I still make this smoothie on rushed mornings and lazy afternoons alike — it’s one of those simple combos that feels indulgent but is fast, protein-packed, and easy to customize. A Raspberry Cottage Cheese Smoothie blends creamy cottage cheese with bright raspberries and a hint of vanilla to give you a filling drink that works for breakfast, post-workout recovery, or a light dessert.
I sometimes pair it with a slice from my stash of sweet recipes like Apple Crumble Cheesecake when I want something heartier on the side.
Why you’ll love this dish
This smoothie is an easy win when you want more protein without heavy shakes. Cottage cheese adds a silky texture and keeps you full longer than a fruit-only smoothie. Raspberries bring tartness, antioxidants, and a lovely color — plus you can use frozen berries year-round. It’s fast, budget-friendly, and kid-approved when you dial the sweetness down or up.
“Creamy, bright, and satisfying — a go-to when I need a quick, healthy boost.” — A regular smoothie fan
Another great pairing idea if you like dessert-style breakfasts is this Apple Crumble Cheesecake, which goes surprisingly well when you want a sweeter spread.
How this recipe comes together
Before you grab the blender, here’s the simple process in plain terms: measure, blend, taste, and serve. You’ll combine cottage cheese, raspberries, milk, a touch of sweetener if you want it, and vanilla. Blend until smooth; add ice for thickness. It’s just a couple of minutes of hands-on time and no cooking required, which makes it perfect for busy mornings or a quick snack.
What you’ll need
- 1 cup cottage cheese (use full-fat for creamier texture, low-fat if you prefer)
- 1 cup raspberries (fresh or frozen)
- 1/2 cup milk or unsweetened almond milk (adjust for thinner or thicker consistency)
- 1 tablespoon honey or maple syrup (optional; omit for less sugar)
- 1/2 teaspoon vanilla extract
- Ice cubes (optional, for a thicker, colder smoothie)
Notes/substitutions: Greek yogurt can replace cottage cheese for a different tang; frozen raspberries eliminate the need for ice and chill the drink. If you have dairy sensitivities, try a lactose-free cottage cheese and oat milk. For a higher-calorie smoothie, add a tablespoon of nut butter.
Directions to follow
- Add the cottage cheese, raspberries, milk, honey or maple syrup (if using), and vanilla extract to your blender.
- Blend on high until the mixture is completely smooth and creamy, pausing to scrape down the sides if needed.
- If you want a thicker, frosty texture, add a few ice cubes and blend again until incorporated.
- Taste, and adjust sweetness or milk to reach your preferred balance.
- Pour into a glass and enjoy immediately for the best texture and flavor.
Best ways to enjoy it
Serve this smoothie chilled in a tall glass with a few fresh raspberries or a sprinkle of chia seeds on top. It pairs well with something crunchy like a piece of toast or granola for mornings. For a brunch spread, offer alongside lighter pastries or a fruit salad. If you want a mini-dessert vibe, garnish with shaved dark chocolate or a drizzle of honey.
How to store & freeze
Short-term: Keep leftovers in an airtight container in the refrigerator and drink within 24 hours. The texture will separate slightly; stir or re-blend briefly before drinking.
Freezing: Pour into ice cube trays or freezer-safe jars and freeze up to 1 month. Thaw in the fridge and re-blend with a splash of milk to revive creaminess.
Safety tip: Because this uses dairy, avoid leaving it at room temperature for more than 2 hours. Always smell and inspect for off-odors before consuming stored smoothies.
Helpful cooking tips
- For the smoothest result, use full-fat cottage cheese and blend longer; low-fat varieties can be slightly grainier.
- If your blender struggles with seeds, strain the raspberries first or use a high-speed blender.
- Want extra protein without altering flavor? Add a small scoop of unflavored protein powder.
- To keep the color vivid, use frozen raspberries and skip the ice.
- If you like a thinner drink, add milk a tablespoon at a time until you hit the right consistency. Try pairing with a sweet bite like Baileys Cheesecake Balls when entertaining.
Creative twists
- Tropical raspberry: swap half the milk for coconut milk and add a few slices of frozen banana.
- Green boost: add a handful of spinach — the flavor disappears behind the raspberries but you get the nutrients.
- Nutty berry: blend in a tablespoon of almond or cashew butter for richness and healthy fats.
- Dessert style: swap honey for a date or add a pinch of cinnamon and top with crushed graham crackers.
- Low-sugar/diabetic-friendly: use a non-nutritive sweetener or omit sweetener entirely and rely on ripe berries.
FAQ
Q: How long does the smoothie keep its texture after blending?
A: Best enjoyed immediately. Stored in the fridge it’ll separate and may thicken; re-blend or stir before drinking and consume within 24 hours.
Q: Can I use frozen raspberries straight from the bag?
A: Yes. Frozen raspberries work well and chill the smoothie; they also reduce the need for ice. If your blender is weak, let them sit a few minutes to soften slightly.
Q: Is cottage cheese safe to drink raw in a smoothie?
A: Yes—cottage cheese is pasteurized in most commercial products and safe to eat without cooking. Check the label if you’re using an unpasteurized or farmhouse product.
Q: How can I make this vegan?
A: There’s no fully vegan cottage cheese that perfectly replicates the texture, but you can use silken tofu or a vegan yogurt for a similar profile; adjust sweetness and vanilla to taste.
Q: Can I add protein powder or oats?
A: Yes—protein powder blends well. Rolled oats add body and fiber; soak them briefly if you want a ultra-smooth texture.
Conclusion
If you like the idea of a creamy, high-protein smoothie that’s quick to make and easy to adapt, this Raspberry Cottage Cheese Smoothie is a winner. For more cottage-cheese-based smoothie inspiration, check out this Cottage Cheese Smoothie (High Protein!) – Sugar Free Londoner and another take at Cottage Cheese Smoothie – Eating Bird Food.
Raspberry Cottage Cheese Smoothie
Ingredients
Main ingredients
- 1 cup cottage cheese Use full-fat for creamier texture or low-fat if preferred.
- 1 cup raspberries Fresh or frozen.
- 1/2 cup milk or unsweetened almond milk Adjust for thinner or thicker consistency.
- 1 tablespoon honey or maple syrup Optional; omit for less sugar.
- 1/2 teaspoon vanilla extract
- Ice cubes Optional, for a thicker, colder smoothie.
Instructions
Preparation
- Add the cottage cheese, raspberries, milk, honey or maple syrup (if using), and vanilla extract to your blender.
- Blend on high until the mixture is completely smooth and creamy, pausing to scrape down the sides if needed.
- If you want a thicker, frosty texture, add a few ice cubes and blend again until incorporated.
- Taste, and adjust sweetness or milk to reach your preferred balance.
- Pour into a glass and enjoy immediately for the best texture and flavor.
