In a bowl, beat cream cheese, peanut butter, powdered sugar, and vanilla until smooth and fluffy.
Stir in graham cracker crumbs until mixture holds together.
Shape the balls
Roll mixture into small balls (about 1 inch).
Place on a parchment-lined tray and freeze for 20–30 minutes, until firm.
Coat with chocolate
Melt chocolate chips with coconut oil/butter until smooth.
Dip each ball into melted chocolate using a fork or skewer, letting excess drip off.
Place back on parchment paper.
Chill & Serve
Refrigerate until chocolate is set (about 20 minutes).
Store in the fridge (up to 1 week) or freezer (up to 1 month).
✨ Optional Variations:
Drizzle with white chocolate for a bakery-style look.
Sprinkle with crushed peanuts or sea salt before the chocolate sets.
Roll in cocoa powder or crushed cookies instead of dipping in chocolate.
Would you like me to also give you a mini “truffle-style” version where the peanut butter cheesecake filling has crushed Oreos mixed in for extra texture? 🍪
