Craving a candy bar full of gooey caramel and crunchy nuts? No need to give into the sugary temptation! These little keto cheesecakes have all the flavors of a Snickers Bar with a mere fraction of the carbs. 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 are a perpetual favorite. There is something ever so appealing about having an individual cheesecake all to yourself.
And these Keto Snickers Cheesecakes don’t require any baking, making them ideal for the warm weather months. No need to heat up the kitchen to enjoy them!
Reader’s Thoughts
“Oh my goodness!!!! I am not a baker so this was kind of a challenge to make. So worth the effort!!! This was outstanding! Snickers were my favorite non- low carb candy bar. These were so amazing! Definitely making again!” — Nancy
“I made these for our ‘game night’ with friends and everyone wanted the recipe. Even our non-keto friends! I think these are going to be a fan favorite in my house for a long time to come.” — Barb
Ingredients and Substitutions
- Almond flour: This crust is made with almond flour, but any nut or seed flour should work. You could use sunflower seed flour for a nut free option.
- Sweetener: You will need powdered sweetener for the crust, as well as some brown sugar replacement and some allulose or xylitol for the caramel. Please see the Sweetener Options for more details.
- Cocoa powder: Dutch process cocoa combines better with other ingredients and has a richer chocolate flavor.
- Cream cheese: Make sure your cream cheese is properly softened.
- Heavy cream: This helps thin out the cheesecake layer and make it even creamier. The caramel also requires some heavy cream.
- Creamy natural peanut butter: I prefer the Santa Cruz No Stir peanut butter.
- Peanuts: Roasted salted peanuts give the best flavor for these cheesecake bars.
- Dark chocolate: You can use your favorite brand of keto dark chocolate.
- Coconut oil: I use a little coconut oil so the chocolate drizzle is smooth and thinned out a little.
- Kitchen staples: Butter, vanilla extract and salt.
How to Make Keto Snickers Cheesecakes
- Make the crusts: Whisk together the dry ingredients, then stir in the melted butter. Divide evenly among the muffin cups and press firmly into the bottom.
- Prepare the filling: In another bowl, beat the cream cheese and peanut butter together until smooth, then beat in the remaining ingredients.
- Top the crusts: Spoon the filling over the crusts, filling each muffin cup to just a bit from the top. Freeze until firm.
- Make the caramel: Over medium heat, combine the butter and sweeteners. Bring to a boil and cook about 3 minutes. Remove from heat and add the cream. Return to heat, whisking until it begins to thicken. Let cool 10 minutes.
- Assemble: Sprinkle the tops of the cheesecakes with the peanuts. Spoon the caramel over the the peanuts. Return to the freezer for 30 minutes.
- Add the chocolate drizzle: Peel the cheesecakes from the liners. Melt the chopped chocolate and coconut oil together and drizzle over top.
Carolyn’s Tips for Success
It is crucial to have properly softened cream cheese for any kind of keto cheesecake. I find that room temperature is not always sufficient and I need to give it a quick zap in the microwave.
Press the filling down firmly into the cups so that you don’t get any gaps. Then smooth any peaks down with a wet spoon or finger. This ensures a nice smooth top for the peanuts and caramel.
Use a small saucepan for the caramel, as a large one may cook it too quickly and cause it to burn. If your caramel sauce seems very thin, you can bring it back to a simmer and cook for another minute to help it thicken.
Sweetener Options
You need a powdered sweetener for both the filling and the crust, to avoid any grittiness. But both allulose and erythritol work fine in this recipe.
The caramel sauce works best with a brown sugar replacement and some allulose (or xylitol). This allows it to firm up but also maximizes the gooey qualities.
More Delicious Peanut Recipes
Keto Snickers Cheesecakes
Equipment
Ingredients
Crust
- 1/4 cup (28 g) almond flour, or any nut or seed flour
- 1 tbsp (1 tbsp) powdered sweetener
- 1 tbsp cocoa powder
- 1/8 tsp (0.13 tsp) salt
- 1 tbsp melted butter
Filling
- 5 ounces (141.75 g) cream cheese, softened
- 2 tbsp natural peanut butter
- 1/4 tbsp (0.25 tbsp) powdered sweetener
- 2 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) brown sugar replacement
- 1 1/2 tbsp (1.5 tbsp) allulose, or xylitol
- 2 tbsp heavy cream
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 about 3/4 full. Use a wet finger or spoon 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 the butter and sweeteners. Bring to a boil and cook about 3 minutes, being careful not to burn it.
- Remove from heat and add the cream. The mixture will bubble vigorously. Let cool about 10 minutes to thicken.
- Sprinkle the peanuts over the tops of the cheesecakes. Spoon the caramel over the peanuts. 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 chilled cheesecakes.
Notes
Nutrition
Frequently Asked Questions
Good news! Peanuts are a great keto-friendly snack. With 4.7 grams of carbs and 2.4 grams of fiber per ounce, you can enjoy them as a snack or as part of a recipe.
This keto cheesecake recipe has 6.4g of carbs and 2g of fiber per serving. That comes to 4.4g net carbs per mini cheesecake.
Cheesecake should be refrigerated at all times. These mini keto cheesecakes will last about 7 days in the fridge, as long as all of your ingredients are fresh. You can also freeze them for up to 3 months.
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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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…