Equipment Needed
- Large mixing bowl
- Electric hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Small bowls for rolling coatings
- Airtight container for storage
Step-by-Step Instructions
The first step is all about the base. In my large bowl, I combine the graham cracker crumbs, melted butter, and granulated sugar. I mix it with a fork until it looks like wet sand and every crumb is coated. This is the foundation, and pressing it firmly into the bottom of a pan is how you’d make a traditional crust. But for our balls, I simply set this aside in a shallow bowl for later—it’s going to be our magical, crunchy coating that mimics a cheesecake crust in every bite.
Now, for the glorious filling. In my stand mixer bowl (a hand mixer works perfectly too), I beat the softened cream cheese until it’s completely smooth and creamy. This takes a good minute or two. I then add the peanut butter and vanilla extract and beat again until it’s one uniform, dreamy mixture. Here’s a sensory detail I love: the smell at this stage is absolutely heavenly. Next, I gradually add the powdered sugar with the mixer on low, unless I want a blizzard of sugar in my kitchen! Once incorporated, I beat it on medium until the filling is thick, smooth, and holds its shape.
This is the fun, hands-on part. I line a baking sheet with parchment paper. Using a tablespoon cookie scoop or my hands, I roll the filling into 1-inch balls. The mixture is rich, so I work relatively quickly so the warmth of my hands doesn’t melt it too much. I place each ball on the prepared sheet. Once they’re all rolled, I pop the entire tray into the freezer for about 15 minutes. This firming-up step is crucial—it makes the next step of rolling in the crumbs so much cleaner and easier.(See the next page below to continue…)