Keto Chocolate Peanut Butter Vegan Cheesecake Bites

These ultra-creamy Keto cheesecake bites are so good you would never guess they're vegan. They are made of a rich chocolate crust and velvety peanut butter "cheesecake" filling. This peanut butter and chocolate Keto Cheesecake recipe doesn't require baking and is super easy to prepare.

How to get a super smooth filling?

The filling of this Keto cheesecake is made of cashews, almond milk, peanut butter, coconut cream, and a couple more ingredients. The secret to getting a creamy center is to boil the cashews. Boiling makes them much softer to blend and helps release their oils. Another factor responsible for a silky-smooth vegan cheesecake is using the right appliance. You can prepare this dessert either in a high-speed blender or a high-power food processor—blend/process the mixture until completely smooth. If your appliance can't break down the last bits of cashew, then you can transfer your mixture to a bowl and finish it off using a hand blender.

Are these cheesecake bites gluten-free?

Yes, they are. A traditional cheesecake crust is made using wheat flour, but we use almond flour which is naturally gluten-free, Keto-friendly, and vegan-friendly. To stay safe, read the label of your almond flour to ensure that it wasn't processed in an environment containing gluten.

Can you skip toasting the almond flour for the crust?

We don't recommend skipping this step because you would end up with a bland crust instead of a flavorful and crispy one. If you want a crust that doesn't require toasting, you can replace the almond flour with crushed-up chocolate vegan Keto cookies and reduce the sweetener to 1-2 tbsp. Mix these ingredients with the coconut oil, press into the pan, then pour the Keto cheesecake filling over it.

Net Carbs

0 g
Fiber

0 g
Total Carbs

0 g
Protein

0 g
Fats

0 g

0 cals

Quantity

Serving Size

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Almond flour

0.75 cup
Cocoa powder

2 tbsp
Vanilla extract

1 tsp
Erythritol Granulated

4 tbsp
Salt

0.25 tsp
Coconut Oil

2 tbsp
Cashews, raw

0.75 cup, whole pieces
Almond milk

0.33 cup
Powdered Erythritol (Icing Sugar)

0.33 cup
Lemon juice

1 tbsp
Peanut butter, unsalted

0.5 cup
Coconut Cream Raw

2 tbsp
Dark chocolate

10 g

Step 1

Add the almond flour to a nonstick pan over medium heat. Toast it for 3-4 minutes until it becomes golden. Transfer it to a bowl.
Step 2

To the bowl with the toasted almond flour, add the cocoa powder, granulated erythritol, ½ tsp vanilla extract, and salt. Mix to combine.
Step 3

Add the melted coconut oil and whisk until a crumbly mixture forms—Line an 8" x 8" pan or casserole dish with parchment paper. Press the crust with the back of a spoon. Transfer the pan/dish to the fridge.
Step 4

Place the cashews in a small saucepan and cover with hot water. Boil them for 10 minutes. Drain them and let them cool slightly
Step 5

Add the cashews, almond milk, sweetener, lemon juice, and ½ tsp vanilla to a high-speed blender and blend until smooth. Add the peanut butter and coconut cream. Blend again until smooth.
Step 6

Take the crust out of the fridge. Transfer the peanut butter batter over the chocolate crust. Spread using a spatula and refrigerate for 4 hours.
Step 7

Take the pan out of the fridge and grate the chocolate on top. Take the cheesecake out of the pan by pulling out the parchment paper. Cut the cheesecake into 16 squares. Serve immediately.