Ingredients
For the Filling:
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8 ounces (1 package) cream cheese, softened
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½ cup creamy peanut butter
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½ cup powdered sugar
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1 teaspoon vanilla extract
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½ cup crushed graham crackers or cookie crumbs (optional, for texture)
For Coating (Choose One or Mix & Match):
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1½ cups melted chocolate (milk, dark, or white)
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Crushed peanuts
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Graham cracker crumbs
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Cocoa powder
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Sprinkles or mini chocolate chips
Instructions
1. Make the Peanut Butter Cheesecake Filling
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In a medium bowl, beat cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth and creamy.
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Mix in graham cracker crumbs (if using) until evenly combined — the mixture should be thick enough to roll.
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Cover and chill for 30–45 minutes to firm up slightly.
2. Form the Balls
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Scoop about 1 tablespoon of the chilled mixture and roll into a smooth ball.
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Place on a parchment-lined baking sheet.
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Freeze for 20–30 minutes, or until firm.
3. Coat the Cheesecake Balls
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Dip each ball into melted chocolate using a fork, allowing excess to drip off.
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Place back on parchment and top with crushed peanuts, crumbs, or sprinkles if desired.
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Chill again for 15–20 minutes until the coating sets.
4. Serve & Store
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Keep refrigerated in an airtight container for up to 1 week (or freeze for up to 1 month).
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Serve chilled for the best texture — creamy inside, crisp outside!
