Ingredients
Scale
- 8 ounces cream cheese, softened (full-fat for the best creaminess)
- 1 cup creamy peanut butter (or natural peanut butter for a less sweet version)
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt (optional, enhances flavor especially if peanut butter is unsalted)
- 1 cup semi-sweet chocolate chips (for dipping, optional)
- 2 tablespoons coconut oil or butter (to melt with chocolate for dipping)
- Chopped peanuts or crushed graham crackers (for rolling, optional)
If you want to switch things up a bit like Mama Lou often did when ingredients were scarce, you can substitute the peanut butter with almond butter or sunflower seed butter. For a vegan twist, use vegan cream cheese and dark chocolate chips that are dairy-free.
Instructions
- Start by softening your cream cheese to room temperature. This step is crucial because it ensures a smooth and creamy texture. Mama Lou always said, “Patience in prep makes the magic happen.”
- In a large mixing bowl, combine the softened cream cheese and peanut butter. Use a hand mixer or sturdy spoon to blend until completely smooth and creamy, scraping the sides as needed.
- Add the powdered sugar, vanilla extract, and salt. Mix again until fully incorporated. At this point, the mixture should be thick enough to hold its shape but still pliable.
- Cover the bowl with plastic wrap and refrigerate for about 30 minutes. This helps the mixture firm up, making it easier to roll into balls.
- Once chilled, scoop out tablespoon-sized portions and roll them between your palms to form smooth, round balls. Place them on a parchment-lined baking sheet.
- If you’re dipping them in chocolate, melt the chocolate chips with coconut oil or butter in a microwave-safe bowl in 20-second intervals, stirring between each until smooth.
- Dip each cheesecake ball halfway or completely into the melted chocolate, then place back on the parchment paper. For an extra special touch, sprinkle chopped peanuts or crushed graham crackers on top before the chocolate sets.
- Chill the dipped balls in the refrigerator for at least one hour, or until the chocolate hardens and the balls are firm.
- Serve cold or at room temperature. They make for the perfect bite-sized treat to enjoy with a cup of tea or coffee, just like those afternoons with Ouma and Mama Lou.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
