By Tshanina Peterson|2023-11-09T14:29:42-05:00May 13th|
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Looking for an easy and delicious dessert? This 4 ingredient peanut butter cheesecake balls recipe should be at the top of your list. Not only will you love that it’s a no-bake dessert but if you’re trying to eat healthier you’ll also love the fact that they can made keto-friendly!
(Need more fabulous dessert ideas? Check out all of my dessert recipes here.)
As soon as I saw this cheesecake balls recipe on Food Network I knew I had to make them. Not only is the recipe easy but they’re super yummy.
Please tell me that I’m not the only person that always forgets to set out the cream cheese when creating in the kitchen! One fabulous thing about this recipe is that the cream cheese doesn’t have to be at room temperature before you start. Woot!
These cheesecake balls have a hint of peanut butter, which is perfect if you like peanut butter.
If you love the taste of peanut butter, I recommend that you add more to your mixture. I give you permission to lick the spoon to make sure it has enough peanut butter flavoring. :o)
It literally took less than 10 minutes to whip up this mixture, scoop up the balls and get them in the freezer! The longest part of this whole process is waiting for them to harden in the freezer.
4 Ingredient Peanut Butter Cheesecake Balls
2-8 ounce chilled Cream Cheese
1 cup creamy Honey-Roasted Peanut Butter
1 package of Almond Bark
Crushed Honey-Roasted Peanuts (optional)
- Place your cream cheese and peanut butter in your mixer and whip together using your paddle attachment.
- Using a medium scoop, drop your balls of cheesecake mixture onto a baking sheet lined with parchment paper. Freeze for 1-2 hours (or until solid).
- Place the almond bark in a bowl and microwave for 90 seconds. Stir and, if needed, heat an additional 15 seconds until it’s smooth and creamy. (Pay close attention to your almond bark when you’re melting it. It may look like it hasn’t melted when it really has – stir, stir, stir.)
- Using a fork, dip the cheesecake balls into the almond bark. Tap your fork on the side of your bowl to remove the excess almond bark. Place back on your parchment lined sheet and quickly sprinkle with the crushed peanuts (they harden fast). Refrigerate until it’s time to serve.
Recipe Inspired by Damaris Phillips
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Comments (72)
CrystalJanuary 31 at 8:24 am - Reply
From someone who makes a lot of cake balls, these sound really yummy and easy! Definitely going to try!
Tshanina PetersonFebruary 2 at 9:26 am - Reply
They really are oh so very easy (and yummy too), Crystal! You’re going to love ’em!
Beth phillipsDecember 13 at 11:07 am - Reply
Really soft on inside nothing like the texture of regular pb balls need to keep in fridge or they are almost runny
Crystal HogueNovember 28 at 9:56 pm - Reply
This really looks yummy. I will be trying this recipe for Christmas
MaggieJuly 29 at 1:47 am - Reply
Feeling a little stupid here. But is Almond Bark chocolate? I’m from NZ and never heard of it. ?
Tshanina PetersonJuly 29 at 4:16 pm - Reply
You shouldn’t feel stupid at all, Maggie! Almond Bark is very similar to chocolate but it’s used in candies (and much more) for dipping. You can definitely melt any type of chocolate you have available and use it with these cheesecake balls.
Thanks so much for stopping by!
Commodore U'AlladoreNovember 8 at 6:37 am - Reply
Maggie,
You can also make your own almond bark. Here is an easy recipe made with just a few ingredients. You can use chocolate or white chocolate or even peanut butter flavored chip morsels, like Nestlé chocolate chip morsels.
Follow the recipe to make ready to eat Almond Bark, or to use it for making the Oreo Ball Truffles (or any other kind of truffles) you can leave out the almonds, or crush them to a fine powder with a mixer or blender and stir them into melted chocolate mixture. You can use this recipe, with or without the almonds, for making chocolate, white chocolate, peanut butter, or even peppermint Almond Bark depending on what flavor of chip morsels you can buy locally.
To use this recipe for the Oreo Truffles Balls prepare as suggested to the melting stage without thefreezing/chill factor and use it for dipping the truffles into. You can also make this ahead of time and store in freezer or fridge, melting it again when you are ready to dip the truffles into it.
Hope that helps! :)
Commodore U'AlladoreNovember 8 at 6:45 am - Reply
Maggie,
Sorry, meant to say for the Peanut Butter Truffles….been checking out so many truffle recipes and mixed them up. ;) Same recipe for making the Almond Bark though. You can also substitute peanut butter chip morsels and crushed/powdered peanuts for mixing in to the mix instead make peanut butter bark. Use to make the Peanut Butter Truffles for a double dose of yumminess! If you use crushed or powdered almond or peanuts to make your bark be sure to tell your gift recipients as some may have allergies to one or both…..and once it’s in powdered form it’s hard to tell that it’s made with almond or peanuts just by looking at it.
micheleAugust 11 at 11:42 am - Reply
You can also use the chocolate candy melts for this. They melt thinner and leave a nice coating on the balls. It is delicious that way.
Tshanina PetersonAugust 28 at 9:13 pm - Reply
Great idea! Thanks for sharing, Michele.
