Description
A high-protein, creamy, and delicious no-bake dessert that tastes like traditional peanut butter cheesecake using a cottage cheese base.
Ingredients
2 cups small curd cottage cheese (2% or 4% fat)
1/2 cup natural creamy peanut butter
1/4 cup maple syrup or honey
1 tsp pure vanilla extract
1/4 tsp sea salt
1 cup crushed graham crackers
2 tbsp melted coconut oil
Instructions
Step 1: Combine crushed graham crackers and melted coconut oil in a bowl, then press into the bottom of 6 lined muffin cups.
Step 2: Place cottage cheese in a high-powered blender and process for 60 seconds until completely smooth.
Step 3: Add peanut butter, sweetener, vanilla, and salt to the blender and process until smooth and thick.
Step 4: Pour the mixture over the crusts in the muffin tin.
Step 5: Freeze for 2-4 hours until firm.
Step 6: Let sit at room temperature for 10 minutes before peeling off the liners and serving.
Notes
Ensure you blend the cottage cheese thoroughly to avoid any lumps. Use silicone liners for the easiest removal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending and Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 215 kcal
- Sugar: 9g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 10mg
