Keto Cheesecake Bites – No Bake Peanut Butter Cup
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Introduction
These no-bake keto cheesecake bites are built around peanut butter cups: a buttery almond-flour crust, a creamy peanut butter and cream cheese filling, and a sugar-free chocolate peanut butter cup set on top of each one. They are made in mini muffin liners, so the batch comes out as twelve bites that are already portioned.
So these are little cheesecakes in cups, not rolled cheesecake balls like our cheesecake truffles. And unlike our mini cheesecakes, which bake both the crust and the filling, nothing here goes in the oven.
One peanut butter cup per bite, so the brand you buy is the one thing here you are not making yourself — read its label, because sugar-free cups differ a good deal from one another.
What You Will Need To Make This Recipe
Nothing unusual, but two things are doing real work. A mini muffin pan and mini cupcake liners are what portion these — the liner is the mold, which is how you get twelve of roughly the same size instead of a tray to cut up. And a flat shelf in the refrigerator for the pan to sit on, because these set by chilling rather than baking, so that shelf is part of the method.
Beyond that it is two bowls, one for the crust and one for the filling.
Can These Be Made Vegan?
Not as written. This filling relies on cream cheese and heavy cream to set, and we don’t have a tested dairy-free version.
Additional Pro Tips
Melt the butter fully before mixing the crust, then press the almond-flour mixture firmly into the liners. A compact crust will hold together better once chilled.
Give the cheesecake bites at least two hours in the refrigerator before serving. If you freeze them, let them stand at room temperature for about 30 minutes so the filling and chocolate topping have time to soften.
The recipe card uses powdered Swerve. If you substitute another sweetener, choose a powdered product and follow its package directions because sweetness and volume can vary by blend.
Keto Cheesecake Bites
Ingredients
For The Crust
For The Filling
- 4 oz cream cheese, softened
- ¼ cup heavy whipping cream
- 3 tbsp swerve confectioner sugar
- 2 tbsp peanut butter, natural
- ½ tsp vanilla extract
- 12x peanut butter cup, sugar-free, one per bite; check the label, as brands differ
Nutrition Facts
12 servings per recipe| Per Serving 190 | Per Recipe 2270 | |||
| 1 cup of almond flour | 60 | 720 | ||
| 3 tbsp of butter, unsalted | 25 | 300 | ||
| ½ tsp of vanilla extract | 0.5 | 6 | ||
| 4 oz of cream cheese | 33.75 | 404.99 | ||
| ¼ cup of heavy whipping cream | 16.67 | 200 | ||
| 2 tbsp of peanut butter, natural | 15.83 | 190 | ||
| ½ tsp of vanilla extract | 0.5 | 6 | ||
| 12x peanut butter cup, sugar-free | 36.67 | 440 | ||
| 17g | 22% | 205g | 263% | |
| 1 cup of almond flour | 5.33 g | 64 g | ||
| 3 tbsp of butter, unsalted | 2.75 g | 33 g | ||
| 4 oz of cream cheese | 3.37 g | 40.5 g | ||
| ¼ cup of heavy whipping cream | 1.67 g | 20 g | ||
| 2 tbsp of peanut butter, natural | 1.33 g | 16 g | ||
| 12x peanut butter cup, sugar-free | 2.67 g | 32 g | ||
| 7g | 33% | 80g | 401% | |
| 1 cup of almond flour | 0.33 g | 4 g | ||
| 3 tbsp of butter, unsalted | 1.75 g | 21 g | ||
| 4 oz of cream cheese | 2.02 g | 24.3 g | ||
| ¼ cup of heavy whipping cream | 1.17 g | 14 g | ||
| 2 tbsp of peanut butter, natural | 0.25 g | 3 g | ||
| 12x peanut butter cup, sugar-free | 1.17 g | 14 g | ||
| Trans Fat | 0g | 0% | 0g | 0% |
| 24mg | 8% | 291mg | 97% | |
| 3 tbsp of butter, unsalted | 7.5 mg | 90 mg | ||
| 4 oz of cream cheese | 10.12 mg | 121.5 mg | ||
| ¼ cup of heavy whipping cream | 6.67 mg | 80 mg | ||
| 75mg | 3% | 880mg | 38% | |
| ½ tsp of vanilla extract | 0.02 mg | 0.2 mg | ||
| 4 oz of cream cheese | 37.12 mg | 445.49 mg | ||
| ¼ cup of heavy whipping cream | 1.67 mg | 20 mg | ||
| 2 tbsp of peanut butter, natural | 9.17 mg | 110 mg | ||
| ½ tsp of vanilla extract | 0.02 mg | 0.2 mg | ||
| 12x peanut butter cup, sugar-free | 25 mg | 300 mg | ||
| 12g | 4% | 141g | 51% | |
