Description
Sweet Peanut Butter Greek Yogurt Cheesecake Cups are your ticket to creamy dessert bliss without guilt. Whip these protein-packed treats together in minutes for a delightful snack that satisfies your craving for something rich and smooth.
Ingredients
Scale
Main Ingredients:
- 1 cup graham cracker crumbs
- 1 cup plain Greek yogurt (full-fat or 2%)
- ½ cup natural creamy peanut butter
- 4 oz (113 grams) cream cheese
Binding and Sweetening Ingredients:
- 2 tablespoons melted coconut oil
- ¼ cup honey
- 1 tablespoon honey
Supporting Flavor Ingredients:
- 1 teaspoon vanilla extract
Optional Toppings:
- Crushed peanuts
- Dark chocolate drizzle
- Sea salt flakes
Instructions
- Pulverize 1 cup graham cracker crumbs with 2 tablespoons melted coconut oil and 1 tablespoon honey until your mixture resembles damp sand. Press 1 tablespoon of this base firmly into each muffin liner, using your fingertips or a spoon’s back to create an even layer.
- Let your prepared crusts rest in the refrigerator at 40°F for 15 minutes while crafting the creamy filling. This helps them solidify and prevents soggy bottoms.
- Combine 1 cup full-fat Greek yogurt, ½ cup natural peanut butter, 4 ounces softened cream cheese, ¼ cup honey, and 1 teaspoon vanilla extract in a mixing bowl. Whisk or beat for 2-3 minutes until the mixture becomes silky and completely incorporated.
- Distribute the filling equally across your chilled crusts, using 2-3 tablespoons per cup. Smooth the surfaces gently with a small spatula to create an elegant finish.
- Sprinkle 2 tablespoons crushed peanuts over half the cups. Drizzle 1 tablespoon melted dark chocolate across the remaining cups. Add a delicate pinch of sea salt flakes for extra depth.
- Refrigerate the cheesecake cups at 40°F for 3 hours until completely set. For an extra-firm texture, freeze them for 30 minutes before serving.
- Remove paper liners just before enjoying. Serve chilled and savor each creamy, nutty bite.
Notes
- Freeze the graham cracker crust mixture for 10 minutes before pressing into cups to help it hold together better.
- Use room temperature cream cheese and Greek yogurt to ensure a smooth, lump-free filling that blends easily.
- Swirl extra peanut butter on top of the cheesecake cups just before serving for a beautiful presentation and extra flavor.
- If avoiding gluten, substitute graham crackers with gluten-free cookie crumbs or crushed nuts like almonds for the base.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Cheesecakes
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 30 mg