Ingredients
- 8 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 ½ cups graham cracker crumbs
- 1 ½ cups semi-sweet chocolate chips (for dipping)
- 1 tbsp coconut oil or butter (for melting chocolate)
Directions
- Prepare the Peanut Butter Mixture: In a large bowl, use an electric mixer to blend the softened 8 oz cream cheese and 1 cup creamy peanut butter together. Mix until the combination is creamy and smooth. Once combined, gradually add 1 cup powdered sugar and 1 teaspoon vanilla extract, blending until fully incorporated. The mixture should be thick and smooth, with a slightly sweet, peanut butter flavor. Finally, fold in 1 ½ cups graham cracker crumbs until a thick, sticky dough forms.
- Form the Balls: Scoop out tablespoon-sized portions of the mixture and, using your hands, roll them into small balls. Arrange each ball on a baking sheet lined with parchment paper. The mixture will be slightly sticky, so wetting your hands with a little water can make it easier to roll the balls. This will yield about 24 peanut butter cheesecake balls.
- Chill the Balls: Place the baking sheet in the refrigerator for about 30 minutes. Chilling the balls helps them firm up and makes them easier to dip in the chocolate later. This step is essential to getting a solid coating and preventing the balls from falling apart.
- Melt the Chocolate:
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