Peanut Butter Greek Yogurt Frosting

A creamy, thick, protein-packed frosting to use on top of all your favorite healthy (or not-so-healthy) treats.

Skinny Chocolate Cupcakes with Peanut Butter Greek Yogurt Frosting at

Good morning! How was your Labor Day? I spent the weekend in Chicago with my friend Marie and her sisters, celebrating her sister Kathleen’s bachelorette party. We ate cupcakes, deep dish pizza, sushi, tapas, Garrett’s famous caramel corn, apple pie, cinnamon rolls, and more. Let’s just say I think I’ll be full for the next few days…

I’m back home and it is back to reality!

I made this healthier frosting last week when I had an abundance of Greek yogurt in my refrigerator that I wanted to eat up before leaving for vacation. I spread the frosting onto a batch of Skinny Double Chocolate Chip Muffins. I love these chocolate muffins because they taste like dessert. Made from egg whites, yogurt, whole wheat flour, applesauce, cocoa powder, honey, and not much else.

I usually have a bunch of these skinny chocolate muffins in my freezer. I make a batch, eat what I can, and freeze the rest. They’re good for up to 3 months. A quick nuke in the microwave and you have yourself a melty chocolate muffin with half the guilt. By the way, when I say “muffin” I really mean cupcakes. These lightened up chocolate muffins are really just cupcakes without frosting.

Skinny Chocolate Cupcakes - no butter, no oil, and made with yogurt. Ready to be frosted!

Skinny Chocolate Cupcakes with Peanut Butter Greek Yogurt Frosting at

Let’s talk about this creamy dreamy frosting. It’s made from protein-packed Greek yogurt, peanut butter, a touch of maple syrup for sweetness, vanilla extract, and a bit of cream cheese. For my batch, I used 0% plain Chobani and reduced fat cream cheese.

Substitutions? You could use vanilla Greek yogurt (nonfat or low fat) or even honey flavored. As for sweetening the frosting? Honey, agave, stevia, sugar or whatever sweetener you prefer can be used instead of maple syrup. Almond butter, honey-roasted peanut butter, cookie butter, or even Nutella would be fabulous substitutions for regular peanut butter as well.

Peanut Butter Greek Yogurt Frosting-3

My Greek yogurt frosting certainly doesn’t taste like buttercream. If you can make a healthy frosting taste like real buttercream, you’re my new best friend!!

Some other ideas for the frosting:

1) Use it as a protein-packed dip. Dip apples, bananas, pretzels, apple chips, graham crackers, celery, carrots, pita chips, and more. It makes a healthy after school/mid-workday snack.

2) Frost it onto treats like these healthy banana muffins, peanut butter oatmeal bars, breakfast cookies, toasted homemade honey-oat bread, healthy pumpkin bars, or sugar-free chocolate bars.

3) Eat it with a spoon.

Peanut Butter Greek Yogurt Frosting - creamy, thick, healthy, protein-packed

Look how thick it is!

Skinny Chocolate Cupcakes with Peanut Butter Greek Yogurt Frosting at

So now you know what I’ll be eating this week as I recover from a weekend full of treats. Detoxing with frosting.

Peanut Butter Greek Yogurt Frosting

A creamy, thick, protein-packed frosting to use on top of all your favorite healthy (or not-so-healthy) treats.

Yield: 1 and 1/2 cups


  • 8 oz Chobani Greek yogurt (plain or vanilla, nonfat or low fat)*
  • 3 Tablespoons peanut butter
  • 2 Tablespoons cream cheese (low fat or full fat)
  • 2 Tablespoons maple syrup (see above for substitutions)
  • 2 teaspoons vanilla extract
  • 1 batch Skinny Double Chocolate Chip Muffins (optional)


  1. Add Greek yogurt and peanut butter to a medium bowl.  Beat on medium speed for 1 minute until combined. Add the cream cheese and maple syrup, beat for 2 minutes until combined and creamy. Add the vanilla extract and beat until smooth. Taste the frosting and add more maple syrup if desired.
  2. Use as a frosting, dip, or enjoy it plain. Cover frosting tightly and store for up to 3 days in the refrigerator.

Recipe Notes:

*If you do not use Chobani, make sure the Greek yogurt you are using is very, very thick. Or your frosting will be thin. I also like Fage brand.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.



