Reese’s Peanut Butter Cheesecake Balls
What happens when rich peanut butter cheesecake filling meets a crisp chocolate shell? You get Reese’s Peanut Butter Cheesecake Balls, a no-bake treat that tastes like your favorite peanut butter cup in truffle form. These bite-sized desserts combine creamy peanut butter, softened cream cheese, graham cracker crumbs, and chopped Reese’s Peanut Butter Cups, all dipped in silky semi-sweet chocolate.
Ingredients
For the filling
- 8 ounces cream cheese softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon alcohol-free vanilla flavoring
- 1 cup graham cracker crumbs
- 1 cup Reese’s Peanut Butter Cups finely chopped
For the coating and garnish
- 2 cups semi-sweet chocolate chips
- 1 tablespoon coconut oil or unsalted butter optional
- 1/2 cup Reese’s Peanut Butter Cups chopped, for garnish
- Reese’s Pieces optional
- Melted peanut butter optional for drizzling
Instructions
- In a large bowl, beat the softened cream cheese and peanut butter until smooth and creamy. A hand mixer works best, but a sturdy spoon will do in a pinch.
- Add the powdered sugar and alcohol-free vanilla flavoring. Beat until fully combined and no streaks of sugar remain.
- Stir in the graham cracker crumbs until the mixture becomes thick enough to shape. It should feel like a soft but scoopable dough.
- Gently fold in the finely chopped Reese’s Peanut Butter Cups. Do not overmix, or the candy pieces may break down too much.
- Refrigerate the mixture for 20 to 30 minutes, or until firm enough to scoop.
- Scoop tablespoon-sized portions of the mixture and roll each portion between your palms to form smooth balls. Lightly damp hands can help prevent sticking.
- Arrange the balls on a parchment-lined tray and freeze for about 20 minutes. Cold balls are much easier to coat in warm chocolate.
- Place the chocolate chips and optional coconut oil or butter in a microwave-safe bowl. Heat in 20-second intervals, stirring after each interval, until completely smooth.
- Dip each chilled cheesecake ball into the melted chocolate, coating it evenly. Allow excess chocolate to drip back into the bowl.
- Return the coated balls to the parchment-lined tray.
- Immediately garnish with chopped Reese’s Peanut Butter Cups or Reese’s Pieces. Drizzle with melted peanut butter if desired.
- Refrigerate for 20 to 30 minutes, or until the chocolate coating is firm.
- Serve chilled and keep refrigerated until ready to enjoy.
Notes
Tip: For a thinner, more fluid chocolate coating, add the optional coconut oil or butter. For a thicker coating, skip it. If the chocolate begins to thicken while dipping, reheat it in short 10-second bursts and stir well.