Decadent Keto Reese’s Peanut Butter Cup Cheesecake Bites (No-Bake & Irresistible!)
Experience the magic of your favorite candy bar in a low-carb, no-bake dessert with these Decadent Keto Reese’s Peanut Butter Cup Cheesecake Bites! A rich chocolate-peanut butter crust forms the base for a creamy, sweet peanut butter cheesecake filling. These perfectly portioned treats are quick to assemble and deeply satisfying. They’re low-carb, sugar-free, and naturally gluten-free – a delightful addition to your health journey, especially perfect for a sweet indulgence right here in beautiful Puerto Vallarta!
Yields: Approximately 12 servings (depending on mold size) Prep time: 20 minutes Chill time: 30 minutes (freezer)
Ingredients:
For the Crust:
- ¾ cup super-fine almond flour
- ⅓ cup unsweetened cocoa powder
- 3 tablespoons Swerve Granulated Sweetener (or your preferred granular erythritol blend)
- 2 tablespoons unsalted butter, melted
- Pinch of pink Himalayan salt (about ⅛ teaspoon)
- ¼ cup nut butter of choice (e.g., peanut butter, almond butter; no-sugar-added)
For the Filling:
- 8 ounces (1 block) cream cheese, softened to room temperature (full-fat recommended)
- ¼ cup nut butter of choice (e.g., peanut butter, almond butter; no-sugar-added)
- 4 tablespoons (¼ cup) Swerve Confectioners Sweetener (or your preferred powdered erythritol blend)
- 1 cup plain unsweetened vanilla yogurt (Greek or regular, ensure low-carb; or a high-fat, unsweetened coconut/almond yogurt for dairy-free)
Equipment:
- Medium mixing bowl (for crust)
- Small mixing bowl (for filling)
- Rubber spatula or sturdy spoon
- Hand mixer or stand mixer (for filling)
- Silicone muffin mold, silicone candy mold (e.g., large Reese’s shape), or cupcake liner-lined muffin tin
- Small cookie scoop or spoon (for portioning)
Instructions:
- Prepare the Crust: In a medium mixing bowl, combine the almond flour, cocoa powder, Swerve Granulated Sweetener, melted butter, pink Himalayan salt, and ¼ cup of your nut butter of choice.
- Mix well with a spoon or your hands until thoroughly combined and the mixture resembles wet sand or a thick dough.
- Spoon about 1-2 tablespoons of the crust mixture into the bottom of each cavity of your silicone mold or lined muffin tin. Press firmly and evenly to form the crust base.
- Prepare the Cheesecake Filling: In a separate small mixing bowl, combine the softened cream cheese, ¼ cup of your nut butter of choice, Swerve Confectioners Sweetener, and unsweetened vanilla yogurt.
- Using a hand mixer (or stand mixer), beat on medium speed for 3-5 minutes, scraping down the sides often, until the mixture is completely smooth, creamy, and well blended.
- Assemble & Fill: Spoon the cheesecake filling on top of the crust layer in each mold cavity.
- Fill each cavity to the top, then gently smooth out the surface with the back of a spoon or a small offset spatula.
- Chill & Set: Place the mold (or muffin tin) in the freezer for at least 30 minutes, or until the cheesecake bites are firm and fully set.
- Demold & Serve: Once firm, carefully remove the cheesecake bites from the silicone mold (they should pop out easily). If using cupcake liners, simply unwrap.
- Serve immediately, or store in an airtight container in the refrigerator for up to 5 days, or in the freezer for longer storage. Enjoy these decadent, low-carb treats!
Tips for Success:
- Softened Ingredients: Ensure both cream cheese and butter are truly at room temperature for the smoothest results.
- Nut Butter Choice: Peanut butter gives the classic Reese’s flavor, but almond butter works great too if you prefer. Always use no-sugar-added varieties.
- Powdered Sweetener for Filling: Swerve Confectioners (powdered) is essential for a smooth, non-gritty cheesecake filling.
- Unsweetened Yogurt: Be sure to use plain, unsweetened vanilla yogurt, and check the carb count. Greek yogurt will make it thicker, regular will be a bit creamier. Coconut or almond yogurt are good dairy-free options.
- Press Crust Firmly: A well-pressed crust holds together better.
- Chill Time: Don’t skip the freezer time! This is a no-bake recipe, so chilling is what sets the cheesecake.
- Storage: Store these in the refrigerator or freezer. They are delicious right from the freezer for a firmer “candy bar” texture.
Recipe Analysis & Dietary Classification:
These Keto Reese’s Peanut Butter Cup Cheesecake Bites are a delightful addition to your health journey!
- High Fat: Yes, primarily from butter, cream cheese, nut butter, and yogurt.
- Low-Carb: Yes, this recipe is very low-carb by using almond flour, sugar-free sweeteners, and keto-friendly dairy/nut butters.
- Keto: Yes, this recipe is keto-friendly, provided the nut butter, sweeteners, and yogurt are all sugar-free and low-carb. All other ingredients are suitable for a ketogenic diet.
- Gluten-Free: Yes, this recipe is naturally gluten-free.