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This creamy chocolate Cottage Cheese Pudding tastes so delicious that you won’t guess it’s healthy and packed with over 30 g of protein. Made with just 3 ingredients in 2 minutes, this easy recipe is perfect for protein breakfasts, snacks or desserts.
Craving more cottage cheese desserts? Then you should also try my cottage cheese brownies, cottage cheese cookie dough, cottage cheese cheesecake and cottage cheese cookies.
Cottage cheese is the latest social media trend. People on Instagram and TikTok are coming up with the most unique ideas on how to use it, ranging from cottage cheese flatbread to banana bread. Being a heavy consumer of this food since my teenage years, I’m loving these kinds of viral recipes. Not only they are healthy, low calorie and high in protein – they also taste incredibly delicious. Just like this chocolate cottage cheese pudding!
Why you should make cottage cheese pudding
- Healthy and high protein. Made from cottage cheese and cocoa powder, this pudding is packed with protein, calcium, and essential vitamins like B12. Naturally low in calories and carbs, it’s also gluten-free.
- Quick and easy. This recipe comes together in a blender in under 2 minutes, using just 3 pantry staples – no need for protein powder, but of course you can add it. If you don’t have a blender, you can use a hand blender or food processor.
- Rich and creamy. Have a spoon and it will feel like eating a forbidden dessert. It comes with delicious chocolate flavors and a smooth and creamy texture that will have you hooked. I promise, you won’t taste the cottage cheese.
- Customizable and versatile. Whether with protein powder or banana, there are so many ways how you can personalize this recipe. It goes well for post-workout snacks, late-night desserts to satisfy your cravings and even for breakfast.
Ingredients
Here is a list of all the ingredients you need to make protein cottage cheese pudding without protein powder (of course you can still add it). Down below you’ll find all details and substitutes, the precise quantities are in the recipe card at the bottom.
- Cottage cheese. I recommend minimum 2% fat cottage cheese, small curd or regular curd. While higher fat percentages work perfectly, nonfat cottage cheese does not provide as much richness. Use lactose-free if necessary.
- Cocoa powder. Preferably unsweetened, it adds a delicious chocolate flavor and helps the mixture thicken with no gums.
- Maple syrup. This sweetens the pudding naturally, without refined sugar. As an alternative use honey, agave, date syrup, or granulated sweeteners such as coconut sugar, brown or regular sugar. Monk fruit and erythritol work well too.
How to make cottage cheese pudding
- Step 1 – Blend. Add to a blender cottage cheese, cocoa powder and maple syrup. Process until smooth and creamy.
- Step 2 – Serve or store. Serve the pudding immediately, or cover with lid and keep refrigerated for a maximum of 3 days before eating.
Recipe variations
- Higher protein. Add a scoop of protein powder, mixing in little extra milk in case the pudding becomes too thick. My recommendation is chocolate or vanilla whey, but also casein and plant protein work.
- Dairy-free (vegan). If you can’t or don’t eat dairy, follow this recipe using my homemade dairy-free cottage cheese. It will taste as delicious and will still have plenty of protein.
- No cottage cheese. If you are not a fan or cottage cheese or want to give this recipe a twist, replace the cheese with Greek yogurt, ricotta, dairy-free cottage cheese or silken tofu. You can also try my protein pudding recipe!
- Chia pudding. Blend with a tablespoon of chia seeds until smooth for a rich and creamy cottage cheese chia pudding. The seeds will boost fiber and nutrients.
- Vanilla flavor. Skip the cocoa powder, adding a dash of pure vanilla extract. As an alternative you can also use vanilla protein powder, my favorite.
- Peanut butter. Blend with a tablespoon of creamy peanut butter, preferably unsweetened and unsalted. I also recommend other nut butters such as almond or cashew butter.
- Pistachio. Add a tablespoon of pistachio butter, omitting cocoa powder if desired. Pistachio pudding with cottage cheese is one of my favorite, served with chocolate chips on top.
- Banana bread. Skip cocoa powder, mixing cottage cheese with half a banana, a hint of ground cinnamon and 1/2 teaspoon of vanilla extract. The banana will provide natural sweetness, so maple syrup may not be necessary.
Recipe tips
- Use the right cottage cheese. A minimum of 2% fat is recommended, but whole milk cottage cheese is even better for added creaminess and richness. While fat-free options still work, the dessert may lack texture and flavor.
- Make it easier. If you’ve made a batch of my whipped cottage cheese, use it as a base for this recipe. Just stir it with cocoa powder and maple syrup, it won’t take more than a minute.
- Customize to your likings. This easy cottage cheese pudding recipe offers the perfect base for endless variations. Leave out the cocoa if you prefer something simple, or add protein powder for the best macros.
- Refrigerate before serving. This mousse can be served right after blending, but for the best flavor and consistency, I highly recommend letting it chill in the fridge for at least 2 hours.
Storage directions
This chocolate cottage cheese pudding can be enjoyed right away or you can make it ahead. Refrigerate any leftovers in an airtight container or in a mason jar sealed with lid for up to 3 days, keeping it chilled to maintain its creamy texture and rich flavor. Before serving, give it a quick stir and enjoy.
This pudding does not freeze well, as freezing causes it to become watery and lose its smooth consistency. Since it’s so quick and simple to make, it’s best to whip it up fresh.
Frequently asked questions
No, this recipe doesn’t require instant pudding mix or any similar ingredient such as Jello. All you need are cottage cheese, cocoa powder, and maple syrup. For a thicker texture, simply drain the cheese before blending.
Yes, you can either use a food processor or a hand blender. For the hand mixer, add all ingredients to a tall, narrow container or a bowl and process until smooth.
Cottage cheese is a nutritional powerhouse, packed with high-quality protein. Low in calories, carbs, and fat, it’s ideal for weight loss, fitness enthusiasts, and low carb diets. It also contains many vitamins and minerals such as calcium and vitamin B12.
Of course, this recipe is perfect as a healthy breakfast. You can enjoy it as it is or with toppings such as fresh berries, nut butter, protein granola or nourishing seeds. It will give you energy for the day and you’ll stay full until lunchtime.
More cottage cheese recipes
- Cottage cheese cookie dough
- Cottage cheese muffins
- Whipped cottage cheese
- Cottage cheese brownies
- Cottage cheese banana bread
- Healthy Syrniki pancakes
- Cottage cheese pancakes
- Cottage cheese cheesecake
Cottage Cheese Pudding
Equipment
- blender also hand blender or food processor work
Ingredients
- 240 g (1 cup) cottage cheese
- 2 tbsp cocoa powder
- 1 to 3 tbsp maple syrup, or preferred sweetener (to taste)
Higher Protein Option
- 1 scoop (30 g) protein powder, optional (chocolate or vanilla)
Instructions
- Add to a blender cottage cheese, cocoa powder and maple syrup. Process until smooth and creamy.
- Serve the pudding immediately, or cover with lid and keep refrigerated for a maximum of 3 days before eating.
Notes
- Food Processor: Blend all ingredients until smooth and creamy.
- Hand Blender: Combine ingredients in a tall container or bowl and mix thoroughly until the texture is smooth.
