Peanut Butter Cheesecake Balls


 


Peanut Butter Cheesecake Balls



You’ll need:


  • 1 ½ cups (about 150g) graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 8 oz (225g) cream cheese, softened
  • ½ cup powdered sugar
  • ½ cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 8 oz white chocolate (or white candy melts), melted
  • 4 oz dark chocolate, melted (for topping)
  • Crushed peanuts or toffee bits (for garnish)





Directions:


  1. Make the crust base:
    Mix the graham cracker crumbs, melted butter, and sugar together until combined. Press about a tablespoon of the mixture into the bottom of silicone molds or shape into small balls for the base layer.
  2. Prepare the cheesecake layer:
    In a bowl, beat together cream cheese, powdered sugar, peanut butter, and vanilla until smooth and creamy. Spoon or pipe this over the crust layer, leaving room for the coating.
  3. Freeze:
    Place in the freezer for about 1–2 hours, until firm enough to dip.
  4. Coat in chocolate:
    Dip each frozen cheesecake ball into melted white chocolate to coat. Let set slightly. Then drizzle or spoon dark chocolate over the top.
  5. Finish with toppings:
    Sprinkle with crushed peanuts or toffee bits before the chocolate fully sets.
  6. Chill again:
    Refrigerate for at least 30 minutes before serving.


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