A small black bowl filled with chocolate truffles coated in a biscuit crumb

Peanut butter truffles

  • makes 24
  • Easy

Ditch the classic plated pudding and opt for some truffles with cheesecake vibes. These make great dessert canapés if you’re serving lots of guests and can be pulled from the fridge whenever they’re needed


Make these peanut butter truffles, then check out our peanut butter pretzel truffles, chocolate truffles and Baileys truffles, plus find more Christmas gift recipes.



  • digestive biscuits 100g (about 7 biscuits)
  • smooth peanut butter (not the natural variety) 200g
  • soft cheese 180g
  • icing sugar 60g
  • cocoa powder 2 tbsp


  • Step 1

    Blitz the biscuits in a food processor to a very fine crumb, or by putting the biscuits in a food bag and gently crushing with a rolling pin.

  • Step 2

    Put the peanut butter, cheese, sugar and cocoa powder in the bowl of a stand mixer. Add half of the crushed biscuits. Using a paddle attachment, beat together until smooth. Transfer the bowl to the fridge and leave for 3 hours or overnight.

  • Step 3

    When ready, roll heaped teaspoons of the mixture into balls – you should get 24 balls. Transfer to a baking tray lined with baking paper. Spread the remaining crumbs on a plate and roll each truffle into the crumbs until completely coated. Transfer to the fridge for 30 minutes or until ready to serve. Will keep chilled for 3-4 days.

Discover more indulgent peanut butter recipes

A cheesecake loaf topped with shards of chocolate

Nutritional Information

  • Kcals 106
  • Fat 7.3g
  • Saturates 2.7g
  • Carbs 6.5g
  • Sugars 3.9g
  • Fibre 0.9g
  • Protein 3.1g
  • Salt 0.2g