4 Ingredient Peanut Butter Cheesecake Balls Recipe

By |2019-06-22T14:35:42+00:00May 13th|

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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.)

row of peanut butter cheesecake balls topped with peanuts

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.

cream cheese and peanut butter in a bowl ready to be mixed together

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!

whipped together cream cheese and peanut butter

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)

sheet pan covered with wax paper and topped with round scoops of peanut butter cheesecake balls - one scoop is being scooped out of medium scoop
It literally took less than 10 minutes to whip up this mixture, scoop up the balls and get them in the freezer! The longest part of this whole process is waiting for them to harden in the freezer.
peanut butter cheesecake balls being dipped in a bowl of chocolate

bowl of chocolate covered peanut butter cheesecake balls - ball on top is cut in half showing peanut butter mixture

row of chocolate covered peanut butter cheesecake balls topped with peanuts


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Comments (75)

  1. Crystal January 31 at 8:24 am - Reply

    From someone who makes a lot of cake balls, these sound really yummy and easy! Definitely going to try!

    • Tshanina Peterson February 2 at 9:26 am - Reply

      They really are oh so very easy (and yummy too), Crystal! You’re going to love ’em!

      • Beth phillips December 13 at 11:07 am - Reply

        Really soft on inside nothing like the texture of regular pb balls need to keep in fridge or they are almost runny

    • Crystal Hogue November 28 at 9:56 pm - Reply

      This really looks yummy. I will be trying this recipe for Christmas

  2. Maggie July 29 at 1:47 am - Reply

    Feeling a little stupid here. But is Almond Bark chocolate? I’m from NZ and never heard of it. ?

    • Tshanina Peterson July 29 at 4:16 pm - Reply

      You shouldn’t feel stupid at all, Maggie! Almond Bark is very similar to chocolate but it’s used in candies (and much more) for dipping. You can definitely melt any type of chocolate you have available and use it with these cheesecake balls.

      Thanks so much for stopping by!

    • Commodore U'Alladore November 8 at 6:37 am - Reply


      You can also make your own almond bark. Here is an easy recipe made with just a few ingredients. You can use chocolate or white chocolate or even peanut butter flavored chip morsels, like Nestlé chocolate chip morsels.

      Follow the recipe to make ready to eat Almond Bark, or to use it for making the Oreo Ball Truffles (or any other kind of truffles) you can leave out the almonds, or crush them to a fine powder with a mixer or blender and stir them into melted chocolate mixture. You can use this recipe, with or without the almonds, for making chocolate, white chocolate, peanut butter, or even peppermint Almond Bark depending on what flavor of chip morsels you can buy locally.

      To use this recipe for the Oreo Truffles Balls prepare as suggested to the melting stage without thefreezing/chill factor and use it for dipping the truffles into. You can also make this ahead of time and store in freezer or fridge, melting it again when you are ready to dip the truffles into it.

      Hope that helps! :)


      • Commodore U'Alladore November 8 at 6:45 am - Reply


        Sorry, meant to say for the Peanut Butter Truffles….been checking out so many truffle recipes and mixed them up. ;) Same recipe for making the Almond Bark though. You can also substitute peanut butter chip morsels and crushed/powdered peanuts for mixing in to the mix instead make peanut butter bark. Use to make the Peanut Butter Truffles for a double dose of yumminess! If you use crushed or powdered almond or peanuts to make your bark be sure to tell your gift recipients as some may have allergies to one or both…..and once it’s in powdered form it’s hard to tell that it’s made with almond or peanuts just by looking at it.

    • michele August 11 at 11:42 am - Reply

      You can also use the chocolate candy melts for this. They melt thinner and leave a nice coating on the balls. It is delicious that way.

      • Tshanina Peterson August 28 at 9:13 pm - Reply

        Great idea! Thanks for sharing, Michele.

  3. Liz August 22 at 11:08 am - Reply

    About how many does this recipe make?

    • Tshanina Peterson August 24 at 10:32 am - Reply

      Liz, I would say it makes between 25-30 depending on their size.

      Thanks for stopping by!

  4. Debbie Ventimiglia August 27 at 7:45 am - Reply

    I can’t wait to make these balls this weekend. I would love to continue receiving your tips. Thank you so much.

    • Tshanina Peterson August 27 at 10:28 am - Reply

      I love your enthusiasm, Debbie! :o)

      You can continue receiving my tips by signing up for my weekly emails either below this post or in the sidebar.

      Thanks for stopping by!

  5. Cathy August 30 at 7:04 pm - Reply

    Wow! These look delicious! Hubby will love these! I would love for you to share at this weeks Happiness Is Homemade Party! http://wp.me/p466oG-2FQ Have a terrific week!

