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This peanut butter cottage cheesecake is a delicious no bake summer-time dessert. You only need a few ingredients to make this high protein treat!
Imagine a dessert that tastes like an absolute indulgence while secretly fueling your body with wholesome nutrition. This no bake, gluten free peanut butter cottage cheesecake is the ultimate high protein treat for anyone who loves rich, velvety textures without the hassle of turning on the oven.
The star of the show is the miraculously smooth filling. It blends humble cottage cheese, creamy peanut butter, and a touch of maple syrup into a silky, luscious velvet. Blending the cottage cheese completely eliminates any curd texture, leaving behind pure, decadent creaminess packed with protein.
The coconut crust is a personal favorite of mine. To top it all off, the cheesecake is crowned with a glossy layer of dark chocolate ganache. You can sprinkle generously with mini peanut butter cups.
The deep chocolate glaze sets into a smooth, melt in your mouth finish that pairs endlessly well with the peanut butter core. Easy to whip up, completely gluten free, and guiltlessly delicious. This chilled dessert proves you never have to compromise on taste to hit your protein goals.
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High Protein No Bake Peanut Butter Cottage Cheese Cake
Ingredients
Coconut Crust:
- 1/2 cup (55 g) almond flour
- 1/2 cup (40 g) coconut shreds
- 1½ tbs coconut oil
- 1½ tbs maple syrup
- pinch salt
Filling:
- 16 oz (0.45 kg) 4% cottage cheese
- 1/4 cup (65 g) all natural peanut butter
- 1/3 cup (80 ml) maple syrup
- 1 tsp vanilla extract
Chocolate Ganache
- 1/2 cup (90 g) chocolate chips
- 2 tbs heavy cream, room temp
- Garnish: Reese's mini peanut butter cups
Instructions
Coconut Crust:
- Line a 6 inch round cake pan with parchment paper.
- In a small bowl, whisk together the almond flour, coconut shreds, coconut oil, syrup and salt until combined. Next, transfer the crust mixture to the cake pan and spread out into an even layer crust, going up along the sides of the pan. Place in the freezer while you make the filling.
Filling:
- In a mini food processor, pulse together the cottage cheese, peanut butter, syrup and vanilla until smooth. Pour the filling onto the crust and spread out evenly. Place in the freezer for 3 hours or overnight.
Chocolate:
- In a mini pot, melt your chocolate chips until smooth. Transfer to a small bowl and add in the heavy cream. QUICKLY whisk together vigorously until thick and smooth. Spread out evenly on the chilled cake and garnish with mini Reese's cups if desired. Put in the freezer for 30 minutes.
Notes
- Store leftovers in an airtight container in your freezer for 7 days.Â
- You can leave the crust out or use store bought pie crust.
- Make you you use 4% cottage cheese and do not use low fat.
- You can also garnish with whipped cream.