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This Keto Peanut Butter Cheesecake recipe has all of the flavors of a snickers candy bar without the added sugar and carbs. It features a grain-free, double chocolate cookie crust, a low carb peanut butter cheesecake filling, and a refined sugar-free caramel drizzle. It’s a great alternative to regular snickers cheesecake recipes because it tastes just like the real thing without the guilt.
This post was sponsored by Fat Snax – a company committed to providing delicious, keto & low carb cookies and teas. I only work with brands whose products I use and love! Thank you in advance for supporting the brands that keep Dr. Davinah’s Eats running!
Why make this?
Snickers are some of my favorite candies. However, as I’m sure you know, these are little bites of sugar! Since I love cheesecake (and often make sugar-free cheesecakes), I figured I’d merge these two favorites. This Keto Snickers Cheesecake recipe is everything that I imagined – all the flavor minus the sugar!
What’s in this Snickers Cheesecake?
Keto Peanut Butter Cheesecake
This recipe includes a cheesecake filling that is made of peanut butter, eggs, cream cheese, and an all-natural sugar substitute. If you are sensitive to peanut butter, then you can substitute it for your favorite keto nut butter.
Grain-free Double Chocolate Chip Cookie Crust
Taking inspiration from the candy, the peanut butter cheesecake filling sits on a double chocolate chip cookie crust.
A Few Toppings
I topped this dessert with my recipe for Keto Browned Butter Salted Caramel, a chocolate drizzle, and chopped roasted & salted peanuts.
How do you make the crust?
As you may have noticed in my Keto Lemon Blueberry Cheesecake Bites, I’m a fan of using FatSnax cookies for low carb cheesecake crusts. To me, they have just the right amount of flavor & crumble for these types of desserts!
To make the crust, I simply add the cookies to my food processor with melted salted butter and keto brown sugar. After creating a crumble, I press the mixture into the bottom of my baking pan. Finally, I pre-bake it in the oven so that it’s sturdy enough to hold the cheesecake mixture.
What sweetener do you use to keep this a sugar-free cheesecake?
Both of these have 0 calories and are all-natural, 0g net carb replacements for sugar.
I get these from Amazon since I have Prime, but you might be able to find these at other health food stores.
Are you using a water bath to make this cheesecake?
Yes! In this recipe, I’m using a water bath. A water bath creates moisture & steam in the oven and ensures that your cheesecake has a super creamy texture.
To cook the cheesecake in a water bath, I used two glass baking pans like these that come with lids. One normal 9×13 and another 6×8 glass pan (this is also the pan that has the cheesecake).
I filled the 9×13 inch halfway with water. Then, I placed the smaller pan inside the larger dish.
You can omit the water bath if you wish, but I don’t recommend this because:
- It takes little effort to fill a larger pan with water
- If you’re going to make this, why not have it be the creamiest ever!?
What can I use for the toppings?
This Keto Snickers Cheesecake has a few toppings. Some toppings that I used were:
Do I need to soften the cream cheese?
One of the keys to a great cheesecake is to soften the cream cheese. You can do this quickly by placing your cream cheese in a microwave safe bowl and heating it for 15 seconds.
The cream cheese should be fully soft (this depends on how wide the bowl is and how much cream cheese you used). If not, then heat it again for another 15 seconds.
Want other sugar-free cheesecakes? Check out these:
You might also be interested in using your cream cheese in another type of dessert: Low Carb Berry Cream Cheese Sugar Cookies.
Keto Lemon Blueberry Cheesecake Bites
Keto Peanut Butter Snickers Cheesecake Bars
Use DRDAVINAHS at checkout to save on some equipment & ingredients!
Double Chocolate Cookie Crust
- Preheat the oven to 350 degrees
- Make the crust by mixing all of the crust ingredients in a food processor
- Press the crust firmly into a parchment lined baking pan. I used a 6x8 pan because that's what I have.
- Bake the crust for 5 minutes
- Turn the oven to 300 degrees
- Add all of the ingredients for the cheesecake to a stand mixer and blend until smooth
- Add the cheesecake mixture to the crust
- Add water to the bottom of a baking sheet or another larger baking pan- this is the water bath for the cheesecake
- Add the layered cheesecake to the water bath pan
- Bake for 30-40 minutes, or until the center of the cheesecake is almost set
- Allow the cheesecakes and sauce to cool & chill for at least 4 hours. Top the cheesecakes with the salted caramel and chocolate drizzle.
The nutrition facts come from entering the recipe ingredients into Spoonacular API, a database of food ingredients. They may vary for any recipe based on the exact product used. The keto sweeteners I use have 0g net carbs & are not included because sugar alcohols do not impact most people. This is provided as a courtesy, but you can do your own calculations if you wish!