Keto Peanut Butter Cheesecake Bites (with Chocolate Sauce)

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These easy and quick Keto Peanut Butter Cheesecake Bites are the perfect low carb dessert! Topped with melted chocolate and chopped peanuts, you’ll love these crustless mini cheesecakes!

mini cheesecakes covered in chocolate sauce with peanuts on a white plate

 

How to make keto cheesecake bites with peanut butter

One of my favorite keto desserts are these mini crustless cheesecakes. I love the fact that they only require a few simple ingredients, are sugar-free, and that I can bake up a large batch quickly. I’ve experimented with many different flavors, like these pumpkin cheesecake bites and these chocolate mini cheesecake cups. But this recipe is my hubby’s favorite since he is a huge fan of peanut butter and chocolate!

Ingredients you’ll need for this recipe:

  • Cream Cheese- I love Philadelphia Cream Cheese as it has fewer carbs than the generic version.
  • Lakanto Monkfruit Classic- This adds sweetness to your cheesecakes without any carbs or calories.
  • Peanut Butter and Peanuts– Peanut butter adds creaminess and, of course, flavor! I like Smucker’s Natural peanut butter since it’s sugar-free. The chopped peanuts add a nice crunch to your cheesecake bites.
  • Vanilla Extract- Vanilla amazing flavor to your cheesecake batter.
  • Eggs & Butter- The eggs provide more protein and help solidify your cheesecakes as they bake. The butter adds fat and flavor.
  • Chocolate Chips– For your sauce! Just melt and use to top your mini cheesecakes. I use Lily’s chocolate chips since it is 100% keto-friendly.

Step-by-step photos:

peanut butter, eggs, butter, cream cheese and sugar in a white bowl on marble table

Step 1: Add the eggs, MonkFruit Classic, peanut butter, vanilla, and softened cream cheese to a medium bowl.

A few natural peanut butter options:

cheesecake batter mixed in a white bowl with two whisks

Step 2: Use a standing mixer or hand mixer and blend on high until thoroughly combined.

raw cheesecake batter in a muffin tin lined with cupcake liners

Step 3: I recommend lining muffin tins with parchment paper muffin liners or cupcake liners. Line 12 muffin tins with liners and distribute the batter into each cup. Bake for 18-20 minutes at 350 degrees F. Let cool.

lilys chocolate chips melted in a cup

Step 4: In a small greased glass bowl, add Lily’s Chocolate Chips and butter and microwave for 30 seconds. Stir, then microwave again for 15 seconds. Stir again until fully melted and smooth. Be patient and stir for at least 15 seconds before reheating.

chocolate sauce being spooned over mini cheesecakes

Step 5: Spoon the keto chocolate sauce over top of your mini cheesecakes.

mini cheesecakes with chocolate sauce and peanuts on top

Step 6: Top with crushed peanuts while chocolate is still wet, so the peanuts will stick. Place in the fridge to allow the chocolate to set. Enjoy!

How to store your mini cheesecakes

Store your cheesecakes in the fridge in an airtight container for 4-5 days. It’s also a great option to freeze in individual portions so that you can grab one quickly when a craving hits instead of defrosting an entire batch.

You can freeze your cheesecakes as well, but I recommend separating each cheesecake with parchment paper, so they do not stick to each other. Freeze for up to 4 months. Then thaw at room temperature, or overnight in the fridge until they are fully defrosted.

Common cheesecake questions:

Do I need to line my muffin tins? Yes. Because this recipe has no crust, the cheesecake batter will stick to the tin. I recommend using these parchment paper muffin liners from Amazon. They make such a huge difference because nothing sticks at all, leaving perfectly neat, bite-sized cheesecakes.

Can I add other ingredients to this recipe? This cheesecake recipe is so versatile and can be prepared in a few different ways. You can leave out the peanut butter and chocolate sauce to have mini plain cheesecakes. You can also swap out the chocolate sauce for strawberry sauce or toss in fresh blueberries to your batter if you prefer!

Why did my cheesecakes fall in the center? It is normal for cheesecakes to sink a bit in the center. There are extra, tedious steps you can take to prevent sinking and cracking this, but it is more for aesthetics than anything and not necessarily worth the time. They will still taste decadent and will not matter, especially if you are covering them with this chocolate sauce (or whipped cream)!

How many net carbs are there per serving? There are 3g of net carbs per serving. A serving is one cheesecake.

mini chocolate cheesecakes with nuts sprinkled over top on a long white plate

Other keto & low carb cheesecake recipes:

More keto peanut butter recipes you may like:

 

Keto Peanut Butter Cheesecake Bites Recipe:

mini keto peanut butter cheesecake bites with chocolate sauce on top
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4.49 from 25 votes

Keto Peanut Butter Cheesecake Bites (with Chocolate Sauce)

These easy and quick Keto Peanut Butter Cheesecake Bites are the perfect low carb dessert! Topped with melted chocolate and chopped peanuts, you'll love these crustless mini cheesecakes!
Prep Time10 mins
Cook Time18 mins
Resting Time20 mins
Total Time48 mins
Course: Dessert
Cuisine: American
Keyword: Keto Cheesecake Bites
Servings: 12
Calories: 242kcal
Author: Kasey Trenum

Ingredients

  • 2 8 oz. packages Philadelphia Cream Cheese, softened room temperature
  • ½ cup Monkfruit Classic
  • ½ cup natural peanut butter (I use Smucker's Natural PB)
  • ½ tsp vanilla
  • 2 eggs
  • 1 tbsp butter
  • 3 tbsp peanuts, chopped
  • ½ cup Lily's Chocolate Chips

Instructions

  • Preheat oven to 350°F.
  • Soften cream cheese, then beat with a mixer until smooth. (Make sure cream cheese is completely softened; otherwise, the cream cheese mixture will be lumpy.)
  • Add the 2 eggs, Lakanto MonkFruit Classic, peanut butter, and vanilla to the cream cheese mixture. Mix on high until thoroughly combined. 
    *Swerve granulated could also be substituted at the same measurement.
  • I recommend lining muffin tins with parchment paper muffin liners. You can find them here. Line 12 muffin tins with parchment paper muffin liners and distribute batter equally.
  • Bake for 18- 20 minutes. Do not overbake!
  • Allow to cool for 20 minutes. 
  • In a small greased glass bowl, add Lily's Chocolate Chips and butter and microwave for 30 seconds. Stir, then microwave again for 15 seconds. Stir again, and it should be very smooth. 
  • Spoon melted chocolate on top of each cheesecake.
  • Sprinkle crushed peanuts on top of melted chocolate while it is still warm so it will stick.
  • Place in the fridge to set up.
  • Enjoy! 

Video

Notes

The sugar alcohols in Monkfruit and Lily's Chocolate Chips are not included in the nutritional information since most subtract to calculate net carbs. 
Keep refrigerated in a sealed container for 4-5 days. Freeze for up to 4-6 months.

Nutrition

Calories: 242kcal | Carbohydrates: 6g | Protein: 3g | Fat: 22g | Potassium: 18mg | Fiber: 3g
Tried this recipe?Mention @kaseytrenumblogger or tag #kaseytrenumblogger!

crustless cheesecake bites with two images on cheesecakes topped with chocolate sauce

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