Keto mini cheesecake that tastes like biting into a Snickers Bar! These individual sized cheesecakes feature a no bake crust and filling, with a delicious peanut and caramel topping. You won’t believe it’s sugar-free.
Craving a Snickers bar? Don’t give in to the sugar temptation! Just go whip up some of these tasty keto mini cheesecakes, and you will be dancing with joy. Just like the old candy bars slogan, these sweet sugar free treats really satisfy.
And they come in individual servings so they’re just the right amount of sweet keto indulgence. No more, no less.
I love cupcake-sized cheesecakes like this and have several other delicious recipes. Most famously, my Keto Cinnamon Roll Cheesecakes, which I have been known to eat for breakfast. Hey, they’re cinnamon rolls, right?
But these Keto Snickers Cheesecakes are all dessert, baby! All sweet, creamy filling with peanuts, caramel, and a chocolate drizzle. Keto dessert with a capital D.
No Bake Keto Cheesecake
People love no bake recipes like this. But you have to ask yourself, does the fact that they don’t need any baking mean they are easier to make?
Not really, when you think about it. This is an easy keto dessert recipe either way, but the lack of oven time really isn’t the determining factor. No matter what, each step needs time in the freezer to set and firm up. So you’re looking at about 5 hours before you can dig in.
Low carb cheesecake is a labor of love, no matter what. Whether it’s baked or no-bake, it requires patience. Waiting for them to firm up and set can be the hardest part of making them!
But it’s worth it, every time.
Snickers Cheesecake Inspiration
This tasty keto mini cheesecake recipe has been on my mind for a while now. I mean, who doesn’t love chocolate, caramel, and salty peanuts together?
I have been playing around with my keto caramel sauce a lot lately, working it into some delicious nut clusters and other treats. Those recipes will be coming soon.
When I spotted these Snickers Cheesecake Bars from Cravings of a Lunatic, I may have drooled on the spot. I loved the idea of the bars, but little individual no bake cheesecakes appealed to me even more.
How to make Mini Keto “Snickers” Cheesecake
This is by no means a hard recipe, but it does have a lot of separate parts. Let’s walk through it together:
The crust
This is a pretty basic keto chocolate crust. I used almond flour but you can use another nut flour easily. And if you want the recipe to be nut-free, simply use sunflower seed flour.
Whisk the dry ingredients for the crust together, and then stir in the melted butter. Once the mixture begins to clump together, you simply press it into the bottom of the muffins cups.
The filling
As always, make sure your cream cheese is properly softened or it won’t beat well. I also used a little creamy natural peanut butter to help give it added structure, as well as amp up the peanut flavor.
Once you have it nice and creamy, spoon it over the crusts and press it down with the back of a spoon. Then take a wet finger and smooth down the tops of the mini cheesecakes.
Freezing the filling is the best way to get it to set properly, and to be able to remove the cupcake liners. You want them to be very firm to the touch before you remove them from the freezer.
Caramel peanut topping
Now this is where it gets interesting… and extra delicious! When the cheesecakes come out of the freezer, sprinkle each with the chopped peanuts.
The topping is a half recipe of my keto caramel sauce so be sure to use a small saucepan and watch it carefully so that it doesn’t burn. Let it cool and thicken before spooning over the cheesecakes.
At this point, you want to keep the cheesecakes in the cupcake liners to contain the peanuts and caramel. Return them to the freezer to help set the topping.
The chocolate drizzle
Simply melt the chocolate with a little coconut oil to thin it out. You can do this in a microwave or in a small saucepan.
Remove the cupcake wrappers before drizzling the chocolate over the mini cheesecakes.
How to store keto mini cheesecakes
Cheesecakes should be refrigerated at all times. These keto mini cheesecakes will last about 5 days in the fridge.
More delicious no bake keto cheesecake
- Chocolate Covered Strawberry Cheesecake
- Keto No Bake Chocolate Cheesecake
- Mini Nutella Cheesecakes
- Keto Blueberry Cheesecake Pie
- Cheesecake Stuffed Strawberries
- No Bake Turtle Cheesecake
Keto Mini Snickers Cheesecakes
Ingredients
Crust
- 1/3 cup (37.33 g) almond flour, or any nut or seed flour
- 2 tbsp powdered Swerve Sweetener
- 1 1/2 tbsp (1.5 tbsp) cocoa powder
- 1/8 tsp (0.13 tsp) salt
- 1 1/2 tbsp (1.5 tbsp) melted butter
Filling
- 6 ounces (170.1 g) cream cheese, softened
- 2 tbsp natural peanut butter
- 6 tbsp powdered Swerve Sweetener
- 3 tbsp heavy whipping cream, room temperature
- 1/2 tsp (0.5 tsp) vanilla extract
Caramel topping
- 1/4 cup (36.5 g) salted peanuts, chopped
- 2 tbsp butter
- 1 1/2 tbsp (1.5 tbsp) Swerve Brown
- 1 1/2 tbsp (1.5 tbsp) BochaSweet or allulose
- 3 tbsp heavy cream
- 1/8 tsp (0.13 tsp) xanthan gum
Chocolate drizzle
- 1/2 ounce (14.17 g) sugar-free dark chocolate, chopped
- 1/2 tsp (0.5 tsp) coconut oil
Instructions
Crust
- Line a standard muffin pan with 6 parchment or silicone muffin cups.