  1. Cheryl on January 29, 2015 at 9:55 pm

    Wow. That’s about all I can say. I made a coconut flour chocolate cake, also sweetened with maple syrup, and wanted a frosting that was delicious w/o being loaded with sugar. My daughter asked for a peanut butter cream cheese frosting. An internet search brought me to your page. I have to say, they made quite a pair! I haven’t had a chance yet, but I’m definitely going to take a look around at your blog! Thanks for the great ideas!

  2. Amanda on January 30, 2015 at 11:27 am

    Hi! I was wondering if you could tell me how much the peanut butter Greek yogurt frosting makes? Approximately – I have to balance my daughter’s meals – carbs, protein & fats have to be at a certain ratio – just trying to get a grasp on how much of this to use on her chocolate coconut flour donuts 🙂

    • Sally on January 30, 2015 at 6:23 pm

      Around 1 and 1/2 cups

  3. Kim on March 12, 2015 at 6:31 pm

    Thanks for the recipe! Just made it with honey instead of maple syrup. The cream cheese made the frosting super lumpy. Has this ever happened to you?
    Perhaps it’s because one tbsp of the cream cheese was the last bit of one package (so it was a little harder than a new cream cheese). Or because I hand mixed it? I always hand mix things and never have lumps like this.


    • Sally on March 13, 2015 at 11:30 am

      Kim, I definitely suggest a mixer. The lumps aren’t blending because the yogurt is smooth and cold and the cream cheese is thicker. If you can’t get ahold of a mixer, try using room temperature cream cheese (if you aren’t already) and mix it up with a fork until it’s smooth. They add the yogurt and other ingredients. This should help!

      • Kim on March 28, 2015 at 2:00 pm

        Hi Sally,
        Thank you so much for responding!
        I just tried it again with a mixer and still lumpy! Even after whipping it for a total f 10 minutes. I’ll try room temperature cream cheese next 🙂

  4. Kamila Ostafin on April 15, 2015 at 9:54 pm

    Woooow! This is so amazing! Thanks for posting this great recipe!

  5. Patti on August 6, 2015 at 5:13 pm

    PB-yogurt frosting sounds awesome! I’d love to find more healthy PB recipes.

  6. Chelle Hart on September 5, 2015 at 7:47 pm

    Hello Sally!

    I’m making a chocolate layer cake, and wanted to know if this frosting would be okay to use between the layers of the cake? I want to frost the outside with a chocolate buttercream, but was hoping to find a lighter peanut butter frosting to use inside! Thank you 🙂

    • Sally on September 7, 2015 at 7:28 am

      Chelle, this frosting would be wonderful in between layers of chocolate cake. My mouth is watering thinking of it!

  7. Marie on June 23, 2016 at 1:33 pm

    hi! can you use this frosting for a cake please? like would it be hard enough onces refrigerated to put ganache on it?


    • Sally on June 23, 2016 at 6:17 pm

      It should be just fine on a cake and hold up well under ganache.

  8. Ashley on July 18, 2016 at 6:50 am

    I always like to freeze leftover baked goods. Can this Greek yogurt frosting be frozen?

  9. Lynne on October 5, 2017 at 1:37 pm

    I used this frosting on the G. I. Diet granola bars I made. I was not happy with the results of that recipe. They were satisfying but kind of bland and boring. I substituted brown rice syrup for the artificial sweetener in the recipe, and used only 1/3 of what was called for. It definitely needed more! Spreading a square with natural peanut butter definitely helped, so I searched for a healthy p.b. frosting. This one seemed to be what I was looking for…and it was!
    I added a bit more cream cheese, just in case my yogurt wasn’t thick enough. This resulted in a definite cream cheese taste with a hint of peanut butter. I at least doubled the peanut butter to get the predominantly peanut butter taste I wanted this time. I used maple syrup but, without the added peanut butter, this amount was too sweet for my taste, so maybe start with less sweetener.
    I will definitely use this recipe again.

  10. Erin on November 21, 2017 at 6:49 am

    Hi Sally 🙂 My husband has requested a chocolate cake roll with peanut butter filling for his birthday. I’d like to use this recipe for the filling. Is it best to go with a regular (not natural) peanut butter or could I use the natural? Happy almost Thanksgiving 🙂 

    • Sally on November 21, 2017 at 8:30 am

      This should be great for a cake roll filling and I suggest a regular (non natural) PB like Jif creamy or Skippy.

      • Erin on November 21, 2017 at 10:24 am

        You’re the best, Sally 🙂 As always, thanks for your help & quick reply. Can’t wait to make this! 

  11. Justine on December 10, 2017 at 1:39 am

    I want to make this frosting tonight, but don’t have any cream cheese. Can I just do it without it?



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