Oh my gosh, you guys—this Reese’s Peanut Butter Cheesecake Ball is the stuff dreams are made of! I first whipped this up for a last-minute potluck, and let me tell you, it disappeared faster than I could say “peanut butter.” Imagine creamy cheesecake hugging chunks of Reese’s cups, all coated in a silky chocolate drizzle. It’s ridiculously easy (no oven required!) and tastes like your favorite candy bar turned into a shareable dessert. Every time I make it, someone asks for the recipe—and now, here’s my secret. Trust me, this sweet little ball of joy will be your new go-to for parties, game nights, or, you know, just because it’s Tuesday.
Why You’ll Love This Reese’s Peanut Butter Cheesecake Ball
Listen, this isn’t just another dessert—it’s a game-changer. Here’s why you’ll be obsessed:
- No-bake magic: Zero oven time means more time for eating (or, okay, maybe sharing).
- Creamy dreamy texture: Silky cheesecake meets melty peanut butter—it’s like biting into a cloud of candy bar bliss.
- Instant crowd-pleaser: I’ve yet to meet a soul who doesn’t lose their mind over this at parties.
- Totally your call: Swap in crunchy peanut butter, add extra chocolate drizzle, or roll it in sprinkles—make it yours!
Seriously, it’s the little black dress of desserts: always right, impossibly easy, and guaranteed to wow.
Ingredients for Reese’s Peanut Butter Cheesecake Ball
Gather these simple, dreamy ingredients—you probably have most in your pantry already! Just a heads-up: soften that cream cheese completely, or you’ll be wrestling lumps instead of making magic.
- The creamy base: 16 oz cream cheese (softened!), 1 cup powdered sugar, 1 cup creamy peanut butter (the good stuff!), 1 tsp vanilla extract
- The mix-ins: 1 cup Reese’s peanut butter cups, chopped (go extra here—nobody regrets more Reese’s!)
- The glamorous finish: 1 cup semi-sweet chocolate chips, 1 tbsp vegetable oil (for smooth drizzling), extra chopped Reese’s for sprinkling like confetti
Pro tip: Buy an extra bag of Reese’s cups. Trust me, they’ll “disappear” while you’re chopping.
How to Make Reese’s Peanut Butter Cheesecake Ball
Okay, let’s get to the fun part—making this glorious dessert! It’s so easy, you’ll laugh. But don’t let that fool you; a few key tricks make all the difference. Here’s how to nail it:
- Beat that cream cheese like it owes you money—until it’s completely smooth and lump-free. This is the foundation, so no shortcuts! Toss it in a big bowl and go to town with a hand mixer (or strong arms and a whisk).
- Sweeten the deal: Add powdered sugar, peanut butter, and vanilla. Mix until it’s so creamy, you’ll want to eat it with a spoon. (Resist! We’re not done yet.)
- Fold in the star of the show: Gently stir in those chopped Reese’s cups. Don’t overmix—you want those glorious chunks to stay intact for little surprises in every bite.
Shaping and Chilling the Cheesecake Ball
Here’s where patience pays off. Scoop the mixture onto a sheet of parchment paper and gently shape it into a ball—it’ll be soft, like cookie dough. Don’t stress perfection; rustic is charming! Pop it in the fridge for at least 2 hours (overnight is even better). Skipping this step? Big mistake. Chilling firms it up so it holds its shape when you drizzle that chocolate later.
Adding the Chocolate Drizzle
Time for the grand finale! Melt chocolate chips with a splash of vegetable oil (this keeps it silky). Use a spoon to artfully drizzle—or get fancy with a piping bag for zigzags. Let it set for 10 minutes, then shower with more chopped Reese’s. Voilà! A dessert that’s equal parts stunning and delicious.
Tips for the Perfect Reese’s Peanut Butter Cheesecake Ball
Want to take your cheesecake ball from great to unforgettable? Here are my hard-earned tricks:
- Soft cream cheese is non-negotiable. Leave it out for 1-2 hours—no microwave shortcuts! Lumpy batter = sad cheesecake ball.
