Peanut Butter Protein Cheesecake Cups with Pretzel Crust
Servings: 4 cups
Calories: 272kcal
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.
Notes
I used these Weck jelly jars for serving.
Nutrition
Calories: 272kcal | Carbohydrates: 18g | Protein: 18g | Fat: 15g | Cholesterol: 35mg | Sodium: 404mg | Potassium: 122mg | Fiber: 2g | Sugar: 6g