Cottage Cheese Pudding

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5 from 128 votes
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This cottage cheese pudding is super creamy and delicious and packs in over 25 grams of protein per serving!

Craving more cottage cheese recipes? Try my cottage cheese ice cream, cottage cheese bread, or cottage cheese pancakes.

pudding with cottage cheese.

Cottage cheese is having its moment right now, and no one is complaining, especially not me. It’s protein-packed, easy to mask up the flavor, and so versatile. Inspired by my protein pudding, I switched out the yogurt for cottage cheese, and honestly, it’s my new nightly (and healthy!) dessert.

Table of Contents
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make cottage cheese pudding
  4. Arman’s recipe tips
  5. Storage instructions
  6. Frequently asked questions
  7. More high protein desserts to try
  8. Cottage Cheese Pudding (Recipe Card)

Why I love this recipe

  • High protein. Each serving packs in over 25 grams of protein, and there are even more ways to increase it.
  • Just 3 ingredients. Cottage cheese, a sweetener, and something to thicken it up…that is it!
  • Easy to customize. I can’t eat the same thing day in and day out, so I’ve shared some of my tried and tested flavor variations.
  • Healthy enough for breakfast! Thanks to the healthy and wholesome ingredients used, you can enjoy this pudding guilt-free first thing in the morning.
cottage cheese pudding.

Ingredients needed

  • Cottage cheese. I prefer using full-fat cottage cheese as it has a richer flavor but low-fat or nonfat will also work.
  • Honey. You must add a liquid or granulated sweetener. I alternate between honey and maple syrup, but brown or white sugar also works.
  • Powdered peanut butter. Also known as peanut flour, this thickens the pudding while also giving it a subtle peanut flavor. You can swap this out for protein powder.
  • Mix-ins. See the ‘variations’ section for some mix-in ideas.

How to make cottage cheese pudding

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Blend all ingredients until smooth.

Step 2- Transfer to small bowls or serving dishes and chill for at least thirty minutes to firm up.

how to make cottage cheese pudding.

Arman’s recipe tips

  • Add more protein. You can increase the protein even more by adding a few tablespoons of your favorite protein powder. I like vanilla-flavored protein, as it adds extra sweetness.
  • Chill the pudding once it has been blended intensifies the flavors and thickens it nicely.
  • Blend thoroughly. No one likes clumps in their pudding, so be sure everything is broken down nicely, and the mixture is smooth and creamy.
  • Adjust the sweetness. Depending on how sweet you prefer desserts, you may need to add a little more sweetener than suggested.

Flavor variations

This pudding is like a blank canvas and can be customized with tons of flavors. Here are some ideas:

  • Brownie batter. Add 1 tablespoon of cocoa powder and 1 tablespoon of chocolate chips, and melt the chocolate over the top (like a magic shell).
  • Strawberry cheesecake. Omit the peanut flour and add sliced strawberries and one crushed graham cracker.
  • Cookies and cream. Omit the peanut flour and add two crushed Oreo or sandwich cookies.
  • Chocolate peanut butter. Add 1 tablespoon each of peanut butter and cocoa powder, and drizzle melted chocolate and peanut butter on top.
  • Chocolate chip cookie dough. Crumble up some edible cookie dough and toss it through the mixture.

Storage instructions

To store: Leftovers can be stored in the refrigerator, covered, for up to three days.

To freeze: Cottage cheese pudding can be frozen for up to two months. Let thaw completely before enjoying.

pudding cottage cheese.

Frequently asked questions

Which cottage cheese is best to use?

Small curd and full-fat cottage cheese will yield the creamiest flavor, but any kind will work.

Can I swap out the cottage cheese?

If you don’t want to use cottage cheese, replace it with full-fat Greek or coconut yogurt.

More high protein desserts to try

cottage cheese pudding recipe.

Cottage Cheese Pudding

5 from 128 votes
This cottage cheese pudding is super creamy and delicious and packs in over 25 grams of protein per serving! Watch the video below to see how I make it in my kitchen.
Servings: 2 servings
Prep: 1 minute
Cook: 1 minute
Total: 2 minutes

Video

Ingredients  

  • 2 cups cottage cheese
  • 2 tablespoons peanut flour
  • 2 tablespoons honey or more, as needed

Instructions 

  • In a high speed blender or food processor, add all your ingredients and blend well. Add any mix-ins of choice.
  • Transfer into serving bowls, cover, and refrigerate for at least thirty minutes.

Notes

TO STORE: Leftovers can be stored in the refrigerator, covered, for up to three days.
TO FREEZE: Cottage cheese pudding can be frozen for up to two months. Let thaw completely before enjoying.

Nutrition

Serving: 1servingCalories: 259kcalCarbohydrates: 35gProtein: 26gFat: 2gSodium: 842mgPotassium: 422mgFiber: 1gVitamin A: 18IUVitamin C: 0.1mgCalcium: 205mgIron: 1mgNET CARBS: 34g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 5 stars
    Excellent combination – my thoughts are this would be great for seniors that don’t get enough protein in their diet.

    1. Arman said in the article: “peanut flour thickens the pudding while also giving it a subtle peanut flavor. You can swap this out for protein powder.”

      1. 5 stars
        What a fab & quick dessert recipe. Quick question, could peanut flour be substituted with peanut butter?

  2. 5 stars
    I just made this and my mind is racing with the possibilities. I used sugar free maple syrup and 2% cottage cheese in mine. It is so, so good. I did use a bit more syrup to satisfy my extra sweet tooth. Thank you for the great recipes!