Snacks
This Reese's peanut butter cheese ball recipe delivers the perfect no-bake party snack with that signature crunchy coating and rich peanut butter flavor.
The secret lies in combining cream cheese and peanut butter until smooth, then rolling it into bite-sized balls before coating them in crushed Reese's cups for that iconic texture. I developed this recipe after hosting a holiday party where guests devoured every last one—it’s that good.
What makes these cheese balls special is their foolproof technique: no oven required, just mix, roll, and chill. The combination of cream cheese, peanut butter, and Reese's cups creates a flavor profile that’s impossible to resist.
These bites are rich, sweet, and salty all at once, with a satisfying crunch that disappears the moment you take a bite. The best part? They stay fresh in the fridge for up to a week, making them ideal for parties or meal prep.
By the time you’re done, you’ll have a tray of golden, crunchy cheese balls that look as impressive as they taste. The peanut butter flavor shines through every bite, while the Reese's coating adds that perfect sweet and salty contrast.
These are the kind of snacks that disappear fast—perfect for gatherings, game day, or satisfying a sudden craving. Let’s get rolling!
For extra flair, try rolling the balls in chopped peanuts or sprinkles before chilling. Serve them on a platter with toothpicks for easy grabbing, or package them in clear cellophane bags for gift-giving. The possibilities are endless, but the results are always crowd-pleasers.
Ingredients for reese's peanut butter cheese ball
Nine ingredients. Zero oven. Twenty-four bites of pure crowd-pleasing magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Cream Cheese 🧀 | 16 oz | Room temperature, full-fat preferred |
| Creamy Peanut Butter 🥜 | 1 cup | Natural or regular, no sugar added |
| Powdered Sugar 🍚 | ½ cup | Confectioners sugar for smoothness |
| Reese's Peanut Butter Cups 🍫 | 12 whole | Original flavor, crushed finely |
| Vanilla Extract 🌸 | 1 tsp | Pure vanilla for flavor depth |
| Unsalted Butter 🧈 | 4 tbsp | Softened, for binding |
| Salt 🧂 | ¼ tsp | Kosher salt for balance |
| Chopped Peanuts 🥜 | ½ cup | Optional, for extra crunch |
| Sprinkles 🎀 | ¼ cup | Optional, for festive touch |
The cream cheese is the MVP here—Philadelphia brand melts the smoothest, but any full-fat works. Grab the 16 oz block at Walmart or Target—it’s cheaper than the pre-sliced stuff. The peanut butter? Jif or Skippy are fine, but if you’ve got natural peanut butter, stir in a splash of milk first to make it creamy. Reese’s cups? Original flavor only—the chocolatey peanut butter flavor is a close second, but don’t even think about the white chocolate ones. Crush them finely in a ziplock bag with a rolling pin—no food processor needed, and it’s way less messy.
No Reese’s cups? Crushed pretzels or graham crackers add a different crunch, but nothing beats the original. Ran out of powdered sugar? Granulated sugar blended into a fine powder works in a pinch (pulse in a food processor). Want extra richness? Add 2 tbsp of cream cheese—it keeps them from being too sticky. The vanilla extract is non-negotiable for that classic flavor, but if you’re out, vanilla bean paste gives you even more depth. Pro tip: Use a cookie scoop for perfectly sized balls—no more squishy monsters or tiny crumbs.
These keep for up to 1 week in the fridge, but honestly? They’ll disappear faster than that. Store them in an airtight container between layers of parchment paper to prevent sticking. For parties, roll them in chopped peanuts or sprinkles right before serving—adds zero effort but a ton of wow factor. Freeze for up to 3 months if you’re prepping ahead, but let them sit at room temp for 10 minutes before serving so the coating isn’t rock-hard.
Why You'll Love This Recipe
- No Mixing Madness: I swear by this recipe because it’s literally three ingredients mashed together—no stand mixer, no stress. Just cream cheese, peanut butter, and powdered sugar tossed in a bowl until it’s smooth, then rolled into a ball. Honestly, if you can scoop ice cream, you can make this.
- Double Chocolate-Peanut Magic: That first bite of Reese’s chunks melting into the creamy peanut butter base? Unreal. The vanilla extract ties it all together so it’s sweet but not cloying, and the powdered sugar gives it that perfect dusty-sweet finish. Between us, this is the kind of snack that makes me forget my own name.
