No-Bake Peanut Butter Cheesecake Balls (Printable Format)

Creamy peanut butter and cheesecake centers covered in chocolate for a delightful sweet snack.

# Needed Ingredients:

→ Cheesecake Base

01 - 1 1/2 cups graham cracker crumbs
02 - 6 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar

→ Cheesecake Layer

04 - 8 ounces cream cheese, softened
05 - 1/4 cup granulated sugar
06 - 1/2 teaspoon vanilla extract
07 - 1/3 cup heavy cream

→ Peanut Butter Core

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

→ Chocolate Coating

11 - 1 cup semi-sweet chocolate chips
12 - 1 tablespoon vegetable oil

→ Garnish

13 - 1/4 cup chopped toasted peanuts (optional)
14 - Drizzle of melted peanut butter (optional)

# Preparation Steps:

01 - In a medium mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is evenly moistened and resembles wet sand. Press a small amount firmly into silicone molds or the base of mini muffin cups to form an even layer. Refrigerate the prepared molds while assembling the filling.
02 - Beat the softened cream cheese and granulated sugar in a large bowl until smooth. Add vanilla extract and incorporate until fully blended. In a separate bowl, whip the heavy cream until soft peaks form, then gently fold the whipped cream into the cream cheese mixture to achieve a light, airy texture. Spoon this cheesecake mixture over the chilled crust, leaving a small cavity in the center for the peanut butter core. Refrigerate the molds while preparing the next component.
03 - In a small bowl, mix creamy peanut butter, powdered sugar, and a pinch of salt until smooth. Roll the filling into marble-sized balls. Insert one peanut butter ball into the center of each cheesecake-filled mold and gently smooth the surface with a spatula. Refrigerate or freeze until firm, at least 30 minutes.
04 - Once the cheesecake balls are set, carefully remove them from the molds and arrange on a parchment-lined tray. Freeze the balls for approximately 15 minutes to firm them thoroughly before coating in chocolate.
05 - Combine the chocolate chips and vegetable oil in a microwave-safe bowl. Microwave in 30-second increments, stirring between each session, until melted and glossy. Allow the mixture to cool slightly for a thicker coating. Dip each frozen cheesecake ball into the melted chocolate, ensuring an even coating, or drizzle chocolate over the tops. Place coated balls on the tray and immediately sprinkle with chopped peanuts before the chocolate hardens.
06 - Refrigerate the coated cheesecake balls for at least 1 hour to allow the chocolate to set completely. Prior to serving, let them rest at room temperature for 5 to 10 minutes for optimal texture. Garnish with an extra drizzle of peanut butter or caramel sauce as desired.

# Supplementary Details:

01 - Softened cream cheese blends more smoothly for an ultra-creamy filling.
02 - Freezing the balls before dipping ensures the chocolate sets quickly and evenly.

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