LizAugust 22 at 11:08 am - Reply
See AlsoThe Perfect Basic Meatball RecipeOven Roasted Brussels Sprouts RecipeOne Bite and Your Search for the Perfect Oatmeal Raisin Cookie Recipe Is OverAbout how many does this recipe make?
Tshanina PetersonAugust 24 at 10:32 am - Reply
Liz, I would say it makes between 25-30 depending on their size.
Thanks for stopping by!
Debbie VentimigliaAugust 27 at 7:45 am - Reply
I can’t wait to make these balls this weekend. I would love to continue receiving your tips. Thank you so much.
Tshanina PetersonAugust 27 at 10:28 am - Reply
I love your enthusiasm, Debbie! :o)
You can continue receiving my tips by signing up for my weekly emails either below this post or in the sidebar.
Thanks for stopping by!
cathyAugust 31 at 8:58 am - Reply
My fave combo! Wow! This is mouthwatering amazing! I would love for you to share this at my party Making Memories Mondays that is going on now! Hope to see you there! :-)
CathyTshanina PetersonSeptember 1 at 4:56 pm - Reply
You definitely can’t go wrong with these flavor combinations.
Thanks for stopping by, Cathy!
Keisha GardnerAugust 31 at 1:30 pm - Reply
These sound absolutely AMAZING!!! I am going to share them to my Facebook, and may just make them for my husband soon, since he is bonkers over both peanut butter and cheesecake! *stopping by from Munching Mondays*
Tshanina PetersonSeptember 1 at 4:59 pm - Reply
He’s going to love these cheesecake balls, Keisha!
Thanks for stopping and sharing on Facebook!
CarleeAugust 31 at 8:42 pm - Reply
yum! These look amazing, I love chocolate and peanut butter (and cheesecake!) I would love these for sure.
Tshanina PetersonSeptember 1 at 5:01 pm - Reply
They are amazing and you’re going to love them!
Thanks for stopping by, Carlee!
Kim @The Baking ChocolaTessAugust 31 at 9:41 pm - Reply
O my gosh, I bet these just melt in your mouth. Amazing! Visiting from Treasure Box Tuesdays. :)
Tshanina PetersonSeptember 1 at 5:03 pm - Reply
They sure do!
Thanks for stopping by, Kim!
LaurieSeptember 1 at 10:52 am - Reply
Wow! These look soooo good! Pinning and hopefully making very soon! Thank you for sharing these with us at the Brag About It Link party!
~LaurieTshanina PetersonSeptember 1 at 5:07 pm - Reply
You’re going to love them, Laurie!
Thanks for stopping by and pinning!
Tshanina PetersonSeptember 1 at 4:51 pm - Reply
They are fabulous and super simple to make!
Thanks for stopping by, Cathy!
Tshanina PetersonSeptember 1 at 4:53 pm - Reply
You’re going to love them, Kimm!
PaulaSeptember 2 at 2:34 pm - Reply
These look so yummy! Thanks for this recipe, definitely trying them on the weekend :)
Tshanina PetersonSeptember 7 at 11:17 am - Reply
You’re welcome Paula! Enjoy!
Lisa @ Fun Money MomSeptember 3 at 5:17 am - Reply
Wow…these look sooo good! I’m definitely going to have to try your recipe! There’s nothing better than peanut butter and chocolate!
Visiting from Idea BoxTshanina PetersonSeptember 7 at 11:19 am - Reply
I totally agree, Lisa! It’s such a yummy combination.
StephSeptember 3 at 11:26 am - Reply
I’m not sure I can be patient enough to make these!
Tshanina PetersonSeptember 7 at 11:23 am - Reply
They’re definitely worth it! ;o)
lindaNovember 4 at 11:26 am - Reply
do these sweat or get too soft left out? i am trying to figure if they will do to put in food baskets
Tshanina PetersonNovember 6 at 1:00 pm - Reply
I believe they do sweat a bit, Linda. Also keep in mind that they need to be kept refrigerated since they contain cream cheese.
Thanks for stopping by!
MichelleNovember 5 at 6:17 am - Reply
What size package of almond bark? If I can find this, I will be making this weekend for a family get-together.
Tshanina PetersonNovember 6 at 1:03 pm - Reply
Michelle, the standard size package of almond bark is 24 oz. Your family’s going to love them. Enjoy!
DeborahNovember 11 at 2:41 pm - Reply
Someone made these for me once and I loved them! Now, I am going to try to make these for my family and maybe even the neighbors! Thank You for the recipe.
Tshanina PetersonNovember 13 at 9:38 pm - Reply
Not only is your family going to enjoy them, but they’re going to be a huge blessing to your neighbors. Enjoy!
JuNovember 20 at 4:51 pm - Reply
Can I make them and freeze for Christmas in one month?
Tshanina PetersonNovember 23 at 11:04 am - Reply
I have not tried freezing them, Ju. If you do, please let us know how they turn out!
