Peanut Butter Greek Yogurt Frozen Cups are the answer to every snack, dessert, and meal-prep craving: creamy, protein-rich, sweet (yet not cloying), and satisfyingly rich—yet simple enough to whip up in minutes. These freezer-friendly delights marry the salty-sweet depth of peanut butter with the silky tang of Greek yogurt, yielding a treat that balances healthfulness with dessert-like indulgence.
They deliver the experience of peanut butter cheesecake, frozen yogurt, and a nutty granola bite all in one, making them perfect for hot-weather snacks, grab-and-go breakfasts, school lunchboxes, or after-workout treats.
Why You’ll Love It
These frozen cups check every box: minimal prep, no-cook assembly, customizable for dietary needs, and a flavor/texture profile that’s truly addictive. The base is creamy and tangy, the peanut butter layers add richness, and toppings can be as nutritious—or decadent—as you wish. They’re portion-controlled, so you can enjoy just one (or two) without guilt, and they keep for weeks in the freezer.
Flexible for any time of day, they’re more interesting than a granola bar and far more satisfying than most frozen desserts. Whether you need a quick meal-prep breakfast, a healthy freezer treat for friends, or a sweet ending to a summer dinner, these hit the mark every time.
Key Ingredients
- 1 1/2 cups Greek yogurt (plain or vanilla, whole or low fat)
- 1/2 cup creamy peanut butter (natural or regular)
- 2–3 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- Pinch of salt
- 2/3 cup granola or crushed graham crackers (for crunch, optional)
- 2 tablespoons melted coconut oil (for firmer texture; optional)
- Toppings: mini chocolate chips, chopped peanuts, chopped dried fruit, banana slices, chia or flax seeds
Preparation
Line a 12-cup muffin tin with silicone or paper liners. In a bowl, whisk together Greek yogurt, half the peanut butter, honey (or maple syrup), vanilla, and a pinch of salt until smooth and fluffy. Taste and adjust sweetness as needed, keeping in mind the peanut butter and toppings add more flavor.
If using coconut oil, whisk it in now; this step is optional but helps set the yogurt more firmly for transport or longer storage.
Divide half the granola or cracker crumbs among the bottoms of the liners. Spoon a dollop of the yogurt mixture into each cup, filling about halfway. Drizzle a little peanut butter in each (warm in the microwave for 10 seconds for easier drizzling), then add more yogurt mix until nearly full. Top with remaining granola.
Swirl the tops with more peanut butter and sprinkle on toppings—mini chocolate chips, peanuts, or a few seeds for crunch. Gently tap tin on the counter to level and distribute mix.
Freeze until solid, about 2–4 hours. To eat, let sit at room temp for 5 minutes before removing from the liners (silicone is easiest). Enjoy cold and creamy!
Technique, Tips & Tricks
For smooth, creamy cups that don’t get icy, use whole milk Greek yogurt and avoid over-mixing. Line with silicone muffin liners for easiest removal; if using paper, let cups warm up a couple minutes before peeling.
For firm cups, whisking in coconut oil or a little nut butter helps the mixture set. For a lighter, fluffier dessert, fold in some whipped topping or whipped cream (just before freezing).
Layering peanut butter and yogurt creates visual appeal and textural contrast. You can also stir in mix-ins (mini chocolate chips, chopped dried fruit, or nuts) for more variety.
If prepping for kids, mini muffin tins make perfectly portioned bites. For larger desserts, use ramekins or even popsicle molds.
Store in an airtight container for up to 1 month in the freezer; best texture in first 2 weeks.
Substitutions and Variations
- Swap peanut butter for almond or sunflower seed butter for nut-free needs.
- Vegan option: Use coconut or almond-based yogurt and maple syrup as sweetener.
- Make it chocolatey: whisk 2 tablespoons cocoa powder into the yogurt mixture, or add a layer of chocolate chips.
- Use flavored Greek yogurt (strawberry, honey, or chocolate) for a twist.
- Add berries, jam, or sliced banana between layers for a PB&J effect.
- Substitute granola for more graham cracker, puffed rice, or leave plain for lower carbs.
- Top with dried coconut, cinnamon, or honey drizzle for gourmet flair.
- For a lower-sugar treat, use stevia or monk fruit sweetener.
- For a higher-protein snack, use protein-fortified Greek yogurt and add a scoop of vanilla protein powder.
