Peanut Butter Cheesecake Truffle

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I know. I know. We just celebrated Peanut Butter Day a few weeks ago, but you have to understand, peanut butter could almost be celebrated every day. Am I right?

So I gave you Thai Chicken Lettuce Wraps on Peanut Butter Day. They are the perfect lunch or dinner to include peanut butter or any nut butter if you’re trying to slow down on your legumes. This time I’m coming at you with dessert. My Peanut Butter Cheese Cake Truffles are made with only five ingredients. FIVE!

These are crazy easy to make and fun for the kiddos to get involved, too! If you love peanut butter or know someone that does, make these today!

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Peanut Butter Cheesecake Truffles

This five-ingredient recipe is crazy easy to make and fun for the kiddos to get involved, too! If you love peanut butter or know someone that does, make these today!

Ingredients

Peanut Butter Cheesecake Truffles

• 1 16 oz jar of crunchy peanut butter
• 1 8 oz block cream cheese, softened
• 1 1/2 cup powdered sugar
• 1 cup semi-sweet chocolate chips
• 1 tablespoon coconut oil

Instructions

1. In a large bowl, cream peanut butter, and cream cheese with a hand mixer or in a food processor. Slowly add powdered sugar at low speed. The mixture should come together easily but have a little crumble to it. It should NOT be super smooth and silky. It will not hold together well if it’s that consistency. Add more powdered sugar by the tablespoon to reach proper consistency, if needed. Place the bowl in the freezer for 15-20 minutes. Do not allow the mixture to freeze completely.
2. Remove mixture from freezer and form into balls using a medium cookie scoop. Scoop mixture into your hands and quickly roll into balls. Place balls on a parchment-lined baking sheet. Place balls back into the freezer for 5-10 minutes.
3. While the balls are chilling, combine chocolate chips and coconut oil in a small bowl. Microwave chocolate in 30-second intervals until the mixture is melted and smooth. Remove balls from the freezer and dip balls into chocolate using a fork. Place balls back on a parchment-lined baking sheet and place back in the freezer for 5 minutes.
4. These truffles are good in an airtight container for up to 1 week.
5. Enjoy!

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