    • Tshanina Peterson September 1 at 4:51 pm - Reply

      They are fabulous and super simple to make!

      Thanks for stopping by, Cathy!

  6. Kimm at Reinvented August 31 at 5:16 am - Reply

    Yum! Can’t wait to try these!!

    • Tshanina Peterson September 1 at 4:53 pm - Reply

      You’re going to love them, Kimm!

  7. cathy August 31 at 8:58 am - Reply

    My fave combo! Wow! This is mouthwatering amazing! I would love for you to share this at my party Making Memories Mondays that is going on now! Hope to see you there! :-)

    • Tshanina Peterson September 1 at 4:56 pm - Reply

      You definitely can’t go wrong with these flavor combinations.

      Thanks for stopping by, Cathy!

  8. Keisha Gardner August 31 at 1:30 pm - Reply

    These sound absolutely AMAZING!!! I am going to share them to my Facebook, and may just make them for my husband soon, since he is bonkers over both peanut butter and cheesecake! *stopping by from Munching Mondays*

    • Tshanina Peterson September 1 at 4:59 pm - Reply

      He’s going to love these cheesecake balls, Keisha!

      Thanks for stopping and sharing on Facebook!

  9. Carlee August 31 at 8:42 pm - Reply

    yum! These look amazing, I love chocolate and peanut butter (and cheesecake!) I would love these for sure.

    • Tshanina Peterson September 1 at 5:01 pm - Reply

      They are amazing and you’re going to love them!

      Thanks for stopping by, Carlee!

  10. O my gosh, I bet these just melt in your mouth. Amazing! Visiting from Treasure Box Tuesdays. :)

    • Tshanina Peterson September 1 at 5:03 pm - Reply

      They sure do!

      Thanks for stopping by, Kim!

  11. Laurie September 1 at 10:52 am - Reply

    Wow! These look soooo good! Pinning and hopefully making very soon! Thank you for sharing these with us at the Brag About It Link party!

    • Tshanina Peterson September 1 at 5:07 pm - Reply

      You’re going to love them, Laurie!

      Thanks for stopping by and pinning!

  12. Paula September 2 at 2:34 pm - Reply

    These look so yummy! Thanks for this recipe, definitely trying them on the weekend :)

    • Tshanina Peterson September 7 at 11:17 am - Reply

      You’re welcome Paula! Enjoy!

  13. Lisa @ Fun Money Mom September 3 at 5:17 am - Reply

    Wow…these look sooo good! I’m definitely going to have to try your recipe! There’s nothing better than peanut butter and chocolate!
    Visiting from Idea Box

    • Tshanina Peterson September 7 at 11:19 am - Reply

      I totally agree, Lisa! It’s such a yummy combination.

  14. Steph September 3 at 11:26 am - Reply

    I’m not sure I can be patient enough to make these!

    • Tshanina Peterson September 7 at 11:23 am - Reply

      They’re definitely worth it! ;o)

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  16. linda November 4 at 11:26 am - Reply

    do these sweat or get too soft left out? i am trying to figure if they will do to put in food baskets

    • Tshanina Peterson November 6 at 1:00 pm - Reply

      I believe they do sweat a bit, Linda. Also keep in mind that they need to be kept refrigerated since they contain cream cheese.

      Thanks for stopping by!

  17. Michelle November 5 at 6:17 am - Reply

    What size package of almond bark? If I can find this, I will be making this weekend for a family get-together.

    • Tshanina Peterson November 6 at 1:03 pm - Reply

      Michelle, the standard size package of almond bark is 24 oz. Your family’s going to love them. Enjoy!

  18. Deborah November 11 at 2:41 pm - Reply

    Someone made these for me once and I loved them! Now, I am going to try to make these for my family and maybe even the neighbors! Thank You for the recipe.

    • Tshanina Peterson November 13 at 9:38 pm - Reply

      Not only is your family going to enjoy them, but they’re going to be a huge blessing to your neighbors. Enjoy!

  19. […] many of these could I fit in my mouth at once, I wonder. 4- Ingredient Peanut Butter Cheesecake Balls from Thrifty […]

  20. Ju November 20 at 4:51 pm - Reply

    Can I make them and freeze for Christmas in one month?

    • Tshanina Peterson November 23 at 11:04 am - Reply

      I have not tried freezing them, Ju. If you do, please let us know how they turn out!

  21. Linda December 1 at 10:36 am - Reply

    If you are pressed for time, you also should be able to make these as a “bar” cookie. I make them in squares every year. Press the peanut butter into a pan then pour on the melted chocolate and sprinkle with the topping. So easy and quick. (I use a 9 x 13 but my recipe is slightly different. Use your own judgement. The smaller the pan, the thicker they are)

    • Tshanina Peterson December 1 at 5:46 pm - Reply

      Thanks for the tip, Linda!

