Peanut Butter Cottage Cheese Cheesecake (Print Version)
Cottage cheese and peanut butter filling sits atop a honey-sweetened graham crust for a creamy, chilled bite.
# 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:
01 -
In a mixing bowl, combine graham cracker crumbs, melted butter, and honey or maple syrup until the mixture resembles damp sand.
02 -
Divide the crust mixture evenly among the muffin liners, firmly pressing into the base to form a compact layer.
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.
04 -
Spoon the whipped filling over each prepared crust, distributing evenly within the liners.
05 -
Refrigerate for at least 1 hour or until the filling is firm and set.
06 -
Before serving, drizzle with additional peanut butter and sprinkle with crushed peanuts if desired.
# Notes:
01 -
For the smoothest texture, thoroughly blend the cottage cheese until no curds remain.