No-Bake Peanut Butter Cheesecake Balls
Creamy, tangy cheesecake wrapped around a salty-sweet peanut butter center, coated in glossy dark chocolate and topped with crushed peanuts. No oven needed — just a few bowls, a fridge, and about 30 minutes of hands-on work for a dessert that looks and tastes like it came from a professional pastry shop.
- Total Time2 hours 30 minutes
- Yield12 cheesecake balls 1x
Ingredients
Scale
Cheesecake Base
- 1½ cups (about 150g) graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Cheesecake Filling
- 8 oz (225g) cream cheese, softened to room temperature
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- ⅓ cup heavy cream or whipping cream
Peanut Butter Core
- ½ cup creamy peanut butter
- 2 tablespoons powdered sugar
- A pinch of salt
Chocolate Coating
- 1 cup semi-sweet chocolate chips or dark chocolate, chopped
- 1 tablespoon vegetable oil or coconut oil
Garnish (Optional)
- ¼ cup chopped peanuts, toasted
- A drizzle of melted peanut butter
Instructions
- Prepare the Base: Combine graham cracker crumbs, sugar, and melted butter until mixture resembles wet sand. Press a small amount into the bottom of silicone molds or mini muffin cups. Refrigerate to firm up while preparing the filling.
- Make the Cheesecake Layer: Beat softened cream cheese and sugar until smooth and creamy. Mix in vanilla extract. In a separate bowl, whip heavy cream to soft peaks. Gently fold whipped cream into the cream cheese mixture. Spoon filling into chilled molds on top of the crust, leaving a small hollow in the center. Return to the refrigerator.
- Prepare the Peanut Butter Filling: Mix peanut butter, powdered sugar, and a pinch of salt until smooth. Roll into marble-sized balls. Press one peanut butter ball into the center of each cheesecake mold and smooth the top. Chill for at least 30 minutes or freeze for 15 minutes until firm.
- Remove and Shape: Carefully unmold the cheesecake balls and place on a parchment-lined tray. Freeze for about 15 minutes before coating to help the chocolate adhere.
- Prepare the Chocolate Coating: Melt chocolate and oil together in 30-second microwave intervals, stirring between each until smooth. Let cool slightly. Dip each chilled cheesecake ball into the melted chocolate and place back on the tray. Immediately sprinkle with chopped toasted peanuts before the chocolate sets.
- Chill and Serve: Refrigerate coated cheesecake balls for at least 1 hour until fully set. Let sit at room temperature for 5–10 minutes before serving to soften slightly. Serve with a drizzle of melted peanut butter or caramel sauce.
Notes
Cream cheese must be fully softened to room temperature for a smooth, lump-free filling. Whip heavy cream to soft peaks only — over-whipping makes the texture grainy. Freeze cheesecake balls for 15 minutes before dipping in chocolate for a clean, even coating. Store in the refrigerator for up to 5 days or freeze for up to 1 month. Let frozen balls thaw in the fridge for 1 hour before serving.
- Prep Time: 30 minutes
- Category: Dessert, Snack
- Cuisine: American
Nutrition
- Calories: 260
- Sodium: 135
- Saturated Fat: 10
- Protein: 5
- Cholesterol: 30
