Cottage Cheese Protein Peanut Butter Cup Cheesecake

If you love peanut butter cups as much as I do, this cottage cheese protein peanut butter cup cheesecake will be right up your alley.

It gives you all the rich flavors of a classic peanut butter dessert, but it is also high protein to keep you satisfied.

The secret here is blending cottage cheese into the batter until it turns completely smooth.

It creates a light, creamy texture that keeps the cheesecake from feeling too heavy, while adding a lovely subtle tang.

Top it with smooth chocolate and mini peanut butter cups, and you have a dessert that feels truly special.

Why I Love This Recipe

High Protein Powerhouse – Packed with cottage cheese and peanut butter, every slice delivers serious protein to fuel your body and keep you full.

Classic Flavor Mashup – Rich chocolate and creamy peanut butter create that beloved candy cup taste in an impressive, decadent cheesecake.

Ultra Silky Texture – Blending cottage cheese breaks down every curdy lump into a velvety smooth filling you will love.

Lighter Than Normal Cheesecake – Replacing most of the heavy cream cheese leaves you feeling energized instead of weighed down after dessert.

The Ingredients

For the Crust

• 1 1/2 cups Chocolate Graham Cracker Crumbs
• 5 tbsp Unsalted Butter, Melted

For the Filling

• 3 cups Full Fat Cottage Cheese, Room Temperature
• 4 oz Cream Cheese, Softened
• 2/3 cup Creamy Peanut Butter
• 2/3 cup Light Brown Sugar, Packed
• 1 tbsp Cornstarch
• 2 tsp Vanilla Extract
• 1/4 tsp Salt
• 3 Large Eggs, Room Temperature

For the Topping

• 4 oz Semisweet Chocolate, Chopped
• 1/2 cup Heavy Cream
• 8 Mini Peanut Butter Cups, Halved
• 2 tbsp Creamy Peanut Butter, Warmed

How to Make This Recipe

Step 1

Preheat the oven to 350°F and wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil. Mix the chocolate graham cracker crumbs with the melted butter, press into the bottom of the pan and bake for 10 minutes.

Let it cool, reduce the oven to 325°F and bring a kettle of water to a boil.

Step 2

Blend the cottage cheese in a food processor or blender for 2 to 3 minutes, scraping down the sides, until completely silky.

Step 3

Add the cream cheese, peanut butter, brown sugar, cornstarch, vanilla and salt and blend until smooth and creamy. Add the eggs and pulse just until combined.

Step 4

Pour the filling over the crust and tap the pan to release air bubbles. Set the springform in a roasting pan, add hot water about 1 inch up the sides and bake for 60 to 70 minutes, until the edges are set and the center jiggles slightly.

Step 5

Turn off the oven, crack the door and let the cheesecake cool inside for 1 hour. Remove from the water bath, loosen the edge with a thin spatula, cool to room temperature and refrigerate for at least 6 hours.

Step 6

Heat the heavy cream until steaming, pour it over the chopped chocolate and let it sit for 3 minutes. Stir until glossy, cool for 10 minutes, then pour over the chilled cheesecake and spread it to the edges.

Step 7

While the ganache is still soft, arrange the peanut butter cup halves around the edge and drizzle with the warmed peanut butter. Chill for 30 minutes until set, then release the ring and serve.

Quick Tips

Blend the Cottage Cheese Until Silky

The secret to a velvety cheesecake is blending the cottage cheese completely before adding any other filling ingredients.

I recommend blending it for a full two to three minutes on high speed. Stop and scrape the sides once or twice to catch any stray lumps.

You want every curd broken down until the mixture looks like smooth cream. If you rush this step, your cheesecake will have tiny white specks instead of a smooth texture.

Use Standard Creamy Peanut Butter

I’ve found that conventional creamy peanut butter works much better in this batter than natural peanut butter with oil separation.

Natural brands tend to leak oil as they bake, which can make the cheesecake greasy or cause the batter to split.

Standard creamy peanut butter stays stable and blends seamlessly into the cottage cheese. It also gives you a rich, thick texture while adding extra protein to every slice.

Double Wrap the Pan Against Leaks

A water bath keeps the filling moist and prevents cracks, but water can easily seep through springform pan seams.

My favorite trick here is using extra-wide heavy-duty aluminum foil. A single wide sheet covers the bottom and sides without any seams for water to slip through.

For extra insurance, you can also place the wrapped springform pan inside an oven-safe roasting bag before resting it in the hot water.

More Favorites

• Cottage Cheese Protein Basque Cheesecake
• Cottage Cheese Protein Chocolate Peanut Butter Baked Oats
• Cottage Cheese Protein Chocolate Peanut Butter Pancakes
• Cottage Cheese Protein Chocolate Peanut Butter Truffles
• Cottage Cheese Protein Cinnamon Roll Cheesecake Bars

Quick Answers

Will the cheesecake taste like cottage cheese or have small curds?

No, blending the cottage cheese for a full two to three minutes completely breaks down the curds into a silky cream.

The peanut butter, brown sugar, and melted chocolate completely cover up any sour notes, so it tastes just like a classic bakery cheesecake.