No-Bake Peanut Butter Cheesecake Balls (Print Format)

Bite-sized treats with peanut butter and cheesecake filling, chocolate shell, and optional peanut crunch on top.

# Ingredients:

→ Cheesecake Base

01 - 1 ½ cups (150g) graham cracker crumbs or digestive biscuits, finely crushed
02 - 6 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar

→ Cheesecake Filling

04 - 8 oz (225g) cream cheese, softened to room temperature
05 - ¼ cup granulated sugar
06 - ½ teaspoon vanilla extract
07 - ⅓ cup heavy cream or whipping cream

→ Peanut Butter Core

08 - ½ cup creamy peanut butter
09 - 2 tablespoons powdered sugar
10 - 1 pinch salt

→ Chocolate Coating

11 - 1 cup semi-sweet chocolate chips or dark chocolate, chopped
12 - 1 tablespoon vegetable oil or coconut oil

→ Garnish

13 - ¼ cup chopped peanuts, toasted (optional)
14 - Melted peanut butter for drizzle (optional)

# Steps:

01 - Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Mix until the crumbs are fully coated and resemble wet sand. Press a small amount into silicone molds or mini muffin cups to form the base layer. Refrigerate to firm up.
02 - Beat softened cream cheese and sugar in a large bowl until smooth. Add vanilla and mix. Whip heavy cream in a separate bowl until soft peaks form, then gently fold into the cream cheese mixture. Spoon the cheesecake mixture on top of the crust, leaving a cavity for the peanut butter filling. Chill the molds.
03 - Mix peanut butter, powdered sugar, and salt in a small bowl until smooth. Roll into marble-sized balls. Insert one into the center of each cheesecake mold, smoothing the top to ensure an even layer. Chill for 30 minutes or freeze for quicker setting.
04 - Remove the set squares from molds and place them on a parchment-lined tray. Freeze for 15 minutes before coating to help chocolate adhere.
05 - Melt chocolate and oil in a microwave-safe bowl in 30-second intervals until smooth. Let cool slightly until thickened but pourable. Dip each chilled cheesecake ball into melted chocolate, coating evenly. Place on a tray and sprinkle with chopped peanuts before the chocolate hardens.
06 - Refrigerate coated cheesecake balls for 1 hour to fully set. Remove from the fridge and leave at room temperature for 5–10 minutes before serving. Drizzle with additional peanut butter if desired.

# Tips:

01 - Freeze cheesecake balls before coating to ensure the chocolate adheres better.
02 - Use silicone molds for ensuring easy removal of the chilled cheesecake.

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