Low Carb Peanut Butter Cup Cheesecake Squares Recipe

Indulge in decadent, creamy peanut butter cup cheesecake squares without the guilt! This low-carb recipe is surprisingly easy, despite a little chilling time. The result? Rich, intensely flavorful squares that are perfect for satisfying your sweet tooth while sticking to your diet. Prepare for a taste sensation that's well worth the wait!

Prep Time 45 mins
Cook Time 140 mins
Calories 396.8 kcal
Protein 19g
Rating 4.0 (2 Reviews)
Low Carb Peanut Butter Cup Cheesecake Squares 11

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Low Carb Peanut Butter Cup Cheesecake Squares

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How to Make Low Carb Peanut Butter Cup Cheesecake Squares

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a medium bowl, combine the crushed almond flour cookies, melted butter, and erythritol. Press firmly into the bottom of the prepared pan.
  3. In a large bowl, beat cream cheese and erythritol until smooth and creamy. Beat in eggs one at a time, then stir in peanut butter and vanilla extract.
  4. Pour the cheesecake mixture over the crust.
  5. Bake for 30-35 minutes, or until the edges are set and the center is slightly jiggly.
  6. Remove from oven and let cool completely on a wire rack.
  7. Once completely cool, refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
  8. Once chilled, melt the sugar-free chocolate chips in a double boiler or microwave. Drizzle melted chocolate over the cheesecake squares.
  9. Place peanut butter cups on top of the chocolate drizzle.
  10. Refrigerate for an additional 30 minutes to allow the chocolate to set.
  11. Cut into squares and serve. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

29g

Fat

86g

Carbs

4g

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