Peanut Butter Cup Cheesecakes (Low-Carb • No-Bake • Diabetic-Friendly!)

If you’ve ever wished your favorite peanut butter cup could magically turn into a creamy cheesecake… this is exactly that dream come true.
These mini peanut butter cup cheesecakes have three irresistible layers:

✨ A rich chocolate “cup” base
✨ A fluffy, sugar-free peanut butter cheesecake center
✨ A smooth chocolate topping that melts in your mouth

They taste like a gourmet dessert—yet they’re low-carb, no-bake, and made with everyday ingredients you can find in the US, Canada, or UK.

Perfect for meal prep, freezer-friendly treats, holidays, or anytime you need that sweet fix without the sugar spike.

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🧁 Ingredients (Makes 12 mini cheesecakes)

Chocolate Layers

• 1 ½ cups sugar-free chocolate chips
  (Lily’s, ChocZero, or any stevia/erythritol-sweetened chocolate)
• 2 tbsp coconut oil (helps the chocolate set smoothly)

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Peanut Butter Cheesecake Filling

• 8 oz (225g) cream cheese, softened
• ½ cup natural peanut butter (no sugar added)
• ⅓ cup powdered sweetener
  (monkfruit, erythritol, or allulose)
• 1 tsp vanilla extract

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👩‍🍳 Instructions

1. Make the chocolate base

Melt chocolate chips and coconut oil together (microwave 30-second bursts or stovetop).
Spoon about 1 tablespoon into each cupcake liner.
Tilt the pan so the chocolate coats the bottom evenly.

Freeze for 10 minutes.

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2. Make the peanut butter cheesecake filling

In a bowl, beat together:

• cream cheese
• peanut butter
• powdered sweetener
• vanilla

Mix until smooth, creamy, and fluffy.

Scoop filling onto the chilled chocolate base, gently pressing to flatten.

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3. Add the chocolate top

Drizzle another thin layer of melted chocolate over each cheesecake to fully seal the top—just like a peanut butter cup!

Refrigerate at least 1 hour, or freeze for 20–30 minutes.

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🍫🥜 Nutrition (Per Cheesecake)

Approximate values — varies by chocolate brand.

Nutrient	Amount
Calories	~165
Carbs	5g
Fiber	2g
Net Carbs	≈ 3g
Fat	14g
Protein	4g
Sugar	<1g