Ingredients
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup graham cracker crumbs
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup semi-sweet chocolate chips (optional, for coating)
- 1 tablespoon coconut oil (optional, if using chocolate coating)
Feel free to substitute almond butter if you’re looking for a different nutty flavor, or use dark chocolate chips for a richer taste in the coating.
Instructions
- In a large mixing bowl, combine the softened cream cheese and peanut butter. Mix until smooth and well combined. My abuela always emphasized the importance of texture, so take your time here!
- Add in the powdered sugar, graham cracker crumbs, vanilla extract, and a pinch of salt. Stir until the mixture is uniformly combined. The aroma at this stage is irresistibly nostalgic for me, reminiscent of those sweet treats my siblings and I would sneak from the kitchen.
- Using your hands, roll the mixture into small balls, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper. Biscuit loves to “help” at this stage by sitting expectantly for any accidental drops.
- If you prefer a chocolate coating, melt the chocolate chips and coconut oil together in a microwave-safe bowl, stirring every 20 seconds until smooth.
- Dip each ball into the melted chocolate, allowing any excess to drip off, and return them to the parchment paper. This part is optional but adds a lovely touch of decadence.
- Refrigerate the cheesecake balls for at least 30 minutes to allow them to firm up.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International