Keto Snickers Cheesecakes

Close up shot of a mini keto cheesecake with chocolate crust, caramel, peanuts, and chocolate drizzle on a white plate.

These no-bake Keto Snickers Cheesecakes taste just like your favorite candy bar. With a chocolate crust, a peanut caramel topping, and a chocolate drizzle, these sugar-free treats really satisfy!

Course Dessert

Cuisine American

Keyword keto mini cheesecakes, snickers cheesecakes

Prep Time 35

Cook Time 5

Chill Time 5

Total Time 5 40

Servings individual cheesecakes

Calories 288kcal

Equipment

Ingredients

Crust

1/4 cup almond flour or any nut or seed flour
1 tbsp powdered sweetener
1 tbsp cocoa powder
1/8 tsp salt
1 tbsp melted butter

Filling

5 ounces cream cheese softened
2 tbsp natural peanut butter
1/4 tbsp powdered sweetener
2 tbsp heavy whipping cream room temperature
1/2 tsp vanilla extract

Caramel topping

1/4 cup salted peanuts chopped
2 tbsp butter
1 1/2 tbsp brown sugar replacement
1 1/2 tbsp allulose or xylitol
2 tbsp heavy cream

Chocolate drizzle

1/2 ounce sugar-free dark chocolate chopped
1/2 tsp coconut oil

US Customary - Metric

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

Storage Information: Store the cheesecakes in a covered container in the fridge for up to a week. They can also be frozen for several months.

Nutrition