Lemon Cottage Cheese Pudding

Got it! Let’s make a lemon cottage cheese pudding—smooth, creamy, and bursting with fresh lemon flavor! This version sets in the fridge, so no oven needed. It’s super easy, refreshing, and perfect for a light dessert or snack.

What You’ll Need

Ingredients:

1 cup cottage cheese (small curd)
¼ cup granulated sugar
2 tbsp lemon juice (freshly squeezed)
1 tbsp lemon zest (freshly grated)
½ tsp vanilla extract
½ cup milk (any kind)
1 tbsp cornstarch
¼ cup heavy cream (whipped)

Pro Tips

⭐ Blend it smooth: Cottage cheese can be grainy, so blending is key for a creamy pudding.
⭐ Chill for best texture: The pudding thickens as it chills—give it at least an hour.
⭐ Adjust the sweetness: Taste before chilling and add more sugar if needed.
⭐ For a firmer pudding: Add an extra teaspoon of cornstarch while heating.

Tools You’ll Need

Blender or food processor
Small saucepan
Whisk
Measuring cups & spoons
Mixing bowl
Rubber spatula
Serving bowls

Substitutions & Variations

✔️ No Cottage Cheese? Use ricotta for a similar texture.
✔️ Dairy-Free? Use plant-based cottage cheese, almond milk, and coconut cream.
✔️ Want it Thicker? Add a bit more cornstarch or blend in a banana.
✔️ Make it Sweeter? Stir in honey or more sugar to taste.

How to Make No-Bake Lemon Cottage Cheese Pudding

1. Blend Cottage Cheese & Wet Ingredients

In a blender, combine cottage cheese, sugar, lemon juice, lemon zest, vanilla extract, and milk. Blend until completely smooth.

Ultra close-up of a blender cup filled with cottage cheese, granulated sugar, fresh lemon juice, lemon zest, vanilla extract, and milk

2. Thicken on the Stove

Pour the blended mixture into a small saucepan. Whisk in cornstarch and cook over low heat, stirring constantly until it thickens (about 3–4 minutes).

Ultra close-up of a saucepan on a modern stainless steel gas stove, with a smooth, pale yellow pudding mixture being whisked as it thickens.

3. Cool the Mixture

Remove from heat and let the pudding cool to room temperature. Stir occasionally to prevent skin from forming.

Ultra close-up of thickened lemon pudding in a saucepan, slightly glossy and smooth, cooling on a white marble countertop with hints of gold

4. Fold in Whipped Cream

In a bowl, gently fold whipped heavy cream into the cooled pudding until fully combined.

Ultra close-up of a mixing bowl with thick, fluffy whipped cream being gently folded into the cooled lemon pudding using a spatula.

5. Chill & Serve

Divide into serving bowls and refrigerate for at least 1 hour before serving.

Ultra close-up of lemon cottage cheese pudding in small glass bowls, chilled and set with a smooth, creamy surface.

Leftovers & Storage

Store in the fridge for up to 3 days in an airtight container.
Do not freeze—it can change the texture.

Enjoy!

This no-bake lemon cottage cheese pudding is light, creamy, and so refreshing. Perfect for a quick, healthy dessert. Try it and let me know how it turns out in the comments! 😊🍋