No-Bake Keto Chocolate Peanut Butter Cheesecake Cups
Decadent no-bake cheesecake cups featuring a rich chocolate cookie crust, creamy peanut butter cheesecake filling, and a smooth chocolate pudding topping. This american-inspired keto (keto, low-carb) ready in about 20 minutes layers almond flour, unsweetened cocoa powder, erythritol sweetener into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup almond flour
- 2 tbsp unsweetened cocoa powder
- 2 tbsp erythritol sweetener
- 4 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 1/3 cup natural peanut butter
- 1/2 cup heavy cream
- 1/4 cup powdered erythritol
- 1 tsp vanilla extract
- 1 package (approx. 3.4 oz) sugar-free chocolate pudding mix
- 2 cups cold heavy cream for pudding
Instructions
- Step 1: In a mixing bowl, combine 1 cup almond flour, 2 tbsp unsweetened cocoa powder, 2 tbsp erythritol sweetener, and 4 tbsp melted unsalted butter. Stir until mixture resembles wet sand, then press evenly into the bottoms of 6 small dessert cups to form a crust. Chill in fridge while preparing filling.
- Step 2: In a large bowl, beat 8 oz softened cream cheese with 1/3 cup natural peanut butter, 1/4 cup powdered erythritol, and 1 tsp vanilla extract until smooth and creamy using an electric mixer.
- Step 3: In a separate bowl, whip 1/2 cup heavy cream to medium peaks, then fold gently into the peanut butter cream cheese mixture to lighten the filling. Spoon the filling evenly over the chilled crusts and refrigerate.
- Step 4: For the pudding topping, whisk 1 package sugar-free chocolate pudding mix with 2 cups cold heavy cream until thickened (about 3-4 minutes). Spoon the pudding over the peanut butter cheesecake layer evenly.
- Step 5: Refrigerate the assembled cups for at least 2 hours or until fully set before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Keto Chocolate Peanut Butter Cheesecake Cups take to make?
Total time is about 20 minutes (20 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover No-Bake Keto Chocolate Peanut Butter Cheesecake Cups?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in No-Bake Keto Chocolate Peanut Butter Cheesecake Cups?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Bake Keto Chocolate Peanut Butter Cheesecake Cups for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is No-Bake Keto Chocolate Peanut Butter Cheesecake Cups keto?
Yes — this recipe is tagged keto, low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
