Peanut Butter Cheesecake Truffle

My Peanut Butter Cheesecake 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!

Ingredients:

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

Directions:

In a large bowl, cream peanut butter, and cream cheese with a hand mixer or in a food processor.  Slowly add powdered sugar on 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.  

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.

While the balls are chilling, combine chocolate chips and coconut oil in a small bowl.  Microwave chocolate in 30-second intervals until mixture is melted and smooth. Remove balls from 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.

These truffles are good in an airtight container for up to 1 week.

Enjoy!

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Tanorria Askew is a passionate home cook turned Chef. She is the proud owner of Tanorria’s Table where she works as a personal chef and tv personality. A 2016 contestant on MasterChef, Tanorria walked away as the 4th best home cook in America. Get more of Tanorria’s recipes at tanorriastable.com