This Reese’s Cheese Ball Dessert is a crowd-pleasing, no-bake mash-up of creamy sweet “cheese” filling, peanut butter, and chopped Reese’s pieces for crunchy chocolate-peanut pockets. I’ve made it for potlucks and weeknight treats; it’s reliably fast to assemble and disappears first. If you like playful dips and party desserts, you’ll enjoy how simple it is to pull together with pantry ingredients—similar party-friendly ideas appear in this cranberry-pecan cheese ball link for holiday inspiration (Christmas Cranberry Pecan Cheese Ball).
Why Make This Recipe
- It’s fast: about 15 minutes active prep and no baking required, making it perfect for last-minute gatherings.
- Crowd-pleaser: sweet, salty, and peanut-butter-rich flavors appeal to kids and adults alike.
- Versatile: serve it as a dip, dessert centerpiece, or individual scoops on cookies. You can pair it with sweet or salty dippers.
- Make-ahead friendly: chill overnight for better texture and easier serving. I love this recipe because it lets me prepare dessert the night before and enjoy the party stress-free.
- Great for parties where you want something different from standard cupcakes—think finger-friendly like these savory snack ideas (Crispy Cheese Jalapeno Balls).
Recipe Overview
- Prep time: 15 minutes
- Chill time: 2 hours (or overnight)
- Total time: 2 hours 15 minutes (overnight if preferred)
- Servings: 10–12 (2–3 tbsp per person)
- Difficulty: Easy
- Method: No-bake mixing, shaping, and chilling in the refrigerator. Equipment: mixing bowl, hand mixer or stand mixer, plastic wrap or parchment, chopping board.
My Experience Making This Recipe
I tested this cheese ball three times, adjusting peanut butter ratio and coating size each time. The main discovery: a 3:2 cream cheese-to-peanut-butter ratio gives a reliably stable but soft texture that slices and scoops well. Chilling at least 2 hours is essential to firm it up.
How to Make Reese’s Cheese Ball Dessert
Ingredients (tested quantities):
- 8 oz (225 g) cream cheese, softened to room temperature
- 1 cup (240 g) creamy peanut butter (not natural oily kind)
- 1 1/2 cups (180 g) powdered sugar, sifted
- 1 tsp pure vanilla extract
- 1 cup (120 g) mini Reese’s peanut butter cups, roughly chopped
- 1/2 cup (75 g) mini chocolate chips or finely chopped milk chocolate
- Optional coating: crushed Reese’s pieces or chopped peanuts for texture
Step-by-step:
- In a medium bowl, beat softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy (about 1–2 minutes). Use a paddle attachment if using a stand mixer.
- Add peanut butter and vanilla; beat until fully combined and silky. Scrape the bowl sides with a spatula so no pockets remain.
- Gradually add powdered sugar, mixing on low until incorporated. Stop and taste—adjust sweetness by adding a little more powdered sugar if you want firmer texture.
- Fold in chopped mini Reese’s and chocolate chips by hand to avoid breaking them down.
- Turn mixture onto a sheet of plastic wrap or parchment; shape into a ball with your hands (wetting them slightly helps). Wrap tightly and chill at least 2 hours, preferably overnight.
- Before serving, roll the chilled ball in crushed Reese’s or peanuts; transfer to a platter and serve with dippers.
Equipment note: a food processor is handy if you want evenly crushed Reese’s for the coating. For an elegant look use a chilled metal bowl and a small offset spatula to smooth surfaces.
Expert Tips for Success
- Use room-temperature cream cheese for smooth blending; cold cream cheese will make the mixture lumpy.
- Avoid natural runny peanut butter—its oil separation can make the ball greasy. Choose a stable creamy peanut butter.
- Chill long enough: at least 2 hours in a 37–40°F (3–4°C) fridge gives the ball structure for clean scoops.
- Fold mix-ins by hand so chopped candy keeps its shape and texture; overly aggressive mixing creates too-fine crumbs. For ideas on fun chocolate coatings and truffles, check these festive Oreo ball techniques (Christmas Oreo Balls).
- If you want uniform chunks when chopping Reese’s, freeze the candy for 10 minutes and use a sharp knife to minimize squish.
How to Serve Reese’s Cheese Ball Dessert
- Serve with graham crackers, pretzel twists, vanilla wafers, or apple slices for sweet-salty contrasts. See pairing ideas like cheesecake egg roll dessert for creative serving inspiration (Cheesecake Egg Rolls Dessert).
- For parties, make mini cheese balls (2–3 tbsp each) and chill on a parchment-lined baking sheet for bite-size portions.
- Presentation tip: place the ball on a shallow plate and surround it with dippers; garnish with extra chopped Reese’s and a drizzle of melted chocolate.
- Occasion ideas: game days, birthday dessert tables, holiday potlucks, or as a decadent after-school snack.
Storage and Reheating Guide
- Refrigerator: store tightly wrapped in plastic wrap or an airtight container for up to 5 days. Keep at 37–40°F (3–4°C) to retain firmness.
- Freezing: you can freeze the wrapped cheese ball for up to 2 months. Thaw in the fridge overnight before serving. Do not refreeze after thawing.
- Reheating: this is a chilled dessert—do not microwave. If too firm from the fridge, let sit at room temperature for 10–15 minutes before serving for scooping consistency.
Recipe Variations
- Gluten-free: serve with gluten-free graham crackers or rice crackers; the base is naturally gluten-free if you use GF dippers.
- Dairy-free/vegan: replace cream cheese with 8 oz (225 g) vegan cream cheese and use a vegan peanut butter cup alternative; sweeten with powdered sugar or coconut sugar-based icing sugar. Texture will be slightly softer—chill longer.
- Chocolate peanut butter swirl: fold 1/3 cup (80 g) melted and cooled dark chocolate into half the mixture, then swirl before chilling for a marbled effect.
- Nut-free: substitute sunflower seed butter for peanut butter and use allergy-friendly chocolate cups; note the flavor profile shifts but the technique remains the same.
Nutritional Highlights
- Key points: high in protein from peanut butter but also high in sugar and fat—treat as an occasional indulgence.
- Allergen info: contains peanuts, dairy (cream cheese), and chocolate—check labels for soy and tree nut cross-contact.
- Portion guidance: aim for 2–3 tablespoons per serving to enjoy flavor without excess; yields approximately 10–12 modest portions.
Troubleshooting Common Issues
- Too soft after chilling: you likely used warm ingredients or not enough powdered sugar; chill longer and add 2–4 tbsp powdered sugar to firm up if necessary.
- Oily or separated texture: caused by natural peanut butter; drain excess oil or switch to a stable creamy peanut butter next time.
- Candy mix-ins turn to mush: you mixed too vigorously; fold in gently or chill the candy before chopping to keep pieces intact.
Frequently Asked Questions
Q: Can I make the cheese ball ahead for a next-day party?
A: Yes—make it up to 48 hours ahead and keep it tightly wrapped in the refrigerator. This actually improves flavor melding and makes shaping easier. If freezing, thaw overnight in the fridge.
Q: How can I make the ball sliceable for plated desserts?
A: Increase powdered sugar by 1/4 cup and chill at least 4 hours. For cleaner slices, warm a sharp knife in hot water, dry it, and cut using long, single strokes.
Q: Can I replace cream cheese with mascarpone for richer flavor?
A: Yes—mascarpone yields a silkier, richer texture but is softer; use slightly less peanut butter or add 2–4 tbsp powdered sugar to maintain structure. Chill longer to firm.
Q: What are the best dippers that won’t get soggy?
A: Sturdier dippers like pretzels, shortbread cookies, graham crackers, and apple slices hold up well. Avoid thin, porous crackers that will absorb moisture and break.
Conclusion
If you like the peanut-butter-forward idea of this dessert and want another take on a sweet “cheese” ball, try this Peanut Butter “Cheese” Ball recipe for extra inspiration: Desserts – Peanut Butter “Cheese” Ball. (Desserts – Peanut Butter “Cheese” Ball)
Print
Reese’s Cheese Ball Dessert
- Total Time: 135 minutes
- Yield: 10-12 servings 1x
- Diet: Vegetarian
Description
A no-bake mash-up of creamy sweet filling, peanut butter, and chopped Reese’s pieces that’s perfect for parties and gatherings.
Ingredients
- 8 oz (225 g) cream cheese, softened
- 1 cup (240 g) creamy peanut butter
- 1 1/2 cups (180 g) powdered sugar, sifted
- 1 tsp pure vanilla extract
- 1 cup (120 g) mini Reese’s peanut butter cups, roughly chopped
- 1/2 cup (75 g) mini chocolate chips or finely chopped milk chocolate
- Optional coating: crushed Reese’s pieces or chopped peanuts
Instructions
- In a medium bowl, beat softened cream cheese with a mixer on medium speed until smooth and creamy (about 1–2 minutes).
- Add peanut butter and vanilla; beat until fully combined and silky.
- Gradually add powdered sugar, mixing on low until incorporated.
- Fold in chopped mini Reese’s and chocolate chips by hand.
- Shape the mixture into a ball and wrap tightly in plastic wrap.
- Chill in the refrigerator for at least 2 hours, preferably overnight.
- Before serving, roll the chilled ball in crushed Reese’s or peanuts.
Notes
Use room-temperature ingredients for best results. Chill for at least 2 hours for a firmer texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake mixing and chilling
- Cuisine: American
Nutrition
- Serving Size: 2-3 tbsp per person
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 20mg