Name: High Protein Peanut Butter Cheesecake Cups
Prep time: 15 min
Total time: 15 min
Yield: 6
Cuisine: American
Ingredients: Shamrock Farms Protein Shake, Vanilla; Value Corner Vanilla Flavor, Imitation; Lindt Excellence 90% Cocoa Supreme Dark Chocolate Bar; SIGNATURE SELECTS Honey, Raw, Wildflower; Justin's Peanut Butter Blend, Honey; Challenge Butter, Unsalted, European Style; Darigold Milkfat Large Curd Cottage Cheese; SIGNATURE SELECTS Peanuts, Roasted & Unsalted; Kellogg Froot Loops Cold Breakfast Cereal, Instant Cereal, Kids Snacks, Original; SIGNATURE SELECTS Whipped Topping; liquid honey

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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.

High Protein Peanut Butter Cheesecake Cups

Serves 6

15 mins prep

0 mins total

What you need

The Crust:

Peanut Butter Cheesecake Filling:

Optional Toppings:

How to make

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