About
Everyone needs something a little sweet every now and then. Let’s take it up a notch with a mini sweet and salty dessert! Peanut Butter Cheesecake Bites are completely keto-friendly. You even get the extra little crunch from a toasty pecan crust. The best part is you don’t need to turn your oven on at all. Minimal baking experience is required for this recipe, so treat yourself!
– Jessica L
Ingredients
- 1 cup, halves pecans
- ½ tablespoon butter
- 1 pound cream cheese
- 2 tablespoon peanut butter
- ½ teaspoon vanilla extract
- 4 teaspoon organic agave nectar by simply natural
Instructions
- Finely chop the pecans so they can create a supportive crust for the cheesecake bites but still provide a crunch. In a small pan, melt the butter over low heat. Toast the pecans in the butter until they become fragrant – about 1 minute.
- Line a mini muffin tin with mini cupcake liners. Distribute the toasted pecans into each cup. Set this aside for later.
- In a stand mixer, whip the cream cheese until it’s light and fluffy – about 10 minutes. This is a crucial part to the perfect cheesecake. The more air that gets incorporated into the cream cheese, the lighter the texture of the final product will be.
- Whip the remaining ingredients into the cream cheese. Then, distribute the cream cheese filling into each mini cupcake liner. A squeeze bottle will work best for cleanly filling the liners, but spoons or a spatula will work as well. This should make about 24 mini cheesecake bites.
- Freeze the peanut butter cheesecake bites for at least 2 hours before eating. Enjoy!
Nutrition Facts
- Servings: 24
- Calories: 106.7kcal (per serving)
- Fat: 10.4g (per serving)
- Carbs: 2.5g (per serving)
- Protein: 1.8g (per serving)
