Why You’ll Love This Recipe
No-Bake Peanut Butter Cheesecake Balls are the kind of treat that feels indulgent while requiring very little effort. They combine the tangy richness of cheesecake with the comforting flavor of peanut butter, all in perfectly portioned, bite-sized form. I love this recipe because it eliminates the need for an oven, making it ideal for warm days or when you want a quick dessert without extra fuss. When I first made these, I was impressed by how quickly they came together and how well they set in the refrigerator. The texture is smooth and creamy, with just enough firmness to hold their shape. These cheesecake balls are perfect for parties, gifting, or keeping on hand for a sweet snack. They are simple, reliable, and always a crowd-pleaser, even for those who do not usually enjoy traditional cheesecake.
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No-Bake Peanut Butter Cheesecake Balls: Creamy, Indulgent, and Effortless
- Total Time: 1 hour
- Yield: 18 balls
- Diet: Vegetarian
Description
No-Bake Peanut Butter Cheesecake Balls are bite-sized treats made with creamy peanut butter, smooth cream cheese, and a chocolate coating, perfect for easy desserts or parties.
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup creamy peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups crushed graham crackers
- 1 1/2 cups semi-sweet chocolate chips
- 1 tbsp coconut oil or butter
Instructions
- In a large bowl, beat cream cheese and peanut butter until smooth.
- Add powdered sugar and vanilla extract, mixing until fully combined.
- Stir in crushed graham crackers until a thick dough forms.
- Refrigerate mixture for 30 minutes to firm up.
- Scoop mixture and roll into bite-sized balls.
- Freeze balls for 15 minutes.
- Melt chocolate chips with coconut oil until smooth.
- Dip each ball into melted chocolate, coating completely.
- Place on parchment paper and refrigerate until set.
Notes
- Use dark chocolate for a richer flavor.
- Keep balls chilled for best texture.
- Can be stored in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cream cheese is the base of this recipe. Full-fat cream cheese provides a smooth, tangy foundation that gives these cheesecake balls their classic flavor and creamy texture.
Peanut butter adds richness and a comforting nutty taste. Smooth peanut butter blends best, creating a uniform mixture without graininess.
Powdered sugar sweetens the mixture while keeping it silky. Its fine texture dissolves easily into the cream cheese.
Vanilla extract enhances the overall flavor. It adds warmth and depth, balancing the tang of the cream cheese and the richness of peanut butter.
Graham cracker crumbs help firm up the mixture and add subtle crunch. They also reinforce the traditional cheesecake flavor profile.
Chocolate coating is optional but highly recommended. Melted chocolate adds a contrasting shell that makes these treats feel extra indulgent.
Directions
Begin by allowing the cream cheese to soften fully at room temperature. This ensures a smooth, lump-free mixture.
In a large mixing bowl, combine the cream cheese and peanut butter. Beat until completely smooth and evenly blended.
Add the powdered sugar, vanilla extract, and graham cracker crumbs. Mix until the mixture is thick and cohesive, scraping down the sides as needed.
Cover the bowl and refrigerate the mixture for about 30 minutes. Chilling makes it easier to shape the balls cleanly.
Once chilled, scoop out small portions and roll them into evenly sized balls using your hands.
If using chocolate coating, melt the chocolate gently and dip each ball, allowing excess to drip off before placing them on parchment paper.
Refrigerate again until the balls are firm and the coating is set.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe makes approximately 20 to 24 cheesecake balls, depending on size. Preparation takes about 20 minutes, with an additional 45 minutes of chilling time.
Storage/reheating
Store no-bake peanut butter cheesecake balls in an airtight container in the refrigerator for up to five days. They can also be frozen for longer storage. Reheating is not required; serve chilled for best texture.
Variations and Customizations
These cheesecake balls are easy to customize to suit different tastes. For a chocolate-peanut butter version, mix cocoa powder into the base or use a dark chocolate coating. I tested this variation for a dessert platter, and it added a richer, more decadent flavor.
If you prefer a lighter sweetness, reduce the powdered sugar slightly and increase the graham cracker crumbs for structure. This creates a more balanced, less sweet bite.
Crunch lovers can fold in finely chopped peanuts or crushed cookies for texture. For a more dessert-like finish, roll the balls in cocoa powder, crushed graham crackers, or shredded coconut instead of chocolate.
You can also experiment with flavored extracts, such as almond or maple, to subtly change the profile while keeping the core recipe intact.
Nutrition and Dietary Info
These cheesecake balls are rich and satisfying, offering fats and protein from cream cheese and peanut butter. They are naturally egg-free and can be adapted with dairy-free alternatives if needed. Portion control helps keep them a balanced indulgence.
Expert Tips & Customizations
Use softened cream cheese
This ensures a smooth mixture without lumps.
Chill before shaping
Cold dough is easier to roll and holds its shape better.
Keep sizes consistent
Uniform portions help them set evenly and look polished.
Balance sweetness
Adjust powdered sugar to suit your taste preference.
FAQs
Can I make these ahead of time?
Yes, they are ideal for making a day or two in advance.
Do I need to bake them at all?
No, this is a completely no-bake recipe.
Can I use crunchy peanut butter?
Yes, but the texture will be less smooth.
Are these freezer-friendly?
Yes, they freeze well for up to one month.
Can I skip the chocolate coating?
Yes, they are delicious even without it.
How do I prevent sticking when rolling?
Lightly chill your hands or dust them with powdered sugar.
Can I make them dairy-free?
Yes, with dairy-free cream cheese alternatives.
What size should the balls be?
Small, bite-sized portions work best.
Can I add protein powder?
Yes, but adjust sweetness and texture accordingly.
How should I serve them?
Serve chilled for the best texture and flavor.
Conclusion
No-Bake Peanut Butter Cheesecake Balls are a simple yet indulgent dessert that delivers big flavor with minimal effort. Creamy, rich, and perfectly portioned, they are ideal for entertaining or satisfying sweet cravings at home. Once you try them, they are sure to become a go-to no-bake treat in your recipe collection.
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