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Chocolate-dipped peanut butter cheesecake balls

Name: No-Bake Peanut Butter Cheesecake Balls

Summary: Creamy, rich, and irresistibly easy, these no-bake peanut butter cheesecake balls combine the classic flavors of peanut butter and cheesecake in a poppable, bite-sized dessert you can make in minutes — no oven required!
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Prep Time 20 minutes
30 minutes
Total Time 50 minutes
Servings: 24
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • 8 oz cream cheese softened
  • 1 cup peanut butter creamy or crunchy
  • 1 ½ cups powdered sugar
  • 1 tsp vanilla extract
  • ½ cup graham cracker crumbs or crushed cookies
  • Pinch of salt
  • Optional: ½ cup melted chocolate for drizzling

Equipment

  • Equipment:
  • Mixing bowls
  • Hand mixer or stand mixer
  • Measuring cups and spoons
  • Cookie scoop (optional)
  • Parchment paper
  • Baking tray or plate

Method
 

  1. Instructions:
  2. Place softened cream cheese in a mixing bowl. Beat until smooth and fluffy.
  3. Add peanut butter and vanilla extract; beat until fully combined.
  4. Gradually mix in powdered sugar until a thick dough forms.
  5. Chill the dough in the refrigerator for about 20–30 minutes to firm up.
  6. Roll the dough into 1-inch balls using a cookie scoop or your hands.
  7. Roll each ball in graham cracker crumbs or crushed cookies.
  8. Place on a parchment-lined tray and refrigerate for at least 1 hour before serving.
  9. If desired, drizzle with melted chocolate for an extra treat.

Notes

Notes:
You can use gluten-free cookie crumbs for a gluten-free option.
Vegan cream cheese and dairy-free chocolate will make these vegan-friendly.
Store in the fridge for up to 7 days or freeze for up to 3 months.