- Chop those Reese’s cups evenly. Big chunks overwhelm, tiny bits disappear. Aim for pea-sized pieces so every bite has peanut butter magic.
- Parchment paper is your best friend. It prevents sticking and makes transferring to the serving plate a breeze. (Wax paper? Disaster—it’ll cling like crazy.)
- Chill like you mean it. Two hours minimum, folks! A firm ball holds its shape when you add that glossy chocolate drizzle.
Follow these, and you’ll have a dessert that looks bakery-perfect—with half the effort.
Serving Suggestions
This cheesecake ball is basically a party waiting to happen! I love setting it out with graham crackers for that classic cheesecake vibe, but salty pretzel sticks or apple slices make an awesome sweet-and-salty combo. One ball easily serves 8-10 people—unless you’re me, in which case “serves 1 with determination.”
Storage and Reheating
Pop any leftovers (ha—good luck with that!) in an airtight container in the fridge for up to 5 days. The chocolate drizzle will firm up when cold, but no worries—it’ll soften back to dreamy perfection after 10 minutes on the counter. Just don’t freeze it—cream cheese gets weirdly grainy!
Nutritional Information
Here’s the scoop per serving (about 1/10th of the ball): 320 calories, 22g fat, and pure joy. Remember, these are estimates—your exact numbers might wiggle a bit based on ingredients. But let’s be real, nobody’s counting when peanut butter cheesecake’s involved! If you are interested in general guidelines for managing calorie intake, you can check out resources on healthy weight management.
FAQs About Reese’s Peanut Butter Cheesecake Ball
Can I use crunchy peanut butter instead of creamy?
Absolutely! Crunchy peanut butter adds fun texture—just know it’ll make the cheesecake ball slightly less smooth. My grandma actually preferred it that way for a “rustic” feel. Either way, you can’t go wrong.
How long can this sit out at a party?
About 2 hours max—after that, the cream cheese gets too soft. I like to keep it chilled until serving, then set it out with ice packs underneath the platter. Pro tip: If it starts to slump, just pop it back in the fridge for 20 minutes.
Can I freeze leftovers?
Honestly? I wouldn’t. Cream cheese desserts tend to get grainy after freezing. But stored in the fridge, it stays perfect for days (if it lasts that long!). Just give it 10 minutes at room temp before serving again.
What if my chocolate drizzle hardens too fast?
No panic! Warm it back up in 10-second bursts in the microwave, stirring between each. Too thick? Add a tiny bit more oil. Too thin? Let it cool slightly before drizzling. Chocolate’s forgiving—just roll with it! For more baking tips, check out this guide on chocolate substitutions.
Did you make this Reese’s Peanut Butter Cheesecake Ball? Snap a pic and tag me—I’d love to see your masterpiece! Happy munching, friends!
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Irresistible Reese’s Peanut Butter Cheesecake Ball in 10 Minutes
- Total Time: 2 hours 15 minutes
- Yield: 1 cheesecake ball (serves 8-10)
- Diet: Vegetarian
Description
A creamy and rich cheesecake ball infused with Reese’s peanut butter cups, perfect for parties or dessert.
Ingredients
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup creamy peanut butter
- 1 tsp vanilla extract
- 1 cup Reese’s peanut butter cups, chopped
- 1 cup semi-sweet chocolate chips
- 1 tbsp vegetable oil
- Additional chopped Reese’s for garnish
Instructions
- In a large bowl, beat cream cheese until smooth.
- Add powdered sugar, peanut butter, and vanilla extract. Mix well.
- Fold in chopped Reese’s peanut butter cups.
- Shape the mixture into a ball and refrigerate for at least 2 hours.
- Melt chocolate chips with vegetable oil and drizzle over the cheesecake ball.
- Sprinkle with additional chopped Reese’s for garnish.
- Serve chilled with graham crackers or cookies.
Notes
- Ensure cream cheese is fully softened for smooth mixing.
- Chill the cheesecake ball before drizzling chocolate for easier handling.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American