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Peanut Butter Protein Cheesecake Cups with Pretzel Crust

Bring something special to the table with this well-loved recipe.

Prep Time
25 mins
Total Time
25 mins
Servings: 4 cups
Calories: 272 kcal
Course: Dessert , Cake

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

    Cup of Yum
  1. 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.
  2. Spoon pretzel crust into the bottom of 4 serving jars and press into the bottom of the jar.  Set aside.
  3. 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.
  4. 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

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

% 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.