Description
Delicious no bake peanut butter cheesecake balls coated in rich semi-sweet chocolate, topped with graham cracker crumbs and chopped peanuts. This easy, creamy dessert is perfect for parties or a sweet treat anytime.
Ingredients
Scale
Filling
- 8 oz cream cheese, softened to room temperature
- 1 cup creamy peanut butter, room temperature
- 1.5 cups powdered sugar, sifted
- 1 teaspoon vanilla extract, pure extract preferred
- ½ cup graham crackers, finely crushed
Chocolate Coating & Toppings
- 12 oz semi sweet chocolate chips for coating
- 2 tablespoons coconut oil for smooth chocolate coating
- ¼ cup graham cracker crumbs for topping
- ¼ cup chopped peanuts for garnish
- pinch sea salt flakes, optional finishing touch
Instructions
- Prepare the filling: Beat softened cream cheese using an electric mixer until smooth and fluffy, about 2 to 3 minutes. Add peanut butter, powdered sugar, and vanilla extract; mix until completely combined.
- Incorporate graham crackers: Gently fold crushed graham crackers into the cream cheese mixture until evenly distributed.
- Chill the mixture: Cover the bowl and refrigerate the filling for 1 hour until firm enough to handle.
- Form balls: Using a small cookie scoop, portion the mixture into uniform balls and roll them smooth with your hands.
- Freeze the balls: Place the balls on a parchment-lined baking sheet and freeze for 30 minutes until firm.
- Melt chocolate coating: In a microwave-safe bowl, melt the semi-sweet chocolate chips and coconut oil in 30 second intervals, stirring between each, until smooth. Let cool slightly until just warm to the touch.
- Coat the balls: Quickly dip each frozen cheesecake ball into the melted chocolate using a fork or dipping tool. Allow excess chocolate to drip off before placing the coated balls back on clean parchment paper.
- Add toppings: Immediately sprinkle the chocolate-coated balls with graham cracker crumbs and chopped peanuts. Optionally, add a pinch of sea salt flakes for finishing touch.
- Set the coating: Refrigerate the coated balls for 20 minutes until the chocolate coating is completely firm. Serve chilled.
Notes
- Use room temperature ingredients to ensure a smooth filling mixture.
- Crush graham crackers finely for better texture incorporation.
- Use a small cookie scoop for uniform ball sizes to ensure even coating and freezing.
- If chocolate thickens during dipping, gently rewarm in the microwave in short bursts.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Optionally add sea salt flakes on top to balance the sweetness.
Nutrition
- Serving Size: 1 ball
- Calories: 150 kcal
- Sugar: 14 g
- Sodium: 85 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg
