Chocolate & Peanut Butter Cheesecake Truffles

Chocolate & Peanut Butter Cheesecake Truffles

Can I let you into a secret? Monday is National Peanut Butter Day. In honesty, every day is Peanut Butter Day for me. I am slightly obsessed. It has to be smooth and it has to be natural though. Who’s with me?

I eat peanut butter with my granola and yoghurt, drizzled on pancakes, on top of porridge, in smoothies and a personal favourite on hot buttered toast slathered thickly and please don’t judge me, I sometimes double it up with marmite. Yep, butter, peanut butter and marmite. It’s a winner folks. You should definitely try it.

Peanut butter is fabulous baked into cakes and brownies too. I have some fabulous recipes that are my go-to which I shall share with you just in case these Chocolate & Peanut Butter Cheesecake Truffles aren’t for you. Although I don’t know why they wouldn’t be. They are moreish and delicious and a great little after-dinner treat or homemade gift for somebody.

Peanut Butter Mousse

Peanut Butter Brownies

Date & Nut Energy Balls

I have often thought about making my own peanut butter but not sure my ageing processor is up to the job. Do you have any recommendations for making peanut butter? Is a Nutribullet the best option? Any thoughts please do leave in the comments.

I guess with a powerful blender I needn’t stop at just peanuts. I could branch out to almonds, cashews and seeds. You’ve got me thinking about the endless possibilities of homemade nut butters now!

Chocolate & Peanut Butter Cheesecake Truffles

Course Dessert, Snack
Keyword easy, peanut, peanut butter, truffles
Prep Time 25 minutes
Servings 24 truffles


  • 100 g Digestive Biscuits
  • 200 g Smooth Peanut Butter
  • 180 g Philadelphia Cream Cheese
  • 60 g Icing Sugar
  • 2 Heaped Tablespoons Cocoa Powder


  • Blitz the digestive biscuits in a food processor to a fine crumb or crush in a sealed plastic bag with a rolling pin. Divide into two and set aside.
  • In a food processor or large bowl mix together the cream cheese and peanut butter until well combined. Mix in the icing sugar, cocoa powder and half of the crushed biscuits. Beat together until smooth.
  • Place in a sealed container in the fridge for a minimum of 3 hours. Overnight works well too.
  • When ready roll heaped teaspoons of the mixture between your clean hands to form a ball. You should get about 24 balls in total.
  • Roll each ball in the remaining digestive biscuit crumbs. Coat completely. Transfer the coated balls into an airtight container and refrigerate until serving. They will keep for 3-4 days perfectly well in the fridge.

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