Description
Craving something sweet but still want to hit your protein goals? These protein peanut butter cheesecake cups are the perfect mid-day snack or dessert! With a buttery graham cracker base, a creamy Greek yogurt peanut butter filling, and a rich chocolate shell, they’re an indulgence you won’t feel guilty about. Plus, they’re no-bake and super easy to make! Give them a try and let me know how you like them!
Ingredients
✅ 1⅓ cups graham cracker crumbs
✅ 10 tbsp melted unsalted butter (add more if dry)
✅ 2 cups full-fat plain Greek yogurt
✅ 4 tbsp maple syrup
✅ 10 tbsp natural peanut butter (½ cup + 2 tbsp)
✅ 1½ cups chocolate chips
✅ 2 tsp coconut oil
Instructions
1️⃣ Make the Crust: In a bowl, mix graham cracker crumbs with melted butter. Press 1½ tbsp of the mixture into each silicone muffin mould to form a crust. Freeze while preparing the filling.
2️⃣ Make the Filling: In a bowl, mix Greek yogurt, maple syrup, and peanut butter. Adjust sweetness to taste.
3️⃣ Assemble: Remove crusts from the freezer and fill each cup with 1½ to 2 tbsp of filling. Tap the moulds on the counter to remove air bubbles.
4️⃣ Make the Chocolate Shell: Melt chocolate chips and coconut oil in the microwave in 20-second increments, stirring between each until smooth.
5️⃣ Top & Freeze: Spoon melted chocolate over the filling and freeze for at least 2 hours before enjoying!
- Prep Time: 20 min
Nutrition
- Calories: 276 per cup
- Sugar: 17g per cup
- Fat: 18g per cup
- Carbohydrates: 24g per cup
- Protein: 6g per cup