You’ll absolutely love these peanut butter chocolate cheesecake cups! They’re protein-packed thanks to blended cottage cheese, and taste just like cheesecake.
We Love Cottage Cheese Desserts!
Raise your hand if you’re loving 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?!
These single-serve desserts come together in 3 delicious layers and taste JUST LIKE CHEESECAKE ?
What You Need
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 cracker layer
- Graham crackers
- Butter
Cottage cheese(cake) layer
- Cottage cheese
- Honey
- Peanut butter
Chocolate layer
- Semi-sweet chocolate
- Coconut oil
our favorite
Peanut Butter
Smuckers All-Nautral Peanut Butter is our go-to drippy peanut butter for baking!
Get Recipe
Kitchen Utensils
PaperChef Nonstick Muffin Liners
Cuisinart Muffin Tin
Crate and Barrel Measuring Spoons
Duralex Glass Nesting Bowls
How to Make Peanut Butter Protein Cheesecake Cups
Place graham crackers and butter into a high-speed food processor, and process on high until the mixture forms a crumble.
Spoon 1 tablespoon of the graham cracker crumbs into each muffin cup of a muffin tin with muffin liners. 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.
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 2 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.
Add the cottage cheese, peanut butter, and honey into a high-powered food processor and process on high until thick, creamy, with no lumps.
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. Enjoy right out of the freezer!
try it!
Blackberry Cheesecake Cottage Cheese Ice Cream
If you’re jumping on the cottage cheese dessert trend, you HAVE TO try our blackberry cheesecake cottage cheese ice cream. Yum!
get recipe
Store your peanut butter cottage cheesecake cups in an airtight container in the freezer for up to 3 months.
More of our Favorite…
High-Protein Cottage Cheese Recipes
- 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
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. 2% 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.
- Fat-free cottage cheese tends to be more watery than full-fat cottage cheese. We suggest using full fat.
