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    Home » Recipes » Gluten Free

    April 21, 2021

    Chocolate & Peanut Butter Cheesecake Bites | No Bake!

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    261 shares
    Jump to Recipe Print Recipe

    Need a healthier way to satisfy your sweet tooth? These no bake cheesecake bites are the perfect solution. Sweetened with only a touch of agave nectar and dark chocolate, they're very low sugar. They're also keto friendly, low-carb and only 125 calories each! This quick, easy recipe requires only 30 minutes of hands on time - no baking required.

    Chocolate & Peanut Butter Cheesecake Bites
    Chocolate & Peanut Butter Cheesecake Bites

    *Disclaimer: This article may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. Thank you for your support!

    A quick overview - making cheesecake bites:

    Keep scrolling for complete recipe and instructions. We’ll start here with a super quick rundown!

    • Measure cream cheese, peanut butter powder, agave, salt, vanilla and heavy cream into a small bowl. Mix on high until smooth.
    • Use a spatula to transfer batter into a small zip log back. Cut off one corner of the baggie and squeeze mixture into muffin pan cavities until they are about two-thirds full.
    • Crush peanuts and stir in melted coconut oil.
    • Fill muffin cups to the top with peanut crust mixture.
    • Freeze for 2 hours or overnight.
    • Pop cheesecake bites out of the pan and drizzle with melted chocolate.
    close up of Chocolate & Peanut Butter Cheesecake Bites
    Chocolate & Peanut Butter Cheesecake Bites

    Special equipment needed:

    To make your cheesecake bites you'll need a silicone mini muffin pan. Pictured below is the one I use and it's AWESOME. It's freezer safe and oven safe so you can use it for baked goods, too! It's also non-stick and dishwasher safe so clean up is easy. The best part? It's very affordable (and cute)!

    Silicone Mini Muffin Pan with pink handles. Confetti colored.
    Silicone Mini Muffin Pan

    Step by step:

    Print Recipe
    4.80 from 5 votes

    Keto Cheesecake Bites (No Bake)!

    Prep Time20 mins
    Freeze2 hrs
    Course: Dessert
    Cuisine: American
    Calories: 125kcal

    Ingredients

    • 8 oz cream cheese *one standard size bar
    • ⅓ cup peanut butter powder *see note below
    • ¼ cup agave nectar
    • 2 tablespoons heavy cream
    • 1 teaspoon vanilla extract
    • ½ teaspoon salt
    • 1 & ½ cups roasted & salted peanuts *crushed
    • 2 & ½ tablespoons coconut oil *divided
    • ¼ cup dark chocolate chips *see note below

    Recipe notes:

    Peanut butter powder: most grocery stores carry peanut butter powder, you can typically find it close to the regular peanut butter. You can also get it on Amazon!
    Chocolate chips: I always use Ghirardelli dark chocolate chips – they are SO good. I highly recommend them!

    Instructions

    • Measure cream cheese, peanut butter powder, agave nectar, heavy cream, vanilla extract and salt into a small mixing bowl. Beat ingredients together with an electric mixture on medium high for 2-3 minutes (until smooth), stopping to scrape the sides of the bowl with a spatula when necessary.
    • Line a drinking glass with a small Ziploc bag and use a spatula to transfer ingredients into the open baggie. Remove from the glass and zip closed, cut off one corner of the bag at the very tip to create a small opening. (*Note: make sure you cut off only the VERY tip of the bag. you don't want a very big opening. You can go back later and cut a little more if necessary).
    • Squeeze cheesecake mixture from bag into a 24 count silicone mini muffin pan until each cavity is about two thirds full.
    • Use a food processor to crush your peanuts into small crumbs. (If you don't have a food processor you can also put your nuts into a Ziploc bag and crush them with a rolling pin/drinking glass or mince them up with a knife).
    • Melt 2 tablespoons of coconut oil (the remaining ½ tablespoon will be added to your chocolate drizzle) and add it to the peanut crumbs. Stir until well combined and then fill muffin pan cavities to the top with mixture. (*Tip: it's helpful to stir the peanuts and oil on occasion while portioning out to keep ingredients evenly distributed).
    • Freeze for 2 hours (or overnight).
    • Once fully frozen, line a baking sheet with parchment paper and pop cheesecake bites out of the muffin pan. Arrange them on the baking sheet.
    • Measure chocolate chips and remaining ½ tablespoon of coconut oil into a small, microwave safe bowl and melt. Drizzle melted chocolate over your cheesecake bites.
    • Eat immediately or freeze/refrigerate your bites until you are ready to enjoy!

