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Easy Chocolate Peanut Butter Cheesecake Truffles Recipe


  • 1 pkg 250 g Philadelphia Brick Cream Cheese, softened
  • 1/2 cup graham crumbs
  • 1/4 to 1/2 cup icing sugar depending on how sweet you want them
  • 1/4 cup Kraft Peanut Butter
  • 1 pkg. 225 g Baker's Semi-Sweet Chocolate, broken into small pieces
  • Sprinkles if desired


  • Beat softened cream cheese in large bowl with an electric mixer until creamy. Mix in graham crumbs, icing sugar, and peanut butter.
  • Refrigerate for 30-60 minutes to firm up
  • Take approx 1 Tbsp of the mixture and roll into 1-inch balls. Place on a parchment-covered cookie sheet.
  • Freeze 10 min
  • In the meantime, melt chocolate in a shallow dish in the microwave on 50% power for 30 seconds. Stir and repeat until chocolate is completely melted.
  • Dip the cream cheese balls, 1 at a time, into melted chocolate, turning until evenly coated with chocolate. Remove with spoons, allowing extra chocolate to run off for several seconds. Place back on baking sheet.
  • Top with sprinkles and refrigerate 1 hour
  • Refrigerate 1 hour or until firm.
  • Store in the fridge in a sealed container
  • Enjoy!