Peanut Butter Cup Protein Cheesecake
Thick, creamy no-bake peanut butter cup cheesecake bars loaded with protein. Made in a loaf pan with a chocolate cookie crust, peanut butter protein filling, and topped with melted chocolate and chopped peanut butter cups. 14 to 20g protein per slice!
Servings: 8 bars
Calories:
Equipment
- 8x4 or 9x5 loaf pan
- Parchment paper
- Electric mixer or hand mixer
- Mixing bowls
Ingredients
Chocolate Cookie Crust
- 1 cup chocolate cookie crumbs Oreo-style, finely crushed
- 2 tablespoons melted butter
- 1 tablespoon unsweetened cocoa powder optional
- 1 pinch salt
Peanut Butter Protein Filling
- 1 cup Greek yogurt or Skyr OR 1 cup blended cottage cheese for higher protein
- 8 oz light cream cheese softened
- ½ cup peanut butter protein powder (1-2 scoops) whey or plant-based
- ¼ cup creamy peanut butter slightly melted
- ¼ cup powdered sugar or sweetener adjust to taste
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1/3-1/2 cup chopped mini peanut butter cups optional
Toppings
- melted chocolate for drizzling
- 1/3-1/2 cup chopped mini peanut butter cups
Instructions
- Line an 8x4 or 9x5 loaf pan with parchment paper, leaving overhang on the long sides.
- Combine 1 cup chocolate cookie crumbs, 2 to 3 tablespoons melted butter, 1 tablespoon cocoa powder (if using), and a pinch of salt. Press firmly and evenly into the bottom of the pan. Chill while you make the filling.
- Beat 8 oz softened cream cheese with an electric mixer until completely smooth, about 2 minutes.
- Add 1 cup Greek yogurt (or blended cottage cheese), 1 scoop peanut butter protein powder, 1/4 cup powdered sugar, 1 teaspoon vanilla, and a pinch of salt. Mix on medium until combined.
- Add 1/4 cup slightly melted peanut butter and mix until smooth, thick, and creamy.
- Fold in 1/3 to 1/2 cup chopped mini peanut butter cups if using.
- Spread the filling evenly over the chilled crust. Drizzle with melted chocolate and scatter chopped peanut butter cups on top.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight. Lift out using parchment overhang and cut into 8 bars.
Notes
See post for customization options, crust variations, and mini cheesecake instructions.
Protein base options: Greek yogurt/Skyr gives a tangier, lighter filling (14-16g protein per slice). Blended cottage cheese gives a denser texture with higher protein (18-20g per slice). Blend cottage cheese until completely smooth.
Protein powder tip: Whey protein isolate blends smoothest. Plant-based works too but may need sifting first. Avoid casein protein as it thickens too much when chilled.
Storage: Refrigerate in an airtight container for up to 5 days. Freeze individual slices wrapped in plastic wrap for up to 2 months.
Note: Nutrition values are estimates based on the Greek yogurt version with 1/4 cup powdered sugar.