These are so easy and taste like heaven!
Cream together the cream cheese, peanut butter, vanilla sugar and honey.
Using a small cookie scooper, scoop the peanut butter cheesecake batter and place onto a sprayed cookie sheet.
Place in freezer for one to two hours.
Melt the chocolate in increments giving it a good mix so it’s smooth and creamy.
Take the peanut butter cheesecake balls out of the freezer and using a fork, one at a time dip into the melted chocolate. Allow the excess chocolate to drip off.
Place back into freezer for another 15 minutes or so.
Take back out and drizzle on white chocolate.
Keep in freezer until ready to eat.
Recipe originally from @thepreppykitchen.