This keto mini Snickers cheesecake recipe is incredibly creamy, rich, and super easy to prep in 30 minutes! The irresistible peanut flavor and caramel topping make these the best keto cheesecake snicker bites that are completely sugar-free.
Learn how to make one of the easiest and most delicious keto dessert recipes: Keto Mini Snickers Cheesecakes. These delicious bites are incredibly creamy, packed with flavor, and perfect for satisfying your Snickers bar cravings while keeping it low carb.
- Why Are You Going To Love These Mini Snickers Cheesecake
- Ingredients For Keto Snickers Cheesecakes
- How To Make These Keto Snickers Cheesecake
- Tips For Making The Best Keto Snickers Cheesecakes
- Toppings Ideas
- Storing Ideas
- Frequently Asked Questions
- More Keto Peanut Butter Recipes
- Keto Mini Snickers Cheesecake
These easy mini Snickers cheesecakes are perfectly rich and super creamy with a crispy gluten-free crust and peanut flavor that’s heavenly and delicious. The irresistible peanut flavor from the filling makes these cheesecakes the best keto cheesecake bites you have ever tried.
I love cheesecake recipes, and starting from my pumpkin cheesecake, no-bake keto chocolate cheesecake, and burnt cheesecake, my latest obsession is these divine Keto Mini Snickers Cheesecakes. These irresistible, bite-sized treats are always a hint to any party since everyone loves them.
Just think about a crunchy crust and creamy peanut butter filling topped with a delicious homemade caramel sauce, crunchy peanuts, and chocolate drizzle. Plus, it’s all keto-approved, so you can enjoy your cheesecake and stay on track.
And the best part? They came in smaller portions, so if you are craving cheesecake on a keto diet but feel like making only some of the classic keto cheesecake, these Snickers cheesecake bites are the best solution.
Also, I love that they don’t require any baking steps and are super easy to make using simple ingredients you probably already have in your pantry.
Why Are You Going To Love These Mini Snickers Cheesecake
So get ready to fall in love with keto desserts all over again by making these sugar-free cheesecakes that will also keep you on track with your low-carb lifestyle. And now let’s see why these keto Snickers cheesecakes are so great and irresistible!
- Has all the flavors you love in the original Snickers sweets but without all those carbs.
- Easy to Make. These individual-sized cheesecakes are delicious and super quick to prepare. You can enjoy them whenever you want a sweet treat or share them with friends to spread joy.
- Made With Keto-Friendly Ingredients. These sugar-free cheesecakes are made with naturally low-carb ingredients to ensure each bite is low in carbs and high in taste.
- It’s A Customizable Recipe. Feel free to get creative and add extra toppings, drizzle some keto-friendly syrups, or experiment with flavors.
- No Baking Required. Say goodbye to oven time and enjoy a delightful treat that doesn’t require any baking steps.
- Perfect For Making It Ahead Of Time. You can prepare a batch of these Snickers cheesecakes ahead.
Ingredients For Keto Snickers Cheesecakes
The ingredients used to make these no-bake keto Snickers cheesecakes are basic and easy to find, and it’s likely to have most of them in your kitchen. Here is a list of everything you will need:
For The Chocolate Crust
- Almond Flour – Almond flour is one of the best keto flours I use in almost any dessert recipe. Ensure you’re using finely ground almond flour for the best texture and taste in the crust.
- Sweetener – feel free to use your favorite powdered low-carb sweetener. I usually use Erythritol, Swerve, Monk Fruit, or Allulose.
- Coconut Oil – Helps to bind the crust ingredients together. You can also replace it with unsalted butter.
- Cocoa Powder – Adds that chocolatey taste to the crust that we need to complete the other flavors perfectly.
- Salt- used to enhance all the flavors.
For The Filling
- Cream Cheese – Use full-fat cream cheese for the creamiest and most indulgent filling.
