Frozen Yogurt Peanut Butter Cups

If you’re looking for an easy, refreshing dessert that’s both satisfying and packed with protein, these Frozen Yogurt Peanut Butter Cups are the perfect choice. Made with creamy Greek yogurt, natural peanut butter, crunchy granola, protein powder, and a smooth chocolate topping, they’re a delicious no-bake treat that works as a healthy dessert, post-workout snack, or make-ahead freezer treat.

Why You’ll Love This Recipe

These Frozen Yogurt Peanut Butter Cups are the perfect combination of creamy, crunchy, and chocolatey. They come together with simple ingredients and require no baking, making them ideal for busy days. Each bite is rich in protein from Greek yogurt and protein powder while still feeling like an indulgent dessert. They’re great for meal prep, easy to customize with your favorite toppings, and loved by both kids and adults.

Ingredients

• ¾ cup granola, slightly crushed
• 1¼ cups plain or vanilla whole milk Greek yogurt
• ⅓ cup natural peanut butter
• ¾ cup vanilla protein powder (about 68–70 grams)
• ⅓ cup semi-sweet chocolate chips
• 1 teaspoon coconut oil
• Flaky sea salt (optional)
• Extra granola for topping (optional)

Instructions

1. Add about 1 tablespoon of crushed granola to the bottom of each cavity in a silicone muffin pan, creating an even layer.
2. In a medium mixing bowl, combine the Greek yogurt, peanut butter, and vanilla protein powder until the mixture is thick and smooth.
3. Spoon approximately 3 tablespoons of the yogurt mixture into each muffin cavity over the granola layer.
4. Use the back of a spoon to gently spread the filling into an even layer. Lightly tap the muffin pan on the countertop a few times to help the mixture settle.
5. Place the pan in the freezer for about 30 minutes so the filling can firm up slightly.
6. While the cups are chilling, combine the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval. Once nearly melted, continue heating in 10-second intervals until smooth.
7. Remove the muffin pan from the freezer and spoon or drizzle the melted chocolate evenly over each yogurt cup.
8. If desired, sprinkle flaky sea salt or extra granola over the chocolate before it hardens.
9. Return the pan to the freezer and freeze for at least 45 minutes or overnight until the Frozen Yogurt Peanut Butter Cups are completely firm.
10. Before serving, let the cups rest at room temperature for 20 to 30 minutes so they soften slightly and develop their best creamy texture.

Tips & Tricks

• Use full-fat Greek yogurt for the creamiest texture.
• Vanilla Greek yogurt adds extra sweetness and flavor.
• Crunchy peanut butter creates even more texture.
• Dark chocolate is a delicious alternative to semi-sweet chocolate.
• A silicone muffin pan makes removing the cups quick and easy.
• Add chopped peanuts, shredded coconut, or mini chocolate chips for extra crunch and flavor.
• Store the cups individually so they’re easy to grab whenever you want a quick snack.

Recipe Details

Prep Time: 15 minutes

Freeze Time: 1 hour 15 minutes

Total Time: 1 hour 30 minutes

Yield: 8 to 10 peanut butter cups

Category: Dessert

Method: No-Bake

Cuisine: American

Difficulty: Easy

Dietary Notes: Vegetarian, High Protein

Notes

For a sweeter dessert, use vanilla Greek yogurt instead of plain. If you’re omitting the protein powder, slightly reduce the amount of yogurt to maintain a thick filling. Almond butter or cashew butter can easily replace peanut butter for a different flavor. A sprinkle of cinnamon or chopped roasted peanuts makes a delicious finishing touch.

Nutrition (Approximate Per Serving)

• Calories: 190
• Protein: 13 grams
• Carbohydrates: 15 grams
• Fat: 9 grams
• Fiber: 2 grams
• Sugar: 8 grams

Frequently Asked Questions

Can I use flavored Greek yogurt?

Yes. Vanilla Greek yogurt works especially well and creates a naturally sweeter dessert.

Can I make these without protein powder?

Absolutely. Simply reduce the amount of yogurt slightly until the mixture is thick enough to hold its shape.

Can I substitute another nut butter?

Yes. Almond butter, cashew butter, or sunflower seed butter are all excellent alternatives.

How long will Frozen Yogurt Peanut Butter Cups last?

Store them in an airtight freezer-safe container for up to two months.

Can I make this recipe dairy-free?

Yes. Use dairy-free yogurt, dairy-free chocolate chips, and your favorite plant-based protein powder.

Storage

Keep the cups in an airtight container in the freezer for up to two months.

If serving directly from the freezer, allow them to sit at room temperature for 20 to 30 minutes so they soften slightly before enjoying.

Although they can be refrigerated for a short period after thawing, they’re best stored frozen to maintain their texture.

Similar Recipes

• Tiramisu Recipe
• No-Bake Margarita Balls

healthy Frozen Yogurt Peanut Butter Cups

Creamy Frozen Yogurt Peanut Butter Cups made with Greek yogurt, peanut butter, protein powder, and chocolate.

Print Recipe Pin Recipe

Prep Time 13 minutes mins

Course Dessert

Cuisine American

Ingredients

  

• ¾ cup granola slightly crushed
• 1¼ cups plain or vanilla whole milk Greek yogurt
• ⅓ cup natural peanut butter
• ¾ cup vanilla protein powder about 68–70 grams
• ⅓ cup semi-sweet chocolate chips
• 1 teaspoon coconut oil
• Flaky sea salt optional
• Extra granola for topping optional

Instructions

 

• Add about 1 tablespoon of crushed granola to the bottom of each cavity in a silicone muffin pan, creating an even layer.
• In a medium mixing bowl, combine the Greek yogurt, peanut butter, and vanilla protein powder until the mixture is thick and smooth.
• Spoon approximately 3 tablespoons of the yogurt mixture into each muffin cavity over the granola layer.
• Use the back of a spoon to gently spread the filling into an even layer. Lightly tap the muffin pan on the countertop a few times to help the mixture settle.
• Place the pan in the freezer for about 30 minutes so the filling can firm up slightly.
• While the cups are chilling, combine the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval. Once nearly melted, continue heating in 10-second intervals until smooth.
• Remove the muffin pan from the freezer and spoon or drizzle the melted chocolate evenly over each yogurt cup.
• If desired, sprinkle flaky sea salt or extra granola over the chocolate before it hardens.
• Return the pan to the freezer and freeze for at least 45 minutes or overnight until the Frozen Yogurt Peanut Butter Cups are completely firm.
• Before serving, let the cups rest at room temperature for 20 to 30 minutes so they soften slightly and develop their best creamy texture.

Notes

For a sweeter dessert, use vanilla Greek yogurt instead of plain. If you’re omitting the protein powder, slightly reduce the amount of yogurt to maintain a thick filling. Almond butter or cashew butter can easily replace peanut butter for a different flavor. A sprinkle of cinnamon or chopped roasted peanuts makes a delicious finishing touch.

 

Conclusion

These Frozen Yogurt Peanut Butter Cups prove that healthy desserts can be just as satisfying as traditional treats. With creamy Greek yogurt, natural peanut butter, crunchy granola, and a rich chocolate topping, every bite delivers the perfect balance of flavor and texture. Whether you’re looking for a nutritious dessert, an easy meal-prep snack, or a refreshing freezer treat, this simple no-bake recipe is sure to become a favorite you’ll make again and again.