Peanut Butter Cottage Cheese Cheesecake

Featured in: Sweet Treats for Every Occasion

Simple to prepare and full of creamy texture, these cups feature a blend of cottage cheese and peanut butter layered over a buttery graham cracker base with gentle sweetness from honey or maple syrup. Each bite offers a light, tangy, and nutty balance, finished with the option for a peanut butter drizzle and crushed peanuts. With minimal ingredients and no baking required, they’re a quick, satisfying dessert or snack with a delicately sweet flavor and smooth finish.

Tags: #halal #vegetarian #north-american #family-friendly #easy #under-30-minutes #dessert

sana kitchen chef
Updated on Fri, 27 Jun 2025 22:34:45 GMT
A close up of a delicious Peanut Butter Cottage Cheese Cheesecake Cup. Pin it
A close up of a delicious Peanut Butter Cottage Cheese Cheesecake Cup. | recipebyme.com

Peanut Butter Cottage Cheese Cheesecake Cups are my secret weapon for when I want a creamy chilled dessert that is quick to whip up and requires zero fuss. Blending cottage cheese with peanut butter gives you cheesecake flavor and creamy texture while keeping things light enough to enjoy any day of the week.

When I first whipped these up for a potluck everyone fought over the last cup I knew I had found the perfect make ahead treat for summer nights

Ingredients

  • Graham cracker crumbs: give a crunchy classic cheesecake base For best texture grab the honey flavored kind if you can
  • Melted butter: binds the crust together and adds rich flavor Use real butter for the richest taste
  • Honey or maple syrup: naturally sweetens the crust and filling Opt for a local honey if possible for deeper flavor
  • Cottage cheese: forms the creamy core Choose full fat for velvety results and check for smooth texture in the tub
  • Peanut butter: creates a nutty, luscious taste Use natural or creamy peanut butter for best blending
  • Vanilla extract: brings warm undertones Pure vanilla gives a bigger flavor boost than imitation

Instructions

Make the Crust:
Stir together the graham cracker crumbs melted butter and honey or maple syrup until everything is evenly moistened and clumps together with a spoon Your crumbs should look like wet sand
Press into Liners:
Scoop the crust mixture into muffin liners placed in a muffin tin and press down firmly with your fingers or the bottom of a glass to create an even base for each cup Make sure the layer is tight and flat so it will hold up
Blend the Filling:
Combine cottage cheese peanut butter honey or maple syrup and vanilla extract in a powerful blender or food processor Blend on high for one to two minutes until totally smooth Pause once to scrape down the sides The finished filling should look like a thick silky pudding
Assemble the Cups:
Spoon the creamy filling over each prepared crust and spread it out evenly Smooth the tops gently with a spoon
Chill:
Place the tray in the fridge and let the cups chill for at least one hour so the filling sets completely and the flavors meld
Serve:
If you like add an extra drizzle of peanut butter and a sprinkle of crushed peanuts over each cup before serving for crunch and a pretty finish
A dessert with a caramel sauce and nuts on top, possibly a caramel apple crumble. Pin it
A dessert with a caramel sauce and nuts on top, possibly a caramel apple crumble. | recipebyme.com

My favorite part is the creamy filling It reminds me of my grandma’s cheesecake but is so much lighter that I never feel weighed down I once brought these along for a family picnic and we ate them straight from the cooler beside the lake

Storage Tips

Keep your cheesecake cups in an airtight container in the fridge for up to four days The crust actually gets even better after a day or two Chilling also keeps the filling firm and refreshing on hot afternoons

Ingredient Substitutions

If you need a dairy free version swap out cottage cheese for a thick plant based yogurt or blended silken tofu Almond butter works as a tasty sub for peanut butter and any liquid sweetener can replace honey or maple syrup

Serving Suggestions

These cheesecake cups shine as a cool dessert after dinner with coffee or alongside fresh fruit for brunch For extra flair top with berries cocoa nibs or a tiny dollop of whipped cream

Cultural and Historical Context

Cottage cheese has roots in European farmhouse cooking and peanut butter is an American classic This dessert brings both worlds together in a no bake treat that nods to vintage and modern favorites

Seasonal Adaptations

Add a swirl of berry jam to the filling in summer Top with chopped dark chocolate for a winter spin Layer thin banana slices between the crust and filling for a spring twist

Success Stories

Friends who usually pass on traditional cheesecake say this version is the kind they crave My kids request these for weekday snacks and they always disappear at picnics

Freezer Meal Conversion

Freeze cheesecake cups on a baking sheet until solid then transfer to a zip top bag Pop one out for a ten minute thaw whenever you want a sweet homemade treat

A dessert with a caramel sauce and nuts on top, served in a cup. Pin it
A dessert with a caramel sauce and nuts on top, served in a cup. | recipebyme.com

These cheesecake cups might become your regular fridge treat I always keep a handful ready for afternoon cravings

Frequently Asked Questions

→ Can I use low-fat cottage cheese?

Yes, low-fat cottage cheese works well and keeps the filling creamy while reducing overall fat content.

→ What type of peanut butter is best?

Natural or traditional peanut butter both work. For a creamier texture, choose smooth peanut butter.

→ How do I store the cheesecake cups?

Keep them covered in the fridge for up to three days for best freshness and consistency.

→ Are there alternative sweeteners?

You can substitute honey with maple syrup or agave, adjusting for preferred sweetness.

→ Can I use a different crust base?

Yes, try crushed digestive biscuits or oat cookies for variations in flavor and texture.

→ Do I need to bake the crust?

No baking is needed; refrigerating the cups will firm up the crust and filling.

Peanut Butter Cottage Cheese Cheesecake

Cottage cheese and peanut butter filling sits atop a honey-sweetened graham crust for a creamy, chilled bite.

Prep Time
15 Minutes
Cook Time
~
Total Time
15 Minutes
By: Sana

Category: Desserts & Sweets

Difficulty: Easy

Cuisine: American

Yield: 4 Servings (4 individual cups)

Dietary: Vegetarian

Ingredients

→ Crust

01 1/2 cup graham cracker crumbs
02 1 tablespoon unsalted butter, melted
03 1 teaspoon honey or pure maple syrup

→ Filling

04 1/2 cup cottage cheese
05 2 tablespoons creamy peanut butter
06 1 tablespoon honey or pure maple syrup
07 1/2 teaspoon vanilla extract

→ Optional Topping

08 Additional peanut butter for drizzling
09 Crushed peanuts for garnish

Instructions

Step 01

In a mixing bowl, combine graham cracker crumbs, melted butter, and honey or maple syrup until the mixture resembles damp sand.

Step 02

Divide the crust mixture evenly among the muffin liners, firmly pressing into the base to form a compact layer.

Step 03

Place cottage cheese, peanut butter, honey or maple syrup, and vanilla extract in a blender or food processor. Blend until completely smooth and creamy.

Step 04

Spoon the whipped filling over each prepared crust, distributing evenly within the liners.

Step 05

Refrigerate for at least 1 hour or until the filling is firm and set.

Step 06

Before serving, drizzle with additional peanut butter and sprinkle with crushed peanuts if desired.

Notes

  1. For the smoothest texture, thoroughly blend the cottage cheese until no curds remain.

Tools You'll Need

  • Blender or food processor
  • Muffin tin
  • Muffin liners
  • Mixing bowl

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains peanuts, dairy, and gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 220
  • Total Fat: 13 g
  • Total Carbohydrate: 19 g
  • Protein: 8 g