The first time I made this cottage cheese peanut butter mousse, I was skeptical it could replace dessert but still feel like a healthy snack.
It turned out silky, peanut-buttery, and surprisingly decadent without any heavy cream.
If you like creamy cottage-cheese blends, also try the bright twist in my avocado cottage cheese smoothie for another high-protein treat.
Why You’ll Love This Recipe
- High in protein yet sweet and satisfying.
- Ready in under five minutes with minimal equipment.
- Versatile: serves as breakfast, dessert, or a post-workout snack.
- Clean-ingredient profile with pantry staples.
The texture is unexpectedly mousse-like: light, airy, and smooth from the cottage cheese but with the rich, nutty density of peanut butter. The sweetness is controlled by honey or maple syrup so it never tastes cloying; the vanilla lifts the aroma, and add-ins like cocoa or chocolate chips provide contrast and a slightly bitter counterpoint to the peanut butter. This is comfort food that doesn’t weigh you down.
“I made this after lunch and couldn’t stop spooning it—rich but not heavy. My husband thought it was store-bought chocolate mousse!” — 5 stars, reader
Key Ingredients
Cottage cheese (1 cup) — The heart of the recipe. Full-fat cottage cheese gives the creamiest result, while low-fat varieties work if you want fewer calories. For the silkiest texture, choose small-curd cottage cheese and drain any excess whey if it seems watery; brands labeled "small curd" often blend down more smoothly.
Peanut butter (1/2 cup) — Use a natural-style peanut butter with just peanuts and salt for the cleanest flavor. Stir the jar first so oils are mixed; overly oily or dry butters can change mouthfeel. If you prefer a fluffier mousse, a whipped peanut butter or briefly whipping peanut butter with a handheld mixer before blending helps.
Honey or maple syrup (2 tablespoons) — Honey adds floral warmth while maple syrup adds depth and a subtle caramel note. Taste and adjust to your preference; a tablespoon is enough for those who like less sweetness. For a vegan version, use maple syrup and ensure the peanut butter has no added honey.
Vanilla extract (1 teaspoon) — A small amount makes a big difference to perceived sweetness and aroma. Pure vanilla extract beats imitation in depth, but either will improve the overall balance. Bean paste is optional if you want a punchier vanilla presence.
Optional: cocoa powder or chocolate chips — Cocoa powder (unsweetened) brings a bittersweet, sophisticated edge. Chocolate chips give texture and a melty spot of sweetness. Use high-quality cocoa (Dutch-processed for smoother chocolate notes) if you choose that route.
Ingredients
- 1 cup cottage cheese
- 1/2 cup peanut butter
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- Optional: cocoa powder or chocolate chips for flavor
Step-by-Step Instructions
Step 1: Gather and measure
Measure the cottage cheese, peanut butter, sweetener, and vanilla.
Place the cottage cheese in the blender first so it blends more readily.
Pro Tip: Let refrigerated cottage cheese sit at room temperature for 5 minutes to make blending smoother.
Step 2: Combine in a blender or food processor
Add the peanut butter, honey or maple syrup, and vanilla to the cottage cheese.
Secure the lid and start pulsing to break up the textures before full-speed blending.
Pro Tip: Pulse three to six times first so the peanut butter doesn’t clump and you avoid overworking the motor.
Step 3: Blend until smooth and creamy
Blend on medium-high until the mixture is uniformly smooth and reaches a whipped-mousse consistency.
Stop, scrape down the sides with a spatula, and blend again for 10–15 seconds if needed.
You’ll know it’s ready when no visible cottage cheese curds remain and the surface is glossy.
Step 4: Taste and adjust sweetness
Spoon a small taste and add an extra teaspoon of honey or maple if you prefer it sweeter.
If the mousse seems too thick, swirl in a teaspoon of milk or water and blend briefly.
Pro Tip: Sweetness reads differently when chilled, so err on the side of slightly under-sweet; chilling brightens impression of sweetness.
Step 5: Add optional chocolate or cocoa
If using cocoa powder, sift in 1–2 teaspoons and blend until incorporated.
If using chocolate chips, fold them in or briefly pulse so they remain partly intact.
Pro Tip: For a marbled effect, drop in chips and pulse once or twice rather than fully blending.
Step 6: Serve or chill
Serve immediately for a softer mousse or refrigerate for 30–60 minutes for a firmer set.
Top with extra chocolate chips, chopped peanuts, or a drizzle of honey if you like.
Pro Tip: If you chill it longer than a day, the texture tightens; a quick whisk before serving restores some lightness.
Expert Tips for Success
- Use a high-power blender or a food processor with a sharp blade. A weak blender will leave small curds and a less silky texture.
- Choose small-curd, full-fat cottage cheese for the creamiest finish. The milk fat smooths the mouthfeel and gives better body than low-fat versions.
- If you only have large-curd cottage cheese, blend a little longer and consider briefly straining excess whey through a fine sieve to avoid a watery mousse.
- For ultra-light mousse, blend in two stages: pulse rapidly to break curds, then add peanut butter and blend at full speed until airy. This traps air and creates lift.
- Temperature matters: ingredients straight from the fridge blend better after a brief rest; chilling the final mousse firms it up and deepens flavors.
- Sweetness balance: honey or maple syrup changes flavor profiles; honey brightens, maple warms. Start with 2 tablespoons, then tweak in 1/2-teaspoon increments.
