Ingredients
- 8 ounces cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup graham cracker crumbs
- 1 cup semisweet chocolate chips, melted
- 1 tablespoon coconut oil (optional, for smoothing chocolate)
- Pinch of salt
Feel free to substitute the semisweet chocolate chips with dark chocolate if you’re looking for a richer flavor, or use almond butter in place of peanut butter for a twist. These variations are reminiscent of the creative freedom my Abuela encouraged in the kitchen, where following your senses was just as important as following a recipe.
Instructions
- In a mixing bowl, combine the softened cream cheese and peanut butter. Mix until smooth and well-blended, about 2-3 minutes. This step always brings back memories of helping Abuela in the kitchen, stirring her mixtures until just right.
- Add the powdered sugar, vanilla extract, and a pinch of salt. Mix again until everything is fully incorporated.
- Roll the mixture into small balls, about one inch in diameter. Then, roll each ball in the graham cracker crumbs until they’re fully coated. This part is perfect for little hands, just like when my siblings and I would roll out dough for tortillas.
- Melt the chocolate chips along with the coconut oil in a microwave-safe bowl, stirring every 30 seconds until smooth.
- Dip each cheesecake ball halfway into the melted chocolate, allowing any excess to drip off. Place on a parchment-lined tray.
- Chill in the refrigerator for at least one hour to set. Enjoy these cheesecake balls at room temperature or chilled, depending on your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International