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
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips (for coating)
• 1 tablespoon vegetable oil or coconut oil (for melting the chocolate)

Instructions

1. In a large mixing bowl, combine the creamy peanut butter and softened cream cheese. Use an electric mixer or a hand mixer to beat the mixture until smooth and fully combined. This will create a rich, creamy filling that’s perfect for the cheesecake balls.
2. Next, gradually add the powdered sugar to the peanut butter and cream cheese mixture, mixing until fully incorporated. The mixture should be thick but easy to scoop. Add the vanilla extract to enhance the flavor, and mix again until smooth. The filling should have a slightly firm yet creamy texture, perfect for forming into balls.
3. Once the filling is ready, use your hands or a spoon to roll the mixture into 1-inch balls. Be sure to work quickly to prevent the mixture from softening too much. Place each ball onto a baking sheet lined with parchment paper or wax paper.
4. Once all the balls are formed, place the baking sheet in the freezer for 30 minutes to an hour, or until the balls are firm. This step helps the balls hold their shape when dipped in chocolate and makes them easier to work with.