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Although peanuts are legumes and can be inflammatory, there are lots of low carb recipes that use them. I personally love peanuts so I limit my intake of them and use them like a rare treat food. It’s always up to you how strict you want to be.
I used to really love peanut butter cups and they were hard to find in Australia, so a rare treat! I’ve been really wanting to make a low carb version of peanut butter cups but wanted to do something a little different. So decided to take it up a notch and make Cheesecake Peanut Butter Cups!
These are so easy to make I literally made them on our coffee table while watching a movie with my son! Use peanut butter that is 100% peanuts with nothing added except salt. The amount of peanut butters with sugar and seed oils added is ridiculous, so make sure to check the ingredients. You can use these Cheesecake Peanut Butter Cups as a dessert or as fat bombs and if you really want to keep away from peanuts, you can just sub in the nut butter of your choice!
The chocolate used in these is incredibly dark and rich. If you’re not used to such dark chocolate you can use a lower percentage cacao (70% at least, 80% or higher is even better) but the lower the cacao percentage the more carbs and sugar these will have. If it is just the bitterness of the dark chocolate you don’t like, you can always add some sweetener to taste to the chocolate mix. If you do this I highly recommend using powdered sweetener as granulated often doesn’t dissolve and can give a grainy texture.
Cheesecake Peanut Butter Cups
Ingredients
- 250 g cream cheese, softened
- 3/4 cup thickened cream/heavy whipping cream
- 1/4 cup boiling water
- 1 1/2 tsp gelatine
- 1 1/2 tbsp sweetener, to taste
- 2 tbsp peanut butter
- 300 g 90% Lindt chocolate or sugar free choc of choice
- 5 tbsp butter
- silicone circular cup moulds
Instructions
- Place chocolate and butter in a bowl. Microwave for 30 seconds, mix. Microwave another 30 seconds, mix until melted and smooth. Set aside.
- Add gelatine to ¼ cup boiling water and whisk. Microwave 30 seconds, whisk again until gelatine is dissolved. Place softened cream cheese, cream and sweetener in a mixing bowl. Blend with a stick mixer or similar until smooth. Add peanut butter, mix again combined. Add gelatine, mix again until combined.
- Place one spoon of chocolate mixture into the bottom of a silicone cup. Carefully turn the cup on its side so the chocolate runs partway up the side, start rotating the cup to make a chocolate side all around the cup. Place on a flat plate, tray or similar. Repeat with other cups. Refrigerate 10-15 minutes.
- Place a spoonful of peanut butter cheesecake mixture into each cup. You want to fill it almost to the top of the chocolate edge.
- Top each peanut butter cheesecake cup with a spoonful of chocolate mixture, making sure it covers the whole top of each cup.
- Refrigerate overnight or until completely set. You want to refrigerate too long rather than not long enough or the cups might break when you try to remove them from the moulds. Carefully peel off the moulds and pop out the cups.
Notes
Nutrition
[…] Choc Nut Butter Cheesecake came about from my Cheesecake Peanut Butter Cups. I would have made this a peanut butter cheesecake but I’ve been leaning towards almond butter […]