No-Bake Peanut Butter Cheesecake Balls
Creamy, chocolatey, melt-in-your-mouth bliss — no oven required!
If you’re looking for an easy dessert that tastes like something straight from a candy shop but takes less than 20 minutes of hands-on time, these No-Bake Peanut Butter Cheesecake Balls are going to become your new obsession.
They’re soft, rich, coated in silky chocolate, and packed with the perfect blend of peanut butter and cheesecake flavor.
Best of all? They require zero baking, no fancy tools, and no complicated steps — just mix, roll, chill, dip, and enjoy.
Perfect for parties, lunchbox treats, holidays, or late-night cravings.
Let’s dive into the long, detailed recipe for maximum engagement and clarity.
Ingredients
For the Filling
- 8 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 ½ cups graham cracker crumbs
For the Chocolate Coating
- 1 ½ cups semi-sweet chocolate chips
- 1 tbsp coconut oil OR butter
Directions (Long & Detailed)
1. Prepare the Peanut Butter Cheesecake Base
In a large mixing bowl, combine the softened cream cheese and peanut butter.
Use an electric mixer to beat until the mixture becomes creamy, smooth, and fully blended.
Gradually add powdered sugar while mixing on low speed to prevent a sugar cloud.
Add the vanilla extract and continue mixing until silky.
Once smooth, fold in the graham cracker crumbs using a spatula or wooden spoon.
The mixture should become thick, dough-like, and sticky — exactly what you want for rolling.
2. Roll the Cheesecake Balls
Using a tablespoon or cookie scoop, portion out small amounts of dough and roll each one between your palms to form a smooth, round ball.
Place each finished ball onto a baking sheet lined with parchment paper.
This keeps them from sticking and makes cleanup easy.
3. Chill to Firm
Transfer the baking sheet to the refrigerator for about 30 minutes.
Chilling helps the balls solidify, making them easier to dip in melted chocolate later.
4. Melt the Chocolate
Place the chocolate chips and coconut oil (or butter) in a microwave-safe bowl.
Microwave in 20–30 second intervals, stirring after each burst until the chocolate is completely smooth and glossy.
Avoid overheating — chocolate burns quickly.
5. Dip the Cheesecake Balls
Once chilled and firm, remove the balls from the fridge.
Using a fork, skewer, or dipping tool, lower each ball into the melted chocolate.
Roll or rotate gently to coat all sides evenly.
Let any excess chocolate drip off before placing them back onto the parchment-lined tray.
6. Set the Chocolate Coating
Return the full tray of dipped cheesecake balls to the refrigerator for another 30 minutes.
This allows the chocolate shell to harden into a perfect, crisp coating.
7. Serve & Enjoy
When the chocolate is fully set, your No-Bake Peanut Butter Cheesecake Balls are ready.
They’re creamy on the inside, smooth on the outside, and perfect for any occasion.
Recipe Timing
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Chill Time: 1 hour
- Total Time: ~1 hour 15 minutes
- Yield: About 24 balls
Tips for Best Results
Use softened cream cheese for smooth mixing
Chill the dough before dipping to prevent melting
Add extra graham crumbs if the mixture feels too sticky
Try drizzling white chocolate on top for decoration
Store in an airtight container in the fridge for up to 1 week