10-Minute Keto Peanut Butter Cheesecake Bites – Irresistible
Oh my gosh, you have to try these keto peanut butter cheesecake bites! They’ve been my go-to dessert for years—ever since my sister dared me to make something “actually tasty” on keto. These little clouds of creamy peanut butter bliss proved her wrong in the best way. The best part? You whip them up in 10 minutes flat with just a handful of ingredients.
I keep a batch in my freezer at all times now—for emergency snack attacks, impromptu guests, or those nights when you just need something sweet without the guilt. They’re rich enough to satisfy cravings but light enough that you won’t feel weighed down. And with only 3g net carbs per bite? Absolute magic.
Why You’ll Love These Keto Peanut Butter Cheesecake Bites
Trust me, these little bites are about to become your new obsession. Here’s why:
- No oven required – Just mix, scoop, and freeze. Perfect for when you’re craving something sweet but don’t want to turn on the stove.
- Creamy dreamy texture
Ingredients for Keto Peanut Butter Cheesecake Bites
Here’s everything you’ll need to make these dreamy little bites. Pro tip: Double the batch—trust me, you’ll want extras!
- 8 oz cream cheese, softened (full-fat, room temperature—don’t skip the softening step!)
- 1/2 cup creamy peanut butter, unsweetened (natural is fine, but stir it well first)
- 1/4 cup powdered erythritol or your favorite keto-friendly sweetener (adjust to taste)
- 1 tsp vanilla extract (pure, not imitation—it makes a difference!)
- 1/4 cup heavy whipping cream (cold works best for whipping)
- 1/2 cup sugar-free chocolate chips (optional, but oh-so-worth it for drizzling)
How to Make Keto Peanut Butter Cheesecake Bites
Okay, let’s get to the fun part—making these little bites of heaven! Don’t worry, it’s super easy, and I’ll walk you through every step.
- Beat the cream cheese until smooth – Grab your mixing bowl and beat the softened cream cheese for about 2 minutes until it’s completely smooth and creamy. Scrape down the sides of the bowl halfway through to make sure there are no lumps hiding.
- Add peanut butter, sweetener, and vanilla – Toss in the peanut butter, powdered erythritol, and vanilla extract. Mix everything together until it’s well combined and silky. Taste it here—if you like it sweeter, add a bit more sweetener.
- Whip in the heavy cream – Pour in the cold heavy cream and whip the mixture on medium-high speed until it’s light and fluffy, about 1-2 minutes. You’ll know it’s ready when it holds its shape a bit.
- Scoop and freeze – Use a small cookie scoop or spoon to portion the mixture into bite-sized balls. Place them on a parchment-lined tray and pop them in the freezer for at least 30 minutes to set. (Pro tip: If you’re in a hurry, 15 minutes in the freezer will do in a pinch, but they’ll be firmer if you wait longer.)
Freezing and Serving Tips
Once your bites are set, you’re ready to enjoy them! If you want to go the extra mile, melt some sugar-free chocolate chips (I do 30 seconds in the microwave, stir, then another 15 seconds) and drizzle it over the bites. Let the chocolate set for a few minutes before serving.
Store them in an airtight container in the fridge for up to 3 days or in the freezer for up to a month. They’re perfect straight out of the freezer—no need to thaw, just grab and go!
Ingredient Substitutions & Notes
Okay, let’s talk swaps and tweaks—because I know we all end up staring into our pantries wondering, “Can I use this instead?” Here’s the lowdown on making these keto peanut butter cheesecake bites work with what you’ve got:
Peanut butter alternatives: Almond butter works beautifully if you’re not a peanut fan (or if allergies are a concern). Just make sure it’s unsweetened and creamy—the oilier natural kinds might make the bites a tad softer. Sunflower seed butter? Surprisingly great! But fair warning: it’ll turn the bites slightly green over time (totally safe, just looks funky).
Sweetener swaps: Powdered erythritol is my go-to because it dissolves perfectly, but monk fruit blend works too. If you only have granulated sweetener, give it a quick blitz in the blender first—gritty cheesecake bites are no fun. Liquid stevia? Start with just a few drops and taste as you go—it’s potent stuff!
Cream cheese warning: I know it’s tempting to grab that low-fat cream cheese, but resist! Full-fat is non-negotiable here—it gives that luscious, creamy texture we’re after. The low-fat stuff makes the bites weepy and sad (learned that the hard way during my “healthy” phase).
Heavy cream hack: Out of heavy cream? Coconut cream (the thick part from a can of full-fat coconut milk) can work in a pinch, but your bites will have a subtle coconut flavor. Not necessarily a bad thing!
Remember: baking is science, but these no-bake bites are pretty forgiving—just keep the ratios similar and you’ll be golden. Now go raid that pantry!
Tips for Perfect Keto Peanut Butter Cheesecake Bites
After making these more times than I can count (seriously, my friends won’t stop requesting them), I’ve learned a few tricks to take your bites from good to “Oh-my-gosh-give-me-the-recipe-NOW” status. Here are my absolute must-know tips:
Chill your bowl for extra fluffiness – Pop your mixing bowl and beaters in the freezer for 10 minutes before whipping the cream cheese and heavy cream. Cold tools = maximum volume and that dreamy, cloud-like texture we’re after. (This is my grandma’s cheesecake secret—works like magic!)
