No-Bake Peanut Butter Cheesecake Balls

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Creamy, rich, and coated in smooth chocolate, No-Bake Peanut Butter Cheesecake Balls are the ultimate bite-sized dessert for peanut butter lovers. These easy, no-bake treats combine tangy cream cheese, creamy peanut butter, and a hint of vanilla into a luscious filling that’s rolled into balls and dipped in chocolate. Perfect for holidays, parties, edible gifts, or satisfying a sweet craving, they’re simple to make and impossible to resist.

Recipe Information

  • Prep Time: 20 minutes
  • Chill Time: 2 hours
  • Cook Time: 5 minutes
  • Total Time: 2 hours 25 minutes
  • Servings: 24 cheesecake balls
  • Cuisine: American
  • Course: Dessert
  • Difficulty: Easy

Ingredients

For the Cheesecake Filling

  • 8 ounces (226g) cream cheese, softened
  • 1 cup creamy peanut butter
  • ½ cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • ½ teaspoon salt (optional, if using unsalted peanut butter)
  • 1 cup graham cracker crumbs

For the Chocolate Coating

  • 12 ounces semi-sweet chocolate chips
  • 2 tablespoons coconut oil or vegetable shortening

Optional Toppings

  • Crushed peanuts
  • Mini chocolate chips
  • Crushed graham crackers
  • Chocolate sprinkles
  • Sea salt flakes
  • Drizzled white chocolate

Equipment Needed

  • Large mixing bowl
  • Electric hand mixer or stand mixer
  • Rubber spatula
  • Cookie scoop or tablespoon
  • Baking sheet or tray
  • Parchment paper
  • Microwave-safe bowl or double boiler
  • Fork or dipping tool

Instructions

Step 1: Make the Filling

In a large mixing bowl, beat together the softened cream cheese and butter until smooth and fluffy.

Add the peanut butter and vanilla extract.

Mix until completely combined and creamy.

Gradually add the powdered sugar, mixing on low speed until incorporated.

Fold in the graham cracker crumbs and mix until a thick, scoopable dough forms.

If the mixture feels too soft, refrigerate for 20–30 minutes before rolling.

Step 2: Roll into Balls

Line a baking tray with parchment paper.

Using a tablespoon or small cookie scoop, portion the mixture into equal-sized balls.

Roll each portion between your hands until smooth.

Arrange them on the prepared tray.

Refrigerate for at least 1–2 hours, or freeze for 30–40 minutes until firm.

Step 3: Melt the Chocolate

Place the chocolate chips and coconut oil into a microwave-safe bowl.

Microwave in 20-second intervals, stirring after each interval, until completely melted and smooth.

Alternatively, melt the chocolate using a double boiler over gently simmering water.

Step 4: Dip the Cheesecake Balls

Working with a few chilled balls at a time, dip each one into the melted chocolate.

Use a fork or dipping tool to lift it out, allowing excess chocolate to drip off.

Return each coated ball to the parchment-lined tray.

Immediately decorate with your favorite toppings before the chocolate sets.

Step 5: Chill

Refrigerate the coated cheesecake balls for 20–30 minutes, or until the chocolate is completely firm.

Serve chilled for the best texture and flavor.

Nutrition Information (Per Ball)

  • Calories: 185
  • Protein: 4g
  • Carbohydrates: 16g
  • Fat: 12g
  • Saturated Fat: 5g
  • Cholesterol: 18mg
  • Fiber: 1g
  • Sugar: 14g
  • Sodium: 95mg

Nutrition values are approximate and will vary depending on the ingredients used.

Expert Tips

  • Use full-fat cream cheese for the creamiest texture.
  • Chill the filling well before rolling to make shaping easier.
  • Freeze the balls briefly before dipping to prevent them from falling apart.
  • Stir the melted chocolate frequently to keep it smooth.
  • Work with small batches, keeping the remaining balls chilled until ready to dip.

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