Peanut Butter Cottage Cheese Cheesecake (Print-Friendly Version)

Creamy cheesecake cups with peanut butter, cottage cheese, and a rich graham cracker base—no baking required.

# Ingredients:

→ For the Crust

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

→ For the Peanut Butter Cheesecake Filling

04 - 1/2 cup full-fat cottage cheese (drained if watery)
05 - 2 teaspoons almond flour or protein powder (optional)
06 - 2 tablespoons peanut butter
07 - 1 tablespoon honey or maple syrup
08 - 1/2 teaspoon vanilla extract

→ For Topping (Optional)

09 - Extra peanut butter drizzle
10 - Crushed peanuts
11 - Graham cracker crumbs

# Steps:

01 - In a bowl, mix graham cracker crumbs, melted butter, and honey until combined.
02 - Spoon the crumb mixture into muffin liners, pressing it down firmly.
03 - In a blender, blend cottage cheese, peanut butter, honey, vanilla, and almond flour or protein powder (if using) until completely smooth.
04 - Spoon the peanut butter cheesecake filling over the crust, smoothing the tops.
05 - Refrigerate for at least 2 hours, or until fully set.
06 - Drizzle extra peanut butter, sprinkle crushed peanuts, and enjoy!

# Notes:

01 - Blend well for extra smooth cheesecake! If you don’t want a chunky texture, blend the cottage cheese until silky.
02 - Want a firmer texture? Chill for at least 2 hours before eating.
03 - Make it nut-free! Swap peanut butter for sunflower seed butter.
04 - Want more crunch? Stir crushed peanuts into the filling.
05 - Double the batch—these go fast!

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