Keto Mini “Snickers” Cheesecake Recipe

I designed a treat featuring an almond flour crust and rich cream cheese with sugar free peanut butter, cocoa, and whipped cream, all layered under a velvety caramel and smooth chocolate ganache topped with roasted peanuts. This natural Keto Cheesecake Bite delivers an unexpected twist that piques my culinary curiosity.

I recently experimented with this awesome Keto Mini “Snickers” Cheesecake and I gotta say, it’s a real game changer. The idea of biting into a dessert that tastes just like a sugar free Snickers Bar got my mouth watering instantly.

I started with a crust of almond flour, a little erythritol, and melted unsalted butter which brought the perfect balance of crunch and flavor. The cheesecake filling mixed full-fat cream cheese with sugar free peanut butter, unsweetened cocoa powder, and a few more ingredients like powdered erythritol and heavy whipping cream to give it that rich texture.

I even added a touch of vanilla and lemon juice along with some unflavored gelatin to hold everything together. Then came the caramel layer, blending unsalted butter, heavy cream, erythritol, and peanut butter, crowned off with chocolate ganache and roasted peanuts.

This simple, no-bake treat is an unexpected twist on classic keto desserts that promises a delicious surprise in every bite.

Why I Like this Recipe

I love how this recipe brings all my favorite flavors together. First, the creamy blend of peanut butter and cream cheese mixed with a little cocoa really gives off that Snickers vibe I’m crazy about. Second, I like that it’s a keto, sugar free, no bake cheesecake which means I can treat myself without feeling guilty. Third, the combination of the smooth cheesecake filling, warm caramel layer, and that rich chocolate ganache makes every bite an explosion of flavor—plus the crunchy roasted peanuts on top add an awesome texture. Finally, I appreciate how simple it is to whip up even though it tastes like a fancy dessert.

Ingredients

• Almond Flour: High in fiber and protein; supports healthy digestion and gives a subtle nut flavor.
• Erythritol: Low calorie sweetener that gives sweetness without spiking blood sugar levels.
• Full fat Cream Cheese: Super rich and creamy; provides indulgence while keeping fats in check.
• Sugar Free Peanut Butter: Adds a smooth texture and protein; a tasty treat balancing creaminess.
• Heavy Cream: Thick, luxurious dairy enhancing richness and smooth texture for luscious whipped topping.
• Unsweetened Cocoa Powder: Deep chocolate flavor with antioxidants, offering a bitter twist balancing the sweetness.

Ingredient Quantities

• Crust
  • 1 1/2 cups almond flour
  • 2 tbsp erythritol
  • 4 tbsp unsalted butter, melted

• Cheesecake Filling
  • 16 oz full-fat cream cheese, softened
  • 1/2 cup sugar free peanut butter (creamy)
  • 2 tbsp unsweetened cocoa powder
  • 1/3 cup powdered erythritol
  • 1/2 cup heavy whipping cream, whipped
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 1 tsp unflavored gelatin dissolved in 3 tbsp water

• Caramel Layer
  • 1/2 cup unsalted butter
  • 1/2 cup heavy cream
  • 1/3 cup erythritol
  • 1/4 cup sugar free peanut butter
  • A pinch of salt
• Chocolate Ganache
  • 3.5 oz sugar free dark chocolate, chopped
  • 1/2 cup heavy cream
  • 1 tsp unsalted butter

• Topping
  • 1/2 cup roasted unsalted peanuts, roughly chopped

How to Make this

1. Mix 1 1/2 cups almond flour, 2 tbsp erythritol and 4 tbsp melted unsalted butter in a bowl, then press it evenly into mini cheesecake molds to form the crust.

2. Chill the crust in the refrigerator while you prep the filling.

3. Beat 16 oz softened cream cheese until smooth, then mix in 1/2 cup sugar-free peanut butter, 2 tbsp unsweetened cocoa powder, 1/3 cup powdered erythritol, 1 tsp vanilla extract, 1 tsp lemon juice and the gelatin dissolved in 3 tbsp water until well combined.

4. Slowly fold in 1/2 cup whipped heavy cream until the mixture is light and creamy.

5. Spoon the cheesecake filling on top of the crusts and smooth over the surface. Let it chill in the fridge to firm up.

6. For the caramel layer, melt 1/2 cup unsalted butter in a saucepan over medium heat, then stir in 1/2 cup heavy cream, 1/3 cup erythritol, 1/4 cup sugar-free peanut butter and a pinch of salt. Stir until the mixture thickens slightly.

7. Drizzle or spoon the warm caramel layer evenly over the set cheesecake filling.

8. To make the chocolate ganache, heat 1/2 cup heavy cream until it starts to simmer and then pour it over
3.5 oz chopped sugar-free dark chocolate and 1 tsp unsalted butter in a bowl; stir continuously until smooth.

9. Drizzle the chocolate ganache on top of the caramel layer, making sure it covers nicely.

10. Finally, sprinkle 1/2 cup roughly chopped roasted unsalted peanuts over the ganache, then return the mini cheesecakes to the fridge until fully set before serving.

Equipment Needed

1. Mixing bowls – one for the crust and another for the cheesecake filling
2. Mini cheesecake molds
3. Measuring cups and spoons
4. Electric mixer or whisk for beating cream cheese and folding in whipped cream
5. Spatula for stirring and smoothing the mixtures
6. Saucepan for melting butter and making the caramel layer
7. Stove for heating the butter and heavy cream
8. Heatproof bowl for preparing the chocolate ganache
9. Knife and cutting board for chopping the chocolate and peanuts
10. Refrigerator for chilling the crust and setting the cheesecake layers

FAQ

Keto Mini “Snickers” Cheesecake Recipe Substitutions and Variations

• For almond flour, try using hazelnut flour or a mix of hazelnut and coconut flour if you want a slightly different flavor in the crust
• If you lack unsalted butter, melted coconut oil can work as a substitute though the finish might be a bit different
• Instead of sugar free peanut butter, you can use almond butter which will still give that nutty kick in the cheesecake filling
• For heavy whipping cream, coconut cream is a good dairy free alternative that adds its own unique flavor
• You can swap out unflavored gelatin for agar agar if you’re looking for a vegetarian option just keep an eye on the amounts as it sets differently

Pro Tips

1. Make sure that all your cold ingredients like the crust and whipped cream are really chilled. Working with everything cold helps keep the layers distinct and stops the filling from getting too runny.

2. When you fold the whipped cream into the cheesecake mix, do it kinda slowly. If you mix it too hard, you might deflate it and end up with a flat texture, so take your time with it.

3. Keep an eye on your caramel and ganache as you prepare them. Using a steady hand with your spoon helps in drizzling it evenly, so it covers the cheesecake nicely without making a big mess.

4. Check your dissolved gelatin before adding it to the mix. If it hasn’t thickened enough, it might not set the cheesecake properly, so it’s a good idea to let it sit a bit longer if needed.