- If your peanut butter is very thick, warm it for 5–10 seconds in the microwave to make it more blendable. Avoid heating the cottage cheese.
- For an extra-smooth texture, press the finished mousse through a fine mesh sieve before chilling — this removes any stubborn curd particles.
- To keep the mousse light when storing, seal it with plastic wrap pressed onto the surface to prevent a skin from forming.
- If you want a more dessert-like mouthfeel, fold in 2 tablespoons of whipped cream (or aquafaba for vegan) after blending and chill briefly.
- If the mousse separates after freezing and thawing, re-whip quickly with a whisk or blender to re-emulsify the fats.
Also try a variant pairing if you enjoy similar flavor combinations, like the rich notes in chocolate-peanut-butter overnight oats, which use the same flavor family in a breakfast format.
Storage & Freezing
Fridge: Store the mousse in an airtight container for up to 4 days.
Press plastic wrap directly onto the surface before sealing to prevent a skin.
Freezer: Spoon into freezer-safe containers and freeze for up to 1 month.
When frozen, the texture will be firmer and slightly grainy; thaw in the refrigerator overnight.
Thawing & reheating: Thaw in the fridge for 8–12 hours.
Stir or briefly whisk after thawing to restore creaminess; a 10–15 second blitz in a blender also works.
Do not microwave; heat breaks dairy structure. If you want a warm dessert, gently fold the mousse into warm melted chocolate rather than heating the mousse itself.
Variations & Substitutions
Chocolate peanut: Add 1–2 teaspoons unsweetened cocoa powder, then swirl in chocolate chips for texture.
PB-banana: Fold in 1/4 cup mashed ripe banana after blending for natural sweetness and creaminess.
Almond or other nut butters: Swap peanut butter for almond or cashew butter; you’ll get a milder, more floral profile.
Vegan: Use a dairy-free cottage cheese alternative if you can find one (some soy or oat-based products work), and use maple syrup. Note texture differences may occur.
Protein boost: Stir in a scoop of unflavored or chocolate protein powder — add a tablespoon of milk to maintain smoothness.
Frequently Asked Questions
Q: Is cottage cheese peanut butter mousse high in protein?
A: Yes. Cottage cheese is a concentrated source of casein protein, and combined with peanut butter, this mousse provides a significant protein boost compared with traditional mousse. This makes it a great post-workout snack or a satiating breakfast option.
Q: Can I make this sugar-free?
A: Absolutely. Omit the honey or maple syrup and add a touch of stevia, monk fruit, or a smashed ripe banana for natural sweetness. Taste as you go because artificial sweeteners vary in intensity.
Q: Will the mousse separate if I freeze it?
A: Freezing can change the texture, making it slightly grainy due to ice crystal formation and fat separation. Thaw slowly in the fridge and re-whip or blend briefly to smooth it out.
Q: Can I use Greek yogurt instead of cottage cheese?
A: Greek yogurt yields a tangier mousse and a smoother texture without blending out curds, especially if you use full-fat Greek yogurt. The protein and creaminess are comparable, but expect a different flavor profile.
Q: How can I make this more decadent for guests?
A: Fold in whipped cream or top with a salted caramel drizzle and toasted chopped peanuts. Serving in chilled glasses with a dusting of cocoa makes it look like a restaurant dessert while still being simple to prepare.
Final Thoughts
This cottage cheese peanut butter mousse is proof that simple ingredients can make something unexpectedly luxurious.
It’s fast, protein-rich, and flexible enough to live in breakfasts, snacks, or dessert rotations.
Please leave a star rating in the recipe card below if you try it, and pin this to Pinterest to save it for later.
Conclusion
For a similar ultra-simple take, check out this well-loved 3-Ingredient Peanut Butter Mousse – Sammi Brondo which leans into minimalism.
If you want a variation that explicitly pairs peanut butter and cottage cheese, look at this community-tested 5-Ingredient Peanut Butter Cottage Cheese Mousse – Allrecipes for inspiration.
For a lower-carb spin and tips on texture adjustments, the recipe for Keto Whipped Cottage Cheese with Peanut Butter | high protein too is a useful reference.
Cottage Cheese Peanut Butter Mousse
Ingredients
Main Ingredients
- 1 cup cottage cheese Use full-fat for the creamiest result.
- 1/2 cup peanut butter Natural-style preferred.
- 2 tablespoons honey or maple syrup Adjust amount according to sweetness preference.
- 1 teaspoon vanilla extract Pure vanilla extract is recommended.
Optional Add-ins
- 1-2 teaspoons cocoa powder For a bittersweet flavor.
- to taste chocolate chips For added texture and sweetness.
Instructions
Preparation
- Measure the cottage cheese, peanut butter, sweetener, and vanilla.
- Place the cottage cheese in the blender first for easier blending.
- Let refrigerated cottage cheese sit at room temperature for 5 minutes for smooth blending.
Blending
- Add peanut butter, honey or maple syrup, and vanilla to the cottage cheese.
- Pulse to break up the textures, then blend until smooth and creamy.
- Scrape down the sides and blend again if necessary.
Taste and Adjust
- Taste and add more sweetener if desired. Adjust texture with milk or water if too thick.
Add Optional Ingredients
- If using cocoa, sift in and blend. For chocolate chips, fold in gently.
Serving
- Serve immediately or chill for 30–60 minutes for a firmer texture.
- Top with chocolate chips, chopped peanuts, or honey if desired.
