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Cottage cheese peanut butter cups close-up showing creamy filling and chocolate shell

Cottage Cheese Peanut Butter Cups

These cottage cheese peanut butter cups are creamy, satisfying, and secretly packed with protein. No baking required. Just blend, freeze, and enjoy. Perfect for busy days, snack time, or a healthy dessert fix.
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Prep Time 10 minutes
Cook Time 0 minutes
Freezing Time 30 minutes
Total Time 39 minutes
Servings: 12 cups
Course: Dessert, Snack
Cuisine: American, High Protein, No Bake
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • - 1 cup cottage cheese whole milk, smooth
  • - 1/2 cup natural peanut butter unsweetened
  • - 2 tbsp maple syrup
  • - 1/2 tsp vanilla extract
  • - 1/2 cup dark chocolate chips for topping
  • - 1 tsp coconut oil optional, for smoother chocolate

Equipment

  • Food processor or blender
  • - Silicone muffin liners or silicone mini muffin pan
  • - Rubber spatula
  • - Small microwave-safe bowl or saucepan
  • - Freezer-safe container with lid

Method
 

  1. Add cottage cheese, peanut butter, maple syrup, and vanilla extract to a food processor.
  2. Blend until smooth and creamy.
  3. Spoon the mixture evenly into silicone muffin liners.
  4. Freeze for 30 minutes until firm.
  5. Melt the dark chocolate chips with the coconut oil, if using.
  6. Spoon melted chocolate on top of the frozen cups.
  7. Freeze again for 10–15 minutes until the chocolate is set.
  8. Store in a sealed container in the fridge or freezer.

Notes

- Use a high-powered blender or food processor to ensure the mixture is completely smooth.
- You can substitute almond butter or sunflower seed butter if peanut butter isn’t preferred.
- These store best in the freezer but can be kept in the fridge for up to 5 days.
- For a crunch, add chopped peanuts or mini chocolate chips to the filling.