Protein Peanut Butter Cheesecake Cups

These protein peanut butter cheesecake cups are the perfect mid-day treat or dessert! Inspired by cheesecake, these protein cups have a buttery graham cracker base with a Greek yogurt and peanut butter filling topped with a delightful chocolate shell. You’ll love how easy these protein-packed treats are to make!

Course Dessert

Cuisine American

Prep Time 20

Freeze Time 2

Total Time 2 20

Servings servings

Calories 276kcal

Author Carmy

Equipment

Silicone Muffin Moulds

Ingredients

1⅓ cups graham cracker crumbs
10 tablespoons melted unsalted butter more if the mixture seems dry
2 cups greek yogurt full fat, plain
4 tablespoons maple syrup
10 tablespoons peanut butter natural (½ cup + 2 tablespoons)
1½ cup chocolate chips
2 teaspoons coconut oil

Instructions

In a mixing bowl, add the graham cracker crumbs and melted butter and stir until well combined.
In a silicone muffin mould, scoop the graham crack mixture into each mould (approximately 1½ tablespoons per mould) and use the back of a spoon to press the mixture down into the mould to create a crust. Transfer to the freezer while you work on the next steps.
In a mixing bowl, combine the Greek yogurt, maple syrup, and peanut butter. Taste to see if you’d like additional maple syrup or peanut butter.
Take out the muffin moulds with the graham cracker crusts and fill them almost to the top with the Greek yogurt mixture (approximately 1½ to 2 tablespoons per mould). Tap the silicone mould on a counter to get rid of all air pockets in the mixture and to create a more even top.
In a microwave-safe bowl, add the chocolate chips and coconut oil. Microwave on high in 20-second increments, stirring in between until the chocolate is fully melted.
Spoon the melted chocolate over the top of the Greek yogurt peanut butter mixture. Transfer the muffin molds to the freezer and freeze for at least 2 hours to firm up before enjoying.

Nutrition