It's Friday, October 24th, here in Austin, Texas. The air is officially crisp, football season is in full swing, and my mind is completely focused on easy, crowd-pleasing snacks for weekend gatherings. These No-Bake Peanut Butter Cheesecake Bites are, without a doubt, the most addictive and easiest make-ahead treat in my fall rotation. They are the perfect hybrid of a rich peanut butter cup and a mini cheesecake-a creamy, tangy peanut butter filling, frozen firm, then dipped in a snappy dark chocolate shell and rolled in crunchy, honey-roasted peanuts. They are pure, decadent, pop-in-your-mouth magic.
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The secret to a perfect, smooth coating is working in small, fast batches. Only pull 4-5 frozen cheesecake balls from the freezer at a time. If they start to soften even slightly, the chocolate won't set, and they'll melt into the bowl. Speed and cold are your best friends here!
A Perfect No-Bake Party Treat
This is the ultimate no-oven-required dessert. It's a simple blend of cream cheese and peanut butter that creates a filling that's so much richer and tangier than a standard peanut butter ball. Because they are designed to be stored in the freezer, they are the ideal dessert to make days, or even weeks, in advance of a holiday party (hello, Thanksgiving and Christmas!).
Why You'll Love This Recipe
- No-Bake & Incredibly Easy: You just mix, scoop, freeze, and dip. No oven is required, freeing it up for other holiday dishes.
- Incredible Texture: The filling isn't just peanut butter; it's a rich, tangy cheesecake base that melts in your mouth.
- Rich Chocolate Shell: The semi-sweet chocolate shell provides the perfect "snap" and balances the creamy, salty peanut butter.
- The Perfect Make-Ahead: These are designed to be made in advance. They live in your freezer, ready for any party or snack craving.
Ingredients
Here's what you'll need for this simple, 5-ingredient (plus!) treat. For the full list with precise measurements, see the recipe card at the end of the post!
For the Cheesecake Filling
- Cream Cheese: 16 oz (two 8-oz blocks) of full-fat, brick-style cream cheese. It must be softened to room temperature.
- Peanut Butter: 1 cup of natural creamy peanut butter. I love using one that's lightly sweetened with honey, but any "drippy" natural peanut butter works great.
- Vanilla Extract: ½ tablespoon of pure vanilla extract.
For the Coating & Dip
- Chocolate: 12 oz of good-quality semi-sweet chocolate (bars or high-quality chips, like Guittard).
- Peanuts: ½ cup of honey-roasted peanuts, finely crushed. This adds the perfect salty-sweet crunch.
How to Make No-Bake Peanut Butter Cheesecake Bites
This is a simple 4-step process. The only hard part is waiting for them to freeze!
Step 1: Make the Cheesecake Base
In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a handheld electric mixer), add the room-temperature softened cream cheese, peanut butter, and vanilla extract. Beat on medium-high speed until the mixture is completely smooth, light, and fluffy, scraping down the sides of the bowl as needed.
Step 2: Shape & Freeze (The Crucial Step!)
Line a large baking sheet (a half-sheet pan) with parchment paper. This is non-negotiable, or the bites will stick.
Using a small cookie scoop (about 2 tablespoons) for uniform size, scoop the mixture into balls. Roll them briefly between your hands to smooth them out, then place them on the prepared parchment-lined sheet.
Place the entire sheet in the freezer until the balls are completely firm-rock solid! This will take at least 1-2 hours, but longer is fine.
Step 3: Melt the Chocolate
When the bites are frozen solid, prepare the chocolate. In a heatproof bowl set over a pot of simmering water (a double boiler), melt the chocolate, stirring until it's silky and smooth. Alternatively, you can melt it in the microwave in 30-second bursts, stirring well in between each interval.
Step 4: Dip, Coat, and Chill
Place your finely crushed honey-roasted peanuts in a shallow bowl.
Now, work fast! Remove just a few (4-5) cheesecake balls from the freezer at a time, leaving the rest in.
Using a fork, drop one frozen ball into the melted chocolate. Roll it quickly to coat, then lift it out with the fork, allowing any excess chocolate to drip off through the tines.
Place the chocolate-dipped ball back on the parchment paper and immediately sprinkle it with the crushed peanuts before the chocolate shell sets (which will happen in under a minute!). Repeat with the remaining balls in your small batch, then return them to the fridge or freezer and pull out the next batch.
Once all the bites are coated, refrigerate them in an airtight container until the shell is completely firm. Serve chilled!
Common Mistakes to Avoid
- Dipping Soft Bites: If the cheesecake balls are even slightly soft or "tacky," they will melt and fall apart in the warm chocolate, creating a frustrating, lumpy mess. They must be frozen solid.
- Overheating the Chocolate: If you microwave chocolate too long or let the water in your double boiler touch the bowl, the chocolate can "seize," becoming grainy, thick, and unusable.
- Using Cold Cream Cheese: If your cream cheese isn't fully softened to room temperature, your cheesecake filling will be lumpy, and no amount of mixing will fix it.
