No-Bake Keto Peanut Butter Cheesecake Cups (Creamy & Sugar-Free) – Easy, Rich, and Satisfying

Creamy, nutty, and perfectly sweet without any sugar—these no-bake cheesecake cups hit all the cravings without throwing off your goals. They’re simple to make, require no oven, and come together with just a few pantry staples. The texture is silky and rich, with a hint of vanilla and a peanut butter swirl that makes each bite feel indulgent.

Whether you’re looking for a weeknight treat or a make-ahead dessert for guests, these cups deliver big flavor with minimal effort.

What Makes This Special

• No baking required: Quick to assemble and perfect for warm days or busy schedules.
• Keto and sugar-free: Sweetened with a keto-friendly sweetener for a dessert that fits low-carb lifestyles.
• Single-serve cups: Built-in portion control and easy to store or share.
• Rich, creamy texture: The combination of cream cheese and heavy cream makes this ultra-smooth and satisfying.
• Customizable: Add chocolate, swap nuts, or change the crust to suit your preferences.

Ingredients

• For the crust (optional but tasty):
  • 3/4 cup fine almond flour
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon powdered erythritol or monk fruit sweetener
  • Pinch of fine sea salt
• For the peanut butter cheesecake filling:
  • 8 ounces cream cheese, softened to room temperature
  • 1/2 cup natural peanut butter (creamy, no added sugar)
  • 1/3 to 1/2 cup powdered erythritol or monk fruit sweetener (to taste)
  • 1 teaspoon pure vanilla extract
  • 1/4 cup heavy whipping cream
  • Pinch of fine sea salt
• Optional toppings:
  • 2–3 squares sugar-free dark chocolate, shaved or melted
  • Chopped roasted peanuts (unsalted or lightly salted)
  • Sea salt flakes

How to Make It

1. Prep your cups: Line a standard muffin tin with 8–10 paper liners, or use small glass jars or silicone molds. Set aside.
2. Mix the crust (optional): In a bowl, stir almond flour, melted butter, sweetener, and a pinch of salt until it resembles damp sand. It should clump when pressed.
3. Press the crust: Divide the crust mixture evenly among your cups.

   Press firmly with the back of a spoon. Place in the fridge while you make the filling.

4. Beat the cream cheese: In a mixing bowl, beat the softened cream cheese until smooth and fluffy, about 1–2 minutes. Scrape the sides of the bowl.
5. Add peanut butter and sweetener: Beat in the peanut butter, sweetener, vanilla, and a pinch of salt until smooth.

   Taste and adjust sweetness.

6. Lighten the mixture: Pour in the heavy cream and beat until the filling is creamy, thick, and slightly airy. Do not overbeat.
7. Fill the cups: Spoon the filling over the crusts (or directly into cups if skipping the crust). Smooth the tops with a spoon.
8. Chill to set: Refrigerate for at least 1–2 hours, or until firm enough to hold shape.

   For a firmer bite, chill 4 hours or overnight.

9. Finish with toppings: Add shaved sugar-free chocolate, chopped peanuts, or a tiny sprinkle of sea salt before serving.
10. Serve: Peel away the liners or use a spoon to scoop from jars. Keep cold for the best texture.

Storage Instructions

• Refrigerator: Store covered for up to 5 days. The flavor deepens after day one.
• Freezer: Freeze in an airtight container for up to 2 months.

  Thaw in the fridge for several hours before serving.

• Best texture: Serve chilled. If frozen, let them soften until creamy but still cool.

Why This is Good for You

• Low in carbs: Using a sugar-free sweetener and almond flour crust keeps net carbs low.
• Healthy fats: Peanut butter and cream cheese provide fats that help keep you full and satisfied.
• No refined sugar: Sweetness comes from keto-friendly alternatives, helping maintain stable energy and fewer cravings.
• Protein boost: Peanut butter adds a bit of protein, which helps balance this dessert.

Common Mistakes to Avoid

• Using cold cream cheese: Cold cream cheese turns lumpy and won’t blend well. Soften it at room temperature first.
• Overbeating the filling: Too much air can make the texture loose.

  Beat just until smooth and thick.

• Choosing sweetened peanut butter: Check the label. Added sugar will increase carbs and sweetness in a way that’s hard to control.
• Skipping the chill time: The cups need time to set. Rushing this step leads to soft, messy results.
• Using granular sweetener: Granular blends can feel gritty.

  Use a powdered sweetener for a smooth finish.

Alternatives

• No-crust version: Skip the crust entirely for fewer carbs and faster prep.
• Nut-free swap: Use sunflower seed butter and coconut flour in place of almond flour. For the crust, use 1/2 cup coconut flour plus 3–4 tablespoons melted butter and sweetener to taste.
• Chocolate swirl: Melt 2–3 squares of sugar-free dark chocolate and swirl it into the top of each cup before chilling.
• Whipped cream topping: Add a small dollop of unsweetened or lightly sweetened whipped cream before serving.
• Savory twist: If you like sweet-salty, sprinkle a few flakes of sea salt or crushed roasted peanuts on top.
• Dairy-light version: Replace heavy cream with full-fat coconut cream and use a lactose-free cream cheese if needed. Flavor will be slightly different but still rich.

FAQ

Can I use a different nut butter?

Yes.

Almond butter or cashew butter works well. Choose unsweetened varieties to keep carbs and flavor in check.

What sweetener works best?

A powdered erythritol or monk fruit blend gives a smooth texture. Allulose also works, but it can make the filling slightly softer, so chill longer.

Do I need a mixer?

A hand mixer makes it easier to achieve a silky texture, but a sturdy whisk works if the cream cheese is very soft.

Expect a little extra elbow grease.

How many carbs are in each cup?

It varies by brand and portion size. As a general ballpark, most cups land around 3–5 net carbs each when made as written and divided into 10 servings. Check your labels for accuracy.

Can I make this ahead?

Absolutely.

These keep well in the fridge for several days, so they’re perfect for meal prep or entertaining.

Why is my filling grainy?

It’s usually from granular sweetener or cold cream cheese. Use a powdered sweetener and ensure the cream cheese is fully softened before mixing.

Can I use crunchy peanut butter?

Yes. It adds texture.

If you prefer smooth and creamy, stick with creamy peanut butter and add chopped peanuts on top instead.

How do I prevent the crust from crumbling?

Press it down firmly and chill before adding the filling. If it still feels loose, add another teaspoon of melted butter and mix again.

Final Thoughts

These no-bake keto peanut butter cheesecake cups are simple, creamy, and deeply satisfying without any added sugar. They’re flexible enough for weeknight treats but elegant enough for guests.

Keep a batch in the fridge or freezer, and you’ll always have a low-carb dessert ready when a sweet craving hits. With a few quality ingredients and a little chill time, you get a dessert that tastes indulgent and fits your goals.