While the cheesecake balls are chilling, prepare the chocolate coating. In a microwave-safe bowl, melt the semisweet chocolate chips with the vegetable oil (or coconut oil) in 30-second intervals, stirring between each, until smooth and fully melted. The oil helps the chocolate coat the balls evenly and creates a shiny finish.
Once the cheesecake balls are firm, dip each one into the melted chocolate, ensuring it is fully coated. Use a fork or toothpick to dip the balls into the chocolate, then tap gently to remove any excess chocolate. Place the dipped balls back onto the parchment-lined baking sheet.
Once all the balls are dipped in chocolate, place the baking sheet back into the freezer for 10-15 minutes to allow the chocolate coating to set and harden. The chocolate should be firm and glossy, creating a crunchy exterior that contrasts perfectly with the creamy filling inside.
Serving Suggestions
Once the No-Bake Peanut Butter Cheesecake Balls are set, serve them immediately or store them in an airtight container in the refrigerator for up to 1 week. They’re perfect for serving at parties, gifting, or simply indulging in whenever you crave something sweet!
Make-Ahead & Storage
You can prepare these cheesecake balls ahead of time. Simply store the assembled and chilled balls in an airtight container in the refrigerator for up to 1 week. They can also be frozen for up to 2 months. To freeze, place the balls on a baking sheet and freeze until firm. Then transfer them to a freezer-safe container or bag. When ready to eat, simply thaw them in the refrigerator for a few hours before serving.
Tips
See more on the next page
Advertisement
See more on the next page
Advertisement
