These No-Bake Peanut Butter Cheesecake Balls are rich, creamy, and perfectly sweet. Each bite melts in your mouth with a smooth peanut butter and cream cheese filling, making them a fantastic dessert for parties, snacks, or whenever a sweet craving hits. The best part? They require no baking and can be ready in under 30 minutes!
Why You’ll Love This Recipe
You’ll love these cheesecake balls because they are:
Quick and easy to make with minimal ingredients.
Soft, creamy, and perfectly sweet without being overly sugary.
Bite-sized, making them perfect for sharing or portion control.
Versatile, allowing you to dip them in chocolate or roll them in nuts for added flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup creamy peanut butter (use a thick, no-stir peanut butter for best texture)
8 oz (225 g) cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
Optional coatings: melted chocolate, crushed nuts, or cocoa powder
Directions
In a medium mixing bowl, combine the softened cream cheese and creamy peanut butter until smooth and well blended.
Add the powdered sugar and vanilla extract, mixing until the mixture is creamy and lump-free.
Using a tablespoon or small cookie scoop, scoop out portions of the mixture and roll them into balls.
Place the balls on a parchment-lined baking sheet. If desired, roll them in crushed nuts, cocoa powder, or dip in melted chocolate.
Refrigerate the cheesecake balls for at least 1 hour to firm up before serving.
Serve chilled and enjoy the creamy, peanut buttery goodness.
Servings and timing
Makes approximately 20 cheesecake balls
Preparation time: 15 minutes
Chill time: 1 hour
Total time: 1 hour 15 minutes
Variations
Chocolate Peanut Butter: Dip the balls in melted dark or milk chocolate for a decadent treat.
Nutty Crunch: Roll the balls in finely chopped peanuts or almonds for extra texture.
Mini Oreo: Crush Oreo cookies and coat the balls for a cookies-and-cream twist.
Maple Delight: Add 1–2 tablespoons of maple syrup to the mixture for a hint of sweetness.
Storage/Reheating
Store in an airtight container in the refrigerator for up to 1 week.
You can also freeze the balls for up to 2 months. Thaw in the refrigerator before serving.
No reheating is needed; these are best enjoyed chilled.
FAQs
Can I use natural peanut butter for this recipe?
Natural peanut butter may make the mixture too soft and oily. A thick, no-stir peanut butter works best for structure and texture.
Can I make these ahead of time?
Yes! They can be prepared a day or two in advance and stored in the refrigerator until serving.
How do I prevent the balls from sticking to my hands?
Lightly wet your hands with water or dust them with powdered sugar before rolling the balls.
Can I use low-fat cream cheese?
Yes, but the texture will be slightly less creamy. Full-fat cream cheese gives the best flavor and consistency.
Can I make them chocolate-flavored?
Yes, add 2–3 tablespoons of cocoa powder to the mixture or dip the finished balls in melted chocolate.
Can I roll them in coconut instead of nuts?
Absolutely! Shredded unsweetened coconut adds a tropical flavor and works as a great coating.
Can I double the recipe?
Yes, simply double all ingredients and roll the mixture into more balls.
Do I have to chill them before serving?
Chilling helps the balls firm up and enhances the flavor. They are best served cold.
Can I use a different sweetener instead of powdered sugar?
Powdered sugar gives the smoothest texture. Granulated sugar is not recommended as it may create a grainy texture.
How long do they last in the freezer?
They can be frozen for up to 2 months. Make sure to store them in an airtight container and thaw in the refrigerator before serving.
Conclusion
These No-Bake Peanut Butter Cheesecake Balls are the perfect blend of creamy, sweet, and nutty. They are easy to make, fun to customize, and perfect for any occasion. Whether you’re making them for a party, a snack, or a quick dessert, they are guaranteed to be a crowd-pleaser.
These no-bake peanut butter cheesecake balls are rich, creamy, and perfectly sweet with a smooth peanut butter and cream cheese filling. Ready in under 30 minutes plus chill time, they’re an easy bite-sized dessert perfect for parties or snacking.
Total Time:1 hour 15 minutes
Yield:20 balls
Ingredients
1 cup creamy peanut butter (thick, no-stir)
8 oz (225 g) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
Optional: 1 cup melted chocolate for dipping
Optional: 1/2 cup crushed nuts for coating
Optional: 2 tablespoons cocoa powder for rolling
Instructions
In a medium mixing bowl, beat the softened cream cheese and peanut butter together until smooth and fully combined.
Add powdered sugar and vanilla extract. Mix until creamy and lump-free.
Using a tablespoon or small cookie scoop, portion the mixture and roll into balls with your hands.
Place the balls on a parchment-lined baking sheet.
If desired, roll in crushed nuts or cocoa powder, or dip in melted chocolate and return to the lined sheet.
Refrigerate for at least 1 hour, or until firm.
Serve chilled and store leftovers in the refrigerator.
Notes
Use full-fat cream cheese for the creamiest texture.
If the mixture is too soft, chill for 15–20 minutes before rolling.
Lightly wet hands or dust with powdered sugar to prevent sticking.
Store in an airtight container in the refrigerator for up to 1 week.
Freeze for up to 2 months and thaw in the refrigerator before serving.
