Peanut Butter Chocolate Cottage Cheese Cheesecake Cups

4.96 from 41 votes
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You’ll absolutely love these peanut butter chocolate cottage cheese cheesecake cups! They’re protein-packed thanks to blended cottage cheese and taste just like cheesecake, but with added protein.

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Peanut butter chocolate cheesecake cups stacked on a plate.
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THIS GIVEAWAY IS CLOSED: These Cottage Cheese Cheesecake Cups are part of our 2024 Protein Dessert Series. If you make this recipe, snap a photo and upload it to the comment section to enter for a chance to win the The Great Jones King Sear. You’ll also be entered into a greater giveaway for this series — a $500 lululemon shopping spree! Winners will be chosen on January 31.

Raise your hand if you love the cottage cheese dessert trend! We certainly are! Whipped cottage cheese is super creamy, delicious and protein-packed. And today we’re sharing our new fave healthy dessert — these peanut butter chocolate protein cheesecake cups. Can you say delish?!

Why You’ll love these Cottage cheese Cheesecake cups

The combination of peanut butter and chocolate is a crowd-pleaser and the cottage cheese cheesecake filling is ultra creamy and simple to make. These cups are made with 3 layers — graham cracker crust, peanut butter cheesecake filling, and a chocolate magic shell.

Peanut butter + chocolate = love

3 layers of heaven

Super nutritious and protein-rich

What You Need for these Cottage Cheese Cheesecake Cups

This peanut butter chocolate cheesecake is composed of 3 different layers. Yes, you get three bites of flavor in every bite. Here’s what you need:

Graham cracker layer

  • Graham crackers
  • Butter

Cottage cheese(cake) layer

  • Cottage cheese
  • Honey
  • Peanut butter

Chocolate layer

  • Semi-sweet chocolate
  • Coconut oil


  • Sweetener: you can swap out honey for maple syrup or agave.
  • Nut butter: any kind of nut butter will work for this recipe. Feel free to try almond butter or cashew butter.
  • Graham crackers: chocolate graham crackers would work and be delicious as well!
  • Fat: you’re more than welcome to use coconut oil instead of butter.

Our #1 Tip

Make sure to use full-fat cottage cheese. Not only will it make your cheesecake cups luscious and creamy, but they will taste better too.

Nonfat cottage cheese has a higher water content, which will make the filling more watery. And, if you plan to freeze them, they may be “icy.”


Store your peanut butter cottage cheesecake cups in an airtight container in the freezer for up to 3 months.

Peanut butter chocolate cheesecake cups on a plate with a bite taken out of them.
4.96 from 41 votes

Peanut Butter Chocolate Cheesecake Cups

These peanut butter chocolate cheesecake cups are protein-packed thanks to blended cottage cheese, and taste just like cheesecake. Yum!
Prep: 2 hours 30 minutes
Cook: 5 minutes
Total: 2 hours 35 minutes
Servings: 12
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Graham cracker layer

  • 9 graham crackers, full sheets
  • 4 tablespoons unsalted butter, softened

Chocolate layer

  • 6 oz. semi-sweet chocolate, chopped (~¾ cup chocolate chips)
  • 2 teaspoons coconut oil

Cottage cheese layer

  • 10 oz. 4% cottage cheese*
  • cup creamy, all-natural peanut butter (we used Smucker’s All-Natural)
  • ¼ cup + 1 tablespoon honey



  • First, preheat the oven to 350ºF and line a muffin tin with muffin liners. Generously spray with nonstick cooking spray.
  • Prepare the graham cracker crust. Place graham crackers and butter into a high-speed food processor. Process on high until the mixture forms a crumble.
    A food processor filled with granola.
  • Spoon 1 tablespoon of the graham cracker crumbs into each muffin cup. Use a spoon to press the crumble down into the liners.
    A tray filled with a mixture of brown sugar and granulated sugar.
  • Bake the graham cracker crust for 5 minutes at 350ºF. Remove the crust from the oven and allow the crust to cool.
  • Prepare the chocolate layer. Add the chocolate and coconut oil to a microwave-safe bowl, and microwave on high in 20-second increments, stirring in between until the chocolate is fully melted.
  • Scoop two heaping teaspoons of the melted chocolate onto the top of the graham cracker crust. Spread it evenly over the crust and transfer the pan to the freezer for 10 minutes.
  • Prepare the peanut butter layer. Add the cottage cheese, peanut butter, and honey into a high-powered food processor and process on high until thick, creamy, and no lumps. This will take between 2-4 minutes depending on the food processor used.
    A food processor filled with peanut butter and whipped cream.
  • Scoop 1.5-2 heaping tablespoons of the cottage cheese mixture to the top of the chocolate layer and evenly spread the layer out. Top with mini chocolate chips and flakey salt.
    Chocolate chip cookie cups in a baking pan.
  • Transfer the pan to the freezer and freeze for at least 2 hours to firm up.
    Peanut butter chocolate cheesecake cups stacked on a plate.

Tips & Notes

  • Store in the freezer for up to 3 months.
  • Any nut butter can be used in place of peanut butter.
  • Cottage cheese: fat-free cottage cheese tends to be more watery than full-fat cottage cheese, which will cause the cheesecake to become “icy” if frozen. We suggest using full fat.


Calories: 253 kcal, Carbohydrates: 24 g, Protein: 6 g, Fat: 16 g, Fiber: 2 g, Sugar: 15 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Emily Richter

Emily is Fit Foodie Finds' editor-in-chief. She has a master's degree in strategic communication, and a passion for food. She is an incredible at-home cook making her writing an important part of the content creation process.

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January 18, 2024 1:04 pm

5 stars
I have been looking for more cottage cheese recipes and a friend sent me this for a dessert option. So creamy and so delicious! Easy to make is an added bonus! Love this recipe!!

Grace V
January 17, 2024 9:16 pm

5 stars
These are a new favorite! I’ve always loved cheesecake so this is a great healthy version

jodi j.
January 17, 2024 9:08 pm

5 stars
So easy and so delicious! The perfect little sweet treat!

January 17, 2024 5:04 pm

5 stars
These are definitely a winner! The adults and kids in our house all are fans (even my super picky 3 year old). Super easy to whip up and all the ingredients are things I already had on hand. I’ll be adding these to the regular rotation!

Alex Arneson
January 16, 2024 3:55 pm

5 stars
This recipe was so easy to make and so yummy!! I’ll definitely be making these again.

Annie Bauer
January 16, 2024 12:25 pm

5 stars
I turned mine into a pie! It was YUMMY!! Kinda sad this is the last recipe in the series – it was so fun trying out all 15! Please do something like this again in the future!!

January 16, 2024 9:22 am

5 stars
Woah, these are delicious! Made them for a family dinner and everyone raved about them. Even my 4 year old who claims to not like peanut butter devoured it. I recommend slightly thawing before eating so the chocolate layer isn’t so hard. We will definitely be making these again!

June 28, 2023 8:44 pm

4 stars
This is delicious! My only question is about the chocolate layer. I made it exactly as the recipe but it was very solid when we went to eat it. Is there a way to have a softer chocolate layer?

June 2, 2023 11:00 pm

5 stars
These are … ah-mazing! So delicious – will definitely make again

June 2, 2023 10:49 am

5 stars
These are so delicious! I had everything on hand to make and they came out great. I used 4% cc and no difference in texture.

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