Directions:
1. Prepare the Cheesecake Mixture:
– In a large bowl, beat together the cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth and creamy.
2. Chill the Mixture:
– Cover the mixture and refrigerate for about 30 minutes to firm up.
3. Form the Cheesecake Balls:
– Once the mixture is chilled, roll it into 1-inch balls. If desired, roll each ball in graham cracker crumbs for extra texture. Place the cheesecake balls on a parchment-lined baking sheet.
4. Freeze the Balls:
– Freeze the balls for about 20-30 minutes to make them easier to dip in chocolate.
5. Melt the Chocolate:
– In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second intervals, stirring between each interval, until smooth and fully melted.
6. Coat the Cheesecake Balls:
– Using a fork or toothpick, dip each cheesecake ball into the melted chocolate, allowing any excess to drip off. Place the coated balls back onto the parchment-lined baking sheet.
7. Chill and Set:
– Refrigerate the cheesecake balls for another 15-20 minutes, or until the chocolate coating is fully set.
8. Serve:
– Serve immediately or store in the refrigerator until ready to enjoy!
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Tips:
– Storage: Keep the cheesecake balls in an airtight container in the refrigerator for up to 1 week.
– Topping Ideas: Drizzle with melted white chocolate, sprinkle with crushed peanuts, or dust with cocoa powder for extra flair.
– Make Ahead: These cheesecake balls can be made ahead and stored in the freezer for up to 2 months