- 202Shares
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 ½ packages), softened (full fat kind)
- ½ 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:
- 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.
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.

Chocolate Peanut Butter Mini Cheesecakes
Ingredients
- Chocolate Cheesecake:
- 12 ounces cream cheese (1 ½ packages) softened (full fat kind)
- ½ 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.
*As an Amazon Associate I earn from qualifying purchases.
Nutrition
---------------------------------------------------------------------------------------------------------
Related Posts Across the Web:
Lemon Raspberry Cheesecake Bites
Chocolate Chip Cookie Bars Low Carb
Lemon Coconut Cheesecake Bars, grain free sugar free
- 202Shares
Paul
Can you use splenda as a substitute?
Stacey
Hi Paul, I'm sure you could. I don't know the conversion amount though, as I've never used it before.
Vicky
Ooh these look yummy! Another nut-free option would be coconut butter 🙂
Stacey
Vicky, coconut butter would be an awesome nut free version.
Sarah
Made this as the recipe said and it was wonderful. Tonight though, I made it again and instead of using cocoa powder and gelatin I used a pkg of sugar free strawberry jello. Knew it would either be really good or really bad. It was amazing. Totally satisfied my pb&j craving. Made it as a normal sized cheesecake though instead of the frozen snacks.
Stacey
Hi Sarah, Thank you for trying the recipe and taking the time to share your results. I know what you mean about recipe experiments, and I'm glad your strawberry version turned out great. 🙂