No-Bake Peanut Butter Cheesecake Balls
Ingredients:
8 oz (225 g) cream cheese, softened
1/2 cup creamy peanut butter
1/4 cup powdered sugar (or sweetener of choice)
1 teaspoon vanilla extract
1 1/2 cups graham cracker crumbs (or crushed digestive biscuits)
1 cup chocolate chips (for coating)
1 teaspoon coconut oil (optional, for smoother chocolate coating)
Instructions:
Mix the filling:
In a large bowl, beat the softened cream cheese and peanut butter until smooth.
Add powdered sugar and vanilla extract, and mix until fully combined.
Add crumbs:
Gradually fold in the graham cracker crumbs until the mixture is thick enough to form balls.
Shape the balls:
Using your hands or a small cookie scoop, roll the mixture into 1-inch balls.
Place them on a baking sheet lined with parchment paper.
Chill:
Refrigerate the balls for at least 30 minutes to firm up before coating.
Coat with chocolate:
Melt chocolate chips (with coconut oil if using) in a microwave or double boiler.
Dip each cheesecake ball into the melted chocolate, then place back on the parchment paper.
Final chill:
Refrigerate the chocolate-coated balls for 1–2 hours until set.
Serve:
Enjoy as a bite-sized dessert! Store leftovers in the fridge for up to a week.
