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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?!
Why You’ll love these Cottage cheese Cheesecake cups
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.
Peanut butter + chocolate = love
3 layers of heaven
Super nutritious and protein-rich
What You Need for these Cottage Cheese Cheesecake Cups
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
Cottage cheese(cake) layer
- Cottage cheese
- Honey
- Peanut butter
Chocolate layer
- Semi-sweet chocolate
- Coconut oil
Variations
- 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.”
Storage
Store your peanut butter cottage cheesecake cups in an airtight container in the freezer for up to 3 months.
Tips & Notes
- 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.
Nutrition facts
Calories: 253kcal Carbohydrates: 24g Protein: 6g Fat: 16g Fiber: 2g Sugar: 15g
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