Protein Peanut Butter Cheesecake Cups Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Add the chocolate layer: Spoon the melted chocolate over the filling in each mold, spreading evenly.
- 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
