These peanut butter cottage cheese cheesecake cups are the perfect mini treat—creamy, nutty, and made with simple, nourishing ingredients.
The graham cracker crust adds the perfect crunch, while the rich peanut butter filling delivers indulgent flavor with a protein boost.
Best of all? No baking needed!
Why You’ll Love This Recipe
Made with real, wholesome ingredients
Naturally sweetened with honey or maple syrup
High in protein, thanks to cottage cheese
No oven required—super easy to prep
Perfect for snacking, dessert, or meal prep
Ingredient Highlights
Cottage cheese – Full-fat cottage cheese gives the filling a silky-smooth texture while packing in protein.
Peanut butter – Adds creamy richness and bold nutty flavor. Use natural peanut butter for best results.
Honey or maple syrup – A touch of natural sweetness to bring everything together.
Graham cracker crumbs – Classic cheesecake base with just the right crunch.
Vanilla extract – Enhances flavor and adds warmth.
Almond flour or protein powder – Optional, but helps thicken and add structure to the filling.
Pro Tips Before You Start
Drain your cottage cheese if it’s watery for the creamiest filling.
Use a high-speed blender for the smoothest texture.
Add protein powder if you want extra firmness and nutrition.
Chill the cups for a full 2 hours to let them firm up properly.
Use a silicone muffin tray or liners for easy removal.
How to Make Peanut Butter Cottage Cheese Cheesecake Cups
Step 1: Make the crust
Mix graham cracker crumbs, melted butter, and honey or maple syrup in a small bowl until it resembles wet sand.
Step 2: Press into muffin liners
Divide the crumb mixture between muffin cups and press down firmly to create the base.
Step 3: Blend the filling
In a blender or food processor, combine cottage cheese, peanut butter, honey, vanilla, and optional almond flour or protein powder.
Blend until silky smooth.
Step 4: Fill the cups
Spoon the cheesecake filling over each crust layer and smooth the tops with the back of a spoon.
Step 5: Chill until set
Refrigerate the cups for at least 2 hours or until the filling is firm and set.
Step 6: Add toppings and serve
Drizzle with extra peanut butter, sprinkle crushed peanuts or graham crumbs, and serve cold!
What to Serve It With
A drizzle of dark chocolate or melted peanut butter
Fresh fruit like banana slices or strawberries
A sprinkle of sea salt for sweet-salty contrast
Crushed peanuts or cocoa nibs for crunch
A dollop of whipped cream or Greek yogurt
Variations & Substitutions
Swap peanut butter with almond butter or cashew butter
Use crushed oats or nut-based crust for gluten-free option
Sweeten with stevia or monk fruit for a low-carb version
Add a tablespoon of cocoa powder to the filling for a chocolate twist
Top with mini chocolate chips for a fun finish
Storage & Leftovers
Store the cheesecake cups in the refrigerator for up to 5 days in an airtight container.
For longer storage, freeze them for up to 1 month, and thaw slightly before serving.
FAQs
Can I make this without a blender?
You can, but the filling won’t be as creamy.
A food processor is a better alternative if you don’t have a high-speed blender.
Does it taste like cottage cheese?
No—once blended with peanut butter and sweetener, the cottage cheese flavor disappears completely.
Can I freeze these cheesecake cups?
Yes! Freeze them in an airtight container for up to 1 month. Let sit at room temperature for 10–15 minutes before serving.
Can I use a different nut butter?
Absolutely. Almond butter, cashew butter, or even sunflower seed butter all work well in place of peanut butter.
Is the almond flour necessary?
It’s optional! It helps thicken the filling slightly but can be left out or replaced with protein powder.
Can I make this recipe dairy-free?
Yes, just use dairy-free cottage cheese and a plant-based butter alternative for the crust.
How do I make them sweeter?
Add an extra teaspoon of honey or maple syrup, or top with sweet elements like fruit, chocolate chips, or a dusting of cinnamon sugar.
Final Thoughts
These peanut butter cottage cheese cheesecake cups are a protein-packed dream come true—rich, creamy, naturally sweetened, and no oven needed.
Whether you’re craving a healthy snack, post-workout bite, or an easy make-ahead dessert, these mini cheesecakes are sure to hit the spot!
Peanut Butter Cottage Cheese Cheesecake Cups
Ingredients
For the Crust:
- ½ cup graham cracker crumbs
- 1 tbsp melted butter
- 1 tsp honey or maple syrup
For the Peanut Butter Cheesecake Filling:
- ½ cup full-fat cottage cheese drained if watery
- 2 tsp almond flour or protein powder optional
- 2 tbsp peanut butter
- 1 tbsp honey or maple syrup
- ½ tsp vanilla extract
Instructions
- In a bowl, mix graham cracker crumbs, melted butter, and honey.
- Press the mixture into muffin liners to form crusts.
- Blend cottage cheese, peanut butter, honey, vanilla, and almond flour or protein powder until smooth.
- Spoon the filling over the crusts and smooth the tops.
- Chill in the refrigerator for at least 2 hours.
- Add toppings and enjoy!
- See full steps with tips & photos → https://p4pd.org/peanut-butter-cottage-cheese-cheesecake-cups/
Notes
- Cottage Cheese: Use full-fat variety and drain any excess liquid for a thicker filling.
- Optional Add-Ins: Fold in mini chocolate chips or swirl in fruit preserves before chilling.
- Storage: Keep in an airtight container in the fridge for up to 3 days.
