Chocolate Peanut Butter Mini Cheesecakes

Chocolate Peanut Butter Mini Cheesecakes

Gluten free, primal, low carb mini chocolate cheesecakes with a nut butter topping.

So excited about these Chocolate Peanut Butter Mini Cheesecakes! They are easy, crust free, no bake, primal and low carb mini cheesecakes with the “Reese’s PB Cup” flavor.

A chocolate mini cheesecake with a nut butter topping. You can use almond butter, peanut butter, or sunflower seed butter for a nut free option in this recipe. My son went absolutely bonkers for these!

I think you will love these easy, super yummy treats as well. I used non stick muffin cups to make these like these ones: Reusable Muffin Cups

*Scroll to bottom for a printable recipe card

Ingredients:

Chocolate Cheesecake Ingredients:

• 12 ounces cream cheese (1 1/2 packages), softened (full fat kind)
• 1/2  cup whole ricotta cheese
• 1 tsp vanilla extract, gluten free kind
• ⅔ cup sweetener of choice: Erythritol for low carb, or use coconut sugar for primal
• 2 ½ tbsp cocoa powder, unsweetened
• 1 envelope gelatin, unflavored unsweetened ( about 1 tbsp)
• ½ cup boiling water

Peanut Butter Topping:

• 2 ½ tbsp nut butter of choice: almond butter,or peanut butter, or sunbutter (for nut free)
• 2 tsp sweetener of choice: erythritol for low carb, or coconut sugar for primal
• 1 tbsp coconut oil or butter

Directions:

1. Oil or grease a silicone muffin pan or  muffin cups. In a stand mixer or large mixing bowl with electric hand mixer combine: softened cream cheese, ricotta cheese and vanilla extract. Mix together on medium high to high speed, and scraping sides with a rubber scraper until combined.
2. In a separate large glass or ceramic mixing bowl combine: ⅔ cup sweetener of choice, 2 ½ tbsp cocoa powder, and 1 envelope gelatin. Stir together.
3. In a teapot or sauce pan bring one cup of water to a boil. Pour ½ cup of boiling water into sweetener cocoa gelatin mixture. Stir thoroughly until combined and clump free.
4. Turn on electric mixer or stand mixer with cream cheese mixture, and slowly pour cocoa gelatin hot water mixture into cream cheese mixture. Keep mixing and scraping sides until combined. turn off mixer.
5. In a small sauce pan over medium heat combine all the nut butter topping ingredients and melt and stir together until combined and melted. Remove from heat.
6. Spoon chocolate cheesecake mixture into muffin pan cups or muffin cups about ⅔  full.
7. Spoon  2 tsps melted nut butter topping over each cheesecake top.
8. Freeze the pan of cheesecakes for about 2 hours or until solid enough to remove from pan or cups. Keep unused portions in freezer, and just defrost for a few minutes before eating each time.

Nutritional Data for Low Carb Version (Using Swerve sweetener): Servings: 1 mini cheesecake out of 12, Cal: 150, Carbs: 2.5 g / Net Carbs: 1.5 g, Fiber: 1 g, Fat: 14 g, Protein: 5 g, Sugars: 0 g, Cholesterol: 36 mg, Sodium: 105 mg.

Nutritional Data for Primal Version, (using coconut sugar sweetener): Servings: 1 mini cheesecake out of 12, Cal: 198, Carbs: 16g, Net Carbs: 15 g, Fiber; 1 g, Fat: 14 g, Protein: 5 g, Sugars: 14 g, Cholesterol: 36 mg, Sodium: 105 mg.

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Chocolate Peanut Butter Mini Cheesecakes

Course gluten free, low carb, primal, treats

Cuisine desserts, treats

Prep Time 10 minutes

Total Time 10 minutes

Servings 12

Calories 150kcal

Author Stacey

Ingredients

• Chocolate Cheesecake:
• 12 ounces cream cheese (1 1/2 packages) softened (full fat kind)
• 1/2 cup whole ricotta cheese
• 1 tsp vanilla extract gluten free kind
• ⅔ cup sweetener of choice: Erythritol for low carb and use coconut sugar for primal
• 2 ½ tbsp cocoa powder unsweetened
• 1 tbsp envelope gelatin unflavored unsweetened ( about 1 )
• ½ cup boiling water
• Peanut Butter Topping:
• 2 ½ tbsp nut butter of choice: almond butter or peanut butter, or sunbutter (for nut free)
• 2 tsp sweetener of choice: erythritol for low carb or coconut sugar for primal
• 1 tbsp coconut oil or butter

Instructions

• Oil or grease a silicone muffin pan or muffin cups. In a stand mixer or large mixing bowl with electric hand mixer combine: softened cream cheese, ricotta cheese and vanilla extract. Mix together on medium high to high speed, and scraping sides with a rubber scraper until combined.
• In a separate large glass or ceramic mixing bowl combine: ⅔ cup sweetener of choice, 2 ½ tbsp cocoa powder, and 1 envelope gelatin. Stir together.
• In a teapot or sauce pan bring one cup of water to a boil. Pour ½ cup of boiling water into sweetener cocoa gelatin mixture. Stir thoroughly until combined and clump free.
• Turn on electric mixer or stand mixer with cream cheese mixture, and slowly pour cocoa gelatin hot water mixture into cream cheese mixture. Keep mixing and scraping sides until combined. turn off mixer.
• In a small sauce pan over medium heat combine all the nut butter topping ingredients and melt and stir together until combined and melted. Remove from heat.
• Spoon chocolate cheesecake mixture into muffin pan cups or muffin cups about ⅔ full.
• Spoon 2 tsps melted nut butter topping over each cheesecake top.
• Freeze the pan of cheesecakes for about 2 hours or until solid enough to remove from pan or cups. Keep unused portions in freezer, and just defrost for a few minutes before eating each time.

Nutrition

Serving: 0g | Calories: 150kcal | Carbohydrates: 2.5g | Protein: 5g | Fat: 14g | Cholesterol: 36mg | Sodium: 105mg | Fiber: 1g | Sugar: 0g

Tried this recipe?Mention on Instagram @gfbeautyandthefoodie or tag #gfbeautyandthefoodie!

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