Tips and Tricks for Success
- The Fork Method: The best way to dip is to lift the coated ball out of the chocolate using a fork (not a spoon). Tap the handle of the fork against the side of the bowl; this lets all the excess chocolate drip off through the tines and creates a clean, thin shell.
- Parchment Paper is Essential: Do not try to place the dipped bites on a bare plate or foil. The chocolate will stick, and you'll lose the bottom of your treat. Parchment or a silicone mat is a must.
- Prep Your Toppings: Have your crushed peanuts ready and in a bowl before you melt your chocolate. The chocolate shell sets in seconds, so you have to be ready to sprinkle immediately.
- Use Natural "Drippy" Peanut Butter: For the filling, a natural peanut butter (the kind where the oil separates and you have to stir it) combines much more smoothly and easily with the cream cheese.
Variations
This recipe is a fantastic base for all kinds of "cheesecake bites"!
- Nut-Free: Use a creamy sunflower seed butter (SunButter) for the filling and roll the bites in toasted sunflower seeds or crispy rice cereal.
- Different Nuts: Roll the bites in crushed toasted almonds, pecans, or pistachios.
- Pretzel Crunch: Swap the peanuts for finely crushed pretzels for that perfect salty-sweet-creamy crunch.
- Dark Chocolate & Sea Salt: Use a 70% dark chocolate for dipping and skip the nuts. While the chocolate is still wet, sprinkle with just a tiny pinch of flaky sea salt.
How to Serve
These bites are the ultimate party dessert because they are perfectly portioned and easy to grab.
- They are a must-have for a holiday dessert platter (Thanksgiving, Christmas) or a football party.
- Serve them chilled, straight from the fridge (for a softer, creamier bite) or straight from the freezer (for a firmer, ice-cream-like bite).
- I love to place them in mini-muffin liners on a platter for an elegant, clean presentation.
Make Ahead and Storage
These are the perfect make-ahead dessert!
- Make Ahead: You can make these 100% from start to finish weeks in advance.
- Storage: Store the finished bites in an airtight container in the refrigerator for up to 1 week (they will be softer) or in the freezer for up to 3 months (my preferred method!).
- Serving: If serving from the freezer, let them sit at room temperature for just 5-10 minutes to take the hard chill off.
Recipe Notes / What I Learned
As I mentioned in my top tip, the key to this recipe is speed and temperature control. The first time I made them, I pulled the whole tray of frozen balls out of the freezer at once. By the time I got to the last few, they were soft and sticky, and the chocolate just slid right off. Now, I only work with 4 or 5 bites at a time, leaving the rest safely in the freezer. This "small batch" method is the secret to a stress-free dipping process.
Nutrition Snapshot
Estimated Nutrition Per Bite (assuming 28 bites): ~145 calories · 4g protein · 8g carbs · 11g fat (This is an approximation and can vary based on the specific brands of chocolate, peanut butter, and cream cheese used.)
Chocolate-Dipped Peanut Butter Cheesecake Bites
Equipment
- Stand mixer or Hand mixer
- Baking sheet
- Parchment paper
- Heatproof bowl
- Pot (or microwave)
- Fork
Ingredients
Group: Cheesecake Base
- 16 oz (two 8-oz blocks) cream cheese softened
- 1 cup natural peanut butter (sweetened with honey, if available)
- ½ tablespoon vanilla extract
Group: Chocolate Coating & Garnish
- 12 oz semi-sweet chocolate (bars or chips)
- ½ cup honey-roasted peanuts finely crushed
Instructions
- In a stand mixer with the paddle attachment (or using a hand mixer), beat together the cream cheese, peanut butter, and vanilla until smooth and fluffy.
- Line a baking sheet with parchment paper. Scoop the mixture into balls (about 2 tablespoons each) and place on the sheet. Freeze until completely firm, 1-2 hours.
- In a heatproof bowl set over a pot of simmering water (double boiler) or in short microwave bursts, melt the chocolate until silky and smooth.
- Remove just a few cheesecake balls from the freezer at a time. Using a fork, dip each one into the melted chocolate, tapping off the excess. Place back on the parchment and sprinkle immediately with crushed peanuts before the chocolate sets.
- Refrigerate the coated bites until firm. Serve chilled straight from the fridge or slightly softened for a melt-in-your-mouth bite.
Notes
Nutrition
FAQs
Can I use low-fat cream cheese (Neufchâtel)?
I would not recommend it. Full-fat, block-style cream cheese is essential for the rich flavour and, most importantly, the firm, stable set when frozen. Low-fat versions have a higher water content and will not be as creamy.
What kind of peanut butter is best?
A natural, creamy peanut butter (the "drippy" kind where the only ingredients are peanuts and salt) blends most smoothly with the cream cheese. I would avoid thick, "no-stir" processed peanut butters.
My chocolate is too thick for dipping! What do I do?
If your melted chocolate is too thick, you can stir in 1-2 teaspoons of coconut oil or vegetable oil. This will "thin" the chocolate, making it a smoother, runnier consistency that's perfect for dipping and creating a thinner shell.
