No-Bake Peanut Butter Balls (Print Version)
# Ingredients:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
6 tablespoons unsalted butter, melted
03 -
2 tablespoons granulated sugar
→ Filling
04 -
8 oz cream cheese, softened
05 -
1/4 cup granulated sugar
06 -
1/2 teaspoon vanilla extract
07 -
1/3 cup heavy cream
→ Peanut Butter Core
08 -
1/2 cup creamy peanut butter
09 -
2 tablespoons powdered sugar
10 -
Pinch of salt
→ Chocolate Coating
11 -
1 cup semi-sweet chocolate chips
12 -
1 tablespoon vegetable oil
13 -
1/4 cup chopped toasted peanuts (optional)
→ Garnish
14 -
Melted peanut butter (optional)
# Instructions:
01 -
Combine graham cracker crumbs, granulated sugar, and melted butter. Press mixture firmly into molds and refrigerate until set.
02 -
Beat softened cream cheese and granulated sugar until smooth. Add vanilla extract. Whip heavy cream to soft peaks and gently fold into cream cheese mixture. Spoon over crust layer, creating a cavity in the center.
03 -
Mix creamy peanut butter, powdered sugar, and a pinch of salt until combined. Roll into small balls and press each into the cavity formed in the cream cheese layer.
04 -
Refrigerate assembled molds for at least 30 minutes to firm up.
05 -
Remove from molds and freeze peanut butter cheesecake balls for 15 minutes to prepare for chocolate coating.
06 -
Melt semi-sweet chocolate chips with vegetable oil until smooth. Dip or drizzle chocolate over the cheesecake balls. Sprinkle with chopped toasted peanuts if desired.
07 -
Chill coated balls in the refrigerator for 1 hour to set chocolate. Serve chilled.
# Notes:
01 -
Use high-quality cream cheese for optimal texture. Chilling between steps ensures structural stability. Freezing prior to coating prevents melting. Silicone molds facilitate easy removal.