Creamy peanut butter cheesecake filling on a cookie or graham crust, chilled to perfection and optionally dipped in chocolate. Easy, indulgent, and freezer-friendly!
🛠️ Equipment Needed:
- Mixing bowl
- Hand mixer or stand mixer
- Small cookie scoop or tablespoon
- Baking sheet or tray
- Parchment paper
- Freezer or fridge
- Optional: microwave-safe bowl (for chocolate)
📝 Ingredients:
For the Filling:
- 8 oz (225g) cream cheese, softened
- ½ cup creamy peanut butter
- ¼ cup powdered sugar (adjust to taste)
- ½ tsp vanilla extract
- Pinch of salt
Optional Coating:
- ¾ cup chocolate chips or chopped chocolate
- 1 tsp coconut oil or butter (for smoother coating)
Optional Base:
- ½ cup crushed graham crackers or crushed Oreos
- 2 Tbsp melted butter
⏱️ Time:
- Prep: 10–15 minutes
- Chill: 30–60 minutes
- Total: ~45 minutes
- Yields: 12–16 bites
👨🍳 Instructions:
1. Make the Base (Optional)
Mix crushed graham crackers or Oreos with melted butter. Press ~1 tsp of mixture into mini muffin liners or press into bottom of a silicone mold. Freeze while making filling.
2. Make the Filling
Beat softened cream cheese and peanut butter until smooth. Add powdered sugar, vanilla, and salt. Beat until fluffy and creamy. Taste and adjust sweetness if needed.
3. Shape the Bites
Scoop ~1 Tbsp of the mixture and roll into balls. Place on parchment-lined tray. Freeze for 20–30 minutes until firm.
4. Coat in Chocolate (Optional)
Melt chocolate chips with coconut oil in 20-second microwave bursts, stirring until smooth. Dip chilled bites into chocolate using a fork. Return to tray and chill to set.
5. Serve or Store
Enjoy immediately or store in fridge for up to 1 week, or freeze for longer (just thaw slightly before serving).
🍴 Flavor Tips:
- Sprinkle with sea salt, chopped nuts, or crushed pretzels before chocolate sets.
- Add 1–2 Tbsp of Greek yogurt for a tangier, slightly lighter version.
🔄 Variations:
- Vegan: Use vegan cream cheese and dairy-free chocolate.
- Crunchy Style: Mix crushed peanuts into the filling for texture.
- Low Carb: Use powdered erythritol or monk fruit and almond flour instead of graham cracker base.
