No-Bake Peanut Butter Cheesecake Balls

Ingredients

• 1 cup creamy peanut butter (not natural peanut butter—use a thick, no-stir peanut butter for best texture)
• 8 oz (225 g) cream cheese, softened
• 1 cup powdered sugar

Instructions

1. In a large mixing bowl, combine the creamy peanut butter and softened cream cheese. Use an electric mixer or a spoon to blend them together until smooth and fully incorporated. The peanut butter should be thick and creamy, while the cream cheese will add a tangy richness to the filling.
2. Gradually add the powdered sugar to the peanut butter and cream cheese mixture, mixing well after each addition. The powdered sugar will sweeten the mixture and help create the perfect texture for the cheesecake balls. Continue mixing until the mixture is smooth and slightly thickened.
3. Once the mixture is well combined, use your hands or a spoon to roll it into small balls, about 1 inch in diameter. Place the rolled balls onto a parchment-lined baking sheet or tray. This mixture should yield about 20-24 balls, depending on the size you make them.
4. Refrigerate the peanut butter cheesecake balls for at least 30 minutes, or until firm. This will help them hold their shape and make them easier to coat if you choose to dip them in chocolate or another coating.
   

   Optional Coating