Ingredients
- Cream cheese, softened – 8 ounces
- Peanut butter – 1 cup
- Powdered sugar – 1 1/2 cups
- Vanilla extract – 1 teaspoon
- Graham cracker crumbs – 1/2 cup
- Melted chocolate – 1 cup (for dipping)
- Chopped peanuts – 1/4 cup (for topping)
- Sea Salt – Pinch (optional)
Instructions
- Step 1: In a large bowl, beat the softened cream cheese and peanut butter together until smooth and creamy.
- Step 2: Gradually add in the powdered sugar and vanilla extract. Mix until well combined and smooth. Then, stir in the graham cracker crumbs.
- Step 3: Cover the bowl with plastic wrap and chill the mixture in the refrigerator for at least 30 minutes to make it easier to handle.
- Step 4: Roll the chilled mixture into 1-inch balls. Place the balls on a baking sheet lined with parchment paper.
- Step 5: Dip each ball into the melted chocolate, ensuring it's fully coated. Place back on the parchment paper.
- Step 6: Sprinkle the chocolate-covered balls with chopped peanuts and a pinch of sea salt, if desired, before the chocolate sets. Return to the refrigerator to chill until firm, about 15-20 minutes. Store in an airtight container in the refrigerator.
Notes
- For optimal flavor and texture, store these cheesecake balls in the refrigerator for up to a week.
- No reheating is necessary – these are best enjoyed straight from the fridge, but let them sit at room temperature for a few minutes for a softer bite.
- Serve these decadent treats chilled as a delightful dessert or a sweet addition to a party platter.
- For easier rolling and dipping, make sure your cheesecake mixture is thoroughly chilled and the chocolate is fully melted and smooth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American