No-Bake Mini Cottage Cheese Cheesecakes
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
Servings: 12
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
*I use PB Fit for the peanut butter powder, but any peanut butter powder will work. You can also use real peanut butter in this recipe.