4. Coat in Chocolate (Optional):
Melt the chocolate chips and coconut oil together in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth. Dip each chilled ball into the melted chocolate using a fork, letting excess drip off. Place back on the parchment and sprinkle with crushed peanuts, graham crumbs, or a pinch of sea salt.
5. Chill and Serve:
Refrigerate for at least 30 minutes (or freeze for 15 minutes) until the chocolate sets. Serve chilled or at room temperature. Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 1 month.
Tips
- Texture Control: For a crunchier bite, fold in mini chocolate chips or chopped peanuts.
- Drizzle: Drizzle with melted white chocolate or caramel for a pretty finish.
- Allergy-Friendly Option: Substitute almond butter or sunflower butter for peanut butter if needed.
- Quick Dessert Hack: Roll in cocoa powder, crushed graham crackers, or powdered sugar instead of dipping in chocolate.
Sweet, nutty, and perfectly creamy, these No-Bake Peanut Butter Cheesecake Balls are a dessert lover’s dream — rich enough to satisfy your cravings and easy enough for any day of the week! 🥜🍫✨
