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keto peanut butter cheesecake bites
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Keto Peanut Butter Cheesecake Bites

Prep Time15 minutes
Chill Time2 hours
Total Time2 hours 15 minutes
Calories: 110kcal

Ingredients

  • 8 oz cream cheese – softened because nobody likes lumpy cheesecake.
  • 1/2 cup natural peanut butter – smooth or crunchy your choice (smooth = silky bites, crunchy = fun texture).
  • 1/4 cup powdered erythritol – the sweet magic but feel free to swap for monk fruit if you’re fancy.
  • 1 tsp vanilla extract – because flavor. Always flavor.
  • Pinch of salt – optional but balances the peanut butter like a pro.
  • 1/4 cup heavy cream – for that dreamy creamy texture.
  • Optional toppings: sugar-free chocolate chips crushed nuts, shredded coconut, or a sprinkle of cocoa powder.

Instructions

  • Prep your pan – Line a mini muffin tin with silicone cups or parchment. No stick = no crying.
  • Mix the base – In a bowl, combine cream cheese, peanut butter, erythritol, vanilla, and salt. Use a hand mixer or whisk. If it’s too stiff, add a splash of cream. You want silky, not chunky.
  • Whip it up – Beat in the heavy cream until the mixture is light, fluffy, and dessert-y. Taste-test here… don’t be shy.
  • Fill your cups – Spoon the mixture into your prepared muffin cups, about 3/4 full. Smooth the tops with the back of a spoon. Perfect little mountains of yum.
  • Add toppings – Chocolate chips, crushed nuts, cocoa dusting, whatever your heart desires. Make it pretty—or don’t. It’ll still taste amazing.
  • Chill time – Pop the tray in the fridge for at least 2 hours, or freezer for 30–40 minutes if you’re impatient like me.
  • Serve & enjoy – Pop one in your mouth, close your eyes, and savor the keto magic.