Instructions
- Beat the softened cream cheese until smooth and creamy. The mixture should become light and free of lumps; this creates the velvety base for the cheesecake filling.
- Add the peanut butter, powdered sugar, and vanilla. Mix until everything comes together into a thick, cohesive mixture. It should feel dense enough to hold shape but still soft and creamy.
- Stir in the crushed graham crackers or Oreos if you prefer a firmer, more structured bite. Adding crumbs also gives the filling a slight texture contrast while keeping the centers rich and truffle-like.
- Chill the mixture for 20–30 minutes. This brief rest firms the filling enough for easy shaping and prevents the balls from sticking to your hands.
- Scoop and roll the mixture into small, even balls. Aim for smooth surfaces so the final coating adheres neatly.
- Chill the rolled balls again for 10 minutes. This helps them stay firm when dipped into warm chocolate and prevents melting.
- Dip each ball into melted chocolate or roll in crushed cookies, chopped peanuts, or mini chocolate chips. Allow excess chocolate to drip off before placing them on parchment to keep the coating clean and glossy.
- Place the coated balls on parchment paper and chill until fully set. Once chilled, they should have a smooth, firm outer shell with a creamy peanut butter cheesecake center.
✨ Serving Tips
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