Protein Peanut Butter Cheesecake Cups Recipe
These Protein Peanut Butter Cheesecake Cups are a delicious, no-bake treat combining creamy Greek yogurt, natural peanut butter, and a crunchy graham cracker crust. Topped with a smooth chocolate layer, they offer a high-protein, indulgent snack or dessert that’s easy to prepare and perfect for satisfying sweet cravings without compromising on nutrition.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 cups
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crust
- 1⅓ cups graham cracker crumbs
- 10 tablespoons melted unsalted butter (more if the 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 cups chocolate chips
- 2 teaspoons coconut oil
Instructions
- Prepare the crust: In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the mixture is well combined and holds together when pressed.
- Form the crust bases: Using a silicone muffin mould, add approximately 1½ tablespoons of the crust mixture into each mould. Press down firmly with the back of a spoon to form an even crust layer. Place the moulds in the freezer to set while preparing the filling.
- Make the filling: In a clean mixing bowl, mix the Greek yogurt, maple syrup, and natural peanut butter until smooth and fully incorporated. Taste and adjust with additional maple syrup or peanut butter if desired.
- Assemble the cups: Remove the muffin moulds from the freezer and spoon the Greek yogurt mixture into each mould, filling nearly to the top (about 1½ to 2 tablespoons per mould). Tap the moulds gently on the counter to release air bubbles and create a smooth surface.
- Melt the chocolate topping: Place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until fully melted and smooth.
- Add the chocolate layer: Spoon the melted chocolate evenly over each filled cup, covering the yogurt layer completely.
- Freeze to set: Transfer the filled moulds back to the freezer and chill for at least 2 hours, allowing the cups to firm up before serving.
Notes
- Use natural peanut butter without added sugar or salt for the best flavor.
- If the crust mixture is too dry, add a little more melted butter to help it bind.
- Ensure the chocolate does not overheat and seize by stirring well during microwaving.
- You can store the cheesecake cups in the freezer for up to one week.
- Silicone muffin moulds make it easy to remove the cheesecake cups without damage.
