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)
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