While the balls are chilling, melt 1 ½ cups of semi-sweet chocolate chips and 1 tablespoon of coconut oil or butter in a microwave-safe bowl. Heat the mixture in intervals of 20-30 seconds, stirring in between, until the chocolate is fully melted and smooth. The coconut oil or butter helps the chocolate stay smooth and glossy once it sets. Be sure not to overheat the chocolate to avoid it becoming too thick.
Dip the Cheesecake Balls: Once the peanut butter balls are sufficiently chilled, remove them from the fridge. Using a fork or skewer, dip each ball into the melted chocolate, ensuring the entire ball is coated. Allow the excess chocolate to drip off before placing the dipped balls back on the parchment-lined sheet. This method ensures the chocolate coating is even and smooth.
Set the Chocolate: Once all the balls are coated in chocolate, return the baking sheet to the refrigerator for an additional 30 minutes, or until the chocolate coating has firmed up completely. The cold temperature helps the chocolate set perfectly, giving you that signature crisp, chocolaty shell.
Enjoy! Once the chocolate coating is firm and the peanut butter cheesecake balls are fully set, they’re ready to enjoy! These treats are perfect for a quick snack or as a fun party dessert. Keep them stored in an airtight container in the refrigerator for up to 1 week (if they last that long!).
Notes
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