- In a medium bowl, whisk together the almond flour, powdered sweetener, cocoa powder, and salt. Stir in the melted butter until the mixture begins to clump together.
- Divide evenly among the prepared cups and press firmly into the bottom. Set aside.
Filling
- In another bowl, beat the cream cheese and peanut butter together until smooth, then beat in the sweetener. Add the cream and vanilla and beat until well combined.
- Spoon the filling over the crusts, filling each muffin cup to just a bit from the top (save space for your peanuts and caramel!). Use a wet finger to smooth the tops of the cheesecakes so that there are no funny peaks.
- Freeze until firm, about 4 hours.
Topping
- Sprinkle the tops of the cheesecakes with the crushed peanuts.
- In a small saucepan over medium heat, combine butter, Swerve, and BochaSweet or allulose. Bring to a boil and cook about 3 minutes, being careful not to burn it.
- Remove from heat and add cream. Mixture will bubble vigorously. Sprinkle with xanthan gum and whisk vigorously to combine.
- Let cool about 10 minutes to thicken and then spoon over the tops of the cheesecakes. Return to the freezer for another 30 minutes to firm up, then peel off the muffin liners.
Chocolate Drizzle
- Place the chopped chocolate and coconut oil together in a microwave safe bowl. Melt on high in 30 second increments, stirring in between, until smooth.
- Drizzle over the cheesecakes. Serve cold.
Nutrition
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Wow this is great. I didn’t make the crust. Just did the cheesecake and put in two ramekins. You definitely need the Allulose or BochoSweet to make the caramel though. Mine looked like caramel until it cooled. Then became grainy. I still crumbled over the top with drizzles of melted Lily’s salted caramel chips. Didn’t have any nuts. This, my husband said, is my best Keto dessert I’ve made…have to agree. Thank you!
Also, only put in freezer for about 15 minutes before eating.
Can you leave out the xantham gum? Or substitute it?
You need it for the caramel sauce. Glucomannan may work too but I am not positive.
Your recipes are why I can make Keto work! And not just for me, but I also pulled my husband in (finally). I want to thank you from the bottom of my heart for all of your work and dedication to helping others. You’re amazing ♥
Thank you so much for this easy yet delicious recipe . My husband thanks you. Making it all the time without the toppings still great. We live on the island of Cyprus in the Mediterranean and I keep making your recipes.
Maria
Glad you enjoy it!
Keto cheesecakes are so great! I love the addition of the snickers flavors!
Wow! These mini cheesecakes are incredible! It’s hard to believe they’re Keto! Love that they’re so easy to put together and no bake, too!
Wow, this is such an amazing keto dessert recipe! And super easy to make too. Love it!
These look great. Do you keep them refrigerated or can they freeze well?
They can freeze if you want them to last!
Can you use swerve in the Carmel sauce.
Sure but if it’s your only sweetener, it will recrystallize. It will still be tasty!
Is it okay to freeze the cheesecakes (crust and filling) for longer than 4 hours ?
Absolutely! Leave them in their silicone molds to keep out the freezer burn.
I decided to finally try a cheesecake recipe since I’m not really into cheesecake, but these were super good! Thanks!
I made these cheesecakes for our keto friends and they were a huge hit! Thank you for the recipe!
These are amazing!
I could eat five of these at once! They are too delicious
Can’t wait to try these. Snickers was my favorite pre-keto.
Bookmarking this to try soon! Yummy!
I cannot wait to try this! Love your recipes. What kind of chocolate do you recommend for the drizzle?
Due to an intolerance to all nuts except pecans, I’m going to use them in place of the peanuts. It’ll still be completely keto, just safe for me. I think it’ll be good, no matter what—I’m looking forward to the caramel sauce in particular!
Absolutely acceptable. I love pecan meal for crusts too!
Do you think mascarpone would work? I just love it so much. Either way – I will be making these!
Mascarpone doesn’t always have the same structure as cream cheese (mainly because it doesn’t have any additives like gums to thicken it). So it might work but you may also find the mixture a little too liquid. I would hold back on any additional cream until I see what the filling looks like.
Hi Carolyn,
Will this work in a mini cheesecake pan without liners? Thanks, love your recipes.
Which kind of pan… one like this with removeable bottoms? https://amzn.to/3eMc3NO
I am not sure it will, because the filling may stick to the sides. A pan like that is usually for baked cheesecakes, which release from the sides easily after baking…