If you want something sweet but still packed with protein, this High Protein Cottage Cheese Fudge is about to be your new favorite treat. It’s rich, creamy, chocolatey, and shockingly simple. No baking. No fancy tools. Just blend, melt, mix, chill. That’s it.
It tastes like real fudge, but it’s made with better-for-you ingredients. I’ve made this on busy weeknights and even meal-prepped it for the week. It never lasts long.
Servings: 12 small squares
Prep Time: 10 minutes
Chill Time: 1–2 hours
Total Time: About 1 hour 15 minutes
Why I Love This Recipe
The first time I made this, I honestly didn’t expect much. Cottage cheese in fudge? It sounded strange. But once I blended it smooth and mixed it with melted chocolate, everything changed. It turned into this silky, rich mixture that set up perfectly in the fridge.
Now it’s one of my favorite high-protein desserts because:
- It satisfies chocolate cravings fast
- It’s packed with protein
- It’s made with simple, real ingredients
- No oven needed
- It feels indulgent but fuels your body
It’s one of those recipes that makes you feel smart for making it.
What You’ll Need
- 1 cup full-fat cottage cheese
- 1 cup dark chocolate chips (at least 60% cocoa)
- 2 tablespoons natural peanut butter (creamy)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Pinch of sea salt
Tools You’ll Need
- Blender or food processor
- Microwave-safe bowl
- Spatula
- 8×8-inch baking dish
- Parchment paper
- Measuring cups and spoons
Instructions
Step 1: Blend the Cottage Cheese
Add 1 cup full-fat cottage cheese to a blender. Blend for 1–2 minutes until completely smooth and creamy. It should look like thick yogurt with no lumps.
Step 2: Melt the Chocolate
Place 1 cup dark chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until fully melted and glossy (about 1–1½ minutes total).
Step 3: Mix Everything Together
In a large bowl, combine:
- Smooth blended cottage cheese (1 cup)
- Melted dark chocolate (1 cup)
- 2 tablespoons creamy peanut butter
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Pinch of sea salt
Stir until fully combined and silky smooth. The mixture should be thick and glossy.
Step 4: Spread and Chill
Line an 8×8-inch baking dish with parchment paper. Pour the fudge mixture into the dish and spread evenly with a spatula.
Refrigerate for 1–2 hours, until firm.
Step 5: Slice and Serve
Once firm, lift the parchment paper out and cut into 12 squares.
Macros Information (Per Square – Approximate)
- Calories: 140
- Protein: 6g
- Fat: 9g
- Carbs: 9g
- Fiber: 1g
Why This Recipe Works (Quick Science)
Cottage cheese is high in casein protein, which is thick and creamy when blended. When you mix it with melted chocolate, the cocoa butter firms up as it cools. That’s what gives the fudge its structure.
The peanut butter adds healthy fats, which make the texture smooth and rich. The maple syrup adds just enough sweetness without making it grainy.
Chilling allows the fats to solidify, turning the mixture into real sliceable fudge.
Pro Tips
- Blend the cottage cheese really well. Any lumps will show in the fudge.
- Use good-quality dark chocolate for the best flavor.
- Let it chill fully before slicing for clean edges.
- Sprinkle flaky sea salt on top before chilling for extra flavor.
Substitutions and Variations
- Swap peanut butter for almond butter or cashew butter.
- Use sugar-free chocolate chips if needed.
- Add 1 scoop chocolate protein powder for even more protein.
- Stir in chopped nuts for crunch.
Make Ahead Tips
This fudge stores beautifully in the fridge for up to 5 days. You can also freeze it for up to 2 months. Just thaw slightly before eating.
Leftovers and Storage
Store in an airtight container in the refrigerator. Keep it chilled so it stays firm. If stacking pieces, place parchment between layers.
Common Mistakes
- Not blending the cottage cheese enough
- Overheating the chocolate (it can seize)
- Skipping parchment paper
- Cutting before fully chilled
What to Serve With
- Fresh berries
- A glass of cold milk
- Coffee or espresso
- Greek yogurt with extra drizzle of maple syrup
FAQ
Does it taste like cottage cheese?
No. Once blended and mixed with chocolate, you won’t taste it at all.
Can I use low-fat cottage cheese?
Yes, but the texture may be slightly less creamy.
Can I freeze it?
Yes. Freeze in an airtight container and thaw for 10–15 minutes before eating.
Is this very sweet?
It’s mildly sweet. Add an extra tablespoon of maple syrup if you like it sweeter.
Final Thoughts
This High Protein Cottage Cheese Fudge proves you don’t have to give up dessert to eat well. It’s rich, simple, and packed with protein. Make a batch this week and keep it in the fridge for whenever that chocolate craving hits. When you try it, come back and tell me how it turned out for you. I’d love to hear your twist on it.
