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If you’re looking for a simple, protein-packed dessert that feels indulgent but comes together in minutes, these No-Bake Mini Cheesecakes are your new go-to treat. Made with just a handful of wholesome ingredients, this recipe skips the oven and embraces creamy cottage cheese and peanut butter powder for a light, nourishing twist on classic cheesecake. You’ll love the chocolate drizzle on top and pretzel crust!
Why you’ll love these cheesecakes!
- High in Protein thanks to whipped cottage cheese and peanut butter powder
- No-Bake and Oven-Free—perfect for hot days or quick prep
- Minimal Ingredients with big flavor
- Sweet, Salty, and Satisfying—hello, pretzel crust + chocolate drizzle
Seriously you guys, with hot weather approaching, I knew I had to create a no-bake cottage cheese dessert that checked all the right boxes! This salty-sweet combo of chocolate, peanut butter, and a pretzel crust is absolutely perfect.
How to make these mini cheesecakes
- Make the crust: pretzels, butter, and brown sugar in a food processor until crumbly. Press into the bottom of a silicone muffin pan
- Whip the Filling: Blend cottage cheese, PB powder, and maple syrup until completely whipped and fluffy.
- Assemble & Chill: Spoon the filling onto the crusts, smooth the tops, and chill for at least an hour.
- Finish Strong: Drizzle with melted dark chocolate and sprinkle with flaky sea salt just before serving. You will want to freeze for another 30 minutes, then let sit for about 10 – 15 minutes at room temperature before enjoying,
Tips for success and adaptations
- Use full-fat cottage cheese for the creamiest texture. Low-fat works but may be a little icier when frozen.
- Swap honey for maple syrup
- You can also use real peanut butter in place of PB powder! I love the powder for more protein and for less fat.
- Store them in the freezer, but pull out of the freezer for about 10 – 15 minutes before enjoying,
- Want more crunch? Add chopped peanuts or mini pretzels on top before the chocolate sets.
If you’re looking for another high-protein cheesecake option, try these Vanilla Cottage Cheese Cheesecake Bars with Fresh Berries. They’re just as creamy but made in an easy sliceable bar form!
No-Bake Mini Cottage Cheese Cheesecakes
Ingredients
For the Crust:
- 1.5 cups pretzels
- 4 tbsp melted butter
- 2 tbsp brown sugar
For the Cheesecake layer:
- 2.5 cups full fat cottage cheese
- 1/4 cup peanut butter powder*
- 1/4 cup real maple syrup
- 2/3 cup chocolate chips , (dark or milk chocolate)
- 1 tbsp butter
- Flaky sea salt
Instructions
- Make the pretzel crust by placing pretzels, melted butter, and brown sugar into a food processor. Pulse until crumbly. Press 2 tbsp into each of the silicone mold muffin cups. Transfer to the freezer for about 10 minutes so it can initially set.
- Make the cheesecake layer by whipping the cottage cheese, peanut butter powder, and the maple syrup until smooth and fluffy. Spoon 2 heaping tablespoons on top of the pretzel crust. Transfer to the freezer for 1-2 hours.
- Melt the chocolate with 1 tbsp butter until smooth. Drizzle or spoon chocolate on top of each cup. Sprinkle with sea salt. Transfer back to the freezer for another 10 minutes until set.
- To serve: let sit at room temperature for 10 – 15 minutes before eating as they are very frozen and hard.
Notes
These are SO good and simple to make. I just added more peanut butter powder to make it a little more peanut buttery.