These peanut butter chocolate cheesecake cups are a delicious treat packed with protein, thanks to blended cottage cheese. They taste just like cheesecake – yum!
Get ready to fall in love with these peanut butter chocolate cottage cheese cheesecake cups! They’re loaded with protein from blended cottage cheese and have the delightful flavor of cheesecake, but with an extra protein punch.
Who else is loving the cottage cheese dessert craze? We sure are! Whipped cottage cheese is incredibly creamy, delicious, and full of protein. And today, we’re sharing our new favorite healthy dessert – these peanut butter chocolate protein cheesecake cups. Can you say delicious?!
The mix of peanut butter and chocolate is always a hit, and the cottage cheese cheesecake filling is wonderfully creamy and easy to make. These cups have three layers – a graham cracker crust, peanut butter cheesecake filling, and a chocolate magic shell.
Peanut Butter Chocolate Cottage Cheese Cheesecake Cups
Ingredients
Graham cracker layer:
- 9 graham crackers full sheets
- 4 tablespoons unsalted butter softened
Chocolate layer:
- 6 oz. semi-sweet chocolate chopped (about 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
Instructions
- Preheat the oven to 350ºF and line a muffin tin with muffin liners. Spray generously with nonstick cooking spray.
- Prepare the graham cracker crust by processing graham crackers and butter in a food processor until crumbly.
- Spoon 1 tablespoon of the graham cracker crumbs into each muffin cup and press down firmly.
- Bake the crust for 5 minutes at 350ºF, then let it cool.
- Prepare the chocolate layer by melting chocolate and coconut oil together.
- Scoop two heaping teaspoons of melted chocolate onto each graham cracker crust. Spread evenly and freeze for 10 minutes.
- Make the peanut butter layer by blending cottage cheese, peanut butter, and honey until creamy.
- Spoon 1.5-2 heaping tablespoons of the cottage cheese mixture onto the chocolate layer. Spread evenly and top with mini chocolate chips and sea salt.
- Freeze for at least 2 hours to firm up.
Notes
- Store in the freezer for up to 3 months.
- Any nut butter works well instead of peanut butter.
- Full-fat cottage cheese is recommended for a creamier texture.