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Creamy Protein Cheesecake Cups Recipe with Cottage Cheese and Peanut Butter for Easy Healthy Snacks

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These creamy protein cheesecake cups combine cottage cheese and peanut butter for a silky, protein-packed snack that’s quick to make and perfect for any time of day.

Ingredients

Scale
  • 1 cup (240 ml) small-curd cottage cheese
  • 1/3 cup (80 ml) natural creamy peanut butter
  • 1/2 cup (120 ml) Greek yogurt (can substitute with dairy-free coconut yogurt)
  • 2 tablespoons (30 ml) honey or maple syrup (adjust to taste or replace with stevia)
  • 1 teaspoon (5 ml) vanilla extract
  • 1 tablespoon (15 ml) lemon juice
  • 1 teaspoon (5 g) gelatin powder or agar-agar (for vegan option)
  • 1/4 cup (30 g) almond flour (optional for crust/base layer)
  • Pinch of salt

Instructions

  1. Sprinkle 1 teaspoon (5 g) of gelatin powder over 2 tablespoons (30 ml) of cold water in a small bowl. Let it bloom for 5 minutes. If using agar-agar, dissolve it in warm water as per package instructions.
  2. In a blender or food processor, combine cottage cheese, peanut butter, Greek yogurt, honey, vanilla extract, lemon juice, and salt. Blend until completely smooth, about 1-2 minutes, scraping down sides as needed.
  3. Warm the bloomed gelatin gently in the microwave or on stovetop until fully dissolved (about 10-15 seconds), avoiding boiling.
  4. With the blender running on low, slowly pour the dissolved gelatin into the cheesecake mixture. Blend for another 30 seconds to combine evenly. If mixing by hand, gently fold in gelatin to avoid air bubbles.
  5. If using almond flour, press about 1 tablespoon (15 g) into the bottom of each serving jar or mold to create a crust layer.
  6. Spoon or pour the cheesecake filling into prepared jars or molds, filling about 3/4 full. Smooth the tops with the back of a spoon.
  7. Refrigerate the cups for at least 3 hours or until set and firm. Overnight chilling is recommended for best flavor and texture.
  8. Serve chilled, optionally garnished with chopped peanuts, a drizzle of peanut butter, or fresh berries.

Notes

Use small-curd cottage cheese for best smoothness. If mixture is too runny before chilling, add an extra 1/2 teaspoon gelatin to firm up. Do not skip gelatin for proper set; agar-agar is a good vegan substitute. Let cups chill overnight for best texture and flavor. Store in airtight containers in fridge up to 4 days or freeze up to 2 months. Avoid reheating to maintain creamy texture.

Nutrition

Keywords: protein cheesecake cups, cottage cheese snack, peanut butter dessert, healthy snacks, no-bake cheesecake, high protein snack, gluten-free dessert

Find it online: https://gleamgulp.com/creamy-protein-cheesecake-cups-recipe-with-cottage-cheese-and-peanut-butter-for-easy-healthy-snacks/