The first time I made these cottage cheese cheese sticks, they vanished before I could get the second tray into the oven.
They’re the kind of snack that feels indulgent but is easy to justify—cheesy, crisp, and surprisingly light.
This recipe is a winner because it turns simple cottage cheese into a golden, melty stick that’s perfect for parties, lunchboxes, or a solo snack raid.
If you like the tang of cottage cheese and the pull of mozzarella, this recipe delivers both.
I often serve them alongside something light like cottage cheese avocado toast to stretch a small party into a feast.
Why You’ll Love This Recipe
- Crispy outside, melty inside: each stick gets a golden exterior with a gooey center.
- Fast and forgiving: no complicated dough, just mix, shape, and bake.
- Lower-effort cheese stick: uses cottage cheese to reduce the heaviness while keeping richness.
- Versatile: serve as an appetizer, snack, or paired with soups and salads.
The texture is the real showstopper. The breadcrumbs create a satisfyingly crisp crust that gives way to a soft, springy interior where mozzarella stretches and cottage cheese adds a subtle tang. Parmesan brings savory depth and a slightly nutty finish, so every bite hits salt, umami, and that milky, buttery note you want from fried cheese without the mess of deep-frying.
“Five stars — I made these for game night and everyone asked for the recipe. Crispy, cheesy, and simple. A new favorite!” — Jamie L.
Key Ingredients
Cottage cheese (1 cup)
Cottage cheese is the backbone here. Choose a full-fat variety for creaminess and bind; the curds add texture without weighing the sticks down. If you prefer a smoother interior, pulse the cottage cheese briefly in a food processor before mixing.
Shredded mozzarella cheese (1 cup)
Mozzarella gives the stretch and melty pull that make these feel indulgent. Use a block and shred it yourself for better melt and less moisture than pre-shredded blends that contain anti-caking agents.
Breadcrumbs — preferably whole wheat (1/2 cup)
Whole wheat breadcrumbs add nutty flavor and a sturdier crust than plain white crumbs. If you want extra crunch, pulse some panko with the whole-wheat crumbs for a hybrid coating that browns beautifully.
Grated Parmesan cheese (1/4 cup)
Parmesan is small but mighty here. It deepens the savory profile and helps the exterior brown faster. Use freshly grated Parmigiano-Reggiano if possible; pre-grated powder won’t deliver the same flavor lift.
Full ingredient list:
- 1 cup cottage cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup breadcrumbs (preferably whole wheat)
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Cooking spray or olive oil for frying
Step-by-Step Instructions
Step 1: Preheat and prep
Preheat the oven to 375°F (190°C).
Line a baking sheet with parchment paper or a silicone mat to prevent sticking and make cleanup easy.
Pro Tip: Place a wire rack on the sheet if you have one; it helps air circulate around the sticks for more even browning.
Step 2: Mix the filling
In a medium bowl, combine the cottage cheese, shredded mozzarella, breadcrumbs, grated Parmesan, egg, garlic powder, onion powder, salt, and pepper.
Use a rubber spatula or your hands to fold until the mixture is homogenous and holds together when pressed.
Pro Tip: If the mix feels too wet to shape, refrigerate for 15–20 minutes or add a tablespoon more breadcrumbs. You’ll know it’s ready when a small ball squeezed in your hand doesn’t fall apart.
Step 3: Shape the sticks
Divide the mixture and shape into sticks about 4 inches long and 1 inch wide.
Place each shaped stick onto the lined baking sheet, leaving space between them so they can brown evenly.
Pro Tip: Wetting your hands lightly helps prevent sticking and gives neater edges. If the mixture is springy, give it a minute in the fridge to firm up.
Step 4: Oil and bake
Spray the tops lightly with cooking spray or drizzle a little olive oil over each stick for a golden finish.
Bake in the preheated oven for about 15 minutes, or until the tops and edges are golden brown and the cheese inside looks set.
Pro Tip: The sticks will be fragile right out of the oven; let them rest 3–5 minutes on the baking sheet to firm up. You’ll know they’re done when the edges are golden and the center no longer looks glossy.
Expert Tips for Success
- Temperature matters: use room-temperature egg and slightly chilled cottage cheese if possible. Cold cheese straight from the fridge can make shaping harder, while fully warm ingredients sometimes make the mixture too loose. Finding that middle ground keeps the texture consistent.
- Get the moisture right: cottage cheese varies by brand and fat content. If your mixture feels watery, add breadcrumbs a tablespoon at a time. If it’s too dry, a splash of milk or one extra egg white will help bind without making it soggy.
- Use fresh-shredded mozzarella: store-bought pre-shredded cheese often contains starches that can affect melting. Shredding from a block yields a silkier melt and better cohesion in the sticks.
- Baking vs. frying: these are designed for the oven, but a quick shallow fry in a skillet with a thin layer of olive oil will give an even crisper crust. If frying, cook over medium heat and turn once to prevent bursting. For lower fat, stick with baking and use a wire rack to crisp all sides.
- Trial run for size: if you’re prepping for a crowd, make one or two test sticks first to confirm bake time and texture in your oven. Ovens vary; a test lets you tweak temperature or timing before committing to a full sheet.
- Make ahead and chill: shape the sticks and refrigerate them on the baking sheet for up to 24 hours before baking. This firms them for neater edges and makes party prep effortless.
- Salt carefully: because Parmesan is salty, taste your mixture before adding extra salt if possible. Over-salting can mask the mild tang of the cottage cheese.
- Flavor boosts: fold a tablespoon of finely chopped herbs like chives or parsley into the mix for a fresh lift. For a smoky edge, add a pinch of smoked paprika to the breadcrumb blend.
- Serving suggestions: pair with a bright marinara for dipping or a spicy yogurt sauce to cut richness. These sticks also brighten a bowl of Lemony Tuscan Artichoke Soup for a cozy meal combo.
- Avoid overcrowding: if baking multiple sheets, rotate them halfway through to ensure even browning. Crowding traps steam and leads to chewier exteriors.
Storage & Freezing
Fridge: Cool the cheese sticks completely, then store them in a single layer in an airtight container for up to 3 days.
Line the container with a paper towel to absorb any excess moisture and preserve crispness.
Freezer: Flash-freeze the shaped sticks on a tray until solid, about 1–2 hours.
Once frozen, transfer them to a freezer bag or container with parchment between layers to prevent sticking. They keep for up to 2 months.
Reheating: For best texture, reheat from refrigerated or frozen in a 375°F (190°C) oven on a baking sheet for 8–12 minutes if chilled, or 12–18 minutes if frozen.
Use a toaster oven or air fryer to restore crispness quickly; avoid microwaving unless you don’t mind a softer crust. Microwaving is okay for quick reheats but will make the exterior soft.
Variations & Substitutions
- Low-carb swap: replace breadcrumbs with almond flour and add a tablespoon of psyllium husk for structure. This yields a denser, nuttier crust and is a great keto-friendly version.
- Herb and spice variations: fold in basil and sun-dried tomatoes for an Italian twist, or add chopped jalapeño and smoked paprika for a spicy, smoky bite.
- Cheese swaps: mix in a quarter cup of grated sharp cheddar or fontina for more flavor complexity. Keep mozzarella as the main melter for stretch.
- Gluten-free option: use certified gluten-free breadcrumbs or crushed gluten-free crackers. Adjust moisture as needed since some substitutes absorb liquid differently.
- Pairing idea: serve with a spread inspired by hot honey and avocado cottage cheese toast for a sweet-heat contrast that makes the sticks pop.
Frequently Asked Questions
-
Can I make these without an egg?
Yes, but the egg helps bind the mixture and provide structure. If you need an egg-free version, use 2 tablespoons of plain yogurt or 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water (let sit 5 minutes). Expect a slight change in texture and plan for a slightly longer bake time. -
Will these melt and leak in the oven?
If the ratio of cheese to binder is correct and the mixture is well combined, you’ll get a soft interior with minimal leakage. Avoid overfilling the sticks and give them a short rest after baking; that helps the interior set and reduces oozing. -
Can I deep fry these for extra crispiness?
Yes. Heat oil to about 350°F (175°C) and fry briefly until golden, about 1–2 minutes per side. Frying makes them crisper but adds more calories and a bit more mess. If frying, consider chilling the shaped sticks first to help them hold together. -
How do I stop the exterior from burning before the interior sets?
Use a moderate oven temperature (375°F/190°C) and place the sheet on the middle rack. If the tops brown too quickly, cover loosely with foil for the final minutes. Also, avoid using too much oil on the tops; a light spray is sufficient. -
Can I freeze after baking?
Yes. Bake, cool completely, then freeze in a single layer until solid before transferring to a bag. Reheat from frozen in a 375°F oven until warmed through and crisp, usually 12–18 minutes.
Final Thoughts
These cottage cheese cheese sticks are an easy, crowd-pleasing snack that balances crisp outside texture with a tender, cheesy center.
If you try them, please leave a star rating in the recipe card below and pin this to Pinterest so others can find it too.
Conclusion
If you’re intrigued by different cheesy bread ideas, you might enjoy a low-carb twist like Keto Cheesy Garlic Breadsticks (4 Ingredients) – Instrupix as a related experiment.
For inspiration from another cheese-bread tradition, take a look at Pão de Queijo | Brazilian Cheese Bread – My Cooking Journey to explore a naturally gluten-free, tapioca-based approach.
Cottage Cheese Cheese Sticks
Ingredients
Main Ingredients
- 1 cup cottage cheese Use full-fat for creaminess.
- 1 cup shredded mozzarella cheese Shred from a block for better melt.
- 1/2 cup breadcrumbs Preferably whole wheat.
- 1/4 cup grated Parmesan cheese Use freshly grated if possible.
- 1 large egg Room temperature recommended.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper Taste mixture before adding extra salt.
- as needed Cooking spray or olive oil For frying.
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine the cottage cheese, shredded mozzarella, breadcrumbs, grated Parmesan, egg, garlic powder, onion powder, salt, and pepper.
- Mix until the mixture is homogenous and holds together when pressed.
- Divide the mixture and shape into sticks about 4 inches long and 1 inch wide. Place on the prepared baking sheet.
- Lightly spray the tops with cooking spray or drizzle with olive oil.
Baking
- Bake for about 15 minutes or until golden brown and the cheese looks set.
- Let the sticks rest for 3-5 minutes on the baking sheet to firm up.
