Vegan Keto Peanut Butter Cheesecake Bites

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Any of you who have been on a low carb or ketogenic diet for a while will likely recognize the phrase “fat bomb.” It’s pretty much exactly what it sounds like – a small treat made of mostly fat to make eating a super low carb diet a lot easier. Ever since making those cookie dough bites the other day, I’ve really been on kind of a fat bomb kick. Mostly because I’m lazy, and while I would love to stay in the kitchen baking low sugar carb cookies for warmth, I would also love to be snuggled under a heated blanket. So, I decied to make another version of a low carb vegan fat bomb – vegan keto peanut butter cheesecake bites.

This recipe is absurdly easy to make, and the result is delicious, gluten free, dairy free, egg free, grain free and sugar free. All the “frees.”

Notes on Making Vegan Keto Peanut Butter Cheesecake Bites

  • The consistancy of these bites relies heavily on two things: how oily your peanut butter is, and how thick the vegan cream cheese is. Some brands are a bit runnier, and so the resulting cheesecake bites should be stored in the freezer for the best results. If your peanut butter is relatively thick, you can likely freeze these so they set, and then store them in the fridge.
  • I used liquid stevia for these, but you could easily use powdered stevia or a granulated sweetener like Swerve – just be sure to mix thoroughly so there are no clumps!
  • These set up in my freezer in less than an hour.
  • If you wanted to make these more like actual cheesecakes, pulverize some pecans in a food processor, and press about a tsp of the mix into the bottom of each baking cup before adding in the peanut butter mixture.
  • I use mini baking cups for this recipe, but you could easily use a full sized muffin tin and liners as well – just be sure to adjust the calories and carbs in the recipe accordingly!

Vegan Keto Peanut Butter Cheesecake Bites | A super simple and delicious low carb treat that is gluten free, sugar free, dairy free, egg free, and grain free!

Vegan Keto Peanut Butter Cheesecake Bites | A super simple and delicious low carb treat that is gluten free, sugar free, dairy free, egg free, and grain free!

Vegan Keto Peanut Butter Cheesecake Bites

Print Recipe
Servings 16 cheesecake bites
Calories 140


  • 4 ounces 8 tbsp peanut butter
  • 4 ounces 8 tbsp vegan cream cheese
  • 1 tsp vanilla extract
  • Stevia to taste


  • Mix ingredients together until well combined. I added about 1/4 tsp of liquid stevia, but you can definitely add more if you like things on the sweeter side.
  • Scoop into a liners and let chill in the freezer for at least an hour.
  • Try not to eat them all in one sitting.


Serving: 2 | Calories: 140kcal | Carbohydrates: 2.5g | Protein: 2.5g | Fat: 6.2g | Fiber: 1.5g

Vegan Keto Peanut Butter Cheesecake Bites | A super simple and delicious low carb treat that is gluten free, sugar free, dairy free, egg free, and grain free!

Join the Conversation

  1. What kind of vegan cream cheese do you get?

    1. Hi Anna! I just used the Trader Joe’s brand for this, but you could use any brand for this recipe, really. :)

  2. Hello! I just made these for the first time this evening and planned to take them with me to thanksgiving on Thursday! Should I leave them in the freezer and let them thaw out the day of?

    1. Hi Jessica! That’s exactly what I would do! Enjoy, and Happy Thanksgiving!!

  3. Do you have to use vegan cream cheese?

    1. Liz Author says:

      Hi Danielle! You do not have to use vegan cream cheese! :)

  4. Great recipe! May I ask, what kind of peanut butter did you use in this recipe? :)

    1. Thank you, Sarah! :) I usually use the Trader Joe’s brand unsweetened peanut butter, or Teddie’s smooth peanut butter.

  5. Just made these! Don’t have little muffin tins or liners so just rolled them into balls (no problem) and waiting for them to set as I type (waiting is so hard).
    Added some Lily’s chocolate chips to half the batch.
    Licked the spoon and the bowl , SO yummy! And so quick and simple to make! New to the keto family, and your site is making it so much easier. Thank you <3

    1. Liz Author says:

      I’m so glad you like these, Anne! Welcome to the keto family, and please feel free to reach out with any questions! Starting keto can be overwhelming at first, and I’m always happy to talk about it.

  6. This mixture has been a staple in my vegan keto diet for around 3 Years. I use Tofutti cream cheese and Smuckers Natural Peanubutter. I don’t add any sweeteners at all. I find the natural peanubutter is sweet on it’s own. I also add Hemp Hearts to mine to get in some protein and more fats, not I mention my Omegas. The Hemp Hearts add another level of flavor and texture, they are earthy. I don’t freeze mine, I just mix it up post workout and eat it out if the bowl lol.

    1. Liz Author says:

      Oh, that sounds delicious! I’ll definitely have to try adding in hemp hearts – they’re the basis for a bunch of my other fat bomb recipes because they’re basically the best :D

      Haha, I think out of the bowl is definitely the most fun way to enjoy these!

  7. Question to Lindsay — I’d like to add hemp hearts to mine; may I ask your quantity?

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