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Peanut Butter Cheesecake Balls
Sarah namedy

No Bake Peanut Butter Cheesecake Balls

These creamy, rich No-Bake Peanut Butter Cheesecake Balls combine the smoothness of cream cheese with the nutty flavor of peanut butter. Perfect for quick desserts or party treats — no oven required!
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Prep Time 20 minutes
Total Time 50 minutes
Servings: 20 balls
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz cream cheese, softened
  • 1/2 cup creamy peanut butter
  • 1/4 cup unsalted butter, melted
  • 1 cup powdered sugar (or stevia for lower sugar)
  • 1 tsp pure vanilla extract
  • 1 cup finely crushed graham crackers (gluten-free if needed)
  • crushed peanuts (optional for coating)
  • cocoa powder (optional for coating)
  • shredded coconut (optional for coating)
  • mini chocolate chips (optional for coating)
  • melted dark chocolate for drizzling (optional)

Equipment

  • Mixing bowl
  • Hand mixer or spatula
  • Parchment paper
  • Baking sheet
  • refrigerator

Method
 

  1. Gather and measure all ingredients. Soften the cream cheese by leaving it at room temperature for 30 minutes or microwaving for 10 seconds if needed.
  2. In a large mixing bowl, combine softened cream cheese, peanut butter, melted butter, powdered sugar, and vanilla extract. Blend until smooth and creamy.
  3. Stir in the crushed graham crackers until evenly incorporated.
  4. Scoop about 1 tablespoon of the mixture and roll into balls. Place them on a parchment-lined baking sheet. Chill for 10 minutes if too soft.
  5. Refrigerate the rolled balls for at least 30 minutes to firm them up.
  6. Coat each ball in your preferred topping such as crushed peanuts, cocoa powder, shredded coconut, or mini chocolate chips. Optionally drizzle with melted dark chocolate.
  7. Chill again for 15–20 minutes before serving. Serve cold or at room temperature.

Notes

For a lighter version, substitute powdered sugar with stevia or monk fruit sweetener. To make it gluten-free, use certified gluten-free graham crackers. Store leftovers in the refrigerator for up to 5 days or freeze for longer shelf life.