Preparation:

1: Cream the Peanut Butter and Cream Cheese

• In a large mixing bowl, beat the softened cream cheese and peanut butter together until smooth and well-blended. This will be the creamy base of your cheesecake balls.

2: Add Sugar, Vanilla, and Salt

• Mix in the powdered sugar, vanilla extract, and salt. Continue beating the mixture until everything is combined and you have a smooth, creamy filling.

3: Incorporate Graham Cracker Crumbs

• Stir in 1 1/2 cups of graham cracker crumbs to give the mixture some texture and stability. This will also enhance the nutty, toasty flavor of the cheesecake balls.

4: Chill the Mixture

• Place the bowl in the refrigerator and let the mixture chill for about 1 hour, or until firm enough to roll into balls.

5: Shape the Cheesecake Balls

• Once the mixture is chilled and firm, use a spoon or cookie scoop to portion out the mixture. Roll each portion into a ball, about 1 inch in diameter, and place the balls on a lined baking sheet.

6: Optional – Coat in Chocolate

• If you’d like to coat the cheesecake balls in chocolate, melt the milk chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth. Add the coconut oil to thin the chocolate for easier dipping.
• Dip each ball into the melted chocolate, using a fork to roll them around until fully coated. Place the coated balls back on the lined baking sheet.

7: Roll in Toppings

• For extra flavor and texture, roll the cheesecake balls in your choice of extra graham cracker crumbs, crushed peanuts, chocolate sprinkles, or crushed pretzels while the chocolate coating is still wet.

8: Chill and Serve

• Refrigerate the cheesecake balls for another 30 minutes to allow them to firm up. Then, they’re ready to enjoy!