1. Begin by softening the cream cheese to room temperature. This step is crucial for a smooth, creamy mixture. I remember Mama Lou patiently waiting for the cream cheese to soften, saying, “No rush, Sofia, good things take time.”
2. In a large mixing bowl, combine the softened cream cheese and peanut butter. Use a hand mixer or sturdy spoon to blend until smooth and creamy, about 2-3 minutes.
3. Add the powdered sugar and vanilla extract to the mixture. Beat again until fully incorporated and silky.
4. Gently fold in the graham cracker crumbs. The mixture will thicken—this is the moment when it starts feeling like something truly special.
5. Using your hands or a small cookie scoop, form the mixture into 1-inch balls. Place them on a parchment-lined baking sheet. This is where Ouma and I would sneak tastes, always trying to guess how many we could get away with before Mama Lou noticed.
6. Chill the balls in the refrigerator for at least one hour to firm up. This step helps the flavors meld and the texture perfect.
7. Once chilled, melt the chocolate chips in a microwave-safe bowl, stirring every 20 seconds until smooth. Drizzle or dip each cheesecake ball in the melted chocolate. For an extra touch, roll them in crushed peanuts or shredded coconut before the chocolate sets.
8. Return the balls to the fridge for another 30 minutes or until the chocolate is firm. Then, enjoy!

One of my favorite memories is watching Mama Lou’s eyes light up when she saw the finished cheesecake balls, always saying, “You’ve got the magic in your hands, Sofia.” I hope you feel that magic too.