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Mini Peanut Butter Cheesecake Cups

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Prep Time: 15 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