Protein Peanut Butter Cheesecake Cups Recipe

Introduction

These Protein Peanut Butter Cheesecake Cups are a delicious and healthy treat that combines creamy Greek yogurt, natural peanut butter, and a crunchy graham cracker crust. Perfect for a quick snack or a guilt-free dessert, they offer a delightful balance of flavors and textures.

Ingredients

• 1⅓ cups graham cracker crumbs
• 10 tablespoons melted unsalted butter, more if the mixture seems dry
• 2 cups full-fat plain Greek yogurt
• 4 tablespoons maple syrup
• 10 tablespoons natural peanut butter (½ cup + 2 tablespoons)
• 1½ cups chocolate chips
• 2 teaspoons coconut oil

Instructions

1. Step 1: In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the mixture is well combined and holds together when pressed.
2. Step 2: Scoop about 1½ tablespoons of the graham cracker mixture into each cavity of a silicone muffin mould. Use the back of a spoon to press the mixture down firmly to create the crust. Place the mould in the freezer while you prepare the filling.
3. Step 3: In a separate bowl, mix together the Greek yogurt, maple syrup, and peanut butter. Taste and adjust sweetness or peanut butter according to your preference.
4. Step 4: Remove the muffin moulds from the freezer and fill each crust almost to the top with the yogurt mixture, about 1½ to 2 tablespoons per mould. Gently tap the mould on a counter to remove air pockets and even out the tops.
5. Step 5: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 20-second intervals, stirring in between, until the chocolate is completely melted and smooth.
6. Step 6: Spoon the melted chocolate over each filled cup to cover the top layer. Return the moulds to the freezer and freeze for at least 2 hours until firm.

Tips & Variations

• For extra crunch, sprinkle chopped peanuts on top before the chocolate sets.
• Use almond butter or cashew butter as a peanut-free alternative.
• Swap maple syrup for honey or agave syrup to vary sweetness.
• To make the crust gluten-free, use gluten-free graham cracker crumbs or crushed nuts.

Storage

Store the cheesecake cups in an airtight container in the freezer for up to one week. When ready to enjoy, let them sit at room temperature for a few minutes to soften slightly. These cups are best served chilled but can be eaten directly from the freezer for a firmer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat Greek yogurt instead of full-fat?

Yes, you can substitute low-fat Greek yogurt, but the texture may be less creamy and slightly tangier.

Do I have to use a silicone muffin mould?

While silicone moulds make removal easy, you can use a regular muffin tin lined with paper cups. Just be sure to freeze the cups well before attempting to remove them.

Protein Peanut Butter Cheesecake Cups Recipe

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★★★★★

4.6 from 50 reviews

These Protein Peanut Butter Cheesecake Cups are a delicious, no-bake treat combining a crunchy graham cracker crust with a creamy Greek yogurt and peanut butter filling, topped with a rich layer of melted chocolate. Perfect for a high-protein dessert or snack, these cups are easy to make and freeze well for convenience.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 15 minutes (including freezing time)
• Yield: 12 cheesecake cups 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Crust

• 1⅓ cups graham cracker crumbs
• 10 tablespoons melted unsalted butter (more if mixture seems dry)

Filling

• 2 cups full fat plain Greek yogurt
• 4 tablespoons maple syrup
• 10 tablespoons natural peanut butter (½ cup + 2 tablespoons)

Topping

• 1½ cup chocolate chips
• 2 teaspoons coconut oil

Instructions

1. Prepare the crust: In a mixing bowl, combine the graham cracker crumbs with the melted unsalted butter. Stir thoroughly until the mixture is evenly moistened and resembles wet sand.
2. Create crust bases: Spoon approximately 1½ tablespoons of the crust mixture into each cavity of a silicone muffin mold. Use the back of a spoon to firmly press the mixture down, creating an even crust layer. Place the mold in the freezer to set while preparing the filling.
3. Make the filling: In another mixing bowl, mix the Greek yogurt, maple syrup, and natural peanut butter until smooth and well combined. Taste and adjust sweetness or peanut butter flavor as desired.
4. Fill the molds: Remove the crusts from the freezer and spoon the peanut butter yogurt mixture into each mold, filling almost to the top (about 1½ to 2 tablespoons per mold). Tap the mold gently on the counter to remove air bubbles and level the filling.
5. Melt the chocolate topping: Place chocolate chips and coconut oil into a microwave-safe bowl. Microwave on high in 20-second increments, stirring between each until the chocolate is fully melted and smooth.
6. Add the chocolate layer: Spoon the melted chocolate over the filling in each mold, spreading evenly.
7. Freeze to set: Transfer the silicone mold to the freezer and chill for at least 2 hours until the cheesecake cups are firm and ready to enjoy.

Notes

• Use full fat Greek yogurt for a creamier texture and richer flavor.
• Adjust maple syrup to taste depending on sweetness preference.
• Ensure the peanut butter is natural without added sugars or oils for best flavor.
• Silicone muffin molds are recommended for easy removal after freezing.
• These cups should be kept frozen until ready to serve to maintain firmness.
• Leftovers can be stored in an airtight container in the freezer for up to one week.

Keywords: Peanut Butter Cheesecake, Protein Dessert, No-Bake Cheesecake, Greek Yogurt Dessert, Healthy Snack, Frozen Dessert