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Close-up of no-bake peanut butter cheesecake balls coated in chocolate and topped with crushed peanuts, served on a white plate.

No-Bake Peanut Butter Cheesecake Balls

Creamy, bite-sized cheesecake balls made with peanut butter and coated in chocolate. No oven needed—perfect for quick treats and party platters!
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Prep Time 20 minutes
Total Time 50 minutes
Servings: 24 cheesecake balls
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 8 oz cream cheese softened; block-style works best
  • 1 cup creamy peanut butter or chunky if you want texture
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 ½ cups graham cracker crumbs store-bought or crushed by hand
  • 8 oz semi-sweet chocolate chips for dipping
  • 2 tablespoons coconut oil optional, for smoother chocolate coating
  • optional toppings crushed peanuts, sprinkles, or flaky sea salt

Method
 

  1. In a medium bowl, beat together the cream cheese, peanut butter, powdered sugar, and vanilla until smooth and fluffy.
  2. Fold in the graham cracker crumbs using a spatula or spoon until fully combined.
  3. Scoop about a tablespoon of dough and roll into 1-inch balls. Place on a parchment-lined tray.
  4. Refrigerate the tray for 30 minutes to firm up the balls.
  5. Microwave the chocolate chips and coconut oil (if using) in 30-second intervals, stirring until smooth.
  6. Dip each chilled ball into the melted chocolate using a fork or skewer. Shake off excess and return to the tray.
  7. Add optional toppings like crushed peanuts, sprinkles, or flaky salt before the chocolate sets.
  8. Refrigerate for another 15–20 minutes until the chocolate coating is firm. Serve chilled.
  9. Store leftovers in an airtight container in the refrigerator.

Notes

You can swap peanut butter for almond or cashew butter. For a festive twist, use colored sprinkles or drizzle with white chocolate. These freeze well—store in a freezer-safe container for up to a month.