Description
These Protein Peanut Butter Cheesecake Cups are a delicious and healthy no-bake dessert featuring a crunchy graham cracker crust, creamy Greek yogurt peanut butter filling, and a rich chocolate topping. Perfectly portioned and easy to make, these treats are ideal for satisfying your sweet tooth while boosting your protein intake.
Ingredients
Crust
- 1⅓ cups graham cracker crumbs
- 10 tablespoons melted unsalted butter (more if the mixture seems dry)
Filling
- 2 cups Greek yogurt (full fat, plain)
- 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 and stir until the mixture is well combined and slightly sticky.
- Form the crusts: Spoon approximately 1½ tablespoons of the graham cracker mixture into each cavity of a silicone muffin mold. Use the back of a spoon to press the mixture firmly to create an even crust base. Place the mold in the freezer to set while preparing the filling.
- Mix the filling: In another bowl, combine the Greek yogurt, maple syrup, and natural peanut butter. Stir thoroughly until smooth. Adjust sweetness or peanut butter flavor to taste by adding more maple syrup or peanut butter if desired.
- Fill the molds: Remove the muffin mold from the freezer. Carefully spoon the peanut butter Greek yogurt mixture into each crusted cavity, filling them about 1½ to 2 tablespoons each. Gently tap the mold on the counter to remove air bubbles and level the tops.
- Melt the chocolate topping: Place the chocolate chips and coconut oil in a microwave-safe bowl. Heat in 20-second intervals on high power, stirring well after each interval, until the chocolate is fully melted and smooth.
- Add the chocolate layer and freeze: Spoon the melted chocolate evenly over each filled cup. Return the silicone mold to the freezer and chill for at least 2 hours or until the cheesecake cups are firm and set.
Notes
- Use full-fat Greek yogurt for a creamy texture, but low-fat can be substituted if preferred.
- If the crust mixture feels too dry, add more melted butter tablespoon by tablespoon to achieve the right consistency.
- Natural peanut butter works best for flavor and texture, with no added sugars or oils.
- Store cheesecake cups in an airtight container in the freezer for up to 1 week.
- These are gluten-free if using gluten-free graham crackers.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
