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Peanut butter cheesecake balls are the treat I always reach for when a full cheesecake feels like too much work and a cookie just will not do. This bite-sized dessert layers a buttery crust creamy cheesecake tang and a gooey peanut butter center all wrapped in a snappy chocolate shell. Every step is low-effort no need for baking or fancy gadgets yet the final result absolutely wows at any gathering or as a sneaky late night snack.
I whipped up a batch for a summer barbecue where it disappeared before the burgers were even off the grill. Since then friends always insist I bring a box to potlucks.
Ingredients
- Graham cracker crumbs or digestive biscuits: delivers that sweet toasty base choose crumbs with a fresh aroma for the best flavor
- Unsalted butter: holds the crust together rich taste without extra saltiness check that it smells clean not fridgey
- Cream cheese: smooth and tangy make sure it is fully softened to blend easily look for brick style for thickest texture
- Heavy whipping cream: gives an airy lift when whipped the fresher the better as it holds peaks best
- Creamy peanut butter: forms the gooey filling natural brands are fine if stirred till smooth
- Powdered sugar: blends into peanut butter for sweetness avoid types with caking agents if possible
- Semi-sweet chocolate chips or dark chocolate: creates a crisp coating go for bars and chop yourself for a luxe melt
- Vegetable or coconut oil: makes chocolate glossy and helps set fast
- Chopped peanuts for garnish: give crunch toast for deeper flavor
- Vanilla extract: warms up the cheesecake layer pure extract will add the best fragrance
Instructions
- Prepare the Crust:
- Mix graham cracker crumbs sugar and melted butter in a medium bowl until everything looks damp and feels like wet sand between your fingers. Scoop about a teaspoon into each mini muffin cup or mold and pack firmly so the layer holds together. Slip this tray into the fridge so it firms up.
- Make the Cheesecake Layer:
- In a large bowl beat the softened cream cheese with sugar using a hand mixer until no lumps remain. Blend in vanilla until everything smells sweet and inviting. In a separate bowl whip the cream until soft peaks just form. Fold this airy cream into the cheese mixture gently using a spatula so you keep all the fluffiness. Carefully spoon the cheesecake mix onto the chilled crusts leaving a little space in the middle of each for peanut butter. Slide the tray back into the fridge.
- Mix the Peanut Butter Core:
- In a small bowl stir together the peanut butter powdered sugar and salt until totally smooth and thick. Roll into marble-sized balls using damp palms to prevent sticking. Nestle one ball into each cheesecake cup pressing down until it sits neatly in the center. Smooth the top over with a spatula. Chill or freeze to firm everything up.
- Unmold and Freeze:
- Once fully set pop the cheesecake balls out of their molds. Lay them on a parchment lined tray. Freeze about 15 minutes so they hold up to chocolate dipping.
- Melt the Chocolate:
- Combine chocolate and oil in a bowl. Gently microwave in 30 second bursts stirring every time until fully melted glossy and just a little thick. Let it sit five minutes to cool slightly for best coating.
- Coat in Chocolate and Decorate:
- Dip each cold cheesecake round into the melted chocolate turning to coat. Let excess drip then set onto your tray. Sprinkle with chopped peanuts right away or finish with an extra drizzle of melted peanut butter if you want to impress.
- Chill to Set:
- Refrigerate at least an hour so the chocolate firms and flavors meld. Allow them to sit at room temperature a few minutes before serving so the centers stay creamy. Stack on a plate and watch them vanish.
Chopped peanuts might be my favorite part since I love the crunch they add after the smooth creamy middle. When my niece helped coat them she made swirling designs in the chocolate with a toothpick and all of us fought over her batch first.
Storage and Leftover Tips
Transfer cooled cheesecake balls into a container with parchment between layers so they do not stick. Keep chilled for up to five days and freeze for two months. I like to stash a few in the freezer for days when a little celebration is in order.
Easy Ingredient Swaps
Swap almond or sunflower butter if peanut allergies are a concern. Use gluten free graham crumbs or shortbread for the base. For a lighter version blend in cottage cheese in place of some cream cheese.
Perfect Ways to Serve This
Show off these treats on a tiered dessert stand at parties or box them up for edible gifts. They make a pretty finish to brunch or a fun addition to movie night spreads.
These cheesecake balls are a fun project and an impressive make-ahead treat. In every bite you get a little crunch a lot of creamy and the very best peanut buttery surprise.
Recipe Q&A
- → Can I use digestive biscuits instead of graham crackers?
Yes, digestive biscuits work well and offer a similar texture and flavor as graham cracker crumbs.
- → How do I make the filling smooth and creamy?
Beating softened cream cheese with sugar ensures a smooth base, and gently folding whipped cream keeps the mixture light.
- → Can I use crunchy peanut butter for the core?
Creamy peanut butter creates a smooth center, but crunchy peanut butter adds texture if preferred.
- → What type of chocolate is best for coating?
Semi-sweet or dark chocolate are recommended for a rich flavor that balances the sweetness of the filling.
- → How should I store finished cheesecake balls?
Keep them in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.