    Nutrition

    Serving: 1bite | Sugar: 4.5g | Fiber: 1g | Calories: 125kcal | Fat: 10g | Protein: 3.5g | Carbohydrates: 6.5g

    More healthy dessert ideas:

    • No Bake Peanut Butter Oatmeal Balls
    • Vegan Oatmeal Raisin Breakfast Cookies | No-Bake!
    • Apple Pear Dessert Nachos
    • Blueberry Banana Pecan Baked Oatmeal Cups
    • Peanut Butter & Jelly Baked Oatmeal Cups
    • Peanut Butter, Chocolate & Banana Greek Yogurt Bowl
    • Gluten Free Peach Cobbler

    « Egg Salad With Greek Yogurt
    Sweet And Spicy Chicken Stir Fry Recipe »

    Sharing is caring!

    261 shares

    Reader Interactions

    Comments

    1. Austin says

      April 21, 2021 at 9:05 am

      5 stars
      The only problem is that I can’t stop eating them!

      Reply
      • stacey_olson says

        April 21, 2021 at 10:20 am

        That is the tricky part, LOL.

        Reply
    2. Karen Velinsky says

      April 21, 2021 at 9:18 am

      I am trying this tonight! I love peanut butter and chocolate!!

      Reply
      • stacey_olson says

        April 21, 2021 at 10:20 am

        I hope you love them as much as I do. They are SO GOOD!

        Reply
    3. Earlyne says

      April 30, 2021 at 2:14 pm

      Absolutely addictive! Cream cheese, peanut butter and chocolate! What could be better, well, a glass of wine along side. Lol

      Reply
      • stacey_olson says

        May 01, 2021 at 9:13 am

        I'm so glad you enjoyed them!! I agree, A glass of wine on the side is perfect!

        Reply
    4. Jenifer says

      June 02, 2021 at 7:31 pm

      Do you happen to have any other recipes that use Peanut Butter Powder?

      Reply
      • stacey_olson says

        June 02, 2021 at 7:37 pm

        I do have my peanut butter & jelly baked oatmeal cups. 🙂 I plan on providing more in the future as well. I love peanut butter powder!

        Reply

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    April 21, 2021

    Keto Cheesecake Bites (No Bake)!

    Sharing is caring!

    261 shares
    Jump to Recipe Print Recipe

    Need a healthier way to satisfy your sweet tooth? These no bake, cheesecake bites are the perfect solution. Sweetened with only a touch of agave nectar and dark chocolate, they're very low sugar. They're also keto friendly, low-carb and only 125 calories each! This quick, easy recipe requires only 30 minutes of hands on time - no baking required.

    Chocolate & Peanut Butter Cheesecake Bites
    Chocolate & Peanut Butter Cheesecake Bites

    *Disclaimer: This article may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

    Ingredients

    • Cream cheese:
    • Peanut butter powder: cup peanut butter powder 
    • Agave nectar:
    • Heavy cream:
    • Vanilla extract:
    • Salt:
    • Roasted & salted peanuts:
    • Coconut oil:
    • Dark chocolate chips:

    How To Make Keto Cheesecake Bites

    Keep scrolling for complete recipe and instructions. We’ll start here with a super quick rundown!

    1. Measure cream cheese, peanut butter powder, agave, salt, vanilla and heavy cream into a small bowl. Mix on high until smooth.
    2. Use a spatula to transfer batter into a small zip log back. Cut off one corner of the baggie and squeeze mixture into muffin pan cavities until they are about two-thirds full.
    3. Crush peanuts and stir in melted coconut oil.
    4. Fill muffin cups to the top with peanut crust mixture.
    5. Freeze for 2 hours or overnight.
    6. Pop cheesecake bites out of the pan and drizzle with melted chocolate.

