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.
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.
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!)
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.
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