Would eating a Peanut Butter S’Mores Cheesecake Ball by the spoonful be considered a low point in someone’s life? Asking for a friend.
FINE. I’m the friend. The friend with the spoon. The spoon digging into the cheesecake ball. The cheesecake ball stuffed with chocolate, marshmallows, peanut butter, and graham cracker crumbs. This spin on the classic s’more is rocking my world, people!
I’ve been sitting at my computer for 20 minutes staring at a blank post trying to come up with something to write about this summery gluten-free dessert recipe (whilst perusing the half-yearly sale at Nordstrom – hold me back!) but absolutely nothing more important than the fact that it EXISTS is coming to mind!
Seriously, find the deepest, darkest recesses of your refrigerator to hide this baby in before the party or get together you’re making it for, or else a taste test will turn into half the ball gone missing. Again, my friend told me this.
Here’s what you need to know about my Peanut Butter S’Mores Cheesecake Ball:
- It’s my new favorite summer treat,
possiblydefinitely ever. - No bonfire required.
- Takes 10 minutes to assemble and can be made days in advance.
- Is gluten-free and spoon-ready.
- Peanut butter + chocolate + marshmallows + graham crackers = life altering flavor combo.
HUBBA.
Start by adding 8oz full fat cream cheese and 1/4 cup each butter and creamy peanut butter to the bowl of an electric mixer, or to a large bowl, then beat until smooth and creamy. Make sure the cream cheese and butter are both softened to room temperature before using.
Next, process enough graham crackers to create 1-1/4 cups gluten free graham cracker crumbs.Â
Mix in 1/4 cup + 2 Tablespoons powdered sugar followed by the graham cracker crumbs, then scrape down the bowl. Next add 1-1/2 cups gluten-free mini marshmallows and 1 cup gluten-free mini chocolate chips then mix until combined.
I MEAN!!!!!! Seriously, good luck not shoveling this batter into your mouth by the spoonful at this point!
Scoop the batter onto saran wrap then shape into a ball and refrigerate for 2-3 hours, or overnight, or until the cheesecake ball has hardened. When you’re ready to serve, unwrap the cheesecake ball then place into a shallow dish with 1/2 cup mini chocolate chips. Use your fingers to press them into the tops and sides of the cheesecake ball.
Finally, flip the Peanut Butter S’Mores Cheesecake Ball onto a serving platter then pair it with a spreading knife and lots of sweet dippers.
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Peanut Butter S’Mores Cheesecake Ball
Description
Peanut Butter S'Mores Cheesecake Ball is ridiculously delicious and assembles in just 10 minutes. The perfect gluten-free party treat for summer or any time of year!
Ingredients
- 8oz full fat cream cheese, softened to room temperature
- 1/4 cup butter, softened to room temperature
- 1/4 cup creamy peanut butter
- 1-1/4 cups gluten-free graham cracker crumbs
- 1/4 cup + 2 Tablespoons powdered sugar
- 1-1/2 cups gluten-free mini marshmallows
- 1-1/2 cups gluten-free mini chocolate chips, divided
- Dippers: graham crackers, apple slices, animal crackers, strawberries
Directions
- Add cream cheese, butter, and peanut butter to the bowl of an electric mixer, or to a large bowl, then mix or use a hand mixer to beat until smooth and creamy, 30 seconds. Add powdered sugar then mix to combine. Add graham cracker crumbs then mix to combine, and then scrape down the bowl. Add mini marshmallows and 1 cup mini chocolate chips then mix to combine.
- Scoop batter onto a large sheet of plastic wrap then shape into a ball and place inside a bowl to help keep it's shape. Refrigerate for 2 hours or up to overnight, or until cheesecake ball has hardened. Unwrap then place in a shallow dish with remaining 1/2 cup mini chocolate chips and press chocolate chips gently onto tops and sides of the cheesecake ball. Place onto a serving platter then serve with dippers.
