No-Bake Peanut Butter Cheesecake Balls 

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📝 Introduction:

Craving a sweet treat that’s rich, creamy, and irresistibly satisfying — without turning on the oven? These No-Bake Peanut Butter Cheesecake Balls are the answer. With the smooth tang of cream cheese, the nutty warmth of peanut butter, and a sweet chocolate coating (if you like!), these bite-sized delights are dangerously easy to make and even easier to eat. Perfect for snacks, parties, or a quick dessert fix.

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Origin:

These treats are inspired by the fusion of American peanut butter desserts and classic no-bake cheesecakes. Similar to buckeyes or truffles, they’ve become a favorite among home bakers who love fast, freezer-friendly sweets without fuss. This version brings in the cheesecake element for extra creaminess and a rich tang, making them feel both indulgent and gourmet.

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Ingredients (Makes ~20–24 balls):

🧈 For the Filling:

  • 8 oz (225g) cream cheese, softened
  • ¾ cup creamy peanut butter
  • 1 cup powdered sugar (add more for firmness)
  • 1 tsp vanilla extract
  • Pinch of salt

🍫 For the Coating (Optional but delicious):

  • 1½ cups semi-sweet or milk chocolate chips
  • 1 tbsp coconut oil or butter (for smooth dipping)

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Optional Add-ins:

  • ½ cup crushed graham crackers or digestive biscuits (for texture)
  • ¼ tsp cinnamon or espresso powder (for flavor depth)
  • Mini chocolate chips or chopped nuts (folded in or used as topping)
  • Sea salt flakes for garnish
  • Swap peanut butter for almond, cashew, or sunflower seed butter for variations

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Instructions:

Step 1 – Make the Cheesecake Base:

  1. In a large mixing bowl, beat the softened cream cheese until smooth and fluffy.
  2. Add the peanut butter, vanilla, and a pinch of salt. Beat until well combined.
  3. Gradually mix in the powdered sugar until the mixture is thick and can hold shape. If too soft, add more sugar or chill for 15 minutes.

Step 2 – Shape the Balls:

  1. Scoop the mixture using a small cookie scoop or spoon (about 1 tbsp each).
  2. Roll into balls and place on a parchment-lined tray.
  3. Freeze for 30 minutes to firm them up for dipping.

Step 3 – Optional Chocolate Coating:

  1. Melt chocolate chips with coconut oil in the microwave (30-second bursts) or over a double boiler until smooth.
  2. Dip each chilled ball into the melted chocolate using a fork or toothpick.
  3. Place back on parchment and refrigerate until set (about 15 minutes).

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Tips for Success:

  • Use room temperature cream cheese for easier mixing and smoother texture.
  • Chill the filling before rolling if it’s sticky or too soft.
  • For extra flair, drizzle with white chocolate or sprinkle with chopped peanuts.
  • Want a firmer texture? Add crushed graham crackers to the mix.

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Serving Recommendations:

  • Serve straight from the fridge for best texture.
  • Pair with coffee, milk, or a dessert wine.
  • Perfect for:
    • Holiday dessert trays
    • After-school snacks
    • No-bake party platters
    • Edible gifts (boxed and chilled!)

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Nutrition (Per Ball – Approximate):

  • Calories: 130
  • Protein: 3g
  • Fat: 9g
  • Carbs: 10g
  • Sugar: 7g
  • Fiber: 1g
  • Sodium: 75mg

Nutrition may vary based on coating, mix-ins, and ball size.

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