Chocolate Covered Peanut Butter Cheesecake Bites
Indulgent bites of peanut butter cheesecake mixed with mini chocolate chips and covered in sweet and smooth melted chocolate.
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 melted chocolate.
Table of contents
Peanut butter and chocolate is probably the best sweet flavor combination, I actually don’t know anyone who doesn’t love it. That’s why these cheesecake bites will most people very happy! They will make you very happy too because:
- it’s a no bake treat and there are only four ingredients.
- it it only takes about 30 minutes to make at all, most of them time is spend chilling in the refrigerator. So majority of the total recipe time, is meant for cooling and freezing.
- this is a one-bite dessert and it’s absolutely perfect for special occasions, like Valentine’s day.
- tempering chocolate may sound scary and complicated, but it’s really just warming/melting the chocolate and cooling it a bit. That easy!
- crunchy chocolate shell and smooth and velvety cheesecake filling makes of an amazing bite!
How To Make Cheesecake Bites
- Beat cream cheese, peanut butter, and powdered sugar in a mixing bowl for about 2 minutes (until the consistently is lighter in color and lighter in texture).
- Fold in mini chocolate chips.
- Cover the mixing bowl and refrigerate for about two hours.
- Scoop the cheesecake mixture with a cookie scoop (#40) onto the parchment paper covered baking sheet.
- Pop them in the freezer for about 20-25 minutes to harden.
- Fill the bottom pot with about 1 inch of water, make sure the water will not be touching the top pot (or the glass bowl).
- Heat up the water over medium-low heat. Water should be hot but not boiling!
- Add chocolate wafers and let them melt, stirring from time to time. Once chocolate is melted, turn off the heat and take the top pot off. (Note: chocolate should be between 110℉-115℉ when melted. Do NOT exceed 130℉.)
- Let the chocolate cool down for a couple of minutes (about 15℉ lower.)
- Using a fork to pick up the cheesecake bite and dip it into the chocolate. Shake off excess chocolate.
- Place the chocolate covered cheesecake bites back onto the parchment paper to set.
- Set the finished cheesecake bites into the refrigerator for 5-10 minutes to set and harden.
Storing Recommendation
- Make sure to store these cheesecake bites in the refrigerator, in a air-tight food storage container.
- They should be good for about 3 days.
Can I Freeze These No-Bake Cheesecake Bites?
- Note that no-bake cheesecake does NOT freeze well. While you can technically freeze it, the texture will be quite off due to ice crystals forming.
- If you do decide to freeze them, freeze for 2 hours on a cutting board first and then wrap each individual one in food wrap air-tight and then place them into a freezer zip-top bag or a freeze food storage container.
Some More Dessert Treats to Try
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Chocolate Covered Peanut Butter Cheesecake Bites
Indulgent bites of peanut butter cheesecake mixed with mini chocolate chips and covered in sweet and smooth melted chocolate.
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Rate
Servings: 15 makes 15
Calories: 237kcal
Ingredients
- 8 oz cream cheese
- 1/2 cup creamy peanut butter
- 6 tbsp powdered sugar
- 1/2 cup mini chocolate chips
- 8 oz dark chocolate melting wafers
Instructions
Cheesecake Mixture:
- Combine cream cheese, peanut butter, and powdered sugar in a mixing bowl and beat on medium-high speed for about 2 minutes (until the consistently is lighter in color and lighter in texture).
- Fold in mini chocolate chips into the cheesecake mixture
- Cover the mixing bowl and refrigerate for about two hours.
- Cover a cutting board (or a baking sheet) with parchment paper. Scoop the cheesecake dough with a cookie scoop (#40) onto the parchment paper (make sure to leave a some space in between).
- Pop them in the freezer for about 20-25 minutes to harden.
Tempering Chocolate:
- Note that it's easiest to melt chocolate in the double boiler but if you don't have one, you can set a glass bowl over a small pot. (Just make sure it fits well, not too low and not too high.)
- Fill the bottom pot with about 1 inch of water, make sure the water will not be touching the top pot (or the glass bowl).
- Heat up the water over medium-low heat. Water should be hot but not boiling!
- Add chocolate wafers and let them melt, stirring from time to time. Once chocolate is melted, turn off the heat and take the top pot off. (Note: chocolate should be between 110℉-115℉ when melted. Do NOT exceed 130℉.)
- Let the chocolate cool down for a couple of minutes (about 10℉ lower.) Now it's ready to dip!
Dipping Cheesecake Bites:
- One at a time, dip cold cheesecake bites into melted chocolate: using a fork pick up the cheesecake bite and dip it into the chocolate. Let the excess chocolate drop of and gently tap the fork on the sire of the pot if needed.
- Place the chocolate covered cheesecake bites back onto the parchment paper to set. Repeat with the rest of the cheesecake bites.
- Set the finished cheesecake bites into the refrigerator for 5-10 minutes to set and harden.
Notes
- Storing: Make sure to store these cheesecake bites in the refrigerator, in a air-tight food storage container. They should be good for about 3 days.
Nutrition
Calories: 237kcal | Carbohydrates: 17g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 17mg | Sodium: 92mg | Potassium: 177mg | Fiber: 2g | Sugar: 12g | Vitamin A: 222IU | Vitamin C: 0.04mg | Calcium: 37mg | Iron: 2mg
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Originally published on Will Cook For Smiles in January 2014.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
These look delicious! Thanks for the recipe!
Does anyone have the nutrition information for these chocolate peanut butter cheesecake balls!? Like the sugars and carbs ?
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!
Looks amazing!
Pinning and sharing on my FB page tomorrow!
Oh wow, thank you so much, Desiree! You’re so sweet 🙂
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
How many doed this batch make?
Hi Tracy! It makes about 15 cheese balls.
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
Hahaha, Karen! This is too funny!
I’m so happy you guys liked them!!
I cannot find vanilla paste here in Ireland and wonder if I could use Extract instead. What quantity would I use, please.
Hi Ursula! I assume you are talking about Blueberry muffins? You can use vanilla beans, one bean should be good!
These look delicious! Thanks for the recipe!
Poppable pieces of peanut butter cheesecake? Yea that’s dangerous.
Yum these look so tasty and I love that they are no bake!
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. 🙂
Perfectly acceptable…it has peanut butter in it 🙂
Thank you, Tina!