No-Bake Peanut Butter Cheesecake Balls Recipe

These no-bake peanut butter cheesecake balls are rich, creamy, and packed with irresistible peanut butter flavor. I love making them when I’m craving something sweet but don’t want to turn on the oven. With just a few ingredients and minimal prep, these bite-sized treats are perfect for snacking, parties, or even gifting.

Why You’ll Love This Recipe

I find this recipe incredibly easy and satisfying. There’s no baking involved, which makes it ideal for hot days or quick cravings. The combination of peanut butter and cream cheese creates a smooth, decadent filling, and I can roll them in chocolate, nuts, or cookie crumbs for extra flair. They’re freezer-friendly, too, so I can always keep some on hand.

Ingredients

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

• Cream cheese, softened
• Peanut butter (creamy works best)
• Powdered sugar
• Vanilla extract
• Optional coatings: melted chocolate, crushed graham crackers, chopped peanuts, or cocoa powder

Directions

1. I mix the softened cream cheese and peanut butter in a bowl until smooth and fully combined.
2. I add powdered sugar and vanilla extract, then continue mixing until the mixture is thick and creamy.
3. I chill the mixture in the fridge for about 30 minutes so it firms up and becomes easier to roll.
4. I scoop out portions and roll them into small balls using my hands.
5. I roll each ball in my favorite coating—usually melted chocolate or crushed nuts—and place them on a baking sheet lined with parchment paper.
6. I refrigerate the balls for at least an hour to firm up before serving.

Servings and timing

This recipe makes about 20–24 cheesecake balls, depending on how big I roll them. Prep takes around 15 minutes, and with chilling time included, I usually have them ready in about 1 hour and 15 minutes.

Variations

Sometimes I like to use crunchy peanut butter for a bit of texture. If I’m feeling fancy, I drizzle melted white chocolate over the top or mix mini chocolate chips into the dough before rolling. For a festive touch, I might add a bit of cinnamon or sea salt flakes to the coatings.

Storage/reheating

I store these cheesecake balls in an airtight container in the fridge for up to 5 days. For longer storage, I freeze them and just let them thaw for a few minutes before eating. There’s no need to reheat them—they’re perfect cold or at room temperature.

FAQs

Can I use natural peanut butter?

Yes, but I make sure it’s well-stirred and not too oily. Natural peanut butter may make the mixture softer, so chilling it a bit longer helps.

Can I freeze these cheesecake balls?

Absolutely. I freeze them in a single layer, then transfer to a container or freezer bag. They stay good for up to 2 months.

How do I make them sweeter or less sweet?

I adjust the powdered sugar to my taste. If I want a sweeter treat, I add more sugar. For a more balanced flavor, I use slightly less.

What’s the best coating to use?

I personally love dipping them in dark chocolate, but crushed pretzels, graham crackers, or shredded coconut work great too.

Do they need to stay refrigerated?

Yes, because of the cream cheese, I always keep them chilled until ready to serve. They hold their shape better and taste amazing cold.

Conclusion

No-bake peanut butter cheesecake balls are one of my favorite treats to whip up when I want something quick, indulgent, and totally delicious. The creamy peanut butter base pairs beautifully with all kinds of coatings, making these little bites endlessly customizable. Whether I’m making them for myself or sharing with friends, they always hit the spot.

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