| 1 cup of almond flour | 2 g | 24 g | ||
| 2 tbsp of swerve confectioner sugar | 1.33 g | 16 g | ||
| ½ tsp of vanilla extract | 0.02 g | 0.25 g | ||
| 4 oz of cream cheese | 0.34 g | 4.05 g | ||
| ¼ cup of heavy whipping cream | 0.13 g | 1.6 g | ||
| 3 tbsp of swerve confectioner sugar | 2 g | 24 g | ||
| 2 tbsp of peanut butter, natural | 0.58 g | 7 g | ||
| ½ tsp of vanilla extract | 0.02 g | 0.25 g | ||
| 12x peanut butter cup, sugar-free | 5.33 g | 64 g | ||
| 2g | 7% | 23g | 82% | |
| 1 cup of almond flour | 0.67 g | 8 g | ||
| 2 tbsp of peanut butter, natural | 0.25 g | 3 g | ||
| 12x peanut butter cup, sugar-free | 1 g | 12 g | ||
| Total Sugars | — | — | ||
| 7g | 88g | |||
| 2 tbsp of swerve confectioner sugar | 1.33 g | 16 g | ||
| 3 tbsp of swerve confectioner sugar | 2 g | 24 g | ||
| 12x peanut butter cup, sugar-free | 4 g | 48 g | ||
| Allulose | 0g | 0% | 0g | 0% |
| 3g | 30g | |||
| 1 cup of almond flour | 1.33 g | 16 g | ||
| ½ tsp of vanilla extract | 0.02 g | 0.25 g | ||
| 4 oz of cream cheese | 0.34 g | 4.05 g | ||
| ¼ cup of heavy whipping cream | 0.13 g | 1.6 g | ||
| 2 tbsp of peanut butter, natural | 0.33 g | 4 g | ||
| ½ tsp of vanilla extract | 0.02 g | 0.25 g | ||
| 12x peanut butter cup, sugar-free | 0.33 g | 4 g | ||
| 4g | 8% | 50g | 99% | |
| 1 cup of almond flour | 2 g | 24 g | ||
| 4 oz of cream cheese | 0.67 g | 8.1 g | ||
| ¼ cup of heavy whipping cream | 0.13 g | 1.6 g | ||
| 2 tbsp of peanut butter, natural | 0.67 g | 8 g | ||
| 12x peanut butter cup, sugar-free | 0.67 g | 8 g | ||
Where you see an em dash: one of the ingredients in this recipe does not publish a figure for that row, so we cannot add one up honestly. We would rather show you nothing there than a zero we cannot stand behind.
About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy. We pick a representative product for each ingredient, and our recipe system works out the totals from the amounts in this recipe, so please treat them as a helpful estimate rather than a guarantee. The brands you buy, any swaps you make, and how generously you portion the recipe will all move these numbers.
Directions
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Melt the butter and mix the crust.
Heat the butter for 10 to 20 seconds, or until melted. Stir it together with the almond flour, 2 tablespoons of powdered Swerve, and ½ teaspoon of vanilla until evenly combined.
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Press the crust into the lined pan.
Line 12 wells of a mini muffin pan with mini cupcake liners. Divide the crust mixture among the liners and press it down firmly with dry fingers.
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Mix the filling until smooth.
In a clean bowl, blend the softened cream cheese, heavy whipping cream, 3 tablespoons of powdered Swerve, peanut butter, and remaining vanilla. Leave the peanut butter cups aside for the topping.
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Fill and top the cheesecake bites.
Divide the filling evenly among the 12 liners, smooth the tops, and place one sugar-free peanut butter cup on each bite.
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Chill for at least two hours before serving.
Refrigerate until the filling is firm. If the bites are frozen, let them stand at room temperature for about 30 minutes before serving.
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Notes
Freezing Instructions
Freeze the cheesecake bites in an airtight container. Let frozen bites stand at room temperature for about 30 minutes before serving so the filling and topping can soften.
Storage Instructions
Keep the cheesecake bites covered in the refrigerator until ready to serve.
Updated — October 18, 2026: We took out the vegan conversion instructions. This filling relies on cream cheese and heavy cream to set, and we do not have a tested dairy-free version.
Correction — October 2, 2026: The card claimed 25 minutes and left out the two hours these chill before serving. The total time now includes that chill.
