Description
A creamy, protein-packed dessert with a peanut butter twist—simple to make and perfect for any occasion.
Ingredients
For the Crust
- 1⅓ cups graham cracker crumbs
- 10 tbsp unsalted butter, melted
For the Cheesecake Filling
- 2 cups full-fat plain Greek yogurt
- 4 tbsp maple syrup
- 10 tbsp natural peanut butter
For the Chocolate Topping
- 1½ cups chocolate chips (dark or semi-sweet)
2 tsp coconut oil
Instructions
1. Make the Crust:
- Mix graham cracker crumbs with melted butter.
- Press ~1½ tbsp into silicone muffin molds.
- Freeze to set.
2. Cheesecake Filling:
- Combine Greek yogurt, maple syrup, and peanut butter until smooth.
- Adjust sweetness to taste.
3. Assemble:
- Spoon filling over the crusts, almost to the top.
- Tap molds gently to smooth.
4. Chocolate Topping:
- Melt chocolate chips with coconut oil in 20-second microwave intervals.
- Spread over the filling.
5. Freeze & Serve:
- Freeze for 2+ hours.
Remove from molds and enjoy slightly thawed
Notes
- Use silicone molds for easy removal.
- Substitute almond butter or add a protein powder boost for variation.
- Store in an airtight container in the freezer for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American