Creamy and festive no bake peanut butter cheesecake balls with a buttery graham base, smooth cheesecake filling, gooey peanut butter caramel center, and a chocolate shell—perfect for holidays, parties, or edible gifts.
Ingredients
Scale
1 ½ cups (150 g) graham-cracker crumbs
6 tbsp unsalted butter, melted
2 tbsp granulated sugar
8 oz (225 g) cream cheese, softened
¼ cup granulated sugar
½ tsp vanilla extract
⅓ cup heavy whipping cream, whipped
½ cup creamy peanut butter
2 tbsp powdered sugar
Pinch of salt
¼ cup thick caramel sauce (optional)
1 ½ cups white chocolate chips + 1 tbsp coconut/vegetable oil
1 cup dark or semi-sweet chocolate chips + 1 tbsp coconut/vegetable oil
Crushed graham cracker crumbs or holiday sprinkles for topping
Flaky sea salt (optional)
Instructions
Mix peanut butter, powdered sugar, and salt until smooth. Scoop into 1-teaspoon balls and freeze 15–20 minutes. Optionally dip in caramel for gooey centers and refreeze.
Beat cream cheese, granulated sugar, and vanilla until smooth. Fold in whipped heavy cream until light and fluffy. Chill 10 minutes.
Combine graham-cracker crumbs, melted butter, and sugar. Press about 1 teaspoon of the mixture on parchment paper to form small bases. Freeze 10 minutes.
Flatten 1 tablespoon cheesecake filling in your hand, place a peanut-butter ball in the center, and roll into a smooth ball. Press onto a graham base. Chill or freeze 30–45 minutes.
Melt white chocolate with 1 tbsp oil until smooth. Dip the bottom of each ball, place back on parchment, and chill 10 minutes to set.
Melt dark chocolate with oil, drizzle over tops, and sprinkle crushed graham crumbs or holiday sprinkles before it sets.
Chill 15 minutes to set completely. Serve chilled or slightly softened at room temperature.
Notes
Keep ingredients cold for a cleaner, firmer texture.
Freeze between layers for neat coating and perfect shape.
Use high-quality chocolate for a smooth glossy shell.
For gifting, pack in mini paper liners and store chilled.
Freeze up to 2 months; thaw 10 minutes before serving.
