Keto Cheesecake Bites – No Bake Peanut Butter Cup
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These keto cheesecake bites are a keto all-star- a decadent reimagination of the 4,000-year European dessert. All cheesecakes are generally created with two layers. The bottom layer, sometimes called the crust or base layer, is made of flour, and the top layer, usually the main layer, is made of cheese, sugar, or eggs. With this recipe, we’ve updated this time-tested dessert with a keto makeover using simple ingredients: chocolate(sugar free peanut cups), vanilla, peanut butter, cream cheese, and almond flour. These ingredients come together, turning this formerly indulgent dessert into a sugar-free, low-carb, gluten-free, and vegan-modifiable powerhouse. Who says you can’t have your cake and eat it too?
What You Will Need To Make This Recipe
To make this recipe, you will need the following tools:
- A mixing bowl for the crust and another for the filling
- A mini muffin pan
- Mini cupcake liners
- Measuring cups and spoons
- A spoon or spatula for stirring
- A fridge for chilling the cheesecakes
That’s it! With these tools, you should be able to make this recipe with ease. So let’s get started…
Keto Cheesecake Bites
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Sweets
Ingredients
For The Crust
| 1 Cup Almond flour | |
| 3 Tbsp Butter melted | |
| 2 Tbsp Swerve confectioners sugar substitute | |
| ½ tsp. Vanilla extract |
For The Filling
| 4 ounces. Cream cheese softened | |
| ¼ Cup Heavy whipping cream | |
| 3 Tbsp Swerve confectioners sugar substitute | |
| 2 Tbsp Natural peanut butter | |
| ½ tsp Vanilla extract | |
| Sugar-free peanut butter cups |
Nutritional Information
Directions
Mix all of the ingredients for the crust until well combined.
Prepare the muffin pan
In a mixing bowl, blend the ingredients for the filling, minus the peanut butter cups, until smooth.
Fill the cupcake liners the rest of the way with the filling mixture, and place a sugar-free peanut butter cup on top of each one.
Chill for at least two hours before serving.
Notes
Freezing Instructions
You can freeze or refrigerate the keto cheesecake bites however remember that the chocolate peanut butter cup freezes at a lower temperature than the cheesecake which is why we recommend thawing the full 30 minutes if frozen and 20 when refrigerated.
Storage Instructions
For best results freeze keto cheesecake for long term storage, refrigerate two hours before serving, or thaw frozen bites 30 minutes before serving.
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Bonus: Vegan Keto Mini Cheesecake Bites
If you are loving this recipe so far, but wondered what you could change to make it a vegan so that it better fits the needs of your particular diet or that of your household, read on as we have got you covered! This modified version uses plant based replacements to the animal derived fats in butter, cream cheese, and heavy whipping cream cheese mixture.
We wanted to understand exactly what you loose or gain with this vegan variation so we will put it to the test.
Vegan Keto Mini Cheesecake Bites
PrintIngredients
For The Crust
| 1 Cup Almond flour | |
| 3 Tbsp Vegan butter melted | |
| 2 Tbsp Swerve confectioners sugar substitute | |
| ½ tsp Vanilla extract |
For The Filling
| 4 Ounces Vegan cream cheese softened | |
| ¼ Cup Full fat coconut milk | |
| 3 Tbsp. Swerve confectioners sugar substitute | |
| 2 Tbsp. Natural peanut butter | |
| ½ tsp. Vanilla extract | |
| Sugar free peanut butter cups |
Nutritional Information
Directions
Mix all of the ingredients for the crust until well combined.
Line 12 sections of a mini muffin pan or in mini cupcake liners.
In a mixing bowl, blend the ingredients for the filling, minus the peanut butter cups, until smooth.
Fill the cupcake liners the rest of the way with the filling mixture, and place a sugar-free peanut butter cup on top of each one.
Chill for at least two hours before serving.
Notes
Freezing Instructions
You can put the keto cheesecake bites in the fridge or freezer, but do remember that the chocolate peanut butter cup freezes at a lower temperature than the cheesecake which is why we recommend thawing the full 30 minutes if frozen and 20 when refrigerated.
Storage Instructions
For best results freeze keto cheesecake for long term storage, refrigerate two hours before serving, or thaw frozen bites 30 minutes before serving.
Choosing Substitutes
The distinct taste and consistency of butter or cheese is particularly difficult to imitate. Considering the main layer of needed not only to be vegan but low carb, we grappled with a selection of imitations cheeses, creams, and butter alternatives to select an option which comes closest to the taste and texture of the real thing.
Miyokos Creamery's European style cultured vegan butter is the best vegan substitute to butter and organic coconut milk is equally incredible as a substitute for heavy whipping cream. Cream cheese however is the most difficult to get right which is why we were torn between Tofutti's soy based cream cheese and Miyoko's cashew based cream cheese. We choose Tofutti to avoid allergies. We also selected the brand for its superior natural proteins which is a core building block of the keto diet.
Vegan Vs Regular – Key Differences
Body & Texture : They say beauty is in the eye of the beholder but we find the vegan variation to be a more stunning dessert. The vegan milk substitutes binds better and takes a more pleasing shape than the non vegan variant. If it’s true that your eyes eat first then feast your eyes on our vegan modification; it really takes the cake *badum tss*
Taste: Although the vegan cheesecake bites tastes creamy, decadent, and 95% similar, we found the keto mini cheesecakes with real butter and cream cheese amps the creaminess up a few notches. It’s an explosion of flavor most apparent when tested side by side. If taste is your only concern, we’d consider going with the keto mini cheesecakes.
Additional Pro Tips
What is crucial to this keto cheesecake recipe is an understanding of hot and cool temperatures. For heat, make sure your butter is melted for your crust or bottom layer. Approx. 10 to 20 seconds on your microwave’s high setting will do the trick. For cold, remember your chocolate peanut butter cup freezes at a lower point than the cheesecake. Though this difference doesn’t affect the recipe if refrigerated, it does when frozen, which is why we suggest thawing the full 30 minutes if frozen.
Great desserts call for great sugar. We use Lakanto Sugar Free Powdered Monkfruit Sweetener with Erythritol. Lakanto is our first choice to sweeten our keto recipes. Of all keto friendly sweeteners we’ve ever tried, Monkfruit is so far ahead of the rest and it’s not even close. Monkfruit does away with the off-putting aftertaste in traditional sweetness, it is glycemic, completely natural, and works perfectly in all sweet keto recipes. If you’ve never tried monkfruit before or if you’re looking to restock your supply, visit Lakanto’s website and use our code “BUTTERTOGETHER” at checkout to save 20% off of your entire purchase. This code is good for all of varieties of monkfruit and Lakanto’s amazing selection of keto friendly products. Using the code helps us bring thoughtful recipes like this to you and also helps you save. Now that’s a win-win!
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