This peanut butter cup cheese ball is a sweet, creamy dessert dip shaped like a ball and rolled in candy pieces, mini chocolate chips, and crushed peanut butter cups. It tastes like a cross between cheesecake filling and a candy bar, and it needs no baking.
Set it on a platter with graham crackers, pretzels, and cookies for dipping, and watch it disappear. It takes about 20 minutes of hands on time, then chills while you get the rest of your menu ready.
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Why This Peanut Butter Cup Cheese Ball Recipe Works
Cream cheese gives the base a tangy, creamy structure that firms up in the refrigerator, so the mixture can be shaped into a ball. Peanut butter adds richness, and powdered sugar plus brown sugar sweeten it without making it gritty.
Folding in candy pieces, mini chocolate chips, and crushed peanut butter cups gives every spoonful a mix of soft and crunchy textures. Keeping the coating separate means the outside stays colorful and crisp rather than melting into the dough.
The method is simple: mix, chill, shape, and roll. You can make it a day ahead, which takes pressure off hosting, and the leftovers store well. It is also easy to scale or customize with your favorite candy.
Ingredients for Peanut Butter Cup Cheese Ball
- 8 oz cream cheese, softened
- 1/2 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1/4 cup brown sugar, packed
- 1 tsp vanilla extract
- 1 cup mini candy coated peanut butter pieces for the cheese ball
- 1/2 cup mini chocolate chips for the cheese ball
- 1/2 cup crushed peanut butter cups for the cheese ball, optional
- 1/4 cup mini candy coated peanut butter pieces for the coating
- 1/4 cup mini chocolate chips for the coating
- 1/4 cup crushed peanut butter cups for the coating
Cream cheese. Use full fat block cream cheese, not the tub style, so the ball holds its shape. Soften it on the counter for 30 minutes before mixing.
Peanut butter. Creamy peanut butter blends smoothest. Avoid natural styles that separate, since they can make the mixture oily and soft.
Sugars. Powdered sugar dissolves into the base and brown sugar adds a hint of caramel. Reduce either one if you want a less sweet dip.
Candy mix ins. Mini candy coated pieces and mini chocolate chips stir in evenly without breaking up the base. Chop the peanut butter cups into small pieces for the ideal texture.
The coating. Roll the ball in a shallow dish of candy and chips right before serving so the colors stay bright.
How to Make Peanut Butter Cup Cheese Ball
1. Soften the cream cheese Leave the cream cheese out for about 30 minutes, until it gives easily when pressed with a finger.
2. Mix the base Beat the cream cheese, peanut butter, powdered sugar, brown sugar, and vanilla in a large bowl with a hand mixer for 2 minutes, until smooth and fluffy.
3. Fold in the candy Stir in the candy pieces, mini chocolate chips, and crushed peanut butter cups with a spatula until evenly mixed.
4. Shape the ball Scrape the mixture onto plastic wrap, pull the wrap up around it, and shape it into a ball by twisting the top.
5. Chill until firm Refrigerate for at least 1 hour, until the mixture feels firm and no longer sticky.
6. Roll in the coating Mix the coating candy and chocolate chips in a shallow dish, unwrap the ball, and roll it until completely covered, pressing gently to help the pieces stick.
7. Serve Move the ball to a plate, surround it with dippers, and set out a small knife or spreader.
How to Serve Peanut Butter Cup Cheese Ball
Place the cheese ball in the center of a platter with graham crackers, pretzels, apple slices, and vanilla wafers for dipping. It fits right in beside peanut butter cookie bark, no bake cookie dough bars, ricotta cannoli cookies, and maple oatmeal chocolate chip cookies on a dessert table. Keep it chilled until guests arrive, and let it sit out for about 10 minutes before serving so it spreads easily.
How to Store and Reheat Peanut Butter Cup Cheese Ball
Wrap the cheese ball tightly in plastic wrap or store it in an airtight container in the refrigerator for up to 3 days. Do not leave it out for more than 2 hours at room temperature. Freezing is not recommended, since the cream cheese turns grainy when thawed and the candy coating can bleed color.
Tips and Variations for Peanut Butter Cup Cheese Ball
Chill the mixture first. A firm base rolls cleanly without sticking to your hands. If it is still soft after an hour, give it another 30 minutes.
Wet your hands. A little cold water on your fingers keeps the dough from sticking while you shape it.
Coat just before serving. Candy colors bleed if the ball sits in the refrigerator for hours after rolling.
Crush with a rolling pin. Place the peanut butter cups in a zip top bag and pound them gently into small chunks.
Try a different nut butter. Almond butter or cashew butter work for a different flavor with the same method.
Make mini balls. Divide the mixture into 12 small balls for individual servings, then roll each one in the coating.
Mind peanut allergies. This dessert is full of peanut products, so keep it away from guests with allergies.
Keep it cold. Return the ball to the refrigerator after serving, and for general guidance on keeping dairy based desserts safe, see the University of Minnesota Extension guide to storing leftovers.
Frequently Asked Questions About Peanut Butter Cup Cheese Ball
What is a peanut butter cup cheese ball made of?
It is a base of cream cheese, peanut butter, powdered sugar, brown sugar, and vanilla, mixed with candy pieces and chocolate chips, then rolled in a coating of more candy.
Can I make a peanut butter cup cheese ball ahead of time?
Yes. Make and shape the ball up to 2 days ahead, keep it wrapped in the refrigerator, and roll it in the coating on the day you serve it.
How long does a peanut butter cup cheese ball need to chill?
Chill it for at least 1 hour so it firms up enough to roll. Overnight chilling works too, and makes it even easier to handle.
What can I serve with the dip?
Graham crackers, pretzels, vanilla wafers, apple slices, strawberries, and cookies all work well.
Why is my mixture too soft?
The cream cheese may be too warm or the peanut butter too oily. Chill the mixture for another 30 minutes, or stir in a couple tablespoons of powdered sugar to firm it up.
Peanut Butter Cup Cheese Ball with Mini Chocolate Chips
Equipment
- Large mixing bowl
- Hand mixer
- Plastic wrap
- Shallow dish
- Spatula
Ingredients
Main Ingredients
- 8 oz cream cheese softened
- ½ cup creamy peanut butter
- ½ cup powdered sugar
- ¼ cup brown sugar packed
- 1 tsp vanilla extract
- 1 cup mini candy coated peanut butter pieces for the cheese ball
- ½ cup mini chocolate chips for the cheese ball
- ½ cup peanut butter cups crushed, for the cheese ball, optional
- ¼ cup mini candy coated peanut butter pieces for the coating
- ¼ cup mini chocolate chips for the coating
- ¼ cup peanut butter cups crushed, for the coating
Instructions
Cooking
- Beat the base. Beat the softened cream cheese, peanut butter, both sugars, and vanilla until smooth.
- Fold in candy. Stir in the candy pieces, chocolate chips, and crushed peanut butter cups.
- Shape and chill. Shape into a ball in plastic wrap and refrigerate at least 1 hour until firm.
- Coat. Mix the coating pieces in a shallow dish and roll the unwrapped ball until covered.
- Serve. Set on a plate with graham crackers, pretzels, or cookies for dipping.
