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Peanut Butter Cheesecake Balls: The Ultimate No-Bake Dessert Recipe

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Creamy peanut butter cheesecake filling coated in chocolate and topped with your favorite sprinkles or nuts. These Peanut Butter Cheesecake Balls are an easy, no-bake dessert that’s perfect for any occasion!

Ingredients

Scale
  • 16 ounces cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 12 ounces chocolate candy coating (milk, dark, or white), melted
  • Optional toppings: chopped peanuts, sprinkles, mini chocolate chips, sea salt

Instructions

  1. Soften the Cream Cheese: Take your cream cheese out of the refrigerator at least an hour before you plan to start.
  2. Combine Cream Cheese and Peanut Butter: In a large mixing bowl, add the softened cream cheese and peanut butter.
  3. Mix Until Smooth: Using an electric mixer, beat the cream cheese and peanut butter together until they are completely smooth and well combined. Scrape down the sides of the bowl occasionally.
  4. Add Powdered Sugar: Gradually add the powdered sugar to the mixture, about 1/2 cup at a time. Mix on low speed to prevent a powdered sugar cloud. Mix until the powdered sugar is fully incorporated and the mixture is smooth.
  5. Incorporate Vanilla and Salt: Add the vanilla extract and salt to the mixture. Mix until everything is well combined.
  6. Chill the Mixture: Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes, or even better, for an hour.
  7. Prepare Your Workspace: Line a baking sheet with parchment paper or wax paper.
  8. Scoop the Filling: Using a small cookie scoop (about 1 tablespoon size) or a spoon, scoop out portions of the chilled peanut butter cheesecake mixture.
  9. Roll into Balls: Gently roll each portion between your palms to form a smooth, round ball.
  10. Place on Baking Sheet: Place each rolled ball onto the prepared baking sheet.
  11. Freeze the Balls: Place the baking sheet in the freezer for at least 30 minutes.
  12. Melt the Chocolate: Place the chocolate candy coating in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until the chocolate is completely melted and smooth.
  13. Prepare Your Toppings: If you’re using any toppings, such as chopped peanuts, sprinkles, or mini chocolate chips, have them ready in small bowls.
  14. Dip the Cheesecake Balls: Remove the frozen cheesecake balls from the freezer. Using a fork or dipping tools, dip each ball into the melted chocolate, making sure it’s completely coated.
  15. Remove Excess Chocolate: Gently tap the fork or dipping tool against the side of the bowl to remove any excess chocolate.
  16. Add Toppings: Immediately sprinkle the dipped cheesecake ball with your desired toppings before the chocolate sets.
  17. Place on Baking Sheet: Place the dipped and decorated cheesecake ball back onto the parchment-lined baking sheet.
  18. Repeat: Repeat steps 14-17 for all the remaining cheesecake balls.
  19. Chill to Set: Once all the cheesecake balls are dipped and decorated, place the baking sheet back in the refrigerator for at least 15-20 minutes, or until the chocolate is completely set.

Notes

  • Storage: Store in the refrigerator in an airtight container for up to a week, or freeze for up to a month.
  • Chocolate: Use any type of chocolate you like (milk, dark, white).
  • Peanut Butter: Experiment with different types of peanut butter.
  • Toppings: Get creative with toppings! Crushed pretzels, shredded coconut, toffee bits, and sea salt are great options.
  • Troubleshooting: If the mixture is too sticky, chill longer. If the chocolate is too thick, add a teaspoon of vegetable oil or shortening.

Find it online: https://mmmflavors.com/peanut-butter-cheesecake-balls/