In a mixing bowl, combine the softened cream cheese, creamy peanut butter, powdered sugar, and vanilla extract. Mix until smooth and creamy.
Gradually add the graham cracker crumbs and mix until well incorporated.
Using a spoon or a small cookie scoop, portion the mixture and roll it into 1-inch balls. Place them on a baking sheet lined with parchment paper.
Freeze the balls for about 30 minutes or until firm.
While the balls are freezing, melt the semi-sweet chocolate chips and coconut oil in the microwave in 30-second increments, stirring until smooth.
Dip each frozen peanut butter cheesecake ball into the melted chocolate using a fork, allowing the excess chocolate to drip off.
Return the chocolate-coated balls to the parchment paper-lined sheet and refrigerate until the chocolate is set.
Prep Time: 20 minutes | Chilling Time: 30 minutes | Total Time: 50 minutes
Kcal: 125 kcal per piece | Servings: 24 pieces
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