Cookie scoop = perfect portions – A small cookie scoop (about 1 tablespoon size) isn’t just for cookies! It gives you evenly sized bites that freeze at the same rate and look bakery-level pretty. No scoop? A melon baller or even a rounded teaspoon works in a pinch—just wipe it clean between scoops.
Freeze before serving for best texture – I know, waiting is hard when these smell amazing. But trust me, that full 30-minute freeze makes all the difference! The bites firm up just enough to hold their shape while staying creamy inside. For “emergency” snacking? 15 minutes gets you close, but true perfection takes patience.
Bonus tip: If your bites seem too soft after freezing, don’t panic! Sometimes peanut butter brands vary in oil content. Just pop them back in the freezer for another 15 minutes—they’ll set up beautifully.
Storing and Reheating
Let me tell you—these keto peanut butter cheesecake bites practically store themselves! I always have a batch tucked away for when cravings strike. Here’s exactly how to keep them tasting fresh:
Fridge storage (short-term): Pop them in an airtight container with parchment between layers, and they’ll stay perfect for 3 days. The texture actually improves after a night in the fridge—the flavors meld together beautifully.
Freezer storage (long-term): These are absolute freezer champions! Lay them in a single layer on a tray until frozen solid (about 2 hours), then transfer to a freezer bag or container. They’ll keep for a whole month—not that they’ll last that long in my house!
Important note: Whatever you do, don’t microwave frozen bites! They’ll lose that perfect creamy texture. Instead, let them sit at room temperature for 5 minutes if you prefer a softer bite. Personally, I love them straight from the freezer—they’re like little peanut butter ice cream bites!
Nutritional Information
Okay, let’s chat nutrition—because I know when you’re watching carbs, every gram counts! These bites pack all the indulgence with none of the guilt. Per bite: roughly 120 calories, 10g fat (the good kind!), and just 3g net carbs. That’s right—you can totally enjoy these while staying keto!
Quick disclaimer: These numbers are estimates—macros can vary slightly depending on your exact ingredients (especially between peanut butter brands). Always check your labels if you’re tracking strictly. But here’s the beautiful part: even if the numbers shift a bit, these will always be way lower carb than traditional cheesecake!
The magic comes from smart swaps: erythritol instead of sugar, full-fat dairy that keeps you satisfied, and that gorgeous peanut butter providing healthy fats. My fitness-tracker-obsessed brother calls these “macro-friendly”—I just call them delicious!
Frequently Asked Questions
Can I use natural peanut butter? Yes, but make sure to stir it well first—natural peanut butter separates, and you want it smooth for the best texture.
Are these bites dairy-free? Unfortunately, no—they rely on cream cheese and heavy cream. But coconut cream can work as a substitute if you’re dairy-free!
How do I avoid crumbling? Freeze them longer! At least 30 minutes ensures they hold their shape perfectly.
Final Thoughts
There you have it—my absolute favorite keto peanut butter cheesecake bites that have saved me from countless dessert cravings! These little bites prove that low-carb doesn’t mean low-flavor. In fact, I think they taste even better than traditional cheesecake—and my carb-loving friends agree (though they don’t need to know that!).
What I love most about this recipe is how forgiving it is. Mess up the measurements a bit? No problem. Forget to soften the cream cheese? Just beat it longer. Want to get creative with toppings? Go wild! These bites are your canvas—make them your own.
Promise me you’ll try them soon—and when you do, tag me so I can see your masterpiece! Nothing makes me happier than seeing your kitchen adventures with my recipes. Whether you’re making these for a special occasion or just because it’s Tuesday, I know they’ll become your new go-to sweet treat.
Now go grab that peanut butter and get mixing—your future self (and your taste buds) will thank you!
Print10-Minute Keto Peanut Butter Cheesecake Bites – Irresistible
A creamy, low-carb dessert perfect for keto diets. These peanut butter cheesecake bites are rich, satisfying, and easy to make.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 12 bites 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Low Calorie
Ingredients
Scale- 8 oz cream cheese, softened
- 1/2 cup creamy peanut butter (unsweetened)
- 1/4 cup powdered erythritol or sweetener of choice
- 1 tsp vanilla extract
- 1/4 cup heavy whipping cream
- 1/2 cup sugar-free chocolate chips (optional)
Instructions
- In a mixing bowl, beat cream cheese until smooth.
- Add peanut butter, sweetener, and vanilla extract. Mix well.
- Pour in heavy cream and whip until fluffy.
- Scoop mixture into small balls and place on a parchment-lined tray.
- Freeze for 30 minutes to set.
- Optional: Melt sugar-free chocolate chips and drizzle over bites.
- Store in the fridge or freezer until ready to serve.
Notes
- Use natural peanut butter without added sugar.
- Adjust sweetener to taste.
- For firmer bites, freeze longer.
Nutrition
- Serving Size: 1 bite
- Calories: 120
- Sugar: 1g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
