You’ll absolutely love these peanut butter chocolate cottage cheese cheesecake cups! They’re protein-packed thanks to blended cottage cheese and taste just like cheesecake, but with added protein.
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These Cottage Cheese Cheesecake Cups are part of our 2024 Protein Dessert Series. If you make this recipe, snap a photo and upload it to the comment section to enter for a chance to win the The Great Jones King Sear. You’ll also be entered into a greater giveaway for this series — a $500 lululemon shopping spree! Winners will be chosen on January 31.
Raise your hand if you love the cottage cheese dessert trend! We certainly are! Whipped cottage cheese is super creamy, delicious and protein-packed. And today we’re sharing our new fave healthy dessert — these peanut butter chocolate protein cheesecake cups. Can you say delish?!
The combination of peanut butter and chocolate is a crowd-pleaser and the cottage cheese cheesecake filling is ultra creamy and simple to make. These cups are made with 3 layers — graham cracker crust, peanut butter cheesecake filling, and a chocolate magic shell.
This peanut butter chocolate cheesecake is composed of 3 different layers. Yes, you get three bites of flavor in every bite. Here’s what you need:
- Graham crackers
- Butter
- Cottage cheese
- Honey
- Peanut butter
- Semi-sweet chocolate
- Coconut oil
- Sweetener: you can swap out honey for maple syrup or agave.
- Nut butter: any kind of nut butter will work for this recipe. Feel free to try almond butter or cashew butter.
- Graham crackers: chocolate graham crackers would work and be delicious as well!
- Fat: you’re more than welcome to use coconut oil instead of butter.
Our #1 Tip
Make sure to use full-fat cottage cheese. Not only will it make your cheesecake cups luscious and creamy, but they will taste better too.
Nonfat cottage cheese has a higher water content, which will make the filling more watery. And, if you plan to freeze them, they may be “icy.”
Store your peanut butter cottage cheesecake cups in an airtight container in the freezer for up to 3 months.
More of our Favorite…
- Blackberry Cheesecake Cottage Cheese Ice Cream
- Cookies and Cream Cottage Cheese Ice Cream
- Cottage Cheese Pancakes
- Cottage Cheese Protein Mac and Cheese
- Whipped Cottage Cheese Dip
- Chocolate Protein Mousse
- Protein Banana Bread
Graham cracker layer
- 9 graham crackers full sheets
- 4 tablespoons unsalted butter softened
Chocolate layer
- 6 oz. semi-sweet chocolate chopped (~¾ cup chocolate chips)
- 2 teaspoons coconut oil
Cottage cheese layer
- 10 oz. 4% cottage cheese*
- ⅓ cup creamy all-natural peanut butter (we used Smucker’s All-Natural)
- ¼ cup + 1 tablespoon honey
Toppings
- Flakey sea salt
- Mini chocolate chips
- First, preheat the oven to 350ºF and line a muffin tin with muffin liners. Generously spray with nonstick cooking spray.
- Prepare the graham cracker crust. Place graham crackers and butter into a high-speed food processor. Process on high until the mixture forms a crumble.
- Spoon 1 tablespoon of the graham cracker crumbs into each muffin cup. Use a spoon to press the crumble down into the liners.
- Bake the graham cracker crust for 5 minutes at 350ºF. Remove the crust from the oven and allow the crust to cool.
- Prepare the chocolate layer. Add the chocolate and coconut oil to a microwave-safe bowl, and microwave on high in 20-second increments, stirring in between until the chocolate is fully melted.
- Scoop two heaping teaspoons of the melted chocolate onto the top of the graham cracker crust. Spread it evenly over the crust and transfer the pan to the freezer for 10 minutes.
- Prepare the peanut butter layer. Add the cottage cheese, peanut butter, and honey into a high-powered food processor and process on high until thick, creamy, and no lumps. This will take between 2-4 minutes depending on the food processor used.
- Scoop 1.5-2 heaping tablespoons of the cottage cheese mixture to the top of the chocolate layer and evenly spread the layer out. Top with mini chocolate chips and flakey salt.
- Transfer the pan to the freezer and freeze for at least 2 hours to firm up.
- Store in the freezer for up to 3 months.
- Any nut butter can be used in place of peanut butter.
- Cottage cheese: fat-free cottage cheese tends to be more watery than full-fat cottage cheese, which will cause the cheesecake to become “icy” if frozen. We suggest using full fat.
Calories: 253kcal Carbohydrates: 24g Protein: 6g Fat: 16g Fiber: 2g Sugar: 15gOriginal Article
