Ingredients
Scale
- 8 oz cream cheese (at room temperature)
- 1 cup peanut butter (smooth or chunky)
- 1 tsp vanilla extract (preferably pure)
- 1 cup semi-sweet chocolate (or dark chocolate)
- 1 cup honey roasted peanuts (or omit for smoother dessert)
Instructions
- Beat the cream cheese in a large mixing bowl until smooth.
- Add the peanut butter and vanilla extract. Mix until well combined.
- Fold in the honey roasted peanuts if you want a crunch.
- Roll the mixture into small balls, about 1 inch in diameter.
- Place the balls on a baking sheet lined with parchment paper.
- Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth.
- Dip each cheesecake ball into the melted chocolate, coating it well.
- Place the chocolate-coated balls back on the parchment-lined baking sheet.
- Refrigerate for about 30 minutes or until the chocolate has set.
Notes
Store in an airtight container in the refrigerator for up to a week, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 ball
- Calories: 110
- Sugar: 6g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg