If you love creamy cheesecake, crave the richness of peanut butter, and appreciate desserts that don’t require turning on the oven, then these No Bake Peanut Butter Cheesecake Balls will become your new obsession. Soft, rich, velvety, and irresistibly decadent, these cheesecake bites bring together the best of everything: the tang of cream cheese, the nutty sweetness of peanut butter, and the melt-in-your-mouth smoothness of a classic no-bake dessert.

And the best part? They require NO baking, NO complicated steps, and NO special equipment. With just a handful of ingredients and a few minutes of mixing and rolling, you’ll have a batch of perfectly poppable cheesecake truffles that taste like something from a gourmet chocolate shop.

These treats are ideal for:

• holiday dessert platters
• party trays
• freezer treats
• gift boxes
• peanut butter lovers
• quick sweet-tooth fixes

Easy, versatile, and dangerously delicious—these cheesecake balls will disappear faster than you can serve them.

Why These Peanut Butter Cheesecake Balls Are So Good

What makes these no-bake cheesecake balls so addictive is the perfect balance of flavors and textures. The cream cheese gives them a cheesecake tang, while the peanut butter adds warmth and richness. Powdered sugar sweetens everything without giving a grainy texture, and crushed graham crackers create structure while still keeping them creamy.

Coated in chocolate, rolled in peanuts, dusted in graham crumbs, or left plain—every version is delicious.

Texture Breakdown

• Creamy interior – cheesecake smooth but firmer than traditional cheesecake
• Outer crunch (optional) – chocolate shell or peanut coating
• Perfect bite-sized shape – easy portion control… (or not!)

Ingredients for No Bake Peanut Butter Cheesecake Balls

• 8 oz cream cheese, softened
• 1 cup creamy peanut butter
• 1 ½ cups powdered sugar
• ½ cup graham cracker crumbs
• 1 teaspoon vanilla extract
• 1 cup chocolate chips or melting wafers (optional, for coating)
• ½ cup crushed peanuts (optional, for coating)

Instructions

1. Cream the Base Ingredients
   In a large mixing bowl, beat softened cream cheese and peanut butter together until completely smooth and creamy.
2. Add Vanilla and Sugar
   Mix in the vanilla extract. Gradually add powdered sugar until the mixture becomes thick and scoopable.
3. Add Graham Cracker Crumbs
   Fold in the graham cracker crumbs to help firm the mixture and give it the classic cheesecake texture.
4. Chill the Dough
   Cover the bowl and refrigerate for 20–30 minutes so the mixture becomes easier to roll.
5. Roll into Balls
   Scoop about 1 tablespoon of dough and roll into smooth balls. Place them on a parchment-lined tray.
6. Optional: Dip in Chocolate
   Melt chocolate chips. Dip each ball, letting excess drip off, then place back on the tray.
7. Optional: Coat or Drizzle
   Roll in crushed peanuts, drizzle with chocolate, or sprinkle with extra graham crumbs.
8. Chill Again
   Refrigerate for another 15–20 minutes (or freeze for 10 minutes) to set the coating.
9. Serve and Enjoy
   Creamy, peanut buttery bliss in every bite!

No Bake Peanut Butter Cheesecake Balls

Creamy, rich no-bake peanut butter cheesecake balls coated in chocolate or rolled in peanuts. Quick, easy, and totally irresistible.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 24 balls

Course: Dessert, Snack

Cuisine: American, No Bake

Calories: 150

Ingredients

  

Cheesecake Filling

• 8 oz cream cheese softened
• 1 cup creamy peanut butter
• 1.5 cups powdered sugar
• 0.5 cup graham cracker crumbs
• 1 tsp vanilla extract

Coating Options

• 1 cup chocolate chips melted, optional
• 0.5 cup crushed peanuts optional

Equipment

• Mixing bowl
• Hand mixer or stand mixer
• Baking sheet
• Parchment paper

Method

 

1. Beat cream cheese and peanut butter until smooth.
2. Add vanilla extract and powdered sugar, mixing until thick.
3. Stir in graham cracker crumbs.
4. Chill mixture for 20–30 minutes.
5. Roll dough into balls and place on a parchment-lined tray.
6. Dip in melted chocolate or roll in crushed peanuts, if desired.
7. Refrigerate until set, about 15–20 minutes.

Notes

Use full-fat cream cheese for best texture. Keep refrigerated.

Tips for Perfect Peanut Butter Cheesecake Balls

1. Use Full-Fat Cream Cheese

It gives the best structure and richest flavor.

2. Chill Before Rolling

Warm mixture = messy hands. Chilled mixture = perfect truffles.

3. Freeze for Faster Rolling

Even 10 minutes in the freezer makes shaping incredibly easy.

4. Use Quality Peanut Butter

Only use creamy peanut butter—not natural or separated varieties.

5. Keep Refrigerated

These soften at room temperature; keep chilled for best texture.

Flavor Variations

Chocolate Peanut Butter Cheesecake Balls

Add 2 tablespoons cocoa powder to the filling.

Peanut Butter Oreo Cheesecake Balls

Add ½ cup crushed Oreos to the mix.

Salted Caramel Cheesecake Balls

Drizzle with caramel + sea salt.

Butterscotch Cheesecake Balls

Coat them in melted butterscotch chips.

Chocolate Chip Cheesecake Balls

Fold mini chocolate chips into the dough.

Storage and Freezing

Refrigerator:

5–7 days in an airtight container.

Freezer:

Up to 3 months. Thaw for 10 minutes before serving.

Perfect for Gifting:

These pack well in tins, boxes, and treat bags.