- Peanut Butter – Make sure you’re using no-sugar-added peanut butter, which includes only peanuts and salt.
- Heavy Cream – adds richness and creaminess to the filling.
- Sweetener – use a keto-friendly sweetener like erythritol, stevia, or monk fruit to keep the filling low-carb.
- Vanilla Extract – try using the best vanilla extract you can find.
- Xanthan Gum – is used in this cheesecake recipe to make the filling thicker and smoother.
For The Topping
- Caramel Sauce – use our homemade caramel sauce recipe to avoid extra carbs.
- Peanuts – Use roasted and salted peanuts for a delightful nutty crunch that complements the other flavors.
- Dark Chocolate – You can also use sugar-free chocolate chips.
- Coconut Oil – It helps the chocolate chips melt smoothly.
How To Make These Keto Snickers Cheesecake
These no-bake keto Snickers cheesecakes are super easy to whip up, and since no baking is needed, they’re great for any period of the year! Here are the steps that you need to follow:
Make The Crust
Starting with the muffin pan, I find that silicone muffin liners are a game-changer. They make popping out the cheesecakes so easy, and clean-up is a breeze. If you’re using parchment liners, a quick spray with cooking oil helps to keep everything non-stick.
This recipe makes tons of mini cheesecakes, about 24, but they freeze well, so it’s perfect to make a large batch.
Add the almond flour, sweetener, cocoa powder, and salt to a large mixing bowl and whisk until well combined.
Stir in the coconut oil until the mixture begins to clump together.
And here’s a little secret: add a pinch of salt to your crust mix. It really makes the chocolate flavor pop!
Pressing the crust into the muffin cups can be a bit of a hassle, but I’ve got a trick for you. Use the bottom of a spoon to press down the crust evenly – it works like a charm.
Prepare The Filling
Make sure your cream cheese is at room temperature before you start mixing. It makes a huge difference in getting that smooth, creamy texture. And if you’re not a big fan of peanut butter, almond butter works great too.
Add the softened cream cheese, peanut butter, sweetener, heavy whipping cream, vanilla extract, and xanthan gum to a bowl and mix until smooth and creamy.
Want to add a little extra something? A dash of cinnamon or nutmeg gives the filling a warm, spicy note that’s absolutely delicious.
Pouring the filling over the crusts is pretty easy, but here’s a tip – use an ice cream scoop for perfectly even distribution. And, if you want to surprise your guests, add a layer of sugar-free chocolate chips or nuts at the bottom of each cup before pouring in the filling.
Freezing the cheesecakes is the hardest part – because it’s so hard to wait! Make sure your muffin pan is sitting level in the freezer to avoid any lopsided cheesecakes. If you’re short on freezer space, you can freeze them in batches.
The Toppings
When you’re ready to assemble, melt the chocolate and coconut oil in the microwave, but I prefer a double boiler. If you’re a coffee fan like me, try adding a bit of espresso powder to the mixture. It makes the chocolate rich and irresistible.
Topping the cheesecakes is the best part. I gently warm the sugar-free caramel for easy drizzling, and I love using roasted salted nuts for an extra crunch. For the chocolate drizzle, pour your melted chocolate into a small piping bag or a ziplock bag with the corner cut off. It gives you so much more control, and it’s way less messy.
Before you serve these little beauties, let them sit at room temperature for about 5-10 minutes. They’re perfect when they’re just a little bit soft. And for a really special treat, serve them with a dollop of whipped cream and a dusting of cocoa powder.
Tips For Making The Best Keto Snickers Cheesecakes
- Let the cheesecakes set for at least 2 hours in the freezer for the flavors to develop and harden before serving.
- Use high-quality ingredients like cream cheese, natural peanut butter, and almond flour. Using high-quality ingredients makes a significant difference in the final result.
- Softened cream cheese is the key to mixing more easily and creating a smoother filling.
- Press the crust mixture firmly into the bottom of each cupcake to prevent the crust from crumbling when you remove the liners.
