Name: No-Bake Peanut Butter Cheesecake Balls
Prep time: 10 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 cup peanut butter; 8 oz cream cheese, softened; 1/4 cup powdered sugar; 1/4 cup graham cracker crumbs; 1/2 teaspoon vanilla extract; 1/4 cup mini chocolate chips (optional); 1/4 cup chopped peanuts (optional)

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These No-Bake Peanut Butter Cheesecake Balls are rich, creamy, and satisfyingly indulgent. I love how they deliver that classic peanut butter and cheesecake combo in a perfectly portioned, easy-to-make treat. With no oven needed, they’re an ideal choice for warm days or when I’m short on time.

No-Bake Peanut Butter Cheesecake Balls

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup peanut butter

8 oz cream cheese, softened

¼ cup powdered sugar

¼ cup graham cracker crumbs

½ teaspoon vanilla extract

¼ cup mini chocolate chips (optional)

¼ cup chopped peanuts (optional)

Directions

I start by combining the peanut butter and softened cream cheese in a large mixing bowl. I use a hand mixer or whisk until it’s smooth and creamy.

Then I mix in the powdered sugar, graham cracker crumbs, and vanilla extract until everything is fully blended.

I roll the mixture into 1-inch balls using my hands.

For added texture and flavor, I sometimes roll them in mini chocolate chips or chopped peanuts.

I place the balls on a parchment-lined baking sheet and refrigerate them for at least an hour until they’re firm.

Once chilled, I serve them straight from the fridge for a cool, creamy treat.

Servings and timing

This recipe makes about 12 balls.

Prep Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 1 hour 10 minutes

Calories: 180 kcal per ball

Variations

I sometimes swap out the peanut butter for almond butter or cashew butter for a different flavor. If I want them sweeter, I add a bit more powdered sugar. For a festive touch, I like to dip the balls in melted chocolate or drizzle chocolate on top. I’ve also used crushed pretzels instead of graham cracker crumbs for a salty twist.

Storage/reheating

I keep these cheesecake balls in an airtight container in the refrigerator for up to 5 days. If I want to store them longer, I freeze them and just let them thaw in the fridge before serving. There’s no need to reheat—just enjoy them cold or at room temperature.

FAQs

What type of peanut butter works best?

I prefer using creamy, no-stir peanut butter for the smoothest texture. Natural peanut butter can work, but it may require additional mixing if the oils separate.

Can I make these cheesecake balls vegan?

Yes, I substitute the cream cheese with a plant-based alternative and use a vegan peanut butter. Make sure all other ingredients align with vegan standards.

Can I freeze these cheesecake balls?

Absolutely. I freeze them on a tray first, then transfer to a freezer-safe container. They’ll last up to 3 months in the freezer.

Do I have to chill them for the full hour?

Chilling them helps them firm up and hold their shape. If I’m in a hurry, I pop them in the freezer for 20-30 minutes instead.

Can I add a chocolate coating?

Yes, I melt chocolate and dip the balls in it for a decadent finish. I let them set on parchment paper in the fridge.

Conclusion

These No-Bake Peanut Butter Cheesecake Balls are everything I want in a quick, delicious dessert—easy to make, irresistibly creamy, and endlessly customizable. Whether I serve them at a gathering or keep them in the fridge for sweet cravings, they’re always a hit.

Recipe:

No-Bake Peanut Butter Cheesecake Balls

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Author: Cheryl
Total Time: 1 hour 10 minutes
Yield: 12 balls
Diet: Vegetarian

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Description

These No-Bake Peanut Butter Cheesecake Balls are rich, creamy, and satisfyingly indulgent, offering the perfect peanut butter and cheesecake combination in a perfectly portioned treat. They are easy to make with no oven required and are ideal for warm days or when you're short on time.