Indulge in 3-ingredient no-bakeĀ Peanut Butter Balls. This foolproof confection recipe boasts a luscious filling of cream cheese and sugar, perfectly balanced with rich,Ā creamy peanut butterācoatĀ peanut butter bitesĀ in melted chocolate or other delectable toppings.
CombiningĀ peanut butter, rich cream cheese, and sugar creates a bite-sized treat likeĀ peanut butter cheesecake.Ā Peanut butter cream cheese ballsĀ are rich, sweet, and satisfying. Even more enjoyable than the delicious taste of theseĀ peanut butter bitesĀ is how easy they are to make.
Peanut butter cream cheese ballsĀ come together in just a few easy steps utilizing only threeĀ simple ingredients. The topping options are endless, but I am partial toĀ chocolate coating (like peanut butter cups).Ā
LikeĀ no-bake cheesecake balls, the creamy bite-sized treats are perfectly portioned and great for sharing. Enjoy peanut butter balls straight from the fridge or freezer.Ā
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3-Ingredient Peanut Butter Balls Recipe
This delicious no-bake dessertĀ recipe starts with peanut butter and cream cheese for the ultimate rich, delicious filling. TheĀ peanut butter fillingĀ has aĀ cookie dough-like texture onceĀ the sugar is added, which keeps you wanting more. Each ball is the perfectĀ portion size, but do not limit yourself to just one (especially when theĀ sweet cravingĀ hits).Ā
- Peanut butter balls come together with three basic ingredients.
- This foolproof, easy candy recipe comes together quickly with minimal effort.
- Topping and mix-in options are endless for an irresistible, customizable dessert experience. See below for some suggestions.
Ingredients
- Creamy Peanut ButterĀ - Use creamy orĀ crunchy peanut butter, depending on your preferences. Do not use natural peanut butter; useĀ regular peanut butter.Ā
- Cream Cheese (room temperature) - Use softened cream cheese.
- Powdered SugarĀ (sifted) - Sugar adds sweetness and helps bind the balls together.
See theĀ recipe cardĀ for theĀ ingredient quantities.
Ingredient Substitutions
Peanut ButterĀ -Ā Cashew Butter,Ā Almond Butter,Ā Sunflower Seed ButterĀ
Step-By-Step Instructions
- Beat the cream cheese and peanut butter in aĀ large bowlĀ using an electric mixer until smooth and fluffy. Add the {sifted} powdered sugar and mix on low speed until incorporated before returning to medium-high speed, mixing until fluffy. Refrigerate the filling for at least 1 hour before shaping the balls.
- Line a cookie sheet with parchment paper. Once the cream cheese mixture has firmed up, grease your hands with cooking spray. Scoop the mixture using a small cookie scoop and roll it into bite-sized balls. Place the peanut butter balls on the prepared baking sheet.
- Allow the cheesecake balls to chill in the refrigerator for about 4 hours to firm up.
Variations
- KetoĀ - UseĀ keto peanut butterĀ (no sugar added) and swap powdered sugar forĀ monk fruit sweetenerĀ (the powdered variety).
- Vanilla - Mix in Ā½ teaspoon of vanilla extract.
- Chocolate Coating - Use candy-coating chocolate for dipping. Or you can melt regular chocolate chips, too. Add one tablespoon of coconut oil to one cup of semi-sweet chocolate chips to melt chocolate. Melt the chocolate in a microwave-safe bowl for 30-second intervals, stirring after each set, until melted. Dip firm cream cheese balls in the melted chocolate to coat.
- Alternative ToppingsĀ - Roll peanut butter balls in crushed graham crackers, rainbow sprinkles, coconut flakes, mini chocolate chips, crushed Oreo cookies, or pulverized freeze-dried fruit. Use a food processor to create cookie, graham cracker, and freeze-dried fruit crumbs. *These toppings can also be used as mix-ins too.Ā
- Double Batch - Easily multiply this recipe for more servings.
