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4.84 from 6 votes

Keto Cheesecake Bites (No Bake)!

Prep Time20 minutes
Freeze2 hours
Course: Dessert
Cuisine: American
Calories: 125kcal
Author: Stacey Adams

Ingredients

  • 8 oz cream cheese *one standard size bar
  • cup peanut butter powder *see note below
  • ¼ cup agave nectar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 & ½ cups roasted & salted peanuts *crushed
  • 2 & ½ tablespoons coconut oil *divided
  • ¼ cup dark chocolate chips *see note below

Recipe notes:

Peanut butter powder: most grocery stores carry peanut butter powder, you can typically find it close to the regular peanut butter. You can also get it on Amazon!
Chocolate chips: I always use Ghirardelli dark chocolate chips – they are SO good. I highly recommend them!

Instructions

  • Measure cream cheese, peanut butter powder, agave nectar, heavy cream, vanilla extract and salt into a small mixing bowl. Beat ingredients together with an electric mixture on medium high for 2-3 minutes (until smooth), stopping to scrape the sides of the bowl with a spatula when necessary.
  • Line a drinking glass with a small Ziploc bag and use a spatula to transfer ingredients into the open baggie. Remove from the glass and zip closed, cut off one corner of the bag at the very tip to create a small opening. (*Note: make sure you cut off only the VERY tip of the bag. you don't want a very big opening. You can go back later and cut a little more if necessary).
  • Squeeze cheesecake mixture from bag into a 24 count silicone mini muffin pan until each cavity is about two thirds full.
  • Use a food processor to crush your peanuts into small crumbs. (If you don't have a food processor you can also put your nuts into a Ziploc bag and crush them with a rolling pin/drinking glass or mince them up with a knife).
  • Melt 2 tablespoons of coconut oil (the remaining ½ tablespoon will be added to your chocolate drizzle) and add it to the peanut crumbs. Stir until well combined and then fill muffin pan cavities to the top with mixture. (*Tip: it's helpful to stir the peanuts and oil on occasion while portioning out to keep ingredients evenly distributed).
  • Freeze for 2 hours (or overnight).
  • Once fully frozen, line a baking sheet with parchment paper and pop cheesecake bites out of the muffin pan. Arrange them on the baking sheet.
  • Measure chocolate chips and remaining ½ tablespoon of coconut oil into a small, microwave safe bowl and melt. Drizzle melted chocolate over your cheesecake bites.
  • Eat immediately or freeze/refrigerate your bites until you are ready to enjoy!

Nutrition

Serving: 1bite | Sugar: 4.5g | Fiber: 1g | Calories: 125kcal | Fat: 10g | Protein: 3.5g | Carbohydrates: 6.5g