Keto Mini “Snickers” Cheesecake Recipe

I made mini Keto Cheesecakes layered with sugar-free caramel and peanuts, and one unexpected pantry swap is the secret to a Snickers-style finish.

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I never thought a tiny cheesecake could fake being a Sugar Free Snickers Bar, but it totally does. I made these little bites because I wanted something that felt naughty but was actually one of those Keto No Bake Desserts you don’t feel guilty about, and wow, the texture surprised me.

The cream cheese gives that silky tang while the roasted peanuts add the crunchy pay-off, you know the part that makes you reach for another. They look fancy but theres a sloppy little trick to stacking flavors so each bite keeps you guessing, like dessert undercover.

Ingredients

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Almond flour: Ground almonds give a nutty crust, low-carb, adds healthy fat and some fiber
Sugar-free sweeteners: Sugar-free sweeteners give sweetness with almost no net carbs, can leave a cooling aftertaste
Cocoa powder: Bitter chocolate flavor, low carb, adds antioxidants, not sweet on its own so sweeten
Cream cheese: Creamy and tangy, it brings protein and fat, helps the filling set
Heavy cream: Whips into air, adds rich mouthfeel and fat, keeps carbs minimal
Peanuts: Crunchy, salty-sweet, give protein plus some carbs and healthy fats, very satisfying
Sugar-free chocolate: Melts glossy on top, gives deep chocolate flavor with fewer sugars, so rich

Ingredient Quantities

Crust
- 1 1/2 cups finely ground almond flour (about 150 g)
- 2 tbsp unsweetened cocoa powder
- 1/3 cup powdered erythritol or Swerve (about 40 g), plus a little extra if you wanna dust
- 4 tbsp unsalted butter, melted (about 60 g)
- pinch of salt

Cheesecake filling
- 8 oz (225 g) full fat cream cheese, softened
- 1/2 cup heavy whipping cream, cold
- 1/3 to 1/2 cup powdered erythritol or confectioners sweetener, to taste (50 to 75 g)
- 1 tsp vanilla extract
- pinch fine salt
- 1 tsp unflavored gelatin powder (optional, for firmer set)

Sugar free caramel
- 1/2 cup allulose (best for a smooth keto caramel) or 1/2 cup powdered erythritol if needed
- 4 tbsp unsalted butter
- 1/3 cup heavy cream
- 1/4 tsp sea salt
- 1 tsp vanilla extract

Toppings
- 1/2 cup roasted peanuts, coarsely chopped (unsalted or salted, your call)
- 4 oz sugar free dark chocolate (eg Lily’s), chopped or chips
- 1 tbsp coconut oil (to help melt the chocolate smooth)

How to Make this

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1. Make the crust: stir 1 1/2 cups finely ground almond flour, 2 tbsp unsweetened cocoa, 1/3 cup powdered erythritol, and a pinch of salt in a bowl, then pour in 4 tbsp melted butter and mix until it sticks together. Press firmly into the bottoms of 10 to 12 paper lined or silicone muffin cups (I like using a shot glass to compact them). Pop the pan in the fridge while you make the rest so the crust firms up.

2. Make the caramel: in a small saucepan melt 1/2 cup allulose with 4 tbsp butter over medium heat, stir until liquid and a light amber color, then slowly whisk in 1/3 cup heavy cream and simmer a minute until slightly thickened. Remove from heat, stir in 1/4 tsp sea salt and 1 tsp vanilla. If you only have powdered erythritol use it but expect less smoothness and whisk well and give it extra time to dissolve.

3. Cool the caramel to warm but pourable before using so it does not melt the cheesecake filling completely. If it recrystallizes chill gently and rewarm over low heat or in very short microwave bursts, stirring between each.

4. Make the cheesecake filling: beat 8 oz softened full fat cream cheese with 1/3 to 1/2 cup powdered erythritol, 1 tsp vanilla and a pinch of fine salt until totally smooth. Taste and adjust sweetness. If you want a firmer set, sprinkle 1 tsp unflavored gelatin over 1 tbsp cold water, let bloom 3 to 5 minutes then warm a few seconds to dissolve and whisk into the sweetened cream cheese.

5. Whip 1/2 cup cold heavy whipping cream to soft peaks and gently fold it into the cream cheese mixture until airy and uniform. Folding keeps the filling light and prevents lumps.

6. Fill the crusts: spoon or pipe a heaping tablespoon of filling into each crust, leaving room on top for caramel and peanuts. Smooth or swirl the tops, then chill the tray for about 45 minutes to set the filling a bit so the caramel layer sits nicely.

7. Top with caramel and peanuts: spoon about 1 tsp of the cooled caramel over each mini cheesecake, let it sink slightly, then sprinkle a generous pinch of coarsely chopped roasted peanuts on each one.

