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High Protein Peanut Butter Cheesecake Cups

These no-bake peanut butter cheesecake cups are a creamy, high-protein dessert made with cottage cheese, protein powder, and Catalina Crunch cereal. A family favorite that’s kid-approved, easy to prep in individual ramekins, and perfect for hitting your protein goals.
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Prep Time 15 minutes
Course Dessert
Cuisine American
Servings 6

Ingredients
  

The Crust:

  • 1 cup Catalina Crunch Cinnamon cereal crushed
  • 2 tbsp butter melted
  • 2 tsp honey

Peanut Butter Cheesecake Filling:

  • 1 cup full-fat cottage cheese drained if watery
  • 4 tsp vanilla protein powder ~1 ⅓ scoops
  • 4 tbsp peanut butter
  • 2 tbsp honey
  • 1 tsp vanilla extract
  • Optional Toppings

Optional Toppings:

  • 3 oz melted dark chocolate
  • ½ cup crushed peanuts

Let's Make It
 

  • Make the Crust: Crush Catalina Crunch cereal into fine crumbs. Mix with melted butter and honey until it comes together like wet sand. Divide evenly into 6 ramekins and press down.
  • Make the Filling: Blend cottage cheese until smooth and creamy. Add protein powder, peanut butter, honey, and vanilla extract. Blend again until thick and silky.
  • Assemble: Spoon cheesecake filling over the crusts and smooth the tops.
  • Optional Toppings: Drizzle with melted chocolate and sprinkle with crushed peanuts.
  • Chill & Serve: Refrigerate at least 1 hour before serving to set. Enjoy cold straight from the ramekin.