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Peanut Butter Chocolate Cottage Cheese Cheesecake Cups

Course Dessert
Prep Time 2 hours 30 minutes
Cook Time 5 minutes
Total Time 2 hours 35 minutes
Servings 12

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.