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Peanut Butter Protein Cheesecake Cups with Pretzel Crust

Prep Time25 minutes
Total Time25 minutes
Servings: 4 cups
Calories: 272kcal

Ingredients

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