Chocolate covered peanut butter cheesecake bites! That sentence alone sounds absolutely divine, doesn’t it? These little balls are rich, creamy, chocolatey and topped with roasted peanuts. You are going to love this no-bake recipe, but I warn you…they are dangerously amazeBALLS!
This recipe should be at the top of your dessert list. It’s no-bake, and this foolproof confection recipe boasts a luscious filling of cream cheese and honey, perfectly balanced with rich, creamy peanut butter – coat peanut butter bites in melted chocolate or other delectable toppings.
No graham crackers or rice krispies to be found. Just a simple recipe combining peanut butter, rich cream cheese, and honey creates a bite-sized treat like peanut butter cheesecake. Rich, sweet, and satisfying. Even more enjoyable than the delicious taste of these peanut butter bites is how easy they are to make.
They come together in just a few easy steps utilizing only handful of simple ingredients. The topping options are endless, but I am partial to chocolate coating (like peanut butter cups) and roasted crushed peanut sprinkled on top .
These creamy bite-sized treats are perfectly portioned and great for sharing. Enjoy peanut butter balls straight from the fridge or freezer.
If you are a fan of peanut butter cups and cheesecake then these are the perfect chocolate covered treats for you. Not only will you love that it’s a no-bake dessert but if you’re trying to eat healthier, they are so easy to make and nestle nicely in the freezer until you have a hankering for something sweet and perfect to have on hand for snacking emergencies!
Peanut Butter Truffles (With Cream Cheese)
Ingredients
- 1 cup cream cheese, softened
- 3/4 cup creamy peanut butter
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
Chocolate Coating
- 1 cup chocolate chips dark, milk or white (I did a mix)
- 1 tablespoon coconut oil
Topping
- 1/2 cup roasted peanuts, crushed
Instructions
- In a medium bowl, mix the softened cream cheese and peanut butter together using an electric mixer until the mixture is creamy and smooth. Gradually add in the honey and vanilla extract, blending until everything is evenly mixed. Then, fold in the almond and coconut flour until a thick, sticky dough forms. Taste test and add more honey or vanilla extract if you think it needs it.Scoop out tablespoon-sized portions of the mixture and use your hands to roll them into small balls. Makes about 20 depending on the size.Arrange the rolled balls on a baking sheet lined with parchment paper. Place the baking sheet in the refrigerator for about an hour or freezer for 30 minutes to allow the balls to firm up.
Chocolate Coating
- Place chocolate chips and coconut oil in a small dish and microwave at 50% power with 30 second bursts stirring between each one until melted and smooth.Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.Once the cheesecake balls are sufficiently chilled, retrieve them from the fridge. Using a fork or skewer, dip each ball into the melted chocolate, making sure to coat them evenly. Allow the excess chocolate to drip off before placing them back on the parchment-lined sheet.Quickly sprinkle with the crushed peanuts (they harden fast). After all the balls are coated, return them to the refrigerator for an additional 30 minutes to set the chocolate coating.
If you are looking for more delicious, healthy, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites
