Introduction
The Peanut Butter Cottage Cheese Cheesecake Cup is the ultimate high-protein hack for dessert lovers. Combining the viral trend of protein-packed cottage cheese recipes with the irresistible flavor of peanut butter and the satisfying texture of cheesecake, these cups are simple, customizable, and require absolutely no baking. Originating from the health-conscious community looking for macro-friendly alternatives to traditional desserts, these cups are perfect for meal prepping, a post-workout snack, or satisfying that late-night sweet tooth without the guilt.
Ingredients
- For the Crust:
- 120 g (1 cup) Graham Cracker Crumbs
- 60 g (4 Tbsp) Unsalted Butter, melted
- For the Filling:
- 450 g (2 cups) Full-Fat Cottage Cheese
- 120 g (½ cup) Creamy Peanut Butter (natural or traditional)
- 60 ml (¼ cup) Maple Syrup or Honey (adjust to taste)
- 5 g (1 tsp) Vanilla Extract
- 30 g (2 Tbsp) Vanilla Protein Powder (optional, for added structure)
- For the Topping:
- 2 Tbsp Peanut Butter, melted (for drizzling)
- 1 Tbsp Chopped Peanuts (optional)
Step-by-step Preparation
- Prepare the Crust Base (5 minutes): Line a standard 12-cup muffin tin with paper liners. In a medium bowl, combine the graham cracker crumbs and melted butter until fully incorporated. Spoon about 1 tablespoon of the mixture into the bottom of each liner. Using the back of a spoon or a small measuring cup, press the crust firmly into the base.
Tip: For a firmer crust, you can optionally flash-freeze the pressed bases for 10 minutes while preparing the filling. - Blend the Filling (5 minutes): Add the cottage cheese, peanut butter, maple syrup (or honey), vanilla extract, and protein powder (if using) into a high-speed blender or food processor. Blend on high until the mixture is completely smooth and creamy, scraping down the sides as needed. There should be absolutely no lumps of cottage cheese remaining.
Tip: Taste the mixture here and adjust the sweetener level if necessary before filling the cups. - Assemble the Cups (5 minutes): Spoon the creamy filling evenly over the 12 crusts. Each cup should be filled almost to the top. Gently tap the muffin tin on the counter to settle the filling and remove any air bubbles.
- Top and Chill (4 hours minimum): Melt the remaining 2 tablespoons of peanut butter slightly (about 15-20 seconds in the microwave) and drizzle it over the top of the filling. Use a toothpick or knife to swirl the peanut butter slightly. Sprinkle with chopped peanuts, if desired. Transfer the entire muffin tin to the refrigerator and chill for a minimum of 4 hours, or ideally overnight, until the cups are firm and set.
Nutritional Information
These figures are approximate and depend heavily on the type of peanut butter and sweetener used. Each cup (based on 12 servings) typically contains about 230–250 calories, 12–14 grams of protein, 18–20 grams of carbohydrates, and 12–14 grams of fat. The primary health benefit comes from the high protein content provided by the cottage cheese base, making this a highly satiating dessert that supports muscle maintenance and growth.
Storage
These Peanut Butter Cottage Cheese Cheesecake Cups must be stored in an airtight container in the refrigerator. They will maintain their best texture and flavor for 4 to 5 days. For longer storage, the cups can be individually wrapped and frozen for up to 2 months. To serve after freezing, thaw them overnight in the refrigerator or enjoy them straight from the freezer for a slightly firmer, ice-cream-like texture.
Conclusion
These cheesecake cups deliver all the nostalgic flavor of peanut butter and graham cracker crust with a fraction of the sugar found in traditional cheesecake. For variations, consider substituting the peanut butter with almond or cashew butter, or adding a tablespoon of cocoa powder to the filling for a chocolate peanut butter experience. Enjoy these guilt-free treats as a satisfying dessert or a nutritious snack!