Peanut Butter Cheesecake Truffles


by Charmaine Broughton

Maybe you’d like to create a homemade gift from the kitchen. Or, maybe you’re like me and are thinking: I just ran 10K in two feet of snow – I deserve a sweet treat! Either way, I’ve got you covered with this delicious recipe from the Peanut Bureau of Canada. Peanuts are loaded with fibre and plant protein, plus they contain heart-healthy fats.

Addictive, decadent and perfect for sharing. These delicious, melt-in-your-mouth cheesecake truffles are a perfect treat for your loved ones or yourself!

1 package (8 oz./250 g) brick style cream cheese

⅔ cup (150 mL) peanut butter

2 tsp. (10 mL) vanilla

½ cup (125 mL) icing sugar

1½ cups (375 mL) milk chocolate chips (or 70% dark chocolate chips)

2 tbsp. (30 mL) oil, preferably peanut

1 tbsp. (15 mL) finely chopped peanuts

1 tbsp. (15 mL) graham cracker crumbs (or festive sprinkles)

In a large bowl, beat cream cheese with an electric mixer until very smooth. Beat in peanut butter, vanilla and icing sugar until very well blended. Refrigerate until mixture can be formed into balls, about 45 minutes.

Form into 1½-inch (3.5 cm) balls. Once formed, place on a parchment-lined baking sheet and freeze until very firm, about 1 hour. When balls are nearly frozen, melt chocolate with oil in microwave or very low heat over a double boiler. Working quickly, balance a peanut butter ball on a fork to dip into melted chocolate and coat completely. Tap fork on side of bowl to remove excess chocolate. Place ball on baking sheet.

After dipping 3 balls, lightly sprinkle with chopped peanuts then graham crumbs (or festive sprinkles). Repeat with remaining balls. Refrigerateor freezein an airtight container until ready to enjoy.



Charmaine Broughton is a food media specialist, avid runner and eater, and mother of two active (and always hungry) teenage boys, Tyler and Colgan. See more of what she is up to at

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