  22. Marjo December 18 at 2:59 pm - Reply

    Well reading the recipe I thought it was too good to be true, but reading all the comments my conclusion is: I have to be able to succeed this time :P
    Everytime when I follow american recipes I do not like them and they are not the way they should be (I am a Dutchie who loves to bake).
    Ps. I love your name, it is truly beautiful!
    God bless you and your family :D

    • Tshanina Peterson December 22 at 9:18 pm - Reply

      I hope they turn out beautifully for you, Marjo. And, thank you for your sweet comment about my name!

      Thanks for stopping by!

  23. […] 4 Ingredent Peanut Butter Cheesecake Balls from Thrifty T’s Treasures […]

  24. Kim January 1 at 10:46 pm - Reply

    It seems like I normally see a mixture with peanut butter, cream cheese, and powdered sugar. Are these sweet enough without adding powdered sugar? I love that these don’t have the extra sugar, it just seems like they wouldn’t be sweet enough.

    • Tshanina Peterson January 4 at 11:24 am - Reply

      Hi Kim! Yes, they were sweet enough for us. If you wanted to test it to see if it would be sweet enough for you, you could make half the recipe.

      Thanks for stopping by!

  25. ania February 3 at 12:17 pm - Reply

    Trying to make this right now, the mixture isnveru soft, not possible to form the balls, it’s more like cakes icing.. just put in the freezer for some time and will try again when it’s it’s bit harder :) I hope I won’t forget it is there, but if i do, we can always eat it as an ice cream :D

    • Tshanina Peterson February 4 at 8:58 pm - Reply

      Hopefully it hardened up a bit when you put it in the freezer. I look forward to hearing how it turned out for you!

  26. […] 4 Ingredient Peanut Butter Cheesecake Balls – Thrifty T Treasures […]

  27. saniel March 3 at 9:45 pm - Reply

    I like pb but not in desserts. This Would be great to try this with cookie butter instead. Thanks

    • Tshanina Peterson March 4 at 10:01 pm - Reply

      It sure would, Saniel!

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  31. Marlo September 17 at 4:32 pm - Reply

    Hi! Do you think I could make these with chèvre??

    • Tshanina Peterson September 20 at 9:01 pm - Reply

      I haven’t worked with chevre cheese so I’m not quite sure what to tell you. If it has a similar consistency to cream cheese then I would definitely give it a try.

      Thanks for stopping by, Marlo!

  32. Lisa September 20 at 4:15 am - Reply

    I wondered if the freexing thing was okay IM MAKING THeM foR WEDDING or how long are they good in fridge for?

    • Tshanina Peterson September 20 at 9:08 pm - Reply

      To be totally honest mine didn’t last long enough for me to freeze them, Lisa! Since you’re thinking about making these for a wedding, I would definitely do a test run to see how they turn out – different kinds of chocolate make react differently to being frozen.

      As far as refrigerating them, I would say that the “shelf life” would be the same as the cream cheese’s expiration date.

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  35. Karyn Myers October 25 at 1:06 pm - Reply

    These really sound GREAT! But I’m using cruncy peanut butter. :D You don’t say wherther or not to cover them for the freezing part. Should they be covered?

    • Tshanina Peterson October 27 at 2:33 pm - Reply

      Hi Karyn! When I put the balls in to freeze before dipping in chocolate I didn’t cover them.

      Thanks for stopping by!

  36. Judith Line November 10 at 6:51 pm - Reply

    They sound sooooo good. I’m planning on making the for Thanksgiving as a surprise for my sister. You suggested doing a test run which I’m going to do the recipe calls for honey roasted peanut butter does it make a difference what type of peanut butter is used?

    • Tshanina Peterson November 12 at 4:29 pm - Reply

      Oh what a fun surprise for your sister!

      No, I don’t think it matters what type of peanut butter is used. Enjoy!

  37. Amy November 21 at 7:41 pm - Reply

    Has anyone made this in a pie pan like a regular cheese cake? If so any suggestions?

  38. Julie December 10 at 9:28 am - Reply

    Tasted strange without adding sugar. Perhaps I was expecting something more like buckeyes. Hopefully my friends will eat them tonight. Won’t make again.

  39. stephanie December 20 at 1:15 pm - Reply

    what can i use instead of a paddle attachment. dont have one

    • Tshanina Peterson December 20 at 9:46 pm - Reply

      Hi Stephanie! You can use the regular mixer attachment, or a mixer, it just might take a bit longer to get everything mixed in well.

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