This strawberry cottage cheese mousse is creamy, fruity, and so easy to make. It’s one of those recipes that feels fancy but takes barely any time. You just blend, chill, and boom—you’ve got a super fresh, high-protein dessert. It’s also a great way to use up extra strawberries or cottage cheese.
You only need a few ingredients, and you don’t even need to turn on the oven. Perfect for warmer days or when you just want something light and sweet without too much effort.
Why I Love This Recipe
This one brings back memories of hot afternoons when we’d want something cold and sweet, but my mom wouldn’t let us load up on ice cream. Instead, she’d whip up this mousse with just cottage cheese and berries. It was so good, we didn’t even care it was “healthy.” I still make it now when I want a treat that won’t leave me feeling sluggish.
- Only 4 ingredients
- Takes 10 minutes or less
- No oven or stove needed
- Packed with protein
- Naturally sweet and creamy
Servings: 4
Time: 10 minutes
What You’ll Need
- 1 cup fresh strawberries, hulled and halved
- 1 cup full-fat cottage cheese
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- Extra strawberries and fresh mint for topping (optional)
Tools You’ll Need
- Blender or food processor
- Rubber spatula
- Measuring cups and spoons
- Serving bowls or cups
Pro Tips
- Use ripe strawberries for maximum sweetness
- Full-fat cottage cheese gives the best creamy texture
- Blend until completely smooth—no lumps!
- Chill the mousse for 20 minutes before serving if you want it extra cold
- Add toppings right before serving so they stay fresh
Substitutions and Variations
- Swap honey with maple syrup or agave
- Add 1 tablespoon lemon juice for a tangier twist
- Use frozen strawberries (thawed) if fresh aren’t in season
- Add chia seeds for extra fiber
Make Ahead Tips
You can make this mousse up to 24 hours ahead. Just cover and refrigerate. Stir gently before serving and top with fresh fruit last minute.
Recipe + Instructions
Step 1: Add the strawberries to a blender
Ingredients: 1 cup fresh strawberries, hulled and halved
Step 2: Add cottage cheese
Ingredients: 1 cup full-fat cottage cheese
Ultra close-up shot of thick, creamy cottage cheese being spooned into the blender on top of the strawberries. You can see the texture of the curds. A straight 90-degree top-down shot with no tilt, captured directly overhead, on white marble with gold hints.
Step 3: Add honey and vanilla
Ingredients: 2 tablespoons honey, 1 teaspoon vanilla extract
Step 4: Blend until completely smooth
Ingredients: All ingredients from steps 1-3
Step 5: Spoon into bowls and top
Spoon the mousse into a serving glass or bowl, smoothing the top. Top with fresh strawberry slices and crushed graham crackers.
Macros (Per Serving, approx.)
- Calories: 130
- Protein: 10g
- Carbs: 12g
- Fat: 5g
- Fiber: 1g
- Sugar: 10g
Why This Recipe Works (Quick Science)
Blending cottage cheese breaks down the curds and transforms it into a super smooth base. Strawberries add natural sweetness and color. The protein in cottage cheese makes it thick and satisfying, and honey helps balance the tang of the cheese.
Common Mistakes
- Not blending enough: This mousse should be super smooth—don’t rush it.
- Using low-fat cottage cheese: It won’t be as creamy.
- Overloading with toppings: It’s delicate, so keep them light.
- Serving it warm: Chill it if you have time—it’s so much better.
What to Serve With
- Shortbread cookies on the side
- A fresh mint tea
- A few dark chocolate shavings on top
- Crispy puff pastry sticks
- Small biscotti
FAQ
Can I use Greek yogurt instead of cottage cheese?
Sure, but it’ll be more tart and less thick.
Can I freeze it?
Not really—freezing changes the texture too much.
Is it sweet enough without honey?
If your strawberries are super ripe, maybe! You can also use less honey if needed.
Can I make this dairy-free?
Try using a thick dairy-free yogurt or silken tofu instead of cottage cheese.
Final Thoughts
This strawberry cottage cheese mousse is one of those recipes that makes you feel like you’re treating yourself without doing much at all. It’s fresh, fast, and secretly kind of good for you. Try it, make it your own, and let me know how it turned out for you in the comments—I’d love to hear what you think or if you tried a fun twist!
