No Bake Chocolate Peanut Butter Cheesecake Balls

Name: No Bake Chocolate Peanut Butter Cheesecake Balls
Prep time: 20 min
Total time: 110 min
Ingredients: 6 ounces light cream cheese; 1/4 cup plain Greek yogurt; 1/4 cup peanut butter; 2 tablespoons honey; 1 cup dark chocolate chips (melted)

by Hannah Magee, RD on Apr 1, 2021 (updated Apr 24, 2026) 2 comments »

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5 from 1 rating

These No Bake Chocolate Peanut Butter Cheesecake Balls are so simple to make yet so decadent and delicious! Made with only 5 wholesome ingredients, they make a great lightened up sweet treat or dessert to keep stashed during the week, or share with your family and friends.

chocolate coated peanut butter cheesecake balls sprinkled with graham crumbs in a serving bowl

Just a little chocolate-coated ball of “cheesecake”!

The title says it all! These cheesecake balls are basically balls of what tastes like cheesecake filling. You know, the rich, decadent, tangy cheesecake that we all know and love? Well, these balls are full of a lightened-up version of cheesecake-inspired filling – made by combining greek yogurt, light cream cheese, natural peanut butter, and honey. It’s then scooped into balls and dipped in chocolate, then rolled in graham cracker crumbs. Sound like something that’s up your alley? Read on for the recipe!

Simple ingredients and more nutrition!

I’ve been kind of obsessed with using greek yogurt to make delicious but healthier sweet treats lately. Think chocolate peanut butter frozen yogurt bark and viral chocolate coated blueberry yogurt clusters.

Because the base of our no-bake cheesecake bites is greek yogurt, we’re also getting a little extra protein and nutrition in each ball. Being a dietitian, that makes me happy! The light cream cheese lends that cheesecake flavour and richness with less fat, and the natural peanut butter adds healthy fats. How wonderful is it that these simple, kitchen-staple ingredients can combine together to make something so delish?

Make them in 3 steps:

Step 1: Start with the greek yogurt based filling

Beat together the cream cheese, greek yogurt, peanut butter, and honey. Place the mixture in the refrigerator for about 1 hour to firm it up so that we can easily scoop it into balls.

Step 2: Scoop into balls and freeze

After refrigerating the cheesecake mixture, use a small cookie scoop to scoop the mixture into balls onto a sheet of parchment paper. Then place these balls in the freezer for 20 minutes to harden.

Step 3: Dip in melted chocolate and refrigerate

In a microwave-safe bowl, melt chocolate chips in 30 second increments, stirring each time, until smooth and creamy melted chocolate is achieved. Remove balls from the freezer and dip each one in melted chocolate to coat. Option to sprinkle with graham cracker crumbs, then refrigerate again to let chocolate cool.

chocolate coated peanut butter cheesecake balls on a piece of parchment paper

Store them in the fridge or freezer!

Store the no bake chocolate peanut butter balls in an airtight container in the refrigerator up to 1 week. You can also freeze them up to 1 month, but I recommend letting them thaw for 10-15 minutes before eating as they will be quite hard when frozen.

half of a chocolate coated peanut butter cheesecake ball resting on top of two other balls

Connect with Hannah Magee, RD!

I hope you love this recipe as much as I do. If you try it, let me know what you think by leaving a rating and a review in the comments below. Oh, and be sure to take a photo and tag me on @hannahmagee_rd so I can see!

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