8. Melt the chocolate: chop 4 oz sugar free dark chocolate and melt with 1 tbsp coconut oil in 20 second microwave bursts, stirring between each burst until glossy and smooth. If it seems too thick add a little more coconut oil a teaspoon at a time.

9. Finish and chill: drizzle or spoon melted chocolate over each mini cheesecake, scatter any remaining peanuts and a light dusting of powdered erythritol if you want extra sparkle. Chill until fully set, at least 1 to 2 hours or overnight for best texture. Let sit 5 to 10 minutes at room temp before serving so the caramel is soft and heavenly. Store in the fridge up to 5 days or freeze for longer.

Equipment Needed

1. 12-cup muffin tin with paper liners or silicone cups (for mini cheesecakes)
2. Mixing bowls (one medium for crust and one medium/small for filling)
3. Measuring cups and spoons
4. Small heavy‑bottomed saucepan for the caramel
5. Electric hand mixer or stand mixer (a whisk works if you dont have one)
6. Rubber spatula and a wooden spoon for stirring and folding
7. Shot glass or small tamping cup to press the crust firmly into the cups
8. Microwave safe bowl or heatproof bowl for melting chocolate and reheating caramel
9. Cutting board and a sharp knife for chopping roasted peanuts

FAQ

Q: Can I swap allulose for erythritol in the caramel?

A: Yes, you can, but allulose gives a smoother, deeper caramel that browns nicely. Erythritol tends to recrystallize and can be a bit grainy when cold. If you use erythritol, use the powdered kind, stir the cream in while the mixture is hot, and keep the caramel slightly warm when spreading so it looks glossy.

Q: Do I need gelatin in the cheesecake filling?

A: No, not required. Gelatin helps the minis hold their shape faster and firmer, but if you chill them for 4 to 8 hours or overnight the whipped cream and cream cheese will set up fine. Pro tip: whip the cream to soft peaks before folding in, it makes a lighter, less greasy texture.

Q: How do I make individual minis and what pans work best?

A: Press the crust into a lined mini muffin tin or use silicone muffin cups for easy removal. Fill with cheesecake, chill, add caramel, peanuts and chocolate. If you prefer bars, press the crust into an 8×8 pan and scale the layers the same way. I like silicone liners cause they pop out easy, but paper liners work too if you peel gently.

Q: My caramel firms up in the fridge, how do I make it pourable again?

A: Warm it gently over low heat or microwave in 10 second bursts, stirring between each burst. Allulose caramels soften again nicely. Don’t boil after adding cream or it can separate a bit — just warm till pourable.

Q: Can I make these nut free or swap peanuts?

A: You can, but the crust uses almond flour so it isnt nut free by default. For a nut free version try a coconut flour crust or use crushed sunflower seeds in place of peanuts. If swapping peanuts for another nut, toasted pecans or chopped hazelnuts are tasty alternatives.

Q: How long do they keep and can I freeze them?

A: Store in the fridge covered for up to 4 to 5 days. You can freeze them for up to a month, wrapped well. Thaw in the fridge for a few hours before serving. Note: chocolate and caramel textures change a bit after freezing but theyre still delicious.

Keto Mini “Snickers” Cheesecake Recipe Substitutions and Variations

Almond flour
- Substitute: finely ground pecans or hazelnut flour, use 1:1. Gives a similar crumb and a nuttier, richer taste — more decadent, tho a touch oilier.
Powdered erythritol
- Substitute: powdered allulose or a powdered monk-fruit/erythritol blend, 1:1. Allulose has no cooling effect and browns better; monk blends can be sweeter so taste and adjust.
Heavy whipping cream
- Substitute: full fat canned coconut cream, 1:1. Chill and scoop the solid part to whip, works great for non-dairy but will add a mild coconut flavor.
Roasted peanuts
- Substitute: chopped macadamia nuts or pecans, use roughly 1:1. Lower carbs, more keto friendly, and give a buttery crunch; salted nuts give that snickers-like sweet-salty kick.

Pro Tips

1) Toast the almond flour for a few minutes in a dry skillet or 5–7 min at 325°F to dry it out and boost the nutty flavor, then cool before using. It makes the crust less crumbly and keeps it from getting soggy when you add the filling.

2) Use allulose for the caramel if you can, it gives a silky smooth result. If you must use erythritol expect some graininess, rewarm gently and whisk, and if it recrystallizes reheat low and stir until it smooths out — adding a teaspoon of cream while reheating helps break up crystals.

3) Make sure the cream cheese is soft but not melting, beat it until totally smooth and scrape the bowl often. If you want a firmer bite, bloom gelatin in cold water first and dissolve it fully in a few seconds of gentle warming before stirring it in so you dont get lumps.

4) Pipe the filling instead of spooning for neater, more uniform minis, then chill a bit before adding caramel so it doesnt sink or mix in. Use silicone liners or parchment cups so the cheesecakes pop out cleanly.

