If you love the viral frozen s’mores trend but want something easier, creamier, and packed with protein, this high protein yogurt dip–style peanut butter cup dessert is about to be your new favorite no‑bake treat.

It has all the nostalgic flavors of a peanut butter cup, the chilled creaminess of a frozen mousse, and the thick, spoonable texture people love in a high‑protein yogurt dip—but without any complicated steps.

Just whip, swirl, freeze, and top with chopped peanut butter cups for the ultimate dessert moment.

Serve it with graham crackers for a frozen s’mores vibe that’s fun, family‑friendly, and ridiculously satisfying.

Keep it ultra clean with my Homemade Gluten Free Graham Crackers!

Already a fan of the viral frozen s’mores!? Try my Protein Snickers Frozen S’mores!

This Peanut Butter Cup Dessert Dip (High‑Protein) is the perfect mash‑up of a creamy yogurt dip, a chilled mousse, and a frozen s’mores–inspired treat. It’s thick, cold, peanut‑buttery, and topped with chopped peanut butter cups for the ultimate dessert bowl moment.

The base is made with coconut whipped topping, peanut butter, blended cottage cheese, and vanilla protein powder—giving you a rich, creamy texture with a boost of protein.

After a short freeze, it becomes a chilled, spoonable dip that pairs perfectly with graham crackers, fruit, or pretzels.

It’s easy, no‑bake, and ideal for summer, parties, or anytime you want a high‑protein dessert that tastes indulgent but comes together in minutes.

Why You’ll Love This Peanut Butter Cup Dessert Dip (High‑Protein)

• High‑protein dessert that still tastes indulgent
• Inspired by the viral frozen s’mores trend
• Thick, creamy, yogurt‑dip‑style texture
• No bake, no fuss, ready in under 2 hours
• Perfect for parties, summer nights, or family dessert boards
• Easy to customize with toppings
• Kid‑friendly and adult‑approved

Key Ingredients

2 cups coconut whipped topping (thawed)
1/4 cup creamy peanut butter
2 tbsp peanut butter powder (more PB flavor, less fat)
•1/2 cup blended cottage cheese (for thickness + creaminess)
6 tbsp vanilla protein powder (bone broth protein works best)
1 tsp vanilla extract
Homemade Peanut Butter Cups (makes 16 minis – feel free to half the recipe, or just keep a freezer stash!)
1/2 cup dark chocolate
1 tsp coconut oil
1/2 cup creamy peanut butter
1/3 cup vanilla protein powder
1 tbsp melted coconut oil
2 tbsp pure maple syrup
For Serving
Melted peanut butter for drizzling
Graham crackers for serving

Process

In a mixing bowl, whip the thawed coconut whipped topping and peanut butter until smooth and fluffy.
Add the blended cottage cheese and whip for 5 seconds to incorporate.
Sprinkle in the vanilla protein powder and PB powder and mix on low for 5–10 seconds, then finish by folding with a spatula to keep the mixture airy.
Add vanilla and maple syrup (if using).
Transfer the mixture to a serving bowl.
Use the back of a spoon to create a domed mousse swirl on top.
Freeze for 1–2 hours until chilled and slightly firm.

Make PB Cups by melted chocolate and coconut oil until smooth. Pour into mini muffin liners in a mini muffin tray and freeze 5 minutes. Mix PB mixture ingredients together, press into chocolate lined muffin liners, top with more melted chocolate, and freeze another 30 minutes
Top with chopped peanut butter cups and a drizzle of melted peanut butter.
Serve with graham crackers for dipping.

I’ll be honest- I overwhipped it when adding the protein powder. I realized it when it went from fluffy to flat in an instant. I almost scratched the whole thing, but I got some on my finger, tried it, and MMM it was delicious!

Moral of the story- it will taste incredible whether it’s light and fluffy like cool whip, or a little thicker like yogurt!

FAQ

Can I use Greek yogurt instead of cottage cheese?

Yes — Greek yogurt works, but cottage cheese gives a thicker, creamier, more mousse‑like texture.

Can I use whey protein?

You can, but whey tends to get gummy. Bone broth protein or plant‑based blends create a thicker, smoother dip.

How long does it keep?

Store in the fridge up to 3 days. If frozen overnight, let it soften 10–15 minutes before serving.

Can I make this dairy‑free?

Yes — use dairy‑free whipped topping, dairy‑free yogurt, and a plant‑based protein powder.

Does it taste like cottage cheese?

No — once blended and mixed with peanut butter, it becomes completely creamy and dessert‑like.

It’s definitely one that can be enjoyed just by the spoonful!

This Peanut Butter Cup Dessert Dip (High‑Protein)

Print Pin Rate

Servings:

Calories: 225kcal

Ingredients

2 cups coconut whipped topping thawed
1/4 cup creamy peanut butter
2 tbsp peanut butter powder
1/2 cup blended cottage cheese for thickness + creaminess
6 tbsp vanilla protein powder bone broth protein works best
1 tsp vanilla extract

Homemade Peanut Butter Cups (makes 16 minis)

1/2 cup dark chocolate
1 tsp coconut oil
1/2 cup creamy peanut butter
1/3 cup vanilla protein powder
1 tbsp melted coconut oil
2 tbsp pure maple syrup

For Serving

Melted peanut butter for drizzling
Graham crackers for serving

Instructions

In a mixing bowl, whip the thawed coconut whipped topping and peanut butter until smooth and fluffy.
Add the blended cottage cheese and whip for 5 seconds to incorporate.
Sprinkle in the vanilla protein powder and PB powder and mix on low for 5–10 seconds, then finish by folding with a spatula to keep the mixture airy.
Add vanilla and maple syrup (if using).
Transfer the mixture to a serving bowl.
Use the back of a spoon to create a domed mousse swirl on top.
Freeze for 1–2 hours until chilled and slightly firm.
Make PB Cups by melted chocolate and coconut oil until smooth. Pour into mini muffin liners in a mini muffin tray and freeze 5 minutes. Mix PB mixture ingredients together, press into chocolate lined muffin liners, top with more melted chocolate, and freeze another 30 minutes
Top with chopped peanut butter cups and a drizzle of melted peanut butter.
Serve with graham crackers for dipping.