Suggested Equipment
- Electric MixerĀ - Stand Mixer or Handheld Mixer
- Baking Sheet Tray
- Parchment Paper Sheets
- Cookie Scoop
Storage
Store cheesecake balls in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Delicious No-Bake Desserts
- 3-Ingredient No-Bake Cheesecake
- No-Bake Lemon Curd Pie
- Easy No-Bake Coconut Balls
- Mini Banana Pudding Cups
Expert Tips
- Use room-temperature cream cheese.
- Sift the powdered sugar before adding it to the other ingredients to prevent sugar lumps.
- If the filling appears too soft, add some extra powdered sugar to help bind it together.
- If needed, spray your hands with cooking spray to prevent sticking as you form the balls.
- Chill the balls for 4 hours in the refrigerator before serving for the best flavor and texture results. For an even firmer filling, keep peanut butter balls in the freezer.
Frequently Asked Questions
This peanut butter ball recipe uses cream cheese, so it does need to be refrigerated.
Transfer chilled peanut butter balls to a freezer-safe bag or airtight container. Freeze for up to 3 months. Enjoy peanut butter bites straight from the freezer or thaw them in the refrigerator.
Like with most baking recipes, avoid using natural peanut butter for this recipe. The texture is too runny for this application and will alter the texture of the peanut butter balls.
If you make the recipe, donāt forget to rate it, and let me know what you think in the comments below!Ā Take pictures, tag #sugarylogic, and share them with me onĀ InstagramĀ orĀ Facebook.Ā
š Recipe
3-Ingredient Peanut Butter Balls (With Cream Cheese)
Equipment
Ingredients
- 1 cup creamy peanut butter
- 6 oz cream cheese softened
- 2Ā½ cups powdered sugar sifted
Instructions
- Beat the cream cheese and peanut butter in a large bowl using an electric mixer until smooth and fluffy. Add the {sifted} powdered sugar and mix on low speed until incorporated before returning to medium-high speed, mixing until fluffy. Refrigerate the filling for at least 1 hour before shaping the balls. Transfer the peanut butter mixture to the freezer to set for quicker firming.
- Line a cookie sheet with parchment paper. Once the cream cheese mixture has firmed up, grease your hands with cooking spray. Scoop the mixture using a small cookie scoop and roll it into bite-sized balls. Place the peanut butter balls on the prepared baking sheet.
- Allow the cheesecake balls to chill in the refrigerator for about 4 hours to firm up. Roll the balls in toppings or coat them in chocolate if desired.
Nutrition
Did you make this? Leave a review below and tag me onĀ Instagram,Ā Facebook,Ā orĀ Pinterest!
Veronica Shortland
We found this recipe did not firm up and are looking to add other ingredients to help it firm up.
Dovie Monroe
It doesn't show how to put the chocolate on how do I mix it what ingredients do I use for chocolate balls
Katelyn Theofanis
Hi Dovie! You can find information on all of the different coating options under "Variations" within the blog post. For Chocolate Coating: Use candy-coating chocolate for dipping. Or you can melt regular chocolate chips, too. Add one tablespoon of coconut oil to one cup of semi-sweet chocolate chips to melt chocolate. Melt the chocolate in a microwave-safe bowl for 30-second intervals, stirring after each set, until melted. Dip firm {frozen} cream cheese balls in the melted chocolate to coat.
Kim Saunders
1) What other oil besides coconut oil can be used in the chocolate?
2) Iām making a double batch and want to add vanilla. How many ch should be used?
3) If the dough doesnāt set up well, how much oats should I add?
Thank youā¦ā¦
Kim Saunders
#2 should read: āHow much should I use?ā
Katelyn Theofanis
Hi Kim! I apologize for the delayed response. I took some time away. You can swap canola oil or vegetable oil for the coconut. If doubling the recipe, add one teaspoon of vanilla extract (1/2 tsp per batch). To firm up the texture, add peanut butter powder, one tablespoon at a time, until it firms, or up to 1/4 cup of additional powdered sugar. If you'd like to thicken the mixture with oats, start with a 1/4 cup and go from there. For best results, chill the peanut butter filling before shaping it and freeze the peanut butter balls for at least one hour before enrobing them with chocolate.