Notes
- I use Enjoy Life Mini Chocolate Chips, Elyon Mini Marshmallows, and Smoreables gluten-free graham crackers, all found at the regular grocery store in the health food/special diet section.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
I think a graham cracker dipper provides the most “s’more” like flavor, but holy buckets is this cheesecake ball absolutely heavenly when scooped onto fresh apple slices and strawberries.
I hope you LOVE this Peanut Butter S’Mores Cheesecake Ball as much as I do – enjoy!
[…] –Â Peanut Butter S’Mores Cheesecake Ball via Iowa Girl […]
[…] peanut butter s’mores cheesecake ball by iowa girl eats […]
I know that in some recipes it makes a big difference if you use commercially prepared peanut butter like Skippy or if you use one like MaraNatha with no extra sugar or unnecessary ingredients. Has it made a difference in this recipe?
My kids like peanut butter, but I am not a fan of peanut butter. Have you tried it with almond butter?
This recipe works best with a Jif or Skippy-type peanut butter. If you used the drippy kind you would need to add a lot more powdered sugar/graham crumbs to keep the ball together.
Do you have suggestions on how to make this dairy-free? I miss cream cheese so much and I’m not sure the fake cream cheese will suffice. Thoughts?
I think the slightly “off” flavor of Tofutti cream cheese would be overpowered by the peanut butter, craham cracker crumbs, and chocolate. I use that cream cheese in my GF/DF Dirt Cake and you’d NEVER know the difference!
Have you ever tried making chocolate covered truffles out of this recipe? How do you think it would come out?
I haven’t but I think that would be delicious!
If I threw this in the freezer, would it set faster than 2-3 hours as called for?
I think it would probably make the outside hard without setting the inside. You could definitely try it though!
Does anyone else ever use the whipped cream cheese as a “cheat” for leaving out to be room temperature/soft?
I made this for a BBQ over Memorial Day weekend. Everyone LOVED it…even my M-I-L who said it “looked interesting”. Ha! I was never gladder to take home leftovers so I could spoon it in, in peace!
HAHA, love the comment from your MIL!! Glad you were able to get a few scoops in peace! ;)
[…] Peanut Butter S’Mores Cheesecake Ball Homemade Whipped Cream Cake Pop Recipe (For One) Wine Slushie Peanut Butter and Jelly Freezer Fudge […]
I thought you were, “going to the dark side” aka sugar-free. GLAD to see you indulging in moderation :)
You have combined all of my favorite things. Can’t wait to try this!
[…] Peanut Butter S’Mores Cheesecake Ball Homemade Whipped Cream Cake Pop Recipe (For One) Wine Slushie Peanut Butter and Jelly Freezer Fudge […]
Made this tonight. Put it down in front of a friend’s 5-year old and I never saw a kid’s eyes get so big, so fast. It was DELICIOUS and a huge hit!
Awww!! :) So glad to hear that!! :)
What kind of marshmallows did you use? Every package I see claims to be gluten free, but I don’t know if I can trust it or not.
I used Elyon marshmallows (found at HyVee and Whole Foods.) They are a tiny bit harder on the outside than normal, but they soften right up in this dessert!
What GF graham crackers did you use? The ones I have tried have not been ‘tasty’ :)
I used Smoreables and another kind (threw the box away – ugh!!) I will look for them at the store next time and update this post with the name!
WHAT.
This looks amazing! I cannot wait to make this ASAP!
Wow, that looks amazing! I didn’t know chocolate chips had gluten in them. Really?
It’s a production line contamination issue vs an ingredient one. I used Enjoy Life which are not produced on shared lines!
Ah, that makes sense. Thanks for clarifying. I love Enjoy Life products. Have you tried their chocolate chip cookies?
I don’t think so, but their cookies are insane!! I just tried their Soft Baked Snickerdoodles – ho-ly COW!
Looks amazing and dangerous!