No-Bake Peanut Butter Cheesecake Balls

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I almost burned my kitchen down trying to make a traditional cheesecake last year. The fire alarm sang its opera of shame for ten straight minutes. That’s when I declared war on ovens and created these no-bake peanut butter cheesecake balls instead.

They are the ultimate dessert hack for the impatient and oven-averse. You get all the creamy, decadent flavor of cheesecake with exactly zero percent of the stress. This recipe is my culinary white flag, and it’s the best surrender I’ve ever made.

Imagine the rich, tangy creaminess of cheesecake filling, rolled into a perfect, pop-able bite.

Now add the salty-sweet magic of peanut butter. Are you salivating yet? I know I am every single time I make a batch.

These little spheres of joy are like the best parts of a cheesecake and a peanut butter cup had a delicious, no-fuss baby. They satisfy that deep, primal craving for something sweet and rich without requiring you to possess any actual pastry chef skills. It’s the dessert equivalent of finding money in a jacket you haven’t worn since last winter.

Ingredients

Gathering your ingredients is the hardest part of this recipe, and even that’s a breeze.

You probably have most of this in your pantry right now. The only quirky item might be the graham cracker crumbs, but you can just crush up regular graham crackers if that’s what you have on hand.

8 oz (one block) full-fat cream cheese, softened
1 cup creamy peanut butter
1/2 cup powdered sugar (or more to taste)
1 teaspoon pure vanilla extract
1 1/2 cups graham cracker crumbs
1 cup semi-sweet chocolate chips
1 teaspoon coconut oil (for smoother melting)
A pinch of sea salt, for garnish

Step-by-Step Instructions

Mix the filling. In a large bowl, beat the softened cream cheese and peanut butter together until completely smooth and lump-free. I use a hand mixer, but a wooden spoon and some elbow grease work too.
Add the sweeteners. Beat in the powdered sugar and vanilla extract.
Taste the mixture. Want it sweeter? Add a bit more powdered sugar until it’s perfect for you.
Incorporate the crumbs. Gently fold in the graham cracker crumbs until the mixture is combined and holds together.
It should feel like a soft, moldable dough.
Chill the dough. Cover the bowl and refrigerate for at least 30 minutes. This is a non-negotiable step unless you want to roll sticky peanut butter soup.
Roll into balls. Use a small cookie scoop or a tablespoon to portion the dough, then roll it into 1-inch balls. Place them on a parchment-lined baking sheet.
Freeze the balls. Pop the tray into the freezer for 15-20 minutes.
This firms them up so the chocolate coating won’t cause them to fall apart.
Melt the chocolate. While the balls are chilling, melt the chocolate chips and coconut oil together in 30-second intervals in the microwave, stirring until smooth.
Coat and finish. Dip each chilled ball into the melted chocolate, using a fork to let the excess drip off. Place them back on the parchment paper and immediately sprinkle with a tiny pinch of sea salt.
Set completely. Let the chocolate coating set at room temperature, or for faster results, refrigerate for another 10 minutes. Then, devour.

Storage Instructions

These treats are perfect for making ahead.

Store them in an airtight container in the fridge for up to one week. For long-term storage, you can freeze them for up to three months. I like to make a double batch and keep some in the freezer for unexpected guests or a personal emergency.

Just thaw in the fridge for an hour before serving.

Why You’ll Love This No-Bake Peanut Butter Cheesecake Balls

Zero Baking Required: It’s a lifesaver during heatwaves or when you just can’t be bothered to turn on the oven.
The Ultimate Crowd-Pleaser: I’ve yet to meet a person, kid or adult, who doesn’t go crazy for these. They disappear at parties.
Incredibly Customizable: You can roll them in crushed nuts, cocoa powder, or sprinkles instead of dipping in chocolate for a faster version.

Common Mistakes to Avoid

Using cold cream cheese. Your filling will be lumpy, and you’ll curse my name. Soften it first.
Skipping the chilling steps. This is the path to a sticky, messy nightmare.
Patience is a virtue here.
Overheating the chocolate. Burnt chocolate is bitter and sad. Use low heat and stir frequently.

Alternatives and Variations

This recipe is wonderfully adaptable. For a vegan version, use vegan cream cheese and plant-based peanut butter.

To make it gluten-free, simply use gluten-free graham crackers. You can also swap the peanut butter for almond or sunflower seed butter if you have an allergy. For a different coating, try white chocolate or a mix of crushed pretzels for a sweet-and-salty kick.

FAQs

Can I freeze this?

Absolutely!

These no-bake peanut butter cheesecake balls freeze beautifully. Just ensure they are in a sealed, airtight container to prevent freezer burn.

What’s the best substitute for cream cheese?

For a dairy-free version, a high-quality, firm vegan cream cheese is your best bet. I don’t recommend using Greek yogurt, as it will make the mixture too wet.

How long does it stay fresh?

In the refrigerator, they are perfect for up to 7 days.

They’ve never lasted that long in my house, but theoretically, it’s possible.

Is this kid-friendly?

Are you kidding? Kids adore these. They’re fun to make together and even more fun to eat.

It’s a guaranteed win for snack time.

Can I prep it ahead of time?

Yes, this is the ideal make-ahead dessert. You can prepare the entire recipe a day or two before you need it, making party planning a total breeze.

Final Thoughts

This recipe for no-bake peanut butter cheesecake balls is my go-to for a reason. It’s simple, delicious, and consistently delivers joy.

IMO, it’s the perfect treat for any occasion. I hope this becomes your secret weapon, too. Now go make them, and then tell me in the comments how many you ate in one sitting.

I won’t judge.

Get inspired by more no-bake favorites on our Pinterest board made for effortless dessert lovers.

Derek