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A serving of no bake peanut butter cheesecake balls on a white plate.

Classic No-Bake Peanut Butter Cheesecake Balls

These delightful no-bake peanut butter cheesecake balls are easy to make and perfect for a quick treat. Creamy peanut butter and cream cheese are coated in rich melted chocolate for an irresistible dessert.
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 1 hour 35 minutes
Servings: 12 balls
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake Base
  • 8 ounces Cream Cheese full-fat, softened
  • 1 ½ cups Powdered Sugar
  • 1 cup Smooth Peanut Butter
  • 1 teaspoon Vanilla Extract
Chocolate Coating
  • 1 ½ cups Melting Chocolate or Chocolate Chips
  • 1-2 teaspoons Coconut Oil optional

Equipment

  • Large Mixing Bowl
  • Electric Mixer
  • Baking Sheet
  • Parchment Paper
  • Small Cookie Scoop
  • Microwave-Safe Bowl
  • Toothpicks or Fork

Method
 

Preparation
  1. In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth and creamy for 1-2 minutes.
  2. Add powdered sugar, peanut butter, and vanilla extract; beat on low speed until combined, then increase to medium-high until light and fluffy.
Chilling and Rolling
  1. Cover and refrigerate the mixture for at least 30 minutes until firm enough to handle.
  2. Line a baking sheet with parchment paper, then scoop and roll the chilled mixture into 1-inch balls, placing them on the sheet.
  3. Refrigerate the rolled balls for another 20-30 minutes, or freeze for 10-15 minutes for quick chilling before dipping.
Dipping and Finishing
  1. Melt melting chocolate and optional coconut oil in a microwave or double boiler until smooth.
  2. Dip each chilled peanut butter ball into the melted chocolate using a toothpick or fork, allowing excess to drip off, and place on the prepared baking sheet.
  3. Optionally, sprinkle with flaky sea salt, chopped nuts, or a white chocolate drizzle before the chocolate sets, then refrigerate for at least 15-20 minutes until the coating is completely set.

Notes

For best results, ensure the cream cheese mixture is thoroughly chilled before rolling and dipping. This prevents stickiness and helps the chocolate set evenly and quickly. If you don't have a small cookie scoop, use a spoon to portion the mixture for uniform sizes. You can store these cheesecake balls in an airtight container in the refrigerator for up to a week.