No-Bake Peanut Butter Cheesecake Balls — a creamy, bite-size dessert

These No-Bake Peanut Butter Cheesecake Balls are little clouds of silky cream cheese and peanut butter, rolled into perfect bite-size truffles and coated in chocolate (or chopped nuts, crushed graham crackers, whatever you like). They’re fast, kid-friendly, party-ready, and easy to customize. Below is a full, step-by-step recipe plus tips, variations, and storage instructions so your batch comes out perfect every time.

Yield & timing

• Makes: about 28–32 balls (depending on size)
• Active time: 20–30 minutes
• Chill time: 1–2 hours (minimum)
• Total time: ~1.5–2.5 hours

Ingredients

Cheesecake filling

• 8 oz (225 g) cream cheese, room temperature
• 1 cup (240 g) creamy peanut butter (use natural or standard — see notes)
• 1 cup (120 g) powdered sugar, sifted
• 1 tsp vanilla extract
• 2 tbsp heavy cream (or milk) — more if you want a looser texture
• Pinch of fine salt (optional, to brighten flavor)

Coating & finishing (choose one or mix)

• 10–12 oz (280–340 g) semi-sweet or milk chocolate, chopped or chocolate melting wafers
• 1–2 tbsp coconut oil (optional — smooths melting chocolate)
• ½ cup chopped roasted peanuts, finely chopped (for rolling)
• ½ cup crushed graham crackers or crushed pretzels (for rolling)
• Sprinkles, flaky sea salt, or melted white chocolate for drizzling (optional)

Equipment

• Mixing bowl
• Hand mixer or stand mixer (paddle or whisk attachment)
• Rubber spatula
• Baking sheet
• Parchment paper or silicone mat
• Small cookie scoop or tablespoon (for uniform balls)
• Microwave-safe bowl or double boiler for melting chocolate
• Forks or dipping tool (optional)
• Wire rack (optional)

Step-by-step method

1. Soften the cream cheese

Remove cream cheese from the fridge about 30–60 minutes ahead so it reaches room temperature. Soft cream cheese blends smoothly; cold lumps make a grainy filling.

2. Make the filling

1. In a medium bowl, beat the room-temperature cream cheese with a hand mixer for 1 minute until smooth and airy.
2. Add the peanut butter and beat until fully combined and smooth (about 30–45 seconds).
3. Add the sifted powdered sugar in two additions, mixing on low until incorporated after each addition.
4. Stir in vanilla extract and 1–2 tablespoons heavy cream. Add the cream one tablespoon at a time until the mixture reaches a thick-but-spoonable consistency. Scrape the bowl with a spatula and taste; add a pinch of salt if needed to balance sweetness.
   The filling should hold its shape but be easy to scoop.

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