Cottage Cheese Peanut Butter Mousse Recipe
Introduction
If you’re craving a creamy, protein-packed dessert with a rich peanut butter flavor, this Cottage Cheese Peanut Butter Mousse is the perfect treat. It’s simple to make, satisfying, and feels indulgent without any guilt. Ready in under 30 minutes, it’s ideal as a snack, dessert, or post-workout boost.
Ingredients
- 1 cup full-fat cottage cheese
- 4 tbsp creamy natural peanut butter, sugar-free
- 2 tbsp honey or maple syrup
- 1 tsp vanilla extract
- 1/4 tsp salt (optional)
- 1–2 tbsp milk (if needed)
Instructions
- Step 1: Place 1 cup of full-fat cottage cheese in a small strainer and gently press with a spatula for 1-2 minutes to remove excess liquid. Set the strained cheese aside in a bowl.
- Step 2: Prepare a clean food processor or high-speed blender with a secure blade and at least 4-cup capacity.
- Step 3: Add the strained cottage cheese, 4 tbsp peanut butter, 2 tbsp honey or maple syrