Peanut Butter Cheesecake Recipe

Keto Peanut Butter Cheesecake. Start with a creamy peanut butter cheesecake filling and a grain-free chocolate crust. With a decadent chocolate topping, they’re topped off which make these the ultimate keto peanut butter dessert!

Ever since I was a kid, Peanut Butter Cups have always been my weakness.

As I’ve gotten older, I have definitely slowed down on the PB cup eating, but they’re still my go-to candy.
Of course, with a super thick and creamy peanut butter center, this keto peanut butter cheesecake has the best part of a peanut butter cup!

Plus, you don’t have to feel guilty when you indulge, with just SIX net carbs per mini cheesecake!

Why We Love This Recipe:

With just SIX net carbs per serving, these mini cheesecakes are rich and decadent.

YIELD
12 mini cheesecakes

PREP TIME
15 minutes

COOK TIME
25 minutes

CHILL TIME
4 hours

TOTAL TIME
4 hours 40 minutes

Ingredients

The crust:

• 1 cup almond flour
• 2 tablespoons cocoa powder,
• 2 tablespoons sweetener
• 3 tablespoons melted butter

For the filling:

• 16 oz cream cheese, room temperature
• ½ cup peanut butter
• ½ cup sweetener
• 2 large eggs, room temperature
• ½ cup sour cream
• 1 teaspoon vanilla
• Pinch of salt

For the topping:

• ½ cup sugar-free milk chocolate chips
• 2 tablespoons peanut butter

Instructions

To make the crust:

1. Preheat the oven to 325 degrees. With non-stick spray, spray standard-size muffin tin or line the tin with paper.
2. Into a mixing bowl, add all of the ingredients for the crust and stir well with a fork until it gets combined.
3. Between the muffin wells, spoon the mixture evenly and press flat.

Make the cheesecake:

1. Until it gets smooth and creamy, beat together the cream cheese, peanut butter, and sweetener.
2. One at a time, beat in the eggs until it gets just combined. Do not overmix.
3. To the mixture, add salt, vanilla, and sour cream and mix until it gets just combined.
4. Between the TWELVE muffin wells, pour the batter evenly. To get evenly-sized portions every time, use a large cookie scoop.
5. Until just slightly jiggly in the center, bake for TWENTY-FIVE minutes.
6. On the counter, cool completely before topping.

To make the topping:

1. To a microwave-safe bowl, add the peanut butter and chocolate chips and heat until it gets melted, stirring every TWENTY seconds.
2. Over the cooled cheesecakes, spoon the melted chocolate evenly.
3. For FOUR hours before serving, place the cheesecakes in the refrigerator.

Nutrition Information:

YIELD: 12
SERVING SIZE: 1 mini cheesecake
Amount Per Serving:
Calories: 327
Total Fat: 29g
Saturated Fat: 14g
Cholesterol: 77mg
Sodium: 153mg
Carbohydrates: 7g
Net Carbohydrates: 6g
Fiber: 1g
Sugar: 2g
Protein: 8g