Name: No-Bake Peanut Butter Cheesecake Balls
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup creamy peanut butter; 8 oz cream cheese, softened; 1 cup powdered sugar; 1 teaspoon vanilla extract; 1½ cups graham cracker crumbs

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These No-Bake Peanut Butter Cheesecake Balls are sweet, creamy, and incredibly satisfying. With just a few pantry staples and no oven required, I can whip up a batch of these delightful treats in no time. They’re perfect for when I’m craving something indulgent without the hassle of baking.

Why You’ll Love This Recipe

I love how easy and quick these peanut butter cheesecake balls are to make. The combination of peanut butter and cream cheese creates a rich and creamy texture, while the graham cracker crumbs add a satisfying crunch. Since it’s a no-bake recipe, it’s ideal for hot days or when I want a dessert without turning on the oven. These bites are also great for parties, gifting, or keeping in the fridge for a little treat throughout the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup creamy peanut butter
8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 ½ cups graham cracker crumbs

Directions

I start by beating the softened cream cheese in a large bowl until smooth.
I add in the creamy peanut butter and vanilla extract, mixing until fully combined.
Gradually, I stir in the powdered sugar until the mixture is smooth and thick.
I scoop out small portions of the mixture and roll them into balls, about 1 inch in diameter.
Then I roll each ball in the graham cracker crumbs, making sure they’re well coated.
I place the balls on a parchment-lined tray and refrigerate them for at least 1 hour, or until firm.
Once they’re set, they’re ready to enjoy. I keep any extras stored in the fridge.

Servings and timing

This recipe makes approximately 20-24 peanut butter cheesecake balls.
Prep time: 15 minutes
Chill time: 1 hour
Total time: About 1 hour 15 minutes

Variations

I sometimes use crunchy peanut butter for added texture.
For a chocolatey twist, I dip the chilled balls in melted chocolate and let them set.
I’ve also tried adding mini chocolate chips into the mixture before rolling for a fun surprise inside.
For a festive version, I roll them in crushed nuts, shredded coconut, or colorful sprinkles.

storage/reheating

I store these cheesecake balls in an airtight container in the refrigerator for up to a week. For longer storage, I freeze them in a sealed container for up to 2 months. When I’m ready to enjoy, I let them thaw in the fridge or at room temperature for about 15–20 minutes. There’s no reheating needed since they’re a no-bake treat.

FAQs

How do I keep the peanut butter balls from being too sticky to roll?

If the mixture feels too sticky, I refrigerate it for 20–30 minutes before rolling. That usually helps firm it up enough to shape easily.

Can I make these peanut butter balls ahead of time?

Yes, I often make them a day or two in advance. They keep well in the fridge and actually taste even better after sitting overnight.

Do I need to use a mixer for this recipe?

While a mixer makes it easier, I’ve made these by hand using a sturdy spatula. Just make sure the cream cheese is softened to avoid lumps.

Can I use natural peanut butter?

I can, but I make sure it’s well mixed and not too oily or dry. Some natural peanut butters can change the consistency of the final product.

Are these gluten-free?

If I use gluten-free graham crackers, then yes, they can be made gluten-free. I always double-check the labels to be sure.

Conclusion

These No-Bake Peanut Butter Cheesecake Balls are one of my favorite treats to make when I want something quick, delicious, and comforting. With just a few ingredients and minimal effort, I get creamy, rich bites that satisfy every time. Whether I’m making them for guests or just for myself, they always disappear fast.