Peanut Butter Cup Cheesecakes

Keto Peanut Butter Cup Cheesecakes are a tasty and flavorful dessert while maintaining low-carb content.  These little cheesecakes mix silky cream cheese and delicious peanut butter, resulting in a smooth, soft filling that melts in the mouth.  This recipe is ideal for preparing a quick meal prep. This cheesecake is coated with unsweetened chocolate. It gives a taste like the popular peanut butter cup in each tasty bite, but without the negative effects of regular sweets. We can store the cheesecake for 50-60 days in the freezer. These Peanut Butter Cup Cheesecakes are ideal for weekdays, lunch, family gatherings, and dinners.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

STATISTICAL OVERVIEW:

• Course: Dessert
• No. of Calories: 380 kcal
• Prep time: 15 minutes
• Cuisine: American
• Diet: Keto / Low-Carb / Gluten-Free
• Cook time: 20 minutes
• Single portion size: 1 mini cheesecake
• Cooking mode: Oven / No-bake option
• Total servings: 8–10
• Level of difficulty: Easy
• Overall time: 35 minutes

TOOLS:

• Spatula or spoon
• Bowls
• Cupcake liners or parchment paper
• Small saucepan
• Silicone cupcake molds or muffin tins
• Measuring spoons or cups
• Electric mixer or whisk

INGREDIENTS:

TOPPINGS:

• 1 tsp of coconut oil
• 2 oz of dark chocolate, unsweetened

CRUST:

• 3 tbsp of melted butter, unsalted
• 1 cup of almond flour
• 2 tbsp of erythritol or preferred keto sweetener

FILLING:

• 1 big egg
• 8 oz of cream cheese, softened
• 1/4 cup of erythritol or keto sweetener
• One tsp of vanilla extract
• 1/2 cup of natural peanut butter

INGREDIENT NOTES AND THEIR KETO SUBSTITUTION:

CHOCOLATE:

• We use unsweetened chocolate to maintain it keto-friendly. Coconut oil makes it melt more uniformly and provides sheen.

ALMOND FLOUR:

• This is the ideal low-carb option for a regular graham cracker crust. You can use coconut flour, but make sure that it is not too dry.

CREAM CHEESE:

• The use of high-fat cream cheese provides the perfect texture and depth. Low-fat variants may produce smaller amounts of creamy filling.

PEANUT BUTTER:

• Select natural, unsweetened peanut butter that works well. We do not recommend using normal peanut butter containing added sugar.

ERYTHROITOL:

• We use erythritol, which is an unsweetened sweetener that retains sweetness without disturbing keto. You can use monk fruit and allulose as an alternative.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

INSTRUCTIONS:

1. Warm the empty oven to 325 degrees Fahrenheit (163°C) if baking. Cover the muffin tin with cupcake liners or coat silicone molds.
2. Stir the melted butter, erythritol, and almond flour in a mixing bowl.
3. Pour all the muffin cups with a tbsp of the crust mixture.
4. For baking, place it in the oven for five to seven minutes.
5. Then leave it to chill slightly.
6. Whisk the cream cheese in a normal bowl till it is smooth.
7. Include egg, sweetener, vanilla, and peanut butter.
8. Stir till silky and completely binds.
9. Add a spoonful of filling on the chilled crust, fill all the crusts about 3/4 full.
10. Keep it in the oven for eighteen to twenty minutes to bake properly.
11. Till the corners are browned and set properly, but the center of the cake retains a jelly-like texture.
12. Leave it to chill at a neutral temperature.
13. Then place it for about two hours in the fridge.
14. Warm the chocolate as well as the coconut oil in a small pot or microwave.
15. Sprinkle on the cold cheesecakes.
16. Keep it again in the fridge for ten to fifteen minutes, or till the chocolate has become firm.
17. Put it away from the liners, serve the cheesecake, and eat.

TIPS:

• The next day, the cheesecake tastes better after cooling down for a whole night.
• Do not bake it for a long time; the center of the cake should be a bit tender for the ideal texture.
• For added flair, sprinkle some of the crumbled unsweetened peanut butter cups on the surface.
• You can use silicone molds to make removal easier and to avoid cracking.
• If you like to add flair, sprinkle some of the crumbled unsweetened peanut butter cups on the surface.

SERVING SUGGESTIONS:

BRUNCH:

• Almond Milk Latte
• Coffee Pairing

DESSERT:

• Berry Compote
• Whipped Coconut Cream

PARTY:

• Dessert Charcuterie Board
• Mini Cheesecake Bites

BEVERAGE:

• Hot Chocolate
• Unsweetened Iced Tea

SNACKS:

• Dark Chocolate Squares
• Fat Bomb Platter

STORAGE INFORMATION:

REFRIGERATION:

• Keep in a closed vessel for five days in the fridge.

FREEZING:

• Store untopped cheesecake for 50-60 days. After defrosting it, coat it with the chocolate layer.

FAQs:

May I use another nut butter?

• Sure, you can use cashew or almond butter, which helps to adjust the sweetness according to your liking.

Will I cook these fully no-bake?

•  To make a no-bake variant, put the crust into molds and freeze the filling for a whole night.

Could I prepare a full-size cheesecake in place of the mini ones?

• Yes, you have to use double ingredients and place them in the oven to bake in a pan(springform), set the baking time for half an hour.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

NUTRITIONAL FACTS:

Sodium: 170 mg

No. of calories: 380 kcal

Net carbs: 5 g

Fiber: 3 g

Sugar: 1 g

Fats: 33 g

Proteins: 12 g

One single portion: 1 mini cheesecake

Total carbs: 8 g