Peanut butter cheesecake cups are easy, quick, low-carb, gluten-free, and delicious, made with NOW! Foods monk fruit sweetener.
When the weather starts to get warm, we don't want to spend as much time in the kitchen. But sometimes we still want something sweet. Right?
That's where these Peanut Butter Cheesecake Cups come in handy. They're gluten-free, keto-friendly, low-carb and low-sugar, and utterly delicious. They only look fancy; they're actually pretty easy to make. We've used NOW Real Food® 1:1 Organic Monk Fruit Sweetener to add just a little bit of sweetness, and it makes this recipe keto friendly although you'll need to consult your own individual macros to determine if this recipe fits with your plan.
Thank you to NOW Foods for sponsoring this Peanut Butter Cheesecake Cups recipe post, and thank YOU for supporting the brands that help make Meal Prep On Fleek possible. All opinions are our own.
Peanut Butter Cheesecake Cup Ingredients
For Peanut Butter Crust . . .
- ½ cup blanched almond flour
- 3 tbsp creamy natural peanut butter
- 1 tbsp NOW Foods 1:1 Organic Monk Fruit Sweetener
- ¼ tsp cinnamon
And The Cheesecake Filling . . .
- 4 ounces cream cheese, softened to room temperature
- 3 tbsp NOW Foods 1:1 Monk Fruit Sweetener
- ¼ cup sour cream
- 1 large egg
- 1 tsp vanilla extract
Don't Forget the Chocolate Drizzle . . .
- ¼ cup unsweetened cacao powder
- 2 tbsp coconut oil
- 2 tbsp NOW Foods 1:1 Monk Fruit Sweetener
How to Make Peanut Butter Cheesecake Cup
Ok, so there are three separate steps here and you can break this down into separate components and do them at separate times if you want.
The peanut butter crust comes together the almond flour, peanut butter, a little monk fruit sweetener, and cinnamon. Then, press that mix into muffin tins. You should have enough for six mini cheesecakes.
Make sure the cream cheese is softened to room temperature. Combine it with sour cream, a large egg, some vanilla extract, and monk fruit sweetener. It's easiest to do this with a hand mixer or a stand mixer. Transfer to the waiting muffin cups and bake for just about 15 minutes. Once they're set, they'll need some chill time.
How to Store and Serve Peanut Butter Cheesecake Cups
We love these with fresh strawberries but feel free to use other types of fruit. Berries, though, work well. Keep everything refrigerated and covered until you're ready to eat. Cheesecake typically will keep for at least week.
You can also freeze any or all of these mini cheesecake cups if desired. Just pop them into the freezer on a rimmed baking sheet. Once they're individually frozen, you can transfer them to an airtight zip-close bag or an airtight, freezer-safe container for at least 3 months. Defrost in the fridge until you can easily piece them with a fork.
We like these with strawberries, as it gives a little bit of a peanut butter and jelly vibe to this dessert. However, you can use any other berries (raspberries or blueberries, perhaps). Sliced apples are an option too, as they typically taste great with peanut butter. (Peanut butter and apples are a killer healthy afternoon snack!)
Substitutions and Alterations
If you love almond butter more than peanut butter, then by all means use almond butter in this bottom crust, along with the almond flour. It'll be great.
You can always skip the chocolate drizzle if you're not into it. It's not a make-it or break-it situation.
If you are out of sour cream, you can use plain yogurt or plain Greek yogurt (thinned out a bit with water) instead.
Skip the cinnamon if you're not feeling it.
READ MORE: Cheesecake Desserts!
Ingredients
For Peanut Butter Crust
- ½ cup blanched almond flour
- 3 tablespoon creamy natural peanut butter
- 1 tablespoon Now Foods 1:1 Monk Fruit Sweetener
- ¼ teaspoon cinnamon
For Cheesecake Filling
- 4 oz. cream cheese softened to room temperature
- 3 tablespoon Now Foods 1:1 Monk Fruit Sweetener
- ¼ cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
For Chocolate Drizzle
- ¼ cup unsweetened cacao powder
- 2 tablespoon coconut oil
- 2 tablespoon Now Foods 1:1 Monk Fruit Sweetener
Instructions
- Preheat oven to 325ºF and line 6 muffin cups with paper liners. Spray liners with cooking oil spray.
- Combine almond flour, peanut butter, 1:1 monk fruit sweetener, and cinnamon in a small bowl. Mix well with a fork.
- Spoon crust into each muffin tin and press to adhere to liner. Set aside
- Combine softened cream cheese and 1:1 monk fruit sweetener in a large mixing bowl. Mix with a hand mixer or stand mixer for 1 minute. Add sour cream, egg and vanilla. Mix until combined.
- Evenly divide filling among the muffin tins leaving a small amount of room at the top. Bake for 15 minutes until the middle is set.
- Turn the oven off and cool cheesecakes in the oven for 5 minutes with the door cracked. Remove from the oven and cool completely at room temperature. Transfer to freezer for 1 hour.
- In a microwave-safe bowl, melt coconut oil in the microwave in 10-second increments. Stir monk fruit sweetener and cacao powder into coconut oil.
- Peel paper liners off cheesecakes and place on a tray or palte lined with wax paper. Drizzle chocolate over each cheesecake cup. Freeze the cheesecakes for 10 minutes longer.
- Divide peanut butter cheesecakes among 6 compartments of MPOF blue snack containers. Divide strawberries among remaining compartments. Refrigerate until you're ready to serve.
Nutrition
