Description
Prep time: 15 minutes, plus softening cream cheese
Chill time: At least 2 hours
Yield: 4 small cups
Ingredients
Scale
Filling
- 1 cup plain nonfat Greek yogurt
- 4 ounces reduced-fat block-style cream cheese, softened
- 1/4 cup creamy peanut butter
- About 1 ounce vanilla or chocolate protein powder
- 2 tablespoons powdered sweetener, adjusted to taste and product strength
- 1 teaspoon vanilla extract
- A pinch of salt
- Milk, a teaspoon at a time, only if needed
Topping
- 1/4 cup dark or sugar-free chocolate chips
- 1 teaspoon coconut oil
- 1 tablespoon powdered peanut butter mixed with 1–2 teaspoons water, optional for a separate drizzle
- Chopped peanuts or other optional finishes
Instructions
- Beat softened cream cheese until smooth. Mix in peanut butter, yogurt, and vanilla, scraping the bowl.
- Add protein powder, sweetener, and salt. Mix on low until incorporated. Rest briefly, then add milk by the teaspoon only if too stiff. Taste and adjust sweetness.
- Divide among four small serving cups or ramekins and smooth the tops.
- Melt chocolate and coconut oil in a dry microwave-safe bowl in 15–20-second intervals, stirring between each. Let cool briefly while still fluid.
- Spread a thin chocolate layer over each cup. Keep the water-based peanut butter drizzle out of the melting bowl; add it directly to the cups or reserve for serving.
- Refrigerate at least 2 hours. Cover after the shell sets. Add garnishes before eating and serve chilled.
Storage: Refrigerate covered for 3–4 days at 40°F or below. Freezing for up to 1 month is an optional quality experiment; thaw in the refrigerator and expect possible separation or graininess. These are spoonable desserts, not reliably freestanding molded cheesecakes.
Nutrition: Calculate with actual labels and four equal portions. The original 220 calories per cup may be understated once the shell is included; protein varies by dairy and powder brand.