The first time I made this, I expected a run-of-the-mill protein snack and instead got dessert that tasted like an actual peanut butter cup.
It’s rich, chocolatey, and yet feels light because the cottage cheese adds protein and a silky body without heaviness.
If you want a quick, make-ahead treat that hits dessert cravings without derailing a healthy day, this mousse is the one to keep in your fridge.
I sometimes scoop it into little mason jars for grab-and-go portions.
If you love layered treats, try spooning it over fruit or crumbling a little cookie on top for texture.
For more peanut butter-ish inspiration, I sometimes riff off a similar idea in this peanut butter cup dump cake variation.
Why You’ll Love This Recipe
- High-protein but still dessert-like, perfect for post-workout or late-night cravings.
- Fast to make: 5–10 minutes active time, no baking required.
- Flexible: simple swaps make it vegan or nut-free.
- Great texture contrast when topped with crunchy salt or mini chips.
The mouthfeel is one of the biggest surprises.
The cottage cheese blends into a luscious base that’s more mousse than curd.
Peanut butter and cocoa fold in to create a dense, fudgy flavor while the maple syrup softens the edges with warm sweetness.
"Five stars — I made this for my family and no one believed it was cottage cheese. Rich, quick, and actually healthy." — Reader review
For a playful twist, serve in shot glasses for parties or layer with sliced banana in a parfait glass.
If you want a similar creamy bite with an avocado base, check my spin on a green smoothie that pairs well with this as a brunch duo in Avocado Cottage Cheese Smoothie.
Key Ingredients
Cottage cheese (2 cups)
Cottage cheese is the backbone here because it provides body, tang, and a high protein count without overpowering sweetness.
Opt for small-curd if you want slightly more texture; full-fat yields the creamiest result.
If you prefer a vegan version, silken tofu works beautifully for the same smoothness.
Peanut butter (1/2 cup)
Use a natural peanut butter with stirred oil for depth of flavor and a slightly savory finish.
If the peanut butter is dry or overly processed, the mousse can turn grainy; brands with only nuts and salt (or just nuts) are best.
Substitute almond butter for a milder, nuttier note.
Cocoa powder (1/4 cup)
Unsweetened cocoa brings true chocolate intensity without extra sugar.
Dutch-processed cocoa will give a darker, smoother chocolate flavor while natural cocoa leans brighter and slightly tart.
Sift it before mixing to avoid lumps.
Maple syrup (1/4 cup)
Maple syrup gives a complex sweetness that blends well with peanut butter and cocoa.
Light amber lends a milder flavor; dark amber has more caramel notes.
For strict vegan swaps, agave nectar or brown rice syrup are good alternatives.
Full ingredient list:
- 2 cups cottage cheese (can use low-fat or silken tofu for vegan option)
- 1/2 cup peanut butter (substitute with almond butter for a twist)
- 1/4 cup maple syrup (agave nectar for vegan version)
- 1 teaspoon vanilla extract (use pure extract for best taste)
- 1/4 cup cocoa powder (ensure unsweetened for optimal taste)
- 1/4 cup mini chocolate chips (use dairy-free chocolate for vegan option)
Step-by-Step Instructions
Step 1: Prep and blend the base
Add the cottage cheese, peanut butter, maple syrup, vanilla, and cocoa to a high-speed blender or food processor.
Blend on medium until completely smooth and velvety, pausing to scrape down the sides once or twice.
If you’re using silken tofu, drain it briefly and pat dry for a firmer mousse.
Pro tip: You’ll know it’s ready when the mixture flows off the blade in ribbons and has no visible curds or specks of peanut butter.
Step 2: Taste and adjust
Spoon a small amount and taste for sweetness and chocolate intensity.
Add more maple syrup for sweetness or an extra tablespoon of cocoa for a darker chocolate punch.
If the mousse feels too thick, thin with a splash of milk or plant milk, one tablespoon at a time.
Pro tip: A tiny pinch of flaky sea salt will amplify the peanut butter and chocolate — sprinkle just a little into each serving.
Step 3: Fold in chocolate chips
Transfer the mousse to a bowl and gently fold in the mini chocolate chips so they retain some crunch.
Reserve a few chips to sprinkle on top for presentation.
For vegan versions, use dairy-free mini chips and fold them in the same way.
Pro tip: If the chips sink, fold slower and chill the mousse 5–10 minutes before spooning to slightly firm it up.
Step 4: Chill and serve
Spoon into small serving jars or a single bowl and refrigerate for at least 30 minutes to let flavors marry and texture set a bit.
Garnish with a few extra chips, crushed peanuts, or a drizzle of peanut butter before serving.
This also holds well overnight for make-ahead portions.
Pro tip: For an indulgent layer, add a thin crushed graham or cookie crumb layer between mousse and topping.
Expert Tips for Success
- Use a good blender or food processor. A powerful machine gives the silkiest mousse and eliminates cottage cheese curds.
- Temperature matters. Cold cottage cheese straight from the fridge blends smoother than room-temperature because the fats are firmer.
- Choose peanut butter wisely. Natural peanut butter yields the best flavor; avoid low-fat nut butters that add thickeners and can make the texture gummy.
- Don’t over-sweeten. The combination of peanut butter and cocoa is rich; start with the recipe amount and sweeten in small increments to taste.
- If you want a fluffier texture, whip in 1/4 cup of whipped cream or coconut cream using a whisk after blending for a mousseier mouthfeel.
- For a truly chocolate-forward result, bloom the cocoa: whisk the cocoa with a tablespoon of hot water to make a paste before adding to the blender. This helps release cocoa flavor evenly.
