Peanut Butter Cheesecake Balls

Ingredients:

For the crust mixture:

• 1 ½ cups (about 150g) graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar

For the cheesecake filling:

• 8 oz (225g) cream cheese, softened
• ½ cup creamy peanut butter
• ½ cup powdered sugar
• 1 teaspoon vanilla extract

For coating (optional):

• 8 oz (225g) semi-sweet or milk chocolate, melted
• Crushed peanuts, graham crumbs, or sea salt for garnish

Instructions:

1. Prepare the crust mixture:
   In a medium bowl, mix together graham cracker crumbs, melted butter, and sugar until well combined. Set aside.
2. Make the peanut butter cheesecake filling:
   In a large mixing bowl, beat cream cheese, peanut butter, powdered sugar, and vanilla until smooth and creamy.
3. Combine:
   Add the crumb mixture into the peanut butter cheesecake mixture. Mix until fully blended and smooth.
4. Shape into balls:
   Scoop out small portions (about 1 tablespoon each) and roll them into balls. Place them on a parchment-lined tray.
5. Chill:
   Refrigerate for at least 1 hour, or freeze for 20–30 minutes until firm.
6. Coat in chocolate (optional):
   Dip each chilled ball into melted chocolate using a fork. Place back on parchment paper and sprinkle with peanuts or crumbs.
7. Set and serve:
   Chill again until the chocolate hardens. Enjoy cold or at room temperature!

Timing:

• Prep Time: 20 minutes
• Chill Time: 1 hour
• Total: 1 hour 20 minutes

Servings :

Makes about 20–24 cheesecake balls.

Tips & Variations:

• Swap peanut butter for almond or hazelnut butter.
• Add mini chocolate chips to the filling for extra crunch.
• Use white chocolate coating for a sweeter twist.