Chocolate Covered Peanut Butter Cheesecake Bites make a wonderful Valentine’s Day treat. Indulgent bites of peanut butter cheesecake mixed with mini chocolate chips and covered in sweet and smooth Ghirardelli melted chocolate.
CHEESECAKE BITES
Peanut butter and chocolate is probably the best sweet combination of flavors there is. Whoever came up with that, did the world a favor.
Such a beautiful flavor combination and it’s even better in a form of a smooth cheesecake. These little bites will send you straight to dessert heaven. The best part is that you can easily make them at home.
You can make these little pieces of chocolate/peanut butter goodness very easily and your special valentine will be very appreciative. A million points will go to you for the effort and the taste.
As much as chocolates cost on Valentine’s day, these homemade cheesecake bites also have a bonus perk of costing you around $10. Add the fact that it’s homemade and you have a great present to give to that special someone.
Let’s talk about Ghirardelli chocolate for a minute. I’m a sucker for their chocolate. I just love the taste of it, it’s nothing like any other ones out there. It’s it’s smooth, silky and not too sweet.
The same flavor goes for their baking chocolate goodies. Ghirardelli baking chips and bars are made with their famous 60% cacao chips, made with a proprietary blend of quality ingredients and provide premium options for all the baking needs.
I love that the fine grind created a smooth texture for easy melting and dipping. Their chocolate melts have a much thinner, smoother consistency, which is perfect for a flawless coverage.
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{No Bake} Chocolate Covered Peanut Butter Cheesecake Bites
Ingredients
- 8 oz cream cheese
- 1/2 cup creamy peanut butter
- 2 tbsp sugar
- 1/2 cup Ghirardelli bittersweet chocolate chips (or mini chocolate chips)
- 10 oz Ghirardelli dark candy making & dipping wafers melted
Instructions
- In a bowl of an electric mixer (you can use a hand-held mixer as well), combine cream cheese, peanut butter, and sugar. Mix on medium to medium-high speed for about 2 minutes, until the consistently is lighter in color and lighter in texture.
- Chop and fold in the chocolate chips. (Or use mini chocolate chips.)
- Transfer the mixture into a bowl, cover, and refrigerate for about two hours.
- Cover a large cutting board with a sheet of parchment paper. Scoop the cheesecake dough with a standard cookie scoop (#50) onto the parchment paper (make sure to leave some space in between).
- Pop them in the freezer for about 15-20 minutes to harden.
- Melt chocolate melts according to the package instructions. (I prefer to use a double boiler because it lessens the chances for scorching the chocolate and chocolate stays warm.)
- One at a time, dip cold cheesecake bites into melted chocolate, roll them around using a fork, and shake off excess chocolate. Place them back onto the parchment paper to solidify. Give the chocolate a few minutes to harden.
- Store in the refrigerator, in a large container with a lid.
Nutrition
Disclosure: I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.
Jillian Wyatt says
These look delicious! Thanks for the recipe!
Jenna R. says
Does anyone have the nutrition information for these chocolate peanut butter cheesecake balls!? Like the sugars and carbs ?
lyuba says
Hi Jenna,
I plugged the recipe into SparkRecipes and I got this:
Calories 3,536.0
Total Fat 262.0 g
Total Carbohydrate 230.2 g
Sugars 235.2 g
Now, this is for the WHOLE recipe, for all 15 or so bites.
I hope this helps!
Desiree @The36thAvenue says
Looks amazing!
Pinning and sharing on my FB page tomorrow!
lyuba says
Oh wow, thank you so much, Desiree! You’re so sweet 🙂
Patricia says
Sorry, I missed this comment area before. I sent you an e-mail regarding the substitution of almond butter for the peanut butter in these yummy sounding, chocolate covered cream cheese bites ! I would appreciate if you have the time to answer my question. Thanks, Patricia
Tracy C says
How many doed this batch make?
lyuba says
Hi Tracy! It makes about 15 cheese balls.
Karen says
Found thes on Pinterest last week, yummy scrummy they did not last long, now I am making for a works morning tea. We decided they tasted like snickers bars so we are calling them snickers balls (just because I’m to lazy to say chocolate cover peanut butter cheesecake bites). Thanks for the recipe they are going to be a new favourite
lyuba says
Hahaha, Karen! This is too funny!
I’m so happy you guys liked them!!
Ursula says
I cannot find vanilla paste here in Ireland and wonder if I could use Extract instead. What quantity would I use, please.
lyuba says
Hi Ursula! I assume you are talking about Blueberry muffins? You can use vanilla beans, one bean should be good!
shamene@sayitwithcake says
These look delicious! Thanks for the recipe!
Erin @ The Spiffy Cookie says
Poppable pieces of peanut butter cheesecake? Yea that’s dangerous.
Kristen Duke says
Yum these look so tasty and I love that they are no bake!
Tina @ Tina's Chic Corner says
Is it bad that I want one for breakfast?! These look delicious. 🙂 I love no bake truffle recipes and I’ve never seen cheesecake ones. Pinned to make. 🙂
lyuba says
Perfectly acceptable…it has peanut butter in it 🙂
Thank you, Tina!