Cottage Cheese Fudge is rich, chocolatey, and surprisingly packed with protein. Made with cottage cheese, cocoa powder, and a bit of natural sweetener, it gives you the creamy texture and deep chocolate flavor of classic fudge—without all the sugar and heavy ingredients.
It’s no-bake, quick to prep, and perfect for a lunchbox treat, after-dinner bite, or snack anytime you want something sweet but still nourishing. It started as a fun kitchen experiment and quickly became a go-to in our house.
Why You’ll Love This Recipe
This cottage cheese fudge is everything you want in a sweet bite—dense, creamy, and full of deep chocolate flavor.
But what really makes it special is that it’s naturally high in protein, low in added sugars, and comes together in just a few minutes using a blender or food processor.
It’s perfect for meal prep, doesn’t require an oven, and keeps well in the fridge or freezer. The texture is smooth and satisfying, like traditional fudge, but lighter and more nutrient-dense.
What You’ll Need
- 1 cup full-fat cottage cheese
- ½ cup unsweetened cocoa powder
- ¼ cup maple syrup or honey
- 2 tablespoons melted coconut oil or nut butter (like almond or peanut)
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: ¼ cup mini chocolate chips or chopped dark chocolate
- Optional toppings: flaky sea salt, crushed nuts, or shredded coconut
Pro Tips
- Use full-fat cottage cheese for the creamiest, most satisfying texture.
- Blend thoroughly—you want a super smooth consistency for best results.
- Line your container with parchment paper for easy removal and clean slicing.
- Let it chill fully—at least 2–3 hours—for the fudge to firm up properly.
- Cut with a warm knife (run under hot water) for clean edges.
Tools You’ll Need
- Blender or food processor
- Rubber spatula
- Loaf pan or small square dish
- Parchment paper
- Measuring cups and spoons
- Knife for slicing
Substitutions & Variations
Dairy-Free: Use dairy-free cottage cheese and coconut milk-based chocolate chips.
Nut-Free: Use sunflower seed butter or omit nut butter entirely and increase coconut oil.
Low-Sugar: Replace maple syrup with monk fruit sweetener and adjust to taste.
Add-Ins: Stir in chopped nuts, seeds, or dried fruit for added texture.
Flavored: Add a touch of peppermint or orange extract for a fun twist.
Make-Ahead Tips
- Make a batch and store in the fridge for up to 5 days.
- Slice and freeze in individual portions for up to 2 months.
- Great to prep over the weekend for lunchboxes or after-school snacks.
- You can double the recipe and use an 8×8 pan if feeding a crowd.
How to Make Cottage Cheese Fudge
Step 1: Blend the Base
In a high-speed blender or food processor, combine cottage cheese, cocoa powder, maple syrup, melted coconut oil or nut butter, vanilla, and a pinch of salt. Blend until completely smooth, scraping down the sides as needed.
Step 2: Fold in Chocolate Chips
Once smooth, transfer the mixture to a bowl (or keep it in the blender jar) and stir in chocolate chips or chopped chocolate if using.
Step 3: Pour Into Pan
Line a loaf pan or small container with parchment paper. Pour the fudge mixture into the pan and smooth the top with a spatula. Add optional toppings like sea salt, coconut, or chopped nuts.
Step 4: Chill
Place the pan in the fridge for at least 2–3 hours or until fully set and firm to the touch.
Step 5: Slice and Serve
Remove from the fridge, lift out using the parchment paper, and slice into squares. Enjoy immediately or store for later.
Leftovers & Storage
- Store in an airtight container in the fridge for up to 5 days.
- Freeze sliced fudge in a zip-top bag or container for up to 2 months.
- Let frozen pieces thaw in the fridge or on the counter for 10–15 minutes.
- Great for packing in lunchboxes or enjoying as a midday treat.
Recipe FAQ
1. Does it taste like cottage cheese?
Not at all. Once blended with cocoa and sweetener, the cottage cheese flavor completely disappears. The result is rich, smooth, and chocolatey—just like classic fudge.
2. Can I use low-fat cottage cheese?
You can, but the texture may be less creamy and slightly more grainy. Full-fat cottage cheese is best for that dense, melt-in-your-mouth feel.
3. How long does it take to firm up?
It needs at least 2–3 hours in the fridge to fully set. For firmer fudge, chill overnight or freeze briefly before slicing.
4. Can I freeze cottage cheese fudge?
Yes. Freeze in slices for up to 2 months. Thaw in the fridge or at room temp for 10–15 minutes before eating.
5. Can I make this without nut butter or coconut oil?
You can omit both, but the fudge will be softer. Add a little extra cocoa powder or chocolate chips to help it firm up.
Creamy, Chocolatey, and Protein-Rich
This Cottage Cheese Fudge is proof that indulgent doesn’t have to mean unhealthy. It’s creamy, rich, and loaded with real chocolate flavor—all while giving you a good dose of protein and skipping the refined sugar.
Whether you’re craving something sweet after dinner or need an afternoon boost, this recipe fits the bill.
Give it a try and let me know how it turned out! Did you add any fun toppings or flavors? I’d love to hear how you made it your own in the comments below.