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Peach Cottage Cheese Cheesecake Cups layered with creamy cottage cheese cheesecake filling, fresh peach chunks, and a crunchy cookie crumble base in glass dessert cups.

Peach Cottage Cheese Cheesecake Cups

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These Peach Cottage Cheese Cheesecake Cups are a no-bake, protein-packed dessert featuring a creamy cottage cheese and cream cheese filling, a buttery graham cracker crust, and a fresh peach topping. Perfect for a healthy treat that tastes like a hug in a cup.

  • Total Time: 4 hours 20 minutes (includes chilling)
  • Yield: 12 cups

Ingredients

For the Crust: 1 ½ cups graham cracker crumbs, ⅓ cup melted unsalted butter, 2 tablespoons granulated sugar (optional). For the Filling: 2 cups full-fat cottage cheese, 8 ounces cream cheese (softened), ½ cup powdered sugar, 1 teaspoon vanilla extract. For the Peach Topping: 2-3 large fresh ripe peaches (peeled, pitted, diced), 1-2 tablespoons granulated sugar (optional), 1 tablespoon lemon juice. Optional Garnish: fresh mint leaves.

Instructions

1. Line a 12-cup muffin tin with paper liners and lightly spray with cooking spray.

2. In a medium bowl, combine graham cracker crumbs, melted butter, and optional sugar. Mix until crumbs are evenly moistened (like wet sand). Press about 1 ½ to 2 tablespoons firmly into the bottom of each liner. Refrigerate.

3. In a high-speed blender or food processor, blend cottage cheese, cream cheese, powdered sugar, and vanilla extract until completely smooth. Scrape down sides as needed. Taste and adjust sweetness.

4. Spoon filling evenly over crusts, filling almost to the top. Tap tin to release air bubbles.

5. Chill for at least 4 hours or overnight until set.

6. Just before serving, toss diced peaches with sugar (if using) and lemon juice in a small bowl.

7. Remove cups from tin, peel off liners. Top with peach mixture. Garnish with mint if desired. Serve immediately.

Notes

For silkiest texture, blend cottage cheese thoroughly until no curds remain. Full-fat dairy provides best flavor and set. Do not skip chilling time. For gluten-free crust, use gluten-free graham crackers. Dairy-free options: use plant-based cottage cheese, cream cheese, and butter. Peaches can be swapped with berries, mango, or other fruit. Store in airtight container in refrigerator up to 4 days. Freeze without topping up to 1 month; thaw overnight in fridge.

  • Author: Charlotte Johnson
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert, Snack
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cheesecake cup
  • Calories: 280
  • Sugar: 18
  • Sodium: 280
  • Fat: 16
  • Saturated Fat: 9
  • Unsaturated Fat: 5
  • Carbohydrates: 26
  • Fiber: 1
  • Protein: 8
  • Cholesterol: 45

Find it online: https://www.simplehealthyplates.com/peach-cottage-cheese-cheesecake-cups/