Step 1: Soften the Cream Cheese

Let your cream cheese sit at room temperature for about 30 minutes. Soft cream cheese ensures a smooth, lump-free mixture.

Step 2: Mix the Filling

In a medium mixing bowl:

• Add 1 cup softened cream cheese,

• 1/2 cup peanut butter,

• 1/4 cup powdered sugar,

• and 1 tsp vanilla extract.

Use a hand mixer (or stir vigorously with a spatula) until the mixture is creamy, fluffy, and uniform.

Pro Tip: If the mixture feels too soft to scoop, chill it in the fridge for 10–15 minutes before shaping.

Step 3: Shape into Balls

Using a small cookie scoop or tablespoon, scoop out portions and roll them into 1-inch balls. Place each one on a parchment-lined baking sheet.

Once all are shaped, place the tray in the freezer for 15–20 minutes to firm up. This makes them easier to dip in chocolate.

Step 4: Melt the Chocolate

In a microwave-safe bowl, add:

• 1 cup chocolate chips

• 1 tablespoon coconut oil or butter

Microwave in 20-second bursts, stirring in between, until completely melted and smooth. Alternatively, melt over a double boiler.

Note: The coconut oil helps the chocolate set better and gives it a professional sheen.

Step 5: Dip and Decorate

• Remove the cheesecake balls from the freezer.

• Using a fork or dipping tool, dip each ball into the melted chocolate.

• Let the excess drip off, then place back on the parchment paper.

• If desired, sprinkle chopped peanuts on top while the chocolate is still wet.

Repeat for all balls.

Step 6: Chill to Set

Refrigerate the tray for at least 15–20 minutes or until the chocolate is completely set.

You can also freeze them for 10 minutes if you’re short on time.

Step 7: Serve and Enjoy!

Once set, serve immediately or store for later. These little indulgent bites are rich, creamy, nutty, and chocolaty — a perfect trifecta in dessert form.