Peanut Butter Cottage Cheese Cheesecake Cups

If you love cheesecake, peanut butter, and high-protein treats, these Peanut Butter Cottage Cheese Cheesecake Cups are about to be your new obsession! They’re creamy, rich, and naturally sweet, with a buttery graham cracker crust and a smooth peanut butter cheesecake filling.

No baking needed, just blend, assemble, and chill!

Let’s get started!

Peanut Butter Cottage Cheese Cheesecake Cups

What You’ll Need

For the Crust:

½ cup graham cracker crumbs
1 tbsp melted butter
1 tsp honey or maple syrup

For the Peanut Butter Cheesecake Filling:

½ cup cottage cheese
2 tbsp peanut butter
1 tbsp honey or maple syrup
½ tsp vanilla extract

For Topping (Optional but so good!):

Extra peanut butter drizzle
Crushed peanuts
Graham cracker crumbs

Pro Tips

Blend well for extra smooth cheesecake! If you don’t want a chunky texture, blend the cottage cheese until silky.
Want a firmer texture? Chill for at least 2 hours before eating.
Make it nut-free! Swap peanut butter for sunflower seed butter.
Want more crunch? Stir crushed peanuts into the filling.
Double the batch—these go fast!

Tools You’ll Need

Blender or food processor
Mixing bowl
Muffin tin or small ramekins
Spoon for mixing

Instructions

Step 1: Make the Crust

In a bowl, mix graham cracker crumbs, melted butter, and honey until combined.

golden graham cracker crumbs being mixed with melted butter and honey in a bowl. A spoon is stirring the mixture, forming a crumbly texture

Step 2: Press the Crust into Cups

Spoon the crumb mixture into muffin liners, pressing it down firmly.

close-up shot of a spoon pressing a golden graham cracker crust mixture into muffin liners, creating an even, compact base.

Step 3: Blend the Cheesecake Filling

In a blender, blend cottage cheese, peanut butter, honey, and vanilla extract until smooth.

a blender filled with creamy cottage cheese, rich peanut butter, golden honey, and vanilla extract, blending into a smooth, thick cheesecake filling.

Step 4: Fill the Cups

Spoon the peanut butter cheesecake filling over the crust, smoothing the tops.

a spoon spreading smooth, peanut butter cheesecake filling over the pressed graham cracker crust in muffin liners.

Step 5: Chill the Cheesecake Cups

Refrigerate for at least 1 hour, or until set.

a muffin tin filled with peanut butter cheesecake cups, covered lightly with plastic wrap, chilling inside a fridge

Step 6: Add Toppings & Serve

Drizzle extra peanut butter, sprinkle crushed peanuts, and enjoy!

a chilled peanut butter cheesecake cup with a rich peanut butter drizzle and a sprinkle of crushed peanuts.

Leftovers & Storage

Store in the fridge for up to 3 days.
Freeze for a firmer, ice-cream-like treat!

Wrap-Up

And that’s it—your Peanut Butter Cottage Cheese Cheesecake Cups are ready! They’re sweet, creamy, packed with protein, and SO easy to make. Try them out, take a pic, and let me know how they turned out. Enjoy! 🥜🍰✨