This post may contain affiliate links, meaning I may make a small commission if you purchase through the links. Thank you so much for supporting me!
This Cookies and Cream Cheesecake Cup is high protein, lower carb, and lower sugar. It takes just four ingredients and less than ten minutes to make this indulgent single-serve treat. It’s everything you love about cookies and cream, in a chilled, creamy form – with a hint of cheesecake tang, a chocolate shell, and zero need to turn on your oven!
If you’ve been following along with my recent recipes, you’ll know I’ve been loving these single-serve cheesecake cup recipes! So far, I’ve shared my Reese’s Cheesecake Cup and Cottage Cheese Berry Dessert which have been consistent treats of mine. But there’s another favorite cheesecake flavor of mine that I hadn’t recreated yet and that’s cookies and cream so THIS recipe came to be! And honestly, I think it’s my favorite one so far (which is hard to choose 💁♀️).
The creaminess from the cheesecake with a little sweetness added, combined with the crunch of the cookies mixed in, AND a hard chocolate shell to break through on top? It’s like having all of my favorite texture and flavor combinations in one easy dessert! It’s rich without being heavy. Honestly, it surprised me in the best way.
Even better, it’s made with just a handful of ingredients you probably already have – plus it takes maybe ten minutes of actual effort. No complicated steps, no weird ingredients. Just a small container of cottage cheese, your favorite cookies, and a little chocolate. We have protein and healthy fats from the cottage cheese, carbs from the cookies and sweetener. Plus dark chocolate is naturally lower in sugar and contains antioxidant which is a delicious bonus!
If you love cookies and cream ice cream or cheesecake, you’re going to want to try this cup!
Why You’ll Love This
- You don’t have to share – If you’re using a 5oz container or amount, that’s one serving so this recipe is all yours!
- No bake, no mess – all you need is a blender and a spoon, no baking required.
- Meal prep friendly – Make multiple single serving cups or double the recipe and portion them separately so you have a healthier sweet treat to grab throughout the week. Store this in the freezer and let it thaw a couple of minutes before enjoying!
- Dietary friendly – This is high protein, lower sugar, and can be made gluten free, grain free, and refined sugar free depending on the cookies you use.
What You’ll Need
- Cottage cheese – Good Culture full fat is what I always use and they come in the single-serve 5oz cups which is usually what I use for these recipes!
- Sweetener of choice – I used powdered monkfruit to keep this lower carb and low sugar but you can use any liquid sweetener (honey, agave, etc.). I recommend any liquid or powdered sweetener to prevent grittiness!
- Cookies of choice – I use Simple Mills “Oreos” in recipes but also snack on them for a treat! They’re made with simple ingredients, no refined sugars, and are gluten free, dairy free. You can’t go wrong with any flavor, for this one I used these! You can use any cookie you like – gluten free Oreos, regular Oreos, Siete cookies, etc.
- Dark chocolate – I like Hu or Lily’s bars because they have simple ingredients. Most dark chocolate doesn’t have added sugars so it helps keep this recipe lower sugar.
How To Make
- Add the cottage cheese and sweetener of choice to a high speed blender or food processor and blend until smooth.
- Then break apart two cookies of choice into the mixture and pulse a few times to gently crumble the cookies even more.
- Pour the mixture into an 8oz container and smooth out the top.
- Set the cup in the freezer for at least five minutes or until slightly firm.
- Make the chocolate shell by melting the dark chocolate squares – microwave for 30 seconds, stir, and repeat until smooth. Or you can heat it over the stovetop using a double broiler method.
- Pour the melted chocolate on top of the cottage cheese cup and smooth out the top.
- Set it back in the freezer for at least five minutes or until the chocolate has hardened.
- Once everything is set, break the chocolate shell, and enjoy!
Recommended Tools
- High-speed blender or food processor
- 8oz food container or ramekin
- Silicone spatula – to even out the mixture before putting it in the freezer.
- Stainless steel measuring cups and spoons
Even More Cottage Cheese Desserts
Pistachio Cottage Cheese Ice Cream (High Protein, Low Sugar)
Cottage Cheese Chocolate Mousse (Gluten Free, High Protein)
High Protein Pumpkin Cheesecake (Gluten Free, Low Carb)
Cookies and Cream Cheesecake Cup (High Protein
Ingredients
- 1 5oz container of cottage cheese (or measure this amount out)
- 1 tbsp powdered monkfruit (or sweetener of choice)
- 2 oreos or replacement (I use gluten free Simple Mills, linked above)
- 3 squares dark chocolate (or 1-2 tbsp chocolate chips)
Instructions
- In a blender or food processor, combine the cottage cheese and sweetener. Blend until smooth.
- Break apart your cookie of choice and add it to the cottage cheese mixture. Pulse a few times to gently crush the cookies.
- Pour the mixture into a small dish and smooth out the top.
- Set the cheesecake cup in the freezer for a few minutes while you make the chocolate shell.
- Melt three squares of dark chocolate by microwaving for 30 sec., stir, and repeat until smooth. (Or use a double broiler method over the stovetop)
- Pour the chocolate on top of the cheesecake cup and place back in the freezer for 5 minutes until chocolate hardens.
- Break through the chocolate shell and enjoy!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes, follow along on Instagram, TikTok, Facebook, and Pinterest!