No-Bake Keto Chocolate Peanut Butter Cheesecake Cups

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe (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.

Prep: 20 min Serves 6 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Refrigerate the assembled cups for at least 2 hours or until fully set before serving.

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