 -
8 ounces cream cheese, softened
05 -
1/4 cup granulated sugar
06 -
1/2 teaspoon vanilla extract
07 -
1/3 cup heavy cream
→ Peanut Butter Core
08 -
1/2 cup creamy peanut butter
09 -
2 tablespoons powdered sugar
10 -
Pinch of salt
→ Chocolate Coating
11 -
1 cup semi-sweet chocolate chips
12 -
1 tablespoon vegetable oil
→ Garnish
13 -
1/4 cup toasted chopped peanuts (optional)
14 -
Melted peanut butter for drizzling (optional)
# Steps:
01 -
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until crumbs are fully coated and resemble wet sand. Press a small amount of this mixture into the base of silicone molds or mini muffin cups. Chill in the refrigerator while you proceed with the filling.
02 -
In a large bowl, beat softened cream cheese and granulated sugar until smooth. Mix in vanilla extract. In a separate bowl, whip heavy cream until soft peaks form, then gently fold into the cream cheese mixture. Spoon the cheesecake mixture over the chilled base in the molds, leaving a small cavity at the center. Return to the refrigerator.
03 -
In a small bowl, blend peanut butter, powdered sugar, and salt until smooth. Roll the mixture into marble-sized balls. Insert one ball into the center of each cheesecake layer and smooth the tops. Chill the molds for at least 30 minutes or freeze for faster setting.
04 -
Once set, remove the cheesecake balls from the molds and arrange them on a parchment-lined tray. Freeze for 15 minutes to help the chocolate adhere well.
05 -
Melt chocolate chips and vegetable oil together in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth. Let cool slightly. Dip each chilled cheesecake ball into the melted chocolate or drizzle chocolate over the top. Return to the tray and sprinkle with chopped peanuts before the chocolate hardens.
06 -
Refrigerate the coated cheesecake balls for at least 1 hour until fully set. To serve, allow them to sit at room temperature for 5 to 10 minutes, then present with a drizzle of extra peanut butter if desired.
# Notes:
01 -
Freezing the balls briefly before applying chocolate helps the coating set quickly and prevents melting.
02 -
For best results, use high quality chocolate and toast peanuts for garnish.