- Nut-free option: swap peanut butter for sunflower seed butter and the mini chips for sunflower-seed-based chocolate pieces.
- Make sure to scrape the bowl halfway through blending. Tiny pockets of unblended ingredients can create an uneven texture.
- Serving size tip: divide into 6 small jars for portion control and better ad engagement on posts (smaller servings get more pins and shares).
- Visual cue: glossy surface and no visible curds indicate perfect emulsification — that’s when photos look best and readers will save your post.
For a playful riff that uses similar peanut-chocolate dynamics in a baked form, I sometimes reference a throw-together dessert like this dump cake style peanut butter cup.
Storage & Freezing
Fridge: Store the mousse in an airtight container for up to 4 days.
Seal tightly to prevent absorption of fridge odors and to maintain the velvet texture.
If you’ve added crunchy toppings, pack them separately and add just before serving.
Freezer: This mousse freezes well for up to 2 months.
Divide into single-serve containers, leaving a small headspace for expansion.
Thaw in the fridge overnight rather than at room temperature to keep texture intact.
Reheating/Reviving: Thawed mousse can separate slightly; simply whisk or blend briefly to recombine.
If it seems watery after thawing, fold in a tablespoon of nut butter or a spoon of Greek yogurt to restore body.
For a chilled treat, pop frozen mousse straight into a blender with a splash of plant milk for a quick frozen dessert shake.
Variations & Substitutions
Peanut Butter Banana Mousse: Fold in mashed banana or top with sliced banana and a sprinkle of cinnamon.
Bananas add natural sweetness and a creamy lift that complements peanut butter.
Mocha Mousse: Dissolve 1 teaspoon instant espresso in a tablespoon of hot water and blend with the base.
Coffee heightens chocolate notes and makes the mousse taste deeper and more grown-up.
Vegan & Soy: Use silken tofu in place of cottage cheese and agave for maple syrup.
Add a tablespoon of coconut cream for extra richness and use dairy-free chips.
Nut-Free: Swap peanut butter for sunflower seed butter and use allergy-friendly chips.
Seed butters will change the flavor profile but keep the same creamy body.
Protein Boost: Stir in a scoop of chocolate or unflavored protein powder after blending.
If using flavored powder, reduce the maple syrup slightly to balance sweetness.
Frequently Asked Questions
Q: Can I use low-fat cottage cheese?
A: Yes. Low-fat cottage cheese works fine and reduces calories.
The mousse will be slightly less rich, so consider adding a touch more peanut butter or a tablespoon of coconut cream if you want more creaminess.
Q: Is this safe for people with lactose intolerance?
A: Not as written for strict lactose-free diets because cottage cheese contains lactose.
Use silken tofu and dairy-free chips to make a vegan, lactose-free version that behaves similarly.
Q: How thick should the mousse be before chilling?
A: It should be pourable but thick — imagine a dense pudding that slowly folds onto itself.
If it’s too thin, chill 15–30 minutes to allow it to firm up.
Q: Can I make this in a blender instead of a food processor?
A: Yes, a high-speed blender is ideal for a completely smooth texture.
If using a small blender, work in batches to ensure even blending.
Q: What toppings pair best with this mousse?
A: Flaky sea salt, chopped roasted peanuts, extra mini chips, or a drizzle of warm peanut butter.
Fresh raspberries or a smear of salted caramel also make excellent contrasts.
Final Thoughts
This Peanut Butter Cup Cottage Cheese Mousse is one of those recipes that feels indulgent but is simple enough for weeknight dessert rotation.
If you tried it, please leave a star rating in the recipe card below and pin this to Pinterest for later.
For additional inspiration and similar guilt-free dessert ideas, see this Quick & Easy Guilt-Free Healthy Dessert that pairs well for party spreads.
If you’re curious about other peanut butter + cottage cheese combos with a low-carb angle, this Peanut Butter Chocolate Cottage Cheese Dessert (Low Carb, High Protein) is a great read.
For more cottage cheese dessert recipes and protein-packed sweets, check out this Delicious Cottage Cheese Protein Cookie Dough Recipe.
Peanut Butter Cup Cottage Cheese Mousse
Ingredients
Main Ingredients
- 2 cups cottage cheese (can use low-fat or silken tofu for vegan option) Opt for small-curd if you want slightly more texture; full-fat yields the creamiest result.
- 1/2 cup peanut butter (substitute with almond butter for a twist) Use a natural peanut butter for best results.
- 1/4 cup maple syrup (agave nectar for vegan version) Light amber lends a milder flavor; dark amber has more caramel notes.
- 1 teaspoon vanilla extract Use pure extract for the best taste.
- 1/4 cup cocoa powder (ensure unsweetened for optimal taste) Sift it before mixing to avoid lumps.
- 1/4 cup mini chocolate chips (use dairy-free chocolate for vegan option) Fold in gently to retain crunch.
Instructions
Preparation
- Add the cottage cheese, peanut butter, maple syrup, vanilla, and cocoa to a high-speed blender or food processor.
- Blend on medium until completely smooth and velvety, pausing to scrape down the sides once or twice.
- If using silken tofu, drain it briefly and pat dry for a firmer mousse.
Adjusting Flavor
- Taste the mixture and adjust sweetness or chocolate intensity to preference by adding more maple syrup or cocoa.
- If too thick, thin with a splash of milk, one tablespoon at a time.
Folding in Chips
- Transfer the mousse to a bowl and gently fold in the mini chocolate chips.
- Reserve a few chips for garnish on top.
Chilling
- Spoon into small serving jars or a bowl and refrigerate for at least 30 minutes.
- Garnish with extra chips, crushed peanuts, or a drizzle of peanut butter before serving.
