By Karyl Laeving. Updated December 14, 2025. ⭐⭐⭐⭐⭐ from 127 votes
These No-Bake Peanut Butter Yogurt Cups (High Protein) are creamy, chocolate-topped freezer treats made with Greek yogurt and natural peanut butter. They deliver dessert-level satisfaction with snack-worthy nutrition and zero oven time. If you want an easy, protein-packed sweet that feels indulgent, this recipe belongs in your freezer.
Table of Contents
No-Bake Peanut Butter Yogurt Cups (High Protein)
- Total Time: 2 hours 10 minutes
- Yield: 12 cups 1x
Description
Creamy No-Bake Peanut Butter Yogurt Cups (High Protein) with a smooth chocolate shell. These freezer-friendly protein treats are made with Greek yogurt, natural peanut butter, and a lightly sweetened filling. Perfect for meal prep snacks and healthy dessert cravings.
Ingredients
1 cup plain Greek yogurt (245 g)
1/2 cup natural peanut butter (128 g)
2 tbsp honey or maple syrup, plus more to taste (30 g)
1 tsp vanilla extract (5 ml)
1/2 cup dark chocolate chips (85 g)
1 tbsp coconut oil (14 g)
Optional: pinch of fine salt (1 g)
Optional: 1 to 2 tbsp vanilla protein powder (10 to 20 g)
Instructions
1. Line a 12-cup muffin tin with paper liners or use silicone muffin cups.
2. In a bowl, stir Greek yogurt, peanut butter, honey or maple syrup, and vanilla until completely smooth. Taste and adjust sweetness if needed.
3. Spoon the filling evenly into the 12 cups (about 2 tbsp each) and smooth the tops.
4. Add chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 20-second bursts, stirring between each, until glossy and melted.
5. Spoon about 1 tsp melted chocolate over each cup and gently tilt to spread into a thin layer.
6. Freeze for 2 to 3 hours, or until fully firm.
7. Pop out of the molds, peel liners if used, and enjoy. Let sit at room temperature 2 minutes for the creamiest bite.
Notes
Best yogurt choice: Thick plain Greek yogurt gives the creamiest texture and prevents iciness.
Peanut butter tip: Use natural peanut butter made from peanuts and salt for the cleanest flavor and best set.
Chocolate layer: Keep it thin for an easy bite and quick freeze.
Storage: Keep cups in an airtight container in the freezer for up to 2 months.
Substitutions: Use almond butter or sunflower seed butter for a peanut-free option. Use thick coconut yogurt and maple syrup for dairy-free.
Protein boost: Stir in 1 to 2 tbsp protein powder if you want an even higher protein snack.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert, Snack
- Method: No-Bake, Freezer
- Cuisine: American
Nutrition
- Serving Size: 1 cup (1 yogurt cup)
- Calories: 180
- Sugar: 7 g
- Sodium: 80 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 10 mg
About This Recipe
What It Is
No-Bake Peanut Butter Yogurt Cups (High Protein) are layered yogurt cups made by mixing thick Greek yogurt with peanut butter and lightly sweetening it before freezing under a smooth chocolate shell. Think peanut butter cup energy with a creamy, cheesecake-like center and significantly more protein.
Why It Works
Greek yogurt brings structure, tang, and protein while natural peanut butter adds richness and satiety. Freezing firms the cups quickly without baking, and the thin chocolate layer adds snap and balance without overpowering the filling.
When to Make It
These yogurt cups are perfect for weekly meal prep, afternoon snacks, post-workout treats, or a healthier dessert option when cravings hit. They shine during warm months but are equally useful year-round straight from the freezer.
Why You’ll Love It
- High protein with simple, real ingredients
- No bake, no oven, no stove required
- Freezer-friendly and meal-prep approved
- Naturally gluten-free and easy to customize
- Tastes like dessert but fuels like a snack
Key Ingredients & Notes
Greek Yogurt
Use plain, full-fat or 2 percent Greek yogurt for the creamiest texture. The thickness is essential for structure. Greek yogurt is strained to remove excess whey, which is why it delivers higher protein per serving. Healthline explains the protein and probiotic benefits of Greek yogurt in detail and why it supports satiety and digestion .
Natural Peanut Butter
Choose peanut butter made with just peanuts and salt. Avoid added oils or sugars, which can make the filling greasy or overly sweet. Almond butter or sunflower seed butter work well for substitutions.
Honey or Maple Syrup
A small amount balances the tang of the yogurt. Start with less and adjust to taste. Maple syrup keeps the recipe vegan if paired with plant-based yogurt.
Vanilla Extract
This enhances sweetness without extra sugar and rounds out the peanut butter flavor.
Dark Chocolate Chips
Dark chocolate complements the tangy yogurt best. According to BBC Good Food, dark chocolate pairs especially well with nut-based desserts because of its bitterness and cocoa depth .
Coconut Oil
Just enough to help the chocolate melt smoothly and set with a clean snap.
How to Make No-Bake Peanut Butter Yogurt Cups (High Protein)
- Mix the Filling
In a medium bowl, combine 1 cup 245 g Greek yogurt, 1/2 cup 128 g natural peanut butter, 2 to 3 tablespoons 30 to 45 g honey or maple syrup, and 1 teaspoon vanilla. Stir until completely smooth with no streaks. - Portion the Cups
Line a standard muffin tin with paper liners or use silicone molds. Spoon about 2 tablespoons of the yogurt mixture into each cavity and smooth the tops. - Melt the Chocolate
Add 1/2 cup 85 g dark chocolate chips and 1 tablespoon 14 g coconut oil to a microwave-safe bowl. Heat in 20-second bursts, stirring between each, until glossy and smooth. - Top the Cups
Spoon about 1 teaspoon of melted chocolate over each yogurt cup and gently tilt to spread. - Freeze Until Firm
Freeze for 2 to 3 hours until solid. Once frozen, remove from molds and store in an airtight container.
Visual cue: The chocolate should be fully set and the centers firm but creamy when bitten.
Pro Tips for Success
- Use thick Greek yogurt only. Regular yogurt will freeze icy.
- Stir the filling thoroughly to avoid peanut butter pockets.
- Silicone molds release more cleanly than paper liners.
- Let cups sit at room temperature for 2 minutes before eating for best texture.
- Keep the chocolate layer thin for easier biting.
- For extra protein, mix in 1 to 2 tablespoons vanilla protein powder.
- Store cups flat so the chocolate sets evenly.
Variations & Substitutions
- Chocolate Peanut Butter Yogurt Cups: Mix cocoa powder into the filling.
- Berry Swirl: Add mashed raspberries before freezing.
- Crunchy Base: Stir in crushed oats or chopped peanuts.
- Dairy-Free: Use thick coconut yogurt and maple syrup.
- Lower Sugar: Reduce sweetener or use monk fruit syrup.
If you love freezer-friendly protein snacks, these pair perfectly with Greek Yogurt Protein Cups (20g High Protein Snack) or Strawberry Protein Yogurt Bark (3 Ingredients!), both trending now on Flavor & Recipes.
Serving & Storage
Refrigeration
Not recommended. These soften too quickly.
Freezing
Store in an airtight container for up to 2 months.
Reheating
No reheating needed. Let thaw slightly for a creamier bite.
Shelf Life
Best enjoyed within 4 weeks for optimal flavor and texture.
Serve alongside No-Bake Peanut Butter Oat Bars (Healthy + Simple) or 3 Ingredient Peanut Butter Cups (Healthy & No Bake) for a freezer dessert platter.
FAQs
Can I make No-Bake Peanut Butter Yogurt Cups without chocolate?
Yes. The cups will still freeze well, though the chocolate adds structure and flavor contrast.
Are these yogurt cups good for kids?
Absolutely. They are naturally sweetened and easy to portion for lunches or snacks.
Can I use flavored yogurt?
You can, but plain yogurt gives you better control over sweetness and protein content.
How much protein is in each cup?
Each cup contains approximately 8 to 10 grams of protein depending on yogurt brand.
Do they melt quickly?
They soften like ice cream but hold their shape better due to the peanut butter and yogurt combo.
Conclusion
These No-Bake Peanut Butter Yogurt Cups (High Protein) prove that healthy snacks can feel indulgent, creamy, and crave-worthy. Keep a batch in your freezer and you’ll always have a better-for-you treat ready.
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