LindaDecember 1 at 10:36 am - Reply
If you are pressed for time, you also should be able to make these as a “bar” cookie. I make them in squares every year. Press the peanut butter into a pan then pour on the melted chocolate and sprinkle with the topping. So easy and quick. (I use a 9 x 13 but my recipe is slightly different. Use your own judgement. The smaller the pan, the thicker they are)
Tshanina PetersonDecember 1 at 5:46 pm - Reply
Thanks for the tip, Linda!
MarjoDecember 18 at 2:59 pm - Reply
Well reading the recipe I thought it was too good to be true, but reading all the comments my conclusion is: I have to be able to succeed this time :P
Everytime when I follow american recipes I do not like them and they are not the way they should be (I am a Dutchie who loves to bake).
Ps. I love your name, it is truly beautiful!
God bless you and your family :DTshanina PetersonDecember 22 at 9:18 pm - Reply
I hope they turn out beautifully for you, Marjo. And, thank you for your sweet comment about my name!
Thanks for stopping by!
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KimJanuary 1 at 10:46 pm - Reply
It seems like I normally see a mixture with peanut butter, cream cheese, and powdered sugar. Are these sweet enough without adding powdered sugar? I love that these don’t have the extra sugar, it just seems like they wouldn’t be sweet enough.
Tshanina PetersonJanuary 4 at 11:24 am - Reply
Hi Kim! Yes, they were sweet enough for us. If you wanted to test it to see if it would be sweet enough for you, you could make half the recipe.
Thanks for stopping by!
aniaFebruary 3 at 12:17 pm - Reply
Trying to make this right now, the mixture isnveru soft, not possible to form the balls, it’s more like cakes icing.. just put in the freezer for some time and will try again when it’s it’s bit harder :) I hope I won’t forget it is there, but if i do, we can always eat it as an ice cream :D
Tshanina PetersonFebruary 4 at 8:58 pm - Reply
Hopefully it hardened up a bit when you put it in the freezer. I look forward to hearing how it turned out for you!
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sanielMarch 3 at 9:45 pm - Reply
I like pb but not in desserts. This Would be great to try this with cookie butter instead. Thanks
Tshanina PetersonMarch 4 at 10:01 pm - Reply
It sure would, Saniel!
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MarloSeptember 17 at 4:32 pm - Reply
Hi! Do you think I could make these with chèvre??
Tshanina PetersonSeptember 20 at 9:01 pm - Reply
I haven’t worked with chevre cheese so I’m not quite sure what to tell you. If it has a similar consistency to cream cheese then I would definitely give it a try.
Thanks for stopping by, Marlo!
LisaSeptember 20 at 4:15 am - Reply
I wondered if the freexing thing was okay IM MAKING THeM foR WEDDING or how long are they good in fridge for?
Tshanina PetersonSeptember 20 at 9:08 pm - Reply
To be totally honest mine didn’t last long enough for me to freeze them, Lisa! Since you’re thinking about making these for a wedding, I would definitely do a test run to see how they turn out – different kinds of chocolate make react differently to being frozen.
As far as refrigerating them, I would say that the “shelf life” would be the same as the cream cheese’s expiration date.
Karyn MyersOctober 25 at 1:06 pm - Reply
These really sound GREAT! But I’m using cruncy peanut butter. :D You don’t say wherther or not to cover them for the freezing part. Should they be covered?
Tshanina PetersonOctober 27 at 2:33 pm - Reply
Hi Karyn! When I put the balls in to freeze before dipping in chocolate I didn’t cover them.
Thanks for stopping by!
Judith LineNovember 10 at 6:51 pm - Reply
They sound sooooo good. I’m planning on making the for Thanksgiving as a surprise for my sister. You suggested doing a test run which I’m going to do the recipe calls for honey roasted peanut butter does it make a difference what type of peanut butter is used?
Tshanina PetersonNovember 12 at 4:29 pm - Reply
Oh what a fun surprise for your sister!
No, I don’t think it matters what type of peanut butter is used. Enjoy!
AmyNovember 21 at 7:41 pm - Reply
Has anyone made this in a pie pan like a regular cheese cake? If so any suggestions?
JulieDecember 10 at 9:28 am - Reply
Tasted strange without adding sugar. Perhaps I was expecting something more like buckeyes. Hopefully my friends will eat them tonight. Won’t make again.
stephanieDecember 20 at 1:15 pm - Reply
what can i use instead of a paddle attachment. dont have one
Tshanina PetersonDecember 20 at 9:46 pm - Reply
Hi Stephanie! You can use the regular mixer attachment, or a mixer, it just might take a bit longer to get everything mixed in well.
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darleneDecember 2 at 1:57 am - Reply
You have honey roasted peanut butter can you use regular peanut butter and add sugar? But how much sugar would it need?
Tshanina PetersonDecember 2 at 5:50 pm - Reply
You could either add sugar or honey. I’d start with 1/8 cup, taste it and see how sweet you want it.
C.Elicabetb CanoDecember 21 at 7:49 pm - Reply
Can baking chcocolate chips be melted down and used instead of the almond bark?
Tshanina PetersonDecember 22 at 12:31 pm - Reply
They sure can! I melt them in the microwave for 30 seconds at a time, stirring in between.
Note: Sometimes the chips don’t look like they’ve melted so make sure you stir in between.
Enjoy!
