Description
Easy no-bake peanut butter cheesecake balls dipped in chocolate! A delicious and decadent treat perfect for parties or a sweet snack.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 12 ounces semi-sweet or milk chocolate chips
- 1 tablespoon coconut oil
- Optional toppings: Chopped peanuts, sprinkles, sea salt flakes, mini chocolate chips, crushed pretzels
Instructions
- Cream the Cream Cheese and Peanut Butter: In a large bowl, beat the softened cream cheese and peanut butter together until smooth and well combined (2-3 minutes). Scrape down the sides of the bowl.
- Add the Powdered Sugar: Gradually add the sifted powdered sugar, beating on low speed until just combined. Be careful not to overmix.
- Incorporate Vanilla and Salt: Stir in the vanilla extract and salt until evenly distributed.
- Chill the Mixture: Cover and refrigerate for at least 30 minutes, or up to 2 hours.
- Prepare Your Workspace: Line a baking sheet with parchment paper.
- Scoop and Roll: Scoop out portions of the chilled cheesecake mixture (about 1 tablespoon per ball). Roll each portion between your palms to form a smooth, round ball. Dust hands with powdered sugar if needed.
- Place on Baking Sheet: Place the rolled cheesecake balls onto the prepared baking sheet.
- Freeze the Balls: Freeze for at least 30 minutes.
- Melt the Chocolate: Place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each interval, until melted and smooth.
- Prepare for Dipping: Remove the cheesecake balls from the freezer.
- Dipping Time: Dip each cheesecake ball into the melted chocolate, ensuring it is completely coated. Tap off excess chocolate.
- Add Toppings (Optional): Immediately sprinkle with desired toppings.
- Set the Chocolate: Place the dipped and decorated cheesecake balls back onto the parchment-lined baking sheet. Refrigerate for at least 15-20 minutes, or until the chocolate is completely set.
- Serving: Enjoy cold!
- Storage: Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months. Thaw in the refrigerator before serving.
Notes
- Softening the cream cheese is crucial for a smooth texture.
- Sifting the powdered sugar prevents lumps.
- Chilling the mixture is essential for easy rolling.
- Freezing the balls before dipping helps the chocolate set quickly.
- Work quickly when dipping, as the cheesecake balls will soften as they warm up.
- Get creative with your toppings!
- Prep Time: 20 minutes
- Cook Time: 5 minutes