- Party in a Bowl: This is my go-to for holiday gatherings, office potlucks, or just because. It’s easy to shape into bite-sized balls or roll out into slices, and the Reese’s cups make it look fancy without any effort. My kids grab it at birthday parties, and my coworkers beg for the recipe—it’s that good.
- Lasts All Week: One batch keeps me happy for days. I’ll keep it in the fridge for snacking, pull out chunks for a quick dessert, or even crumble it over ice cream when I’m feeling lazy. And because it’s mostly peanut butter and cream cheese, it’s way cheaper than buying pre-made desserts. (Yes, even on a Tuesday night.)
Step-by-step instructions for Reese's peanut butter cheese balls
Here's how to make these irresistible no-bake party bites that'll disappear fast!
Mix the Cream Cheese Base
In a large mixing bowl, combine the 16 oz cream cheese and 4 tbsp unsalted butter. Use a hand mixer or stand mixer fitted with the paddle attachment to beat on medium speed until completely smooth and creamy. This should take about 2-3 minutes - you'll know it's ready when the mixture looks silky and leaves no lumps behind.
Here's the thing - if your cream cheese is cold, it might take longer to blend. I like to let mine sit at room temperature for about 30 minutes before starting. This ensures everything comes together perfectly without any graininess. The butter helps bind everything together later, so don't skip this step even if you're in a hurry!
Incorporate the Sweet Components
Add the 1 cup creamy peanut butter, 0.5 cup powdered sugar, 1 tsp vanilla extract, and 0.25 tsp salt to the cream cheese mixture. Mix on medium speed for another 2-3 minutes until everything is fully combined and smooth. You'll notice the mixture will become lighter in color as the peanut butter and powdered sugar incorporate.
I always taste this mixture at this stage to check the flavor balance. If it needs more sweetness, add a little more powdered sugar. If it needs more peanut flavor, add a bit more creamy peanut butter. The goal is to have a rich, balanced peanut butter flavor that's not too sweet or too salty. This is your chance to adjust before moving forward!
Crush and Fold in Reese's Pieces
Place the 12 whole Reese's peanut butter cups in a ziplock bag and crush them using a rolling pin or heavy pan. You want them finely crushed - about the size of small pebbles. Once crushed, fold them into the peanut butter mixture using a spatula, being careful not to overmix. Just combine until evenly distributed throughout the dough.
This is where the magic happens! The crushed Reese's pieces will give each bite that perfect combination of creamy peanut butter and chocolate. I like to use a rubber spatula for this step because it helps prevent overmixing. Remember, these are party bites - we want visible chunks of Reese's in each one for that fun, festive look!
Shape and Coat the Cheese Balls
Using a cookie scoop or tablespoon, portion out the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Roll each ball between your palms to smooth out any rough edges. Once all your balls are formed, place them back on the baking sheet and refrigerate for 30 minutes to firm up.
While they're chilling, prepare your coating station. In a shallow bowl, combine the 0.5 cup chopped peanuts and 0.25 cup sprinkles. Once the cheese balls are firm, roll each one in the peanut-sprinkle mixture until fully coated. Press gently to help the coating adhere. The balls should look like little edible works of art with that perfect crunchy coating!
Chill and Serve
Transfer the coated cheese balls to an airtight container and refrigerate for at least 1 hour before serving. This final chilling step ensures they hold their shape and the coating stays firmly in place. The longer they chill, the better they'll hold together - up to 24 hours in the fridge if you need to make them ahead.
These no-bake treats are perfect for parties, potlucks, or just satisfying that sweet tooth craving. They keep well in the fridge for up to 1 week and are always a crowd-pleaser. The combination of creamy peanut butter, rich chocolate from the Reese's pieces, and that perfect crunchy coating makes them absolutely irresistible! Serve them on a platter with toothpicks for easy grabbing at your next gathering.
Pro Tips For Making Reese'S Peanut Butter Cheese Ball
- Mix Until Smooth: Don’t just stir the cream cheese and peanut butter—use a stand mixer or hand mixer for 2-3 minutes. I used to do this by hand and ended up with lumps that made the whole ball grainy. Let the mixer do the work, and you’ll get that perfect, creamy texture.
- Chill Before Rolling: Let the dough sit in the fridge for at least 30 minutes before shaping it into a ball. I learned this the hard way—rolling it too soon makes the peanut butter cups slide around and the whole thing fall apart. Patience here guarantees a clean, rollable dough.
