These no-bake peanut butter cheesecake balls are creamy, rich, and incredibly simple to prepare. I love making them when I want a quick dessert that feels indulgent without requiring any baking. They come together in minutes and are perfect for sharing, gifting, or enjoying straight from the fridge.
Why You’ll Love This Recipe
I love this recipe because it requires just a few ingredients and absolutely no baking. The texture is smooth and creamy, and the flavor is the perfect balance of tangy cheesecake and sweet peanut butter. I also enjoy how easy it is to customize these bites with different coatings or mix-ins. They store beautifully and work great for parties, holidays, or quick treats.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
8 oz (225 g) cream cheese, softened
1 cup creamy peanut butter (no-stir type for best texture)
1 cup powdered sugar
Optional additions:
1 teaspoon vanilla extract
1.5 cups crushed graham crackers or cookies
Mini chocolate chips
Melted chocolate for dipping
Crushed nuts, cookies, or sprinkles for coating
Directions
I start by beating the softened cream cheese in a large bowl until smooth and creamy.
I add the peanut butter (and vanilla extract if using) and mix until the mixture is fully combined.
I gradually mix in the powdered sugar until everything becomes smooth and thick.
If I want extra texture or firmness, I fold in the crushed graham crackers or cookie crumbs.
Using a small scoop or my hands, I roll the mixture into 1-inch balls and place them onto a parchment-lined tray.
I chill the balls in the refrigerator or freezer for about 20–30 minutes to firm them up.
If coating in chocolate, I dip each chilled ball into melted chocolate and return them to the tray, then let them chill again until set.
Servings And Timing
Prep time: about 15 minutes
Chill time: about 20–30 minutes
Total time: approximately 35–45 minutes
Yield: about 20–24 balls, depending on size
Variations
I sometimes use crunchy peanut butter for extra texture.
For a nut-free option, I replace peanut butter with sunflower-seed butter or cookie butter.
I add mix-ins like mini chocolate chips, coconut, or chopped nuts for a different flavor.
For a simple finish, I roll the balls in crushed graham crackers, cocoa powder, or cookie crumbs instead of dipping them in chocolate.
A splash of vanilla, maple, or almond extract gives a deeper flavor.
Storage/Reheating
I store the cheesecake balls in an airtight container in the refrigerator for up to 5 days.
They also freeze very well. After they are chilled and firm, I place them in a freezer-safe container with parchment between layers and freeze them for up to 1–2 months. I let them thaw in the fridge for about 30–60 minutes before serving.
FAQs
How can I keep the mixture from sticking to my hands while rolling?
I chill the mixture for 10–15 minutes first or lightly dust my hands with powdered sugar before rolling.
Can I make these without peanut butter?
Yes, I can swap it with almond butter, sunflower-seed butter, or cookie butter for a different flavor or dietary need.
Do these need refrigeration?
Yes. Because they contain cream cheese, I always store them in the fridge.
Can I prepare them ahead of time?
Definitely. They are great make-ahead treats and hold up well in both the fridge and freezer.
Do I need to dip them in chocolate?
No. The base recipe is delicious on its own. Chocolate or toppings are completely optional.
Conclusion
I love how simple, fast, and versatile these No-Bake Peanut Butter Cheesecake Balls are. With only a few ingredients and no baking required, they’re an easy dessert I can make anytime. Whether I keep them plain or dress them up with coatings and toppings, they always turn out delicious and satisfying.
These No-Bake Peanut Butter Cheesecake Balls are creamy, rich, and easy to make with just a few ingredients — perfect for a quick dessert, snack, or party treat.
Total Time:35 minutes
Yield:20–24 balls
Ingredients
8 oz (225 g) cream cheese, softened
1 cup creamy peanut butter (no-stir type)
1 cup powdered sugar
Optional: 1 teaspoon vanilla extract
Optional: 1.5 cups crushed graham crackers or cookies
Optional: Mini chocolate chips
Optional: Melted chocolate for dipping
Optional: Crushed nuts, cookies, or sprinkles for coating
Instructions
Beat softened cream cheese in a bowl until smooth.
Add peanut butter (and vanilla, if using) and mix until combined.
Gradually add powdered sugar and mix until smooth and thick.
Fold in crushed graham crackers or cookies for added firmness if desired.
Roll mixture into 1-inch balls and place on a parchment-lined tray.
Chill in fridge or freezer for 20–30 minutes to firm up.
Optional: Dip chilled balls in melted chocolate or roll in desired coatings. Chill again to set.
Notes
Chill the mixture briefly to make rolling easier.
Use no-stir peanut butter for best consistency.
Skip chocolate coating for a faster version.
Customize with mix-ins like chocolate chips or coconut.
Store refrigerated or freeze for long-term storage.
