No‑Bake Peanut Butter Cheesecake Balls

These delightful No-Bake Peanut Butter Cheesecake Balls combine the rich, creamy flavor of cheesecake with the comforting taste of peanut butter in easy, bite-sized treats—perfect for parties, snacks, or satisfying dessert cravings.

Why You’ll Love This Recipe

I love how effortlessly these cheesecake balls come together—no oven needed! They’re creamy, indulgent, and packed with peanut butter flavor. Plus, they’re bite-sized and portable, making them ideal for gatherings or easy treats at home.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cream cheese, softened

• Creamy peanut butter

• Powdered sugar

• Vanilla extract

• Graham cracker crumbs, crushed cookies, or chopped peanuts (for coating)

• Optional: mini chocolate chips, chopped nuts, or melted chocolate for drizzling

directions

1. I beat softened cream cheese, peanut butter, powdered sugar, and vanilla together until smooth and creamy.

2. I stir in mini chocolate chips or chopped nuts if I’m adding mix-ins.

3. I scoop tablespoon-sized portions of the mixture and roll them into balls between my palms.

4. I toss the balls in graham cracker crumbs, crushed cookies, or chopped peanuts until evenly coated.

5. I place them on a parchment-lined tray and chill in the fridge for at least 1 hour to firm up.

6. Before serving, I optionally drizzle melted chocolate over the top and let it set.

Servings and timing

This recipe makes about 20–24 cheesecake balls. Prep takes around 10–15 minutes, plus at least 1 hour of chilling—so you’re ready in under 1½ hours.

Variations

• Chocolate swirl: I mix in cocoa powder or swirl melted chocolate into the mixture for a chocolatey twist.

• Nut-free version: I swap graham cracker crumbs or crushed cookies for coating instead of nuts.

• Spicy-sweet: I stir in a pinch of cinnamon and cayenne for a kick.

• Almond nut: I use almond butter instead of peanut butter and coat with sliced almonds for a different flavor.

storage/reheating

I store these balls in an airtight container in the fridge for up to 5 days. They’re best served chilled—no reheating needed. For firmer texture, I let them sit at room temperature for a few minutes before enjoying.

FAQs

Can I make these ahead of time?

Yes—I often prepare them a day or two early. Just keep them chilled until serving!

Are they freezer-friendly?

Absolutely—I freeze them in a single layer on a tray, then transfer to a sealed bag for up to 2 months. I thaw overnight in the fridge before eating.

Can I use crunchy peanut butter?

Yes—if I want extra texture, I opt for crunchy peanut butter, which adds delightful bits in every bite.

Can I roll them in melted chocolate instead of coating?

Definitely—I dip each ball in melted chocolate and let them set on parchment-lined trays for a glossy finish.

Are these gluten-free?

They can be—if I use gluten-free cookies or graham cracker crumbs for coating, everything else is naturally gluten-free.

Conclusion

I find these No-Bake Peanut Butter Cheesecake Balls to be the ultimate blend of creamy indulgence and peanut buttery goodness. They’re simple, satisfying, and easy to adapt to different tastes or dietary needs. Let me know if you’d like suggestions for seasonally themed toppings or kid-friendly versions!