Dessert Recipes

Peanut Butter Cottage Cheese Cheesecake Cups

Millie Pham

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!

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

  1. Blend well for extra smooth cheesecake! If you don’t want a chunky texture, blend the cottage cheese until silky.
  2. Want a firmer texture? Chill for at least 2 hours before eating.
  3. Make it nut-free! Swap peanut butter for sunflower seed butter.
  4. Want more crunch? Stir crushed peanuts into the filling.
  5. 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! 🥜🍰✨

Hi there! I'm Millie Pham, a devoted brewer and tea lover at heart. As the founder of Bean Leaf Cup, my mission is to share my tea and coffee expertise with you all. I firmly believe that creating a fantastic cup of tea or coffee should be easy for everyone. No matter if you're already a coffee or tea expert or just beginning your journey, I'm here to help you navigate the world of brewing. Welcome aboard!