For the peanut butter cheesecake filling
- 1 cup cream cheese, softened
Softened brick-style cream cheese gives the filling its cheesecake tang and creamy body; using it at room temperature helps it whip smooth and lump-free. - 1/2 cup peanut butter (creamy)
Adds rich peanut flavor and extra fat for a fudgy, truffle-like texture; most cheesecake ball and truffle recipes recommend regular creamy peanut butter for best structure. - 1/2 cup powdered sugar
Sweetens and dissolves easily into the filling, keeping the texture silky rather than grainy, as seen in many no-bake cheesecake and truffle recipes. - 1 cup crushed graham crackers
Acts like a built‑in “crust,” giving light crunch and body so the mixture is scoopable and rollable instead of runny, similar to peanut butter ball and cheesecake ball formulas that use crumbs as binders. - 1 teaspoon vanilla extract (optional but recommended)
Deepens flavor and enhances both the cream cheese and peanut butter notes, a common addition in peanut butter cheesecake and pie recipes. - A pinch of salt (optional)
Balances sweetness and sharpens the peanut and cheesecake flavor; small amounts of salt are often added to sweet peanut butter candies for this reason.
For the chocolate coating
- 1/2 cup chocolate chips (semi-sweet or milk chocolate)
Forms the outer shell; semi-sweet keeps things balanced, while milk chocolate gives a sweeter, candy-like finish. - 1 teaspoon coconut oil or butter (optional)
Helps the chocolate melt smoothly and set with a slight sheen, an approach used in many truffle and cheesecake ball recipes.
Optional decorations
- Crushed peanuts
- Graham cracker crumbs
- White chocolate drizzle
- Sea salt flakes
These garnishes add crunch, contrast, and visual appeal, echoing the finishes used on peanut butter truffles and no-bake cheesecake bites.
Step-by-step instructions
Step 1: Prepare the filling
In a mixing bowl, combine the softened cream cheese and peanut butter. Beat with a hand mixer or stand mixer until smooth, creamy, and fully blended, scraping down the sides as needed. Starting with these two ingredients together matches the method in similar peanut butter cheesecake ball recipes to ensure a uniform base.
Add the powdered sugar, vanilla extract, and a pinch of salt. Beat again until everything is fully incorporated and the mixture looks thick and smooth. Many no-bake cheesecake recipes add sugar and flavorings at this stage for a homogenous filling.
Fold in the crushed graham crackers using a spatula or wooden spoon until they are evenly distributed and the mixture forms a soft dough that holds its shape when scooped. The texture should be thick and scoopable, similar to other peanut butter ball recipes that describe a dough-like consistency.
Step 2: Form the cheesecake balls
Line a baking tray with parchment or wax paper. Using a small cookie scoop or spoon, portion the mixture into 1–1.5 inch mounds. Roll each portion between your palms to create smooth balls and place them on the prepared tray. Most cheesecake ball and truffle recipes recommend this size for easy eating and efficient coating.
Once all the balls are formed, place the tray in the freezer for 20–30 minutes, or until the balls are firm to the touch. Chilling or briefly freezing before dipping is a standard step in truffle and no-bake cheesecake ball recipes because it helps the centers stay intact in warm chocolate.
Step 3: Prepare the chocolate coating
In a microwave-safe bowl, add the chocolate chips and coconut oil or butter, if using. Microwave in 20-second intervals, stirring thoroughly between each interval, until the chocolate is fully melted and smooth. Short bursts with stirring are widely recommended to prevent scorching and to ensure even melting.
Alternatively, you can melt the chocolate over a double boiler on the stovetop, stirring constantly until smooth.
Step 4: Dip and decorate
Remove the chilled cheesecake balls from the freezer. Working in batches, use a fork or toothpick to dip each ball into the melted chocolate, turning to coat completely or just halfway, depending on your preferred look. Let excess chocolate drip back into the bowl and gently tap the fork on the edge to remove more—this tapping technique is commonly suggested for neat truffle coatings.
Set each dipped ball back on the parchment-lined tray. While the chocolate is still wet, sprinkle with crushed peanuts, graham crumbs, or a little sea salt, or leave them plain to add a white chocolate drizzle later once the first layer sets. These kinds of toppings mirror garnishes used on peanut butter cheesecake truffles and bars.
Refrigerate the tray for 15–20 minutes, or until the chocolate shell is completely set.
Step 5: Serve and enjoy
Once set, transfer the peanut butter cheesecake balls to a serving plate. Serve them chilled straight from the fridge or let them sit at room temperature for a few minutes for a slightly softer center. No-bake cheesecake bite recipes often note that the texture is creamiest when cool but not icy.
Store leftovers in an airtight container in the refrigerator for up to 7 days. Many similar recipes mention that these treats also freeze well; you can thaw them in the fridge before serving.