Creamy, Chocolatey & Completely Irresistible
✨ Description
These No-Bake Peanut Butter Cheesecake Bites are the ultimate sweet treat — featuring a buttery graham cracker base, a light and fluffy cheesecake filling, a rich peanut butter center, and a silky chocolate shell. Each bite delivers layers of creamy, crunchy, and chocolatey goodness. Perfect for parties, holidays, gifting, or whenever you crave a decadent no-bake dessert.
📝 Ingredients
For the Graham Cracker Base
1 ½ cups graham cracker crumbs (about 10–12 sheets)
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
For the Creamy Cheesecake Layer
8 oz cream cheese, softened
¼ cup granulated sugar
½ teaspoon vanilla extract
⅓ cup cold heavy whipping cream
For the Peanut Butter Center
½ cup creamy peanut butter
2 tablespoons powdered sugar
Pinch of salt
For the Chocolate Coating & Garnish
1 cup semi-sweet chocolate chips or chopped chocolate
1 tablespoon coconut oil or vegetable oil
¼ cup salted peanuts, finely chopped (optional)
Extra melted peanut butter for drizzling (optional)
🔪 Instructions
Step 1️⃣: Form the Crust Base
In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly moistened.
Press a heaping teaspoon into each cavity of a silicone mini muffin mold or lined mini muffin tin (about 24 cavities). Press firmly into an even layer.
Refrigerate while preparing the filling.
Step 2️⃣: Make the Cheesecake Filling
Beat softened cream cheese and sugar until smooth and lump-free (about 2 minutes). Mix in vanilla extract.
In a separate bowl, whip the cold heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture in two additions. Fold carefully to keep the mixture light and airy.
Step 3️⃣: Prepare the Peanut Butter Centers
Mix peanut butter, powdered sugar, and salt until smooth.
Roll into 24 small balls (about ½ teaspoon each). Set aside.
Step 4️⃣: Assemble the Bites
Remove crust mold from refrigerator.
Fill each cavity halfway with cheesecake filling. Press one peanut butter ball into the center.
Top with more cheesecake filling, smoothing the surface.
Freeze for 1–2 hours until completely firm.
Step 5️⃣: Dip in Chocolate
Line a baking sheet with parchment paper. Remove frozen bites and keep chilled.
Melt chocolate and coconut oil in 30-second microwave intervals, stirring until smooth. Let cool slightly.
Working in batches, dip each frozen bite into melted chocolate using a fork. Tap off excess and return to parchment.
Sprinkle chopped peanuts on top immediately if using.
Step 6️⃣: Garnish & Chill
Drizzle with melted peanut butter if desired.
Refrigerate for at least 30 minutes until chocolate fully sets.
💡 Pro Tips
Keep bites frozen while dipping for a clean coating.
Use high-quality chocolate for the best snap and shine.
Store in an airtight container in the refrigerator for up to 5 days — or freeze for longer storage.
Creamy, nutty, and coated in silky chocolate — these little bites are dangerously addictive 🥜🍫✨