Peanut Butter Protein Cheesecake Cups with Pretzel Crust
Prep Time25 minutes mins
Total Time25 minutes mins
Servings: 4 cups
Calories: 272kcal
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
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.
Calories: 272kcal | Carbohydrates: 18g | Protein: 18g | Fat: 15g | Cholesterol: 35mg | Sodium: 404mg | Potassium: 122mg | Fiber: 2g | Sugar: 6g