No-Bake Peanut Butter Cheesecake Balls

Why You’ll Love This Recipe

I love this recipe because it feels fancy but is incredibly simple to pull together. It’s perfect when I want a sweet bite that’s rich and satisfying but doesn’t require baking. The peanut butter center adds the perfect salty-sweet balance, and the chocolate coating gives a nice snap. They’re great for holidays, parties, or just when I want to treat myself to something indulgent. Plus, they store well and can be made ahead.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cheesecake Base

• 1 1/2 cups graham cracker crumbs

• 6 tablespoons unsalted butter, melted

• 2 tablespoons granulated sugar

Cheesecake Filling

• 8 ounces cream cheese, softened

• 1/4 cup granulated sugar

• 1/2 teaspoon vanilla extract

• 1/3 cup heavy cream

Peanut Butter Core

• 1/2 cup creamy peanut butter

• 2 tablespoons powdered sugar

• Pinch of salt

Chocolate Coating

• 1 cup semi-sweet chocolate chips

• 1 tablespoon vegetable oil

Garnish (optional)

• 1/4 cup toasted chopped peanuts

• Melted peanut butter for drizzling

Directions

1. I start by combining the graham cracker crumbs, granulated sugar, and melted butter in a medium bowl. I mix until it looks like wet sand, then press a spoonful into the bottoms of silicone molds or mini muffin cups. I chill the base while I make the filling.

2. In a large bowl, I beat the softened cream cheese and granulated sugar until smooth. I mix in the vanilla, then whip the heavy cream in a separate bowl until soft peaks form. I fold the whipped cream into the cream cheese mixture to make it fluffy and creamy.

3. I spoon the cheesecake filling over the chilled base, leaving a small hollow in the center for the peanut butter core. Then I return them to the fridge to set slightly.

4. Meanwhile, I mix the peanut butter, powdered sugar, and salt in a small bowl until smooth. I roll the mixture into small marble-sized balls and press one into the center of each cheesecake cup, smoothing the tops. I chill them again for at least 30 minutes—or freeze for faster results.

5. Once firm, I remove the cheesecake balls from their molds and place them on a parchment-lined tray. I freeze them for 15 minutes to help the chocolate set better.

6. I melt the chocolate chips with the vegetable oil in a microwave-safe bowl, stirring every 30 seconds until smooth. Once slightly cooled, I dip each cheesecake ball or drizzle the chocolate over the top. Before the chocolate sets, I sprinkle on chopped peanuts if I’m using them.

7. I refrigerate the finished cheesecake balls for at least 1 hour to fully set. Before serving, I let them sit at room temperature for 5–10 minutes and sometimes drizzle a little melted peanut butter over the top for extra flair.

Servings and timing

This recipe makes 18 cheesecake balls and takes about 30 minutes to prepare, plus some chilling time. It’s a great make-ahead dessert for gatherings or to keep in the fridge for when I want a little treat.

Variations

• Chocolate-Peanut Butter Lovers: I use chocolate graham crackers for the base or add mini chocolate chips into the filling.

• Nut-Free Option: I swap peanut butter for sunflower seed butter if I’m avoiding nuts.

• Crunchy Center: I mix in crushed pretzels or chopped nuts into the peanut butter filling for added texture.

• White Chocolate Coating: I’ve also dipped these in melted white chocolate for a fun twist.

• Holiday Vibes: I decorate the tops with festive sprinkles depending on the occasion.

Storage/Reheating

I store these cheesecake balls in an airtight container in the fridge for up to 5 days. They also freeze really well—just thaw for 10–15 minutes at room temperature before serving. I never reheat them since they’re meant to be enjoyed cold or chilled.

FAQs

Can I make these ahead of time?

Yes! I often prepare them a day or two in advance. They store well in the fridge and taste even better once fully set.

What if I don’t have mini muffin molds?

No problem. I’ve used silicone ice cube trays, lined mini cupcake tins, or even shaped them by hand and placed them on a tray.

Can I skip the chocolate coating?

Absolutely. They’re still delicious without it—more like cheesecake truffles with a peanut butter surprise.

Can I use whipped topping instead of whipped cream?

Yes, but I prefer freshly whipped cream for a smoother, less sweet result.

Can I use crunchy peanut butter?

Yes, it adds texture, though the filling will be less smooth. I’ve used both and enjoy each version.

Conclusion

These No-Bake Peanut Butter Cheesecake Balls are the perfect little indulgence—creamy, rich, and full of peanut butter-chocolate bliss. They’re easy to make, no baking required, and always a hit when I serve them. Whether I’m making a dessert platter or just treating myself to something sweet, this recipe is one I come back to time and time again.

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