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Peanut Butter Cottage Cheese Cheesecake Cups

Yummy Eats Daily
These mini cheesecake cups feature a crunchy graham cracker crust topped with a creamy peanut butter–cottage cheese filling. They’re an easy, protein-packed dessert—no baking required!
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Prep Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 15 minutes
Servings 8 cups
Calories 120 kcal

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.