Toppings Ideas
While these low-carb cheesecakes are tasty as they are, here are some interesting topping options if you want to make them more stunning!
- Melted Chocolate
- Peanut butter
- Whipped Cream
- Chopped Peanuts
- Homemade Nutella
Storing Ideas
- Fridge: you can store these no-bake keto Snickers cheesecakes in an airtight container for up to 5 days.
- Freezer: place the cheesecakes in a freezer-safe airtight container and store them in the freezer for up to 2 months.
Frequently Asked Questions
Can I Make This Recipe Without Peanut Butter?
Sure, if you can’t eat peanut butter, you can substitute it with almond butter, cashew butter, or wow Bbtter.
How Do I Prevent The Crust From Sticking To The Liners?
To prevent sticking, lightly grease the cupcake liners with non-stick cooking spray or coconut oil before pressing them into the crust mixture.
More Keto Peanut Butter Recipes
- No Bake Keto Peanut Butter Pie
- Keto Peanut Butter Fudge
- Keto Peanut Butter Mousse
- Low Carb Keto Peanut Butter Cups
- Keto Peanut Butter Brownies
- Easy 3 Ingredient Keto Peanut Butter Cookies
Keto Mini Snickers Cheesecake
Description
Ingredients
Crust
- â…“ cup coconut oil
- 1 ¾ cups almond flour
- 4 tbsp cocoa powder
- â…“ cup powdered sweetener
For the Filling
- 8 oz cream cheese
- ¾ cup creamy peanut butter
- ½ cup powdered sweetener
- 2 cups heavy whipping cream
- ½ tsp vanilla extract
- ¼ tsp xanthan gum
For The Topping
- 1/2 cup Keto Caramel Sauce
- 2 oz dark chocolate
- 1 tbsp coconut oil
- ¼ cup salted peanuts chopped
Instructions
- Line 2 12-cup muffin pan with parchment or silicone muffin liners.
- Make The Crust. In a bowl, whisk together almond flour, cocoa powder, and powdered sweetener until well combined. Stir in the coconut oil until the mixture looks sandy.1 ¾ cups almond flour, 4 tbsp cocoa powder, â…“ cup powdered sweetener, â…“ cup coconut oil
- Divide this crust mixture evenly among the prepared muffin cups. Press the mixture firmly into the bottom of each cup to form a crust. Set aside.
- Prepare The Filling. Add the softened cream cheese, peanut butter, sweetener, heavy cream, vanilla extract, and xanthan gum in a large mixing bowl.8 oz cream cheese, ¾ cup creamy peanut butter, ½ cup powdered sweetener, 2 cups heavy whipping cream, ½ tsp vanilla extract, ¼ tsp xanthan gum
- Use a hand or stand mixer to mix all the ingredients until smooth and creamy.
- Pour the filling over each crust in the muffin cups, making sure to leave a little space at the top for it to set properly.
- Place the muffin pan in the freezer and freeze the cheesecakes until they are firm, which should take about 2 hours.
- Assemble The Cheesecakes. In a microwave-safe bowl, add the dark chocolate and 1 tablespoon of coconut oil. Microwave until the chocolate is completely melted, stirring occasionally to ensure even melting.2 oz dark chocolate, 1 tbsp coconut oil
- Remove the cheesecakes from the freezer. Top each one with a teaspoon of keto caramel sauce and a sprinkle of chopped salted peanuts.1/2 cup Keto Caramel Sauce, ¼ cup salted peanuts
- Finally, drizzle the melted chocolate mixture over the top of each cheesecake.
Video
Notes
- Thaw Slightly Before Serving: Allow the cheesecakes to thaw for a few minutes before serving, as they will be quite firm straight from the freezer.
- Store Properly: Keep any leftovers in the refrigerator or freezer in an airtight container.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
I made this for my husband and it was his favorite thing ever. Likes it better than any non-keto dessert even.