Cut the calories, but not the flavor with our No-Bake Chocolate Peanut Butter {Cottage} Cheesecake Cups. Packed with protein, these mini desserts are a win-win for the whole family. No one will believe these were made with cottage cheese!


2 cups Belfonte 2% Cottage Cheese
1 cup peanut butter
2 Tbs honey
1 tsp vanilla extract
1 cup mini semi-sweet chocolate chips
10 sheets graham crackers
½ cup butter (1 stick), melted
1 cup chocolate chips or melting chocolate
1 Tbs coconut oil


In the food processor, mix cottage cheese, peanut butter, honey and vanilla until smooth and thick (1 – 2 minutes). Move mixture into a medium bowl and fold in mini-chocolate chips. Chill in the fridge for 10-20 minutes.
Crush graham crackers into a fine powder using food processor. Pour into bowl and add melted butter. Combine until texture is like wet sand. Line cupcake pan with cupcake liners. Using a 2″ cookie scoop, add a scoop of the graham cracker crust to each cupcake liner. Using a spoon or baking cup, press the graham cracker mixture down to make a flat surface.
Using the 2″cookie scoop, add two scoops of the cheesecake mixture into each cupcake liner and spread it out using a spoon. Freeze for at least 1 hour.
Once the cheesecakes have set in the freezer, make the chocolate topping by adding 1 cup of chocolate chips to 1 Tbs of coconut oil in glass bowl. Melt in the microwave, heating for 30 seconds at a time and stirring in between until the chocolate is completely melted. Dip the cheesecake cups in the chocolate mixture and freeze for 5-10 minutes or until the chocolate topping has cooled. Serve chilled. Tip: For mess free dipping, peel the cupcake liners halfway down the cheesecake before dipping.

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