Ingredients:
For the Cheesecake Filling
8 ounces cream cheese, softened
½ cup creamy peanut butter
1 cup powdered sugar
1 teaspoon vanilla extract
For the Base
2 cups crushed graham crackers or vanilla cookie crumbs
4 tablespoons melted butter
2–3 tablespoons sweetened condensed milk (as needed)
For the Chocolate Coating
12 ounces chocolate melting wafers or chocolate chips
1 tablespoon coconut oil (optional)
Instructions:
Make the Filling
In a bowl, beat cream cheese and peanut butter until smooth.
Add powdered sugar and vanilla extract; mix until creamy.
Chill for 20 minutes.
Prepare the Base
In another bowl, combine cookie crumbs with melted butter.
Add sweetened condensed milk gradually until the mixture holds together.
Form the Balls
Scoop a small amount of the base, flatten it, and spoon a bit of the cheesecake filling in the center.
Wrap the base around the filling and roll into a ball.
Place on a lined tray.
Freeze
Freeze for 20–30 minutes to firm up.
Dip in Chocolate
Melt chocolate with coconut oil.
Dip each ball into the chocolate and place back on the tray.
Set and Serve
Refrigerate 10–15 minutes until the coating hardens.
Store chilled for up to 5 days.