    Step By Step Photos

    close up of Chocolate & Peanut Butter Cheesecake Bites
    Chocolate & Peanut Butter Cheesecake Bites

    Special Equipment

    To make your cheesecake bites you'll need a silicone mini muffin pan. Pictured below is the one I use and it's AWESOME. It's freezer safe and oven safe so you can use it for baked goods, too! It's also non-stick and dishwasher safe so clean up is easy. The best part? It's very affordable (and cute)!

    Silicone Mini Muffin Pan with pink handles. Confetti colored.
    Silicone Mini Muffin Pan

    More Low Carb Desserts

    • No Bake Peanut Butter Oatmeal Balls
    • Vegan Oatmeal Raisin Breakfast Cookies | No-Bake!
    • Apple Pear Dessert Nachos
    • Blueberry Banana Pecan Baked Oatmeal Cups
    • Peanut Butter & Jelly Baked Oatmeal Cups
    • Peanut Butter, Chocolate & Banana Greek Yogurt Bowl
    • Gluten Free Peach Cobbler
    Print Recipe
    4.80 from 5 votes

    Keto Cheesecake Bites (No Bake)!

    Prep Time20 mins
    Freeze2 hrs
    Course: Dessert
    Cuisine: American
    Calories: 125kcal

    Ingredients

    • 8 oz cream cheese *one standard size bar
    • ⅓ cup peanut butter powder *see note below
    • ¼ cup agave nectar
    • 2 tablespoons heavy cream
    • 1 teaspoon vanilla extract
    • ½ teaspoon salt
    • 1 & ½ cups roasted & salted peanuts *crushed
    • 2 & ½ tablespoons coconut oil *divided
    • ¼ cup dark chocolate chips *see note below

    Recipe notes:

    Peanut butter powder: most grocery stores carry peanut butter powder, you can typically find it close to the regular peanut butter. You can also get it on Amazon!
    Chocolate chips: I always use Ghirardelli dark chocolate chips – they are SO good. I highly recommend them!

    Instructions

    • Measure cream cheese, peanut butter powder, agave nectar, heavy cream, vanilla extract and salt into a small mixing bowl. Beat ingredients together with an electric mixture on medium high for 2-3 minutes (until smooth), stopping to scrape the sides of the bowl with a spatula when necessary.
    • Line a drinking glass with a small Ziploc bag and use a spatula to transfer ingredients into the open baggie. Remove from the glass and zip closed, cut off one corner of the bag at the very tip to create a small opening. (*Note: make sure you cut off only the VERY tip of the bag. you don't want a very big opening. You can go back later and cut a little more if necessary).
    • Squeeze cheesecake mixture from bag into a 24 count silicone mini muffin pan until each cavity is about two thirds full.
    • Use a food processor to crush your peanuts into small crumbs. (If you don't have a food processor you can also put your nuts into a Ziploc bag and crush them with a rolling pin/drinking glass or mince them up with a knife).
    • Melt 2 tablespoons of coconut oil (the remaining ½ tablespoon will be added to your chocolate drizzle) and add it to the peanut crumbs. Stir until well combined and then fill muffin pan cavities to the top with mixture. (*Tip: it's helpful to stir the peanuts and oil on occasion while portioning out to keep ingredients evenly distributed).
    • Freeze for 2 hours (or overnight).
    • Once fully frozen, line a baking sheet with parchment paper and pop cheesecake bites out of the muffin pan. Arrange them on the baking sheet.
    • Measure chocolate chips and remaining ½ tablespoon of coconut oil into a small, microwave safe bowl and melt. Drizzle melted chocolate over your cheesecake bites.
    • Eat immediately or freeze/refrigerate your bites until you are ready to enjoy!

    Nutrition

    Serving: 1bite | Sugar: 4.5g | Fiber: 1g | Calories: 125kcal | Fat: 10g | Protein: 3.5g | Carbohydrates: 6.5g

    Did you make this recipe?!

    Wahoo! Thank you so much for trying it out – would you leave a rating?! Simply click on the stars in the recipe card above.

    « Egg Salad With Greek Yogurt
    Sweet And Spicy Chicken Stir Fry Recipe »

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    261 shares

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    Leave a Comment Cancel reply

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    Hi, I'm Stacey! I love developing quick, healthy, real food recipes to share with you and your family. Eating nutritious food doesn't have to mean heaps of time in the kitchen, let me show you!

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