5) Melt the chocolate slowly over a double boiler or in very short microwave bursts, add coconut oil teaspoon by teaspoon to loosen if needed. If your chocolate seizes, a tiny splash of hot cream or more coconut oil will usually bring it back, and let the finished minis sit 5–10 minutes at room temp before serving so the caramel softens up.

Keto Mini "Snickers" Cheesecake Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I made mini Keto Cheesecakes layered with sugar-free caramel and peanuts, and one unexpected pantry swap is the secret to a Snickers-style finish.

Servings

servings

Calories

536

kcal

Equipment: 1. 12-cup muffin tin with paper liners or silicone cups (for mini cheesecakes)
2. Mixing bowls (one medium for crust and one medium/small for filling)
3. Measuring cups and spoons
4. Small heavy‑bottomed saucepan for the caramel
5. Electric hand mixer or stand mixer (a whisk works if you dont have one)
6. Rubber spatula and a wooden spoon for stirring and folding
7. Shot glass or small tamping cup to press the crust firmly into the cups
8. Microwave safe bowl or heatproof bowl for melting chocolate and reheating caramel
9. Cutting board and a sharp knife for chopping roasted peanuts

Ingredients

Crust
1 1/2 cups finely ground almond flour (about 150 g)
2 tbsp unsweetened cocoa powder
1/3 cup powdered erythritol or Swerve (about 40 g), plus a little extra if you wanna dust
4 tbsp unsalted butter, melted (about 60 g)
pinch of salt
Cheesecake filling
8 oz (225 g) full fat cream cheese, softened
1/2 cup heavy whipping cream, cold
1/3 to 1/2 cup powdered erythritol or confectioners sweetener, to taste (50 to 75 g)
1 tsp vanilla extract
pinch fine salt
1 tsp unflavored gelatin powder (optional, for firmer set)
Sugar free caramel
1/2 cup allulose (best for a smooth keto caramel) or 1/2 cup powdered erythritol if needed
4 tbsp unsalted butter
1/3 cup heavy cream
1/4 tsp sea salt
1 tsp vanilla extract
Toppings
1/2 cup roasted peanuts, coarsely chopped (unsalted or salted, your call)
4 oz sugar free dark chocolate (eg Lily's), chopped or chips
1 tbsp coconut oil (to help melt the chocolate smooth)

Directions

Make the crust: stir 1 1/2 cups finely ground almond flour, 2 tbsp unsweetened cocoa, 1/3 cup powdered erythritol, and a pinch of salt in a bowl, then pour in 4 tbsp melted butter and mix until it sticks together. Press firmly into the bottoms of 10 to 12 paper lined or silicone muffin cups (I like using a shot glass to compact them). Pop the pan in the fridge while you make the rest so the crust firms up.
Make the caramel: in a small saucepan melt 1/2 cup allulose with 4 tbsp butter over medium heat, stir until liquid and a light amber color, then slowly whisk in 1/3 cup heavy cream and simmer a minute until slightly thickened. Remove from heat, stir in 1/4 tsp sea salt and 1 tsp vanilla. If you only have powdered erythritol use it but expect less smoothness and whisk well and give it extra time to dissolve.
Cool the caramel to warm but pourable before using so it does not melt the cheesecake filling completely. If it recrystallizes chill gently and rewarm over low heat or in very short microwave bursts, stirring between each.
Make the cheesecake filling: beat 8 oz softened full fat cream cheese with 1/3 to 1/2 cup powdered erythritol, 1 tsp vanilla and a pinch of fine salt until totally smooth. Taste and adjust sweetness. If you want a firmer set, sprinkle 1 tsp unflavored gelatin over 1 tbsp cold water, let bloom 3 to 5 minutes then warm a few seconds to dissolve and whisk into the sweetened cream cheese.
Whip 1/2 cup cold heavy whipping cream to soft peaks and gently fold it into the cream cheese mixture until airy and uniform. Folding keeps the filling light and prevents lumps.
Fill the crusts: spoon or pipe a heaping tablespoon of filling into each crust, leaving room on top for caramel and peanuts. Smooth or swirl the tops, then chill the tray for about 45 minutes to set the filling a bit so the caramel layer sits nicely.
Top with caramel and peanuts: spoon about 1 tsp of the cooled caramel over each mini cheesecake, let it sink slightly, then sprinkle a generous pinch of coarsely chopped roasted peanuts on each one.
Melt the chocolate: chop 4 oz sugar free dark chocolate and melt with 1 tbsp coconut oil in 20 second microwave bursts, stirring between each burst until glossy and smooth. If it seems too thick add a little more coconut oil a teaspoon at a time.
Finish and chill: drizzle or spoon melted chocolate over each mini cheesecake, scatter any remaining peanuts and a light dusting of powdered erythritol if you want extra sparkle. Chill until fully set, at least 1 to 2 hours or overnight for best texture. Let sit 5 to 10 minutes at room temp before serving so the caramel is soft and heavenly. Store in the fridge up to 5 days or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.