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Gluten FreeEgg FreeLow CarbKeto
If you are a fan of peanut butter cupsand cheesecake then these are the perfect chocolate covered treats for you. They are easy to make and nestle nicely in the freezer until you have a hankering for something sweet.
The Chief Taster and me haggled fiercely over the last one. Tears, begging, bargaining, sobbing and bribery did him no good. Luckily for him they are easy to make and great to have for snacking emergencies.
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Jump to:
- Can I use almond or other nut butters instead of peanut butter in this recipe?
- Ingredients
- How to make chocolate covered peanut butter cheesecake balls.
- Storage
- Recipe Tips
- WATCH THE VIDEO
- More no bake low carb desserts
- Peanut Butter Cheesecake Balls
Can I use almond or other nut butters instead of peanut butter in this recipe?
Any other low carb nut butter can be used in place of peanut butter in this recipe. Almond butter works very well. I'm yet to try sunflower butter for a nut free option but that would be great. Perhaps add an additional seasoning such as cinnamon or nutmeg too.
Ingredients
- Peanut butter - use unsweetened peanut butter. Ideally use peanut butter purely made from peanuts with no added oils or sugar.
- Cream cheese - Make sure your cream cheese is at room temperature before mixing it with other ingredients. This ensures a smooth and lump-free cheesecake filling.
- Vanilla
- Low carb sweetener - we used allulose but any other low carb sweetener can be used.
- Chocolate - 70% cocoa solids minimum
- Cocoa oil - added to the chocolate covering for a shine and to help hold the balls together.
How to make chocolate covered peanut butter cheesecake balls.
This is an easy recipe that you could adapt to any other cheesecake mixture.
Mix the peanut butter cheesecake mixture.
Scoop into balls and freeze.
Dip into melted chocolate.
Freeze and snack later!
Storage
Store the chocolate covered peanut butter cheesecake balls in an airtight container in the refrigerator. They can also be frozen for longer storage.
Recipe Tips
Use a cookie scoop or your hands to portion out the cheesecake mixture and roll it into small balls. You can make them as big or as small as you like.
When dipping the cheesecake balls into the melted chocolate, use a fork or a toothpick to lift them out and tap off excess chocolate. Place them on a parchment-lined tray to set.
You can sprinkle chopped nuts, coconut, or drizzle more melted chocolate over the top for added texture and flavor.
WATCH THE VIDEO
More no bake low carb desserts
If you don't want to switch on the oven, but would like something sweet and low carb, try one of these desserts:
Peanut Butter Mousse Cups
Lemon Cheesecake Mousse
No Bake Keto Pecan Cheesecake [with Video]
No Bake Irish Cream Cheesecake
This post may contain affiliate links. Please read mydisclosure policyfor more information.
Peanut Butter Cheesecake Balls
Angela Coleby
Easy chocolate covered peanut butter cheesecake balls are stored in the freezer for a delicious low carb snack.
4.75 from 4 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Freezing time 2 hours hrs 30 minutes mins
Total Time 2 hours hrs 45 minutes mins
Course Dessert
Cuisine keto
Servings 12 Bites
Calories 170 kcal
Ingredients
- ½ cup Peanut butter unsweetened
- 8 oz Cream cheese softened
- ¼ cup Allulose or other low carb sweetener
- 1 teaspoon vanilla extract
- 4 oz Dark chocolate chips unsweetened
- 1 tablespoon coconut oil
Instructions
Blend the peanut butter, allulose, cream cheese and vanilla essence together. I used a hand blender but a sturdy arm and a wooden spoon would do it.
Press a large teaspoon of the mixture into an ice tray or alternative, make a ball. If you make a ball shape, place them on a piece of parchment paper.
Pop the ice tray/balls on parchment paper into the freezer for about an hour until they firm up.
Melt the chocolate in a bowl over simmering water (bain marie) and add the coconut oil. Stir until melted and cool slightly.
Take the peanut bites out of the freezer and dip each bite into the chocolate mixture and place on a tray lined with parchment paper. You may want to double dip the pieces in the chocolate.
Place back into the freezer for at least 30 minutes until the chocolate has hardened. Keep stored in the freezer until you are ready to eat them.
Eat and enjoy!
Notes
Makes 12 Bites
Store in the freezer
Nutrition
Serving: 1biteCalories: 170kcalCarbohydrates: 6gProtein: 4gFat: 15gFiber: 2gNet Carbohydrates: 4g
The information shown is an estimate provided by an online nutrition calculator.
Tried this recipe? Mention @Divalicious_Recipes or tag #divaliciousrecipes
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Reader Interactions
Comments
Anamar
These are great!!! I have a question about serving size-I use a cookie scoop which is 1 1/2 tablespoons and I get 18 servings but you’re using a tea spoon and only getting 12-so are you filling the ice cube trays completely?
Reply
Angela Coleby
I am, I need to try these with a cookie scoop!
Reply
Jenny R
These have been our comfort food since my family started the Keto lifestyle. Everyone loves them! They are creamy and peanut buttery with just the right amount of sweet. Thank you for an amazing recipe!
Reply
Angela Coleby
Thanks!!
Reply
Cristyrose Schulz
Do you know what I could use instead of coconut oil? I’m allergic to coconut.
Reply
Angela Coleby
Avocado oil?
Reply
tara
What would be a good substitute for the erythritol? I've looked everywhere in my town and can't find it.
Reply
Angela Coleby
Xylitol, swerve, monkfruit. Hope you enjoy the recipe!
Reply
Majda
Made them with almond butter and granulated monk fruit and they are soooo good! Kids love them too!
Reply
Angela Coleby
Oooh! Good choice!
Reply
Jennifer
When you say 'dark chocolate', what do you mean?
Reply
Angela Coleby
High in cocoa solids. I normally use anything from 75% above.
Reply
Jen
Is the sweetner in powder form or liquid?
Reply
Angela Coleby
Powder form. But liquid could be used.
Reply
Brittany
could i use honey instead of erythritol?
Reply
Angela Coleby
I think you could.
Reply
Tammy
Can I use trivia?
Reply
Tammy
Truvia *
Reply
Angela Coleby
Totally up to you. It's not my favourite sugar substitute but this is place of no judgement!
Reply
Sophie
I made your lovely treats & I, my hubby & family all loved them! They were gobbled up instantly! x
Reply
Angela Coleby
Thanks! Glad you enjoyed them!
Reply
Lisa
Do you think Almond or Hazelnut butter would work as well as Peanut Butter? These look decadent and I think my guy would love them!
Reply
Angela Coleby
Omg... Hazelnut butter! That would be amazing! I'm drooling at the thought of that! Definitely think you could use another nut butter. Let me know how it works out and feel free to taunt me with photos!
Reply
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