Peanut Butter Cottage Cheese Cheesecake Cups Recipe
These Peanut Butter Cottage Cheese Cheesecake Cups offer a creamy, protein-packed dessert that combines the rich flavors of peanut butter and cream cheese with the wholesome texture of cottage cheese. Perfect for a quick make-ahead treat, these no-bake cheesecake cups are layered over a crunchy graham cracker crust and topped with a peanut butter drizzle for added indulgence.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cheesecake Mixture
- 1 cup full-fat cottage cheese
- 4 ounces cream cheese, softened
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter
Crust and Topping
- 1/2 cup crushed graham crackers
- 2 tablespoons melted peanut butter (for topping)
Instructions
- Blend the Base: Add the full-fat cottage cheese, softened cream cheese, honey, and vanilla extract to a blender. Blend on high for 1–2 minutes until the mixture is completely smooth and creamy. Scrape down the sides as necessary to ensure an even blend.
- Mix in Peanut Butter: Pour the blended mixture into a mixing bowl. Add the creamy peanut butter and stir thoroughly until the mixture is thick, smooth, and light brown in color.
- Add the Crust Layer: Spoon approximately 2 tablespoons of crushed graham crackers into the bottom of each of four glass jars. Press the crumbs down gently with the back of a spoon to form a firm base layer.
- Fill the Cups: Divide the peanut butter cheesecake mixture evenly among the prepared jars, spooning it over the graham cracker crust. Smooth the tops with a spoon for a neat finish.
- Add the Topping: Drizzle the melted peanut butter evenly over the tops of the cheesecake cups. Optionally, swirl the topping gently with a toothpick for a decorative effect. Refrigerate the jars for at least 1 hour to allow the cheesecake cups to firm up before serving.
Notes
- For a lighter texture, use low-fat cottage cheese and cream cheese.
- Honey can be substituted with maple syrup or agave nectar for a vegan option.
- Use crunchy peanut butter for added texture in the cheesecake mixture, if desired.
- These cups can be stored covered in the refrigerator for up to 3 days.
- To make them dairy-free, substitute the cream cheese and cottage cheese with plant-based alternatives.
Keywords: Peanut Butter Cheesecake, No-Bake Cheesecake, Cottage Cheese Dessert, Healthy Dessert, Protein-Packed Dessert, Easy Cheesecake Cups