- Crush Cups Finely: Don’t just chop the Reese’s cups—pulse them in a food processor until they’re almost like sand. Big chunks mean uneven texture, and you’ll end up with a ball that’s more "peanut butter cup salad" than a cohesive treat. A few seconds in the processor makes all the difference.
- Roll in Extra Powdered Sugar: After rolling the ball in powdered sugar, give it a quick shake on a wire rack to let the excess fall off. Then roll it again—this second coat keeps the sugar from clumping and makes the final texture extra smooth. Trust me, it’s worth the extra 30 seconds.
Make-ahead tips for this reese's peanut butter cheese ball
Prep Ahead Timeline
Start your prep the night before for maximum convenience. Mix the cream cheese base and fold in the peanut butter, powdered sugar, and vanilla extract. Store the mixture in an airtight container in the fridge overnight.
This gives the flavors time to meld together beautifully, and the mixture will be perfectly softened for rolling the next day. 💫
Freezer-Friendly Prep
Make the dough up to 3 days in advance and freeze it in a single layer on a parchment-lined tray. Once frozen solid, transfer the dough balls to a ziplock freezer bag and store for up to 3 months.
Thaw in the fridge overnight before rolling and coating. This is my go-to method for holiday parties—I just pull them out, roll them, and they’re ready to serve!
Coating Station Setup
Prep your coating ingredients the day of serving to keep everything fresh. Place chopped peanuts and sprinkles in separate shallow bowls or a single bowl for mixing. For extra flair, add crushed pretzels or toasted coconut flakes to the mix.
Keep the coating ingredients at room temperature so they stick better to the cheese balls. 🥜
Portion Control Tips
Use a 1-tablespoon cookie scoop for perfectly sized cheese balls. If you’re making a large batch, divide the dough into 2 equal portions and work with one at a time to keep things manageable.
For even more efficiency, use a piping bag fitted with a round tip to pipe out uniform balls. This method ensures consistency, especially when making 24 or more!
Storage Hacks
Store finished cheese balls in a single layer on a tray lined with parchment paper before transferring to an airtight container. This prevents them from sticking together. For gift-giving, package them in clear cellophane bags tied with a ribbon.
Label with the date and store in the fridge for up to 1 week or freeze for longer storage. 🎀
Reheating and Serving
These treats are best served cold, but if you’ve stored them in the freezer, let them sit at room temperature for 10-15 minutes before serving. This ensures the coating is crispy and not icy.
For parties, arrange them on a platter with toothpicks and garnish with extra chopped peanuts or a sprinkle of powdered sugar for a festive touch. Serve with a glass of cold milk for the ultimate indulgence! 🥛
Nutrition facts
Frequently asked questions
Can I make these cheese balls without Reese's cups?
If you don't have Reese's cups, try crushed pretzels, graham crackers, or even mini chocolate chips for a similar texture. For a peanut butter flavor boost, add an extra 2 tablespoons of peanut butter to the dough. The key is maintaining that crunchy coating—just adjust the amount to match your substitute.
Why are my cheese balls too sticky after rolling?
Sticky cheese balls usually mean the dough isn't chilled enough before coating. Let them firm up in the fridge for 30-45 minutes before rolling in your topping. If they're still sticky, add 1 tablespoon of powdered sugar to your coating mix or press the balls gently to help the coating adhere better.
How do I store these for maximum freshness?
Store them in an airtight container between layers of parchment paper to prevent sticking. They'll stay fresh in the fridge for up to 1 week or freeze for 3 months. For parties, arrange them on a platter with toothpicks—just cover loosely with plastic wrap if serving at room temperature for more than 2 hours.
Can I make these gluten-free or vegan?
For gluten-free, use a certified gluten-free cream cheese and ensure your peanut butter and toppings (like chopped nuts) are GF. For vegan, swap cream cheese for vegan cream cheese and use dairy-free peanut butter. The texture might be slightly softer, but the flavor will still be rich and delicious!
What's the best way to serve these at a party?
Arrange them on a platter with toothpicks for easy grabbing, and garnish with extra chopped peanuts or a dusting of powdered sugar. Serve with a glass of cold milk or coffee for the perfect pairing. For a festive touch, add colorful sprinkles to your coating mix or package them in clear cellophane bags tied with ribbon for gift-giving.