Peanut Butter Cup Cheesecakes
Peanut Butter Cup Cheesecakes
Low carb • Sugar-free chocolate cups, peanut butter middle — 15 minutes, twelve minis
These are peanut butter cup cheesecakes, not candy-aisle cups packed with sugar. A thin sugar-free chocolate shell, a pale peanut-butter cream-cheese middle, and a chocolate lid, like the stacked cups and the bite in the photo. Fifteen minutes of work, then a chill. No graham crust, no sugar.
Twelve minis. Soften the cream cheese. Chill the chocolate base before you fill.
Why you’ll love these cups
- 4g protein per cup — cream cheese and peanut butter
- 3g net carbs — sugar-free chocolate and allulose
- About 15 minutes of work, then the fridge
- Dark shell, pale middle, like the bite in the photo
- No boxed mix, no sugar
- They pop out of the liner after a firm chill
Health notes
- Protein: Modest. These are dessert cups, not a protein bar.
- Lower carb than candy cups: Sugar-free chocolate and allulose. Close to keto-zero at 3g net.
- Twelve cups: Macros are per cup, not the tray.
- Sweetened peanut butter or sugar chocolate will jump the carbs. Stay with unsweetened peanut butter.
Key element — thin chocolate shell, chill, then fill
A thick chocolate base eats the filling. Melt sugar-free chocolate with coconut oil and coat only the bottom and sides of the liner. Freeze until set. Beat cream cheese, peanut butter, and allulose until smooth, then spoon in. Cap with more chocolate so the layers look like the photo.
Ingredients
Chocolate shell (12 cups)
- 6 oz sugar-free dark chocolate
- 1 1/2 tsp coconut oil
- 12 paper muffin liners
Filling
- 6 oz cream cheese, room temperature
- 1/2 cup natural unsweetened peanut butter
- 3 Tbsp powdered allulose
- 1/2 tsp vanilla extract
- Pinch of salt
Swaps
- Almond butter: Same 1/2 cup if you want a milder middle.
- Mini silicone molds: Use them instead of paper liners.
- Sweetened peanut butter or sugar chocolate: Skip them. That is how carbs jump.
Instructions
| 1 | Melt. Melt chocolate with coconut oil until smooth. Set 12 liners in a muffin tin. |
| 2 | Shell. Spoon a thin coat into each liner, up the sides. Freeze 8 minutes until firm. |
| 3 | Fill. Beat cream cheese, peanut butter, allulose, vanilla, and salt until smooth. Spoon into the shells. |
| 4 | Lid. Warm the remaining chocolate. Spoon a thin cap over each cup. |
| 5 | Chill. Freeze 15 to 20 minutes until the lid sets, like the stacked cups in the photo. One cup is one serving. |
Pro tips
- Room-temperature cream cheese. Cold blocks stay lumpy.
- Thin chocolate. A thick shell swallows the filling.
- Chill the base before you fill or the middle melts the chocolate.
- Natural peanut butter. Sweetened jars add sugar.
- Keep them cold. They soften on a warm counter.
Nutrition
| Nutrient | Per cup (1 of 12) |
|---|---|
| Calories | 165 |
| Protein | 4g |
| Net carbohydrates | 3g |
| Total carbohydrates | 5g |
| Fiber | 2g |
| Total fat | 15g |
| Sodium | 80mg |
Estimates with sugar-free chocolate, cream cheese, unsweetened peanut butter, and allulose. Sweetened peanut butter or sugar chocolate will raise carbs. These are lower-carb cups, close to keto-zero.
Variations
Crunchy
Stir 2 Tbsp chopped roasted peanuts into the filling.
Salted lid
Pinch flaky salt on the chocolate cap before it sets.
Mini
Use mini liners and make 18. Count two minis as one serving.
Almond
Swap peanut butter for almond butter.
Storage
| Method | Time | Notes |
|---|---|---|
| Eat now | After chill | When the lid is set and the middle is firm |
| Refrigerator | Up to 5 days | Cover. Best cold |
| Freezer | Up to 1 month | Wrap. Thaw 5 minutes before you eat |
FAQ
Test your knowledge
5 quick questions about these cups
1. Protein per cup?
2. Net carbs per cup?
3. How many cups in a batch?
4. Why chill the chocolate shell first?
5. Why skip sweetened peanut butter and sugar chocolate?
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