Mini cups make ideal fat bombs for keto eaters (use full-fat yogurt, nut butter, and a keto-friendly sweetener).
Serving Suggestions
Straight from the freezer and slightly thawed, these are a perfect snack as-is. At breakfast, pair with fresh fruit or a smoothie for more energy. For kids, include one in a lunchbox or after-school snack tray with carrot sticks and grapes.
As a healthy dessert, plate 2 or 3 on a small plate with extra chocolate drizzle or a side of fresh berries. For a showy party treat, arrange on a platter and offer toppings on the side for DIY frozen cups.
These cups pair well with strong iced coffee, tea, or a cold glass of milk. They’re also a refreshing option after a summer BBQ or a sweet treat after a workout.
For special occasions, use heart-shaped molds or mini tart pans and serve with a flourish of whipped cream.
Story & Origins
Peanut Butter Greek Yogurt Frozen Cups are thoroughly modern treats, merging the popularity of Greek yogurt (for its tang and protein) with the longstanding American obsession with peanut butter. Inspired by frozen yogurt barks, fat bombs, and no-bake desserts, these cups combine elements from health-focused food blogs and retro icebox desserts.
This freezer treat grew in popularity when meal-preppers and busy parents searched for wholesome, portion-controlled snacks that felt indulgent but supported daily nutrition. The “cup” format, similar to peanut butter cups or cheesecake minis, adds visual appeal and practicality for batch prepping and individual enjoyment.
Today, you’ll find hundreds of variations online—vegan, keto, protein-packed, or decorated for every season—but the root is the same: easy, freezer-ready bites that blend convenience and craveable flavor.
Nutrition Notes
These frozen yogurt cups provide an impressive protein punch (especially with Greek yogurt and nut butter), calcium, and healthy fats. For a lighter option, use nonfat yogurt and powdered peanut butter; for heartier snacks, whole milk yogurt and regular peanut butter are best.
To cut sugar, choose plain yogurt and a lower-calorie sweetener. Add fiber with chia, flax, or hemp seeds, and boost nutrients with fruit.
Nut allergies? Use sunflower seed butter or tahini, and check all granola/toppings for traces.
Calorie content varies: mini cups are 60–80 calories; large cups 120–200 depending on fillings/toppings. Portion control is built in—enjoy one or two for a satisfying, balanced snack.
For meal-prep, each cup provides protein and fat to promote satiety and minimize sugar crashes.
Flavors & Pairings
Pair these cups with fresh fruit (bananas, strawberries, blueberries) for breakfast or snack platters. As a healthy dessert, add a sprinkle of sea salt, drizzle of honey, or a dusting of cinnamon.
With drinks, they’re great alongside cold brew, fruit-infused water, or green tea. For a brunch, pair with mimosas and a fruit tray.
As after-dinner treats, these cups complement all-American pies and fruit desserts, or can be dusted with espresso powder for a tiramisu twist.
For more indulgent flavors, dip partially thawed cups in dark chocolate for a frozen treat.
Frequently Asked Questions
How long do these keep in the freezer?
Up to one month, best texture in first 2 weeks. Store in an airtight container to prevent freezer burn.
Can I use non-Greek yogurt?
Yes, but cups will be softer and icier. Strained yogurt or Greek style works best for bite and creaminess.
Are these good for kids?
Absolutely! Control sugar and nut type for allergies; mini versions are especially fun.
Can I make them vegan?
Use coconut or almond yogurt, maple syrup, and a plant-based nut butter.
How can I make them firmer/less icy?
Full-fat yogurt, coconut oil, and avoiding excess fruit juice keeps them creamy.
What if I don’t have muffin liners?
Use well-greased silicone muffin tins, mini tart pans, or line a loaf pan and slice to bars.
Can I add protein powder?
Yes, one scoop per batch is perfect—may need extra liquid if dough is too thick.
How should I store them?
Individually wrap or separate with parchment, and keep frozen until ready to eat.
Final Thoughts
Peanut Butter Greek Yogurt Frozen Cups are a meal-prepper’s dream—simple, fun, endlessly adaptable, and satisfying. Loaded with protein, customizable for every diet, and equally happy as snack, dessert, or breakfast, they prove that healthy eating can be utterly delicious and joyfully easy. Whether for summer refreshment, lunchbox happiness, or sweet ending to a meal, these freezer treats are a modern classic with timeless flavor.
