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Recipes Desserts Cheesecake

Peanut Butter Protein Cheesecake Cups with Pretzel Crust

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Author:

Erin

Published:

January 24, 2019

Updated:

January 24, 2019

This post may contain affiliate links. Please read my disclosure policy for details.

Happy National Peanut Butter Day! This is a day that’s truly cause for celebration around here, so of course I’ve got a new recipe for you today. This one is a no-bake Peanut Butter Protein Cheesecake Cup with Pretzel Crust. I personally love getting a dessert that’s individually packaged, so these little cups are perfect for me 😉 You can always divide them into more jars to make for a lighter treat too!

  • Peanut Butter Protein Cheesecake Cups with Pretzel Crust
    • Ingredients
    • Instructions
    • Tips & Tricks
    • Nutrition Information
    • Did You Make This?

I bought a huge bag of pretzel twists a couple weeks ago when all I really needed was a little snack bag worth of pretzels for a recipe, so I’ve been coming up with some creative ways to use up those pretzels! See here…and there are more pretzel recipes to come! I love, love the combination of salty and sweet, so I figured I’d give it a go as a crust for this peanut buttery cheesecake. It turned out amazing! The pretzels not only lend that saltiness I was expecting, but they also add this other layer of flavor complexity that I wouldn’t have gotten with a graham cracker or nut-based crust.

I highly recommend using PB2 powdered peanut butter in this recipe instead of some of the competing brands out there. I have found that some others tend to be kind of gritty, even when mixed in or dissolved into some liquid. As for the protein powder, I normally recommend using casein protein, especially in my no-bake cheesecakes because of how thick and creamy it makes the cheesecake. In this case though, I used whey since the PB2 and peanut butter really help thicken up the batter. For an even thicker and creamier cheesecake, sub out 1/2 scoop of whey with vanilla casein instead.

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Peanut Butter Protein Cheesecake Cups with Pretzel Crust

Prep: 25 minutes mins
Total: 25 minutes mins
Servings: 4 cups
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Servings: 4 cups

Ingredients

  • 3/4 cup Dannon Light and Fit Vanilla Greek yogurt, (6 oz)
  • 1/2 cup Philadelphia 1/3 Less Fat Cream Cheese, room temperature, (4 oz)
  • 1/4 cup plain, non-fat Greek yogurt, (2 oz)
  • 1 scoop Cellucor Peanut Butter Marshmallow Whey Protein, (33 grams)
  • 2 tbsp PB2 powdered peanut butter, (12 grams)
  • 2 tbsp Skippy Natural Creamy Peanut Butter, melted, (32 grams)
  • 1 tsp vanilla extract

Pretzel Crust

  • 1 cup pretzel twists, (40 grams)
  • 2 tbsp peanuts, (17 grams)
  • 1/2 tbsp unsalted butter, melted, (0.25 oz)

Optional Toppings

  • dark chocolate ganache
  • whipped cream
  • crushed peanuts

Instructions

  • Add pretzel twists and peanuts to a food processor and pulse until the largest chunks are about 1/8″ wide.  Add melted butter and pulse for another 3-5 seconds until butter is incorporated.
  • Spoon pretzel crust into the bottom of 4 serving jars and press into the bottom of the jar.  Set aside.
  • Add yogurt, cream cheese, peanut butter, and vanilla extract to a mixing bowl, then add protein powder and PB2.  Mix with a hand mixer until smooth, then scoop into a piping bag.
  • Pipe the cheesecake mixture into the serving cups on top of the pretzel crust.  Top with optional toppings before serving, if desired.

Tips & Tricks

I used these Weck jelly jars for serving.

Nutrition Information

Calories: 272kcal (14%), Carbohydrates: 18g (6%), Protein: 18g (36%), Fat: 15g (23%), Cholesterol: 35mg (12%), Sodium: 404mg (18%), Potassium: 122mg (3%), Fiber: 2g (8%), Sugar: 6g (7%)

Did You Make This?

If you make this, please leave a review and rating letting me know how you liked this recipe! This helps my business thrive & continue providing free recipes. You can also tag me on Instagram at @peanutbutterandfitness so I can see your creations!

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Note: This post contains affiliate links.  If you purchase anything from Amazon after clicking through these links, I’ll earn a small commission (usually just a few pennies) from your purchase.  Your purchase price will be the same whether you use my affiliate links or navigate to Amazon independently.

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About Erin

Erin is the author behind Peanut Butter and Fitness. She started this website in 2013 as a way to keep track of her favorite healthier kitchen creations and meal preps. Today, she still loves playing with her food and camera while helping others strike a balance between indulgence and well-being.

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Hey, I’m Erin!

I like to describe PBF as a healthy eating blog with a dollop of indulgence. Here you’ll find high protein and veggie-packed meals with a side of cocktails and desserts.

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