Peanut Butter Cheesecake Truffles

These little truffles are so easy to make and really hit the spot when you are craving something sweet. These are keto friendly and can easily be kept in the freezer or refrigerator or bring them to your next gathering. They are sure to be a hit!


Serves: 25-28 (mine made 27)

Prep Time: about 1 .5 hours including resting time

Nutrition per truffle: 82 calories, 8g fat, 1g net carb, 2g protein

  • 8 oz cream cheese, softened

  • 1/2 cup natural creamy peanut butter

  • 1 oz Lilly‚Äôs dark chocolate bar, chopped

  • 100g unsweetened baking chocolate, roughly chopped (I used Degoba 100% unsweetened chocolate but you could use a 70% bar or anything in between if you want a sweeter shell)

  • 1/2 tbsp coconut oil

  • 1 tbsp monk fruit sweetener, or more if you would like it to be sweeter

  • 1/2 tsp vanilla extract

  • kosher salt for topping


Place cream cheese and peanut butter in a medium bowl and beat with an electric mixer until smooth and fluffy. This should take about 2 minutes.

Fold in chopped chocolate.

Roll cream cheese mixture into small balls and place on a parchment lined baking sheet or silicone baking mat.

Place in the freezer for 30-45 minutes to cool and begin to harden.

Place chopped baking chocolate and coconut oil in a double boiler and melt over low heat until smooth. Add your monk fruit (or whatever approved sweetener you prefer) and vanilla and mix until smooth.

Take your tray out of the freezer and roll each ball in the chocolate with a fork to evenly coat. Place back on your tray and sprinkle with a little salt. Repeat with the rest of the truffles and place them back in the freezer for an additional 15-30 minutes.