Peanut Butter Protein Cheesecake Cups with Pretzel Crust
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Peanut Butter Protein Cheesecake Cups with Pretzel Crust
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Bring something special to the table with this well-loved recipe.
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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 coop 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 Information
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Calories
272kcal
(14%)
Carbohydrates
18g
(6%)
Protein
18g
(36%)
Fat
15g
(23%)
Cholesterol
35mg
(12%)
Sodium
404mg
(17%)
Potassium
122mg
(3%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 4cups
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 18g | 6% |
| Protein | 18g | 36% |
| Fat | 15g | 23% |
| Cholesterol | 35mg | 12% |
| Sodium | 404mg | 17% |
| Potassium | 122mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
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