No-Bake Peanut Butter Cheesecake Balls (Print-Friendly Version)

These no-bake peanut butter cheesecake balls feature a creamy filling coated in chocolate with a crunchy peanut topping—ideal for summer gatherings or sweet gifting. With minimal prep and a cool finish, they're one to keep handy.

# Ingredients You’ll Need:

→ Crust

01 - 1 1/2 cups finely crushed 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 - 1 pinch salt

→ Coating and Garnish

11 - 1 cup semi-sweet chocolate chips
12 - 1 tablespoon vegetable oil
13 - 1/4 cup toasted chopped peanuts
14 - Melted peanut butter for drizzling

# How to Make It:

01 - Mix graham cracker crumbs, granulated sugar, and melted butter in a medium bowl until the texture resembles wet sand. Press enough mixture into silicone molds or mini muffin cups to form an even base layer. Refrigerate until set.
02 - In a large bowl, beat softened cream cheese with granulated sugar until smooth. Add vanilla extract and mix until incorporated. In a separate bowl, whip heavy cream until it forms soft peaks, then gently fold into the cream cheese mixture. Spoon filling onto the prepared crusts, leaving a cavity for the peanut butter core. Chill to firm.
03 - Combine peanut butter, powdered sugar, and a pinch of salt in a small bowl until smooth. Roll mixture into marble-sized balls. Press one ball into the center cavity of each cheesecake, smoothing the top surface for an even finish. Chill for 30 minutes or freeze until firm.
04 - Carefully remove the set pieces from molds and arrange on a parchment-lined tray. Freeze for 15 minutes to ensure stability before dipping.
05 - Melt chocolate chips and vegetable oil together in a microwave-safe bowl, stirring every 30 seconds until smooth. Let chocolate cool slightly until thickened but still pourable. Dip each chilled cheesecake ball fully in chocolate, coating evenly. Place on the tray and immediately sprinkle with toasted chopped peanuts and drizzle with melted peanut butter if desired. Chill until the chocolate is set.

# Extra Suggestions:

01 - Freeze the assembled cheesecake balls before dipping to help the chocolate adhere better.
02 - Use silicone molds for easy removal and uniform shapes.

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