Mini Peanut Butter Cheesecake Cups

No Bake, easy, protein rich cheesecake cups! Full of peanut butter flavor but leave out the loads of sugar found in traditional cheesecake.

Serves: 9

Ingredients

• 1 cup Honey Cinnamon Sweet Thins – Simple Mills, Finely ground. Or graham cracker of choice
• 3 Tbsp Butter, Unsalted
• 3/4 cup Cottage Cheese
• 6 oz Cream Cheese, Full Fat
• 1/4 cup Creamy Peanut Butter
• 2 Tbsp Pure Maple Syrup
• 1 tsp Pure Vanilla Extract
• 1/3 cup Creamy Peanut Butter, *
• 1 Tbsp Vanilla Protein Powder

Process

1. Bring cottage cheese, syrup, and cream cheese to room temp
2. Melt butter and measure 1 cup worth of graham cracker crumbs to mix it with
3. Press down into 9 silicone muffin liners
4. Set in the freezer while you make the filling
5. Process / blend cottage cheese until smooth
6. Add softened cream cheese and blend again
7. Add in maple syrup, peanut butter, and vanilla extract and blend until fully smooth. Your mixture will be thick
8. Use a spoon and mini spatula to distribute filling into the silicone muffin liners
9. Freeze for 4 hours
10. Remove from liners
11. For the topping- you don’t want to use that extra drippy peanut butter from the top of the jar. Use a thicker but still spreadable middle of the jar peanut butter. Mix with protein powder or almond flour until thick. You want it spreadable while being able to hold a peak
12. Pipe overtop your cheesecakes, and drizzle with chopped peanuts and melted chocolate if desired
13. Keep stored in the fridge

Mini Peanut Butter Cheesecake Cups

Print Pin Rate

Prep Time: 15 minutes minutes

Servings: 9

Ingredients

Crust

• 1 cup Honey Cinnamon Sweet Thins – Simple Mills Finely ground. Or graham cracker of choice
• 3 Tbsp Butter Unsalted

Cheesecake

• 3/4 cup Cottage Cheese
• 6 oz Cream Cheese Full Fat
• 1/4 cup Creamy Peanut Butter
• 2 Tbsp Pure Maple Syrup
• 1 tsp Pure Vanilla Extract

Peanut butter whipped topping

• 1/3 cup Creamy Peanut Butter *
• 1 Tbsp Vanilla Protein Powder

Instructions

• Bring cottage cheese, syrup, and cream cheese to room temp
• Melt butter and measure 1 cup worth of graham cracker crumbs to mix it with
• Press down into 9 silicone muffin liners
• Set in the freezer while you make the filling
• Process / blend cottage cheese until smooth
• Add softened cream cheese and blend again
• Add in maple syrup, peanut butter, and vanilla extract and blend until fully smooth. Your mixture will be thick
• Use a spoon and mini spatula to distribute filling into the silicone muffin liners
• Freeze for 4 hours
• Remove from liners
• For the topping- you don’t want to use that extra drippy peanut butter from the top of the jar. Use a thicker but still spreadable middle of the jar peanut butter. Mix with protein powder or almond flour until thick. You want it spreadable while being able to hold a peak
• Pipe overtop your cheesecakes, and drizzle with chopped peanuts and melted chocolate if desired
• Keep stored in the fridge