I know what’s going on. You have been eating well and reaching your goals but you have a hankering for something sweet. Your will power is strong, your grocery trips are yielding not “treats”, and your workouts have been great. While I do not believe in food as rewards, why not treat yourself with a healthy dessert option?
No-Bake Chocolate PB “Cheesecake” Cups (High-Protein)
Why it works: creamy, chocolatey, sweet—but built on Greek yogurt + cottage cheese + PB powder, so you get protein without the sugar bomb.
Makes: 12 cups • Time: 10 min prep + 1–2 hrs chill
Ingredients
- 2 cups nonfat Greek yogurt
- 1 cup low-fat cottage cheese (blended smooth)
- ½ cup peanut butter powder (PB2-style)
- ⅓ cup unsweetened cocoa powder
- 2–3 Tbsp maple syrup or honey (sweeten to taste)
- 1 tsp vanilla extract + pinch of salt
- 2 oz dark chocolate (70%), melted, for drizzle
- Optional: crushed peanuts or cacao nibs for crunch
Directions
- Blend the base: In a blender, blitz yogurt + cottage cheese until silky.
- Flavor it: Whisk in PB powder, cocoa, vanilla, salt, and sweetener. Taste and adjust sweetness.
- Portion: Line a muffin tin with silicone/ paper liners and divide the mixture evenly (about ⅓ cup each).
- Top: Drizzle with melted dark chocolate; add crushed peanuts or cacao nibs if you want crunch.
- Chill: Refrigerate 1–2 hours (or freeze 30–40 min) until set. Peel and enjoy.
Swaps & Tips
- Dairy-free: Use a thick coconut or almond yogurt and silken tofu (1 cup) instead of cottage cheese.
- Nut-free: Swap PB powder for defatted sunflower seed powder; top with toasted pumpkin seeds.
- Make it fancy: Layer with sliced strawberries or a tablespoon of crushed gluten-free graham crackers at the bottom.
- Meal-prep: These hold 4–5 days in the fridge; freeze for a firmer, ice-cream-cup vibe.
Approx macros (per cup, 1/12th batch)
~105 kcal • 9–10g protein • 11–12g carbs • 3–4g fat
(Varies with sweetener/chocolate amount.)
