If you are a fan of peanut butter cups and cheesecake then these are the perfect chocolate covered treats for you. They are easy to make and nestle nicely in the freezer until you have a hankering for something sweet.
The Chief Taster and me haggled fiercely over the last one. Tears, begging, bargaining, sobbing and bribery did him no good. Luckily for him they are easy to make and great to have for snacking emergencies.
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Can I use almond or other nut butters instead of peanut butter in this recipe?
Any other low carb nut butter can be used in place of peanut butter in this recipe. Almond butter works very well. I'm yet to try sunflower butter for a nut free option but that would be great. Perhaps add an additional seasoning such as cinnamon or nutmeg too.
Ingredients
- Peanut butter - use unsweetened peanut butter. Ideally use peanut butter purely made from peanuts with no added oils or sugar.
- Cream cheese - Make sure your cream cheese is at room temperature before mixing it with other ingredients. This ensures a smooth and lump-free cheesecake filling.
- Vanilla
- Low carb sweetener - we used allulose but any other low carb sweetener can be used.
- Chocolate - 70% cocoa solids minimum
- Cocoa oil - added to the chocolate covering for a shine and to help hold the balls together.
How to make chocolate covered peanut butter cheesecake balls.
This is an easy recipe that you could adapt to any other cheesecake mixture.
Mix the peanut butter cheesecake mixture.
Scoop into balls and freeze.
Dip into melted chocolate.
Freeze and snack later!
Storage
Store the chocolate covered peanut butter cheesecake balls in an airtight container in the refrigerator. They can also be frozen for longer storage.
Recipe Tips
Use a cookie scoop or your hands to portion out the cheesecake mixture and roll it into small balls. You can make them as big or as small as you like.
When dipping the cheesecake balls into the melted chocolate, use a fork or a toothpick to lift them out and tap off excess chocolate. Place them on a parchment-lined tray to set.
You can sprinkle chopped nuts, coconut, or drizzle more melted chocolate over the top for added texture and flavor.
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More no bake low carb desserts
If you don't want to switch on the oven, but would like something sweet and low carb, try one of these desserts:
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Peanut Butter Cheesecake Balls
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Ingredients
- ½ cup Peanut butter unsweetened
- 8 oz Cream cheese softened
- ¼ cup Allulose or other low carb sweetener
- 1 teaspoon vanilla extract
- 4 oz Dark chocolate chips unsweetened
- 1 tablespoon coconut oil
Instructions
- Blend the peanut butter, allulose, cream cheese and vanilla essence together. I used a hand blender but a sturdy arm and a wooden spoon would do it.
- Press a large teaspoon of the mixture into an ice tray or alternative, make a ball. If you make a ball shape, place them on a piece of parchment paper.
- Pop the ice tray/balls on parchment paper into the freezer for about an hour until they firm up.
- Melt the chocolate in a bowl over simmering water (bain marie) and add the coconut oil. Stir until melted and cool slightly.
- Take the peanut bites out of the freezer and dip each bite into the chocolate mixture and place on a tray lined with parchment paper. You may want to double dip the pieces in the chocolate.
- Place back into the freezer for at least 30 minutes until the chocolate has hardened. Keep stored in the freezer until you are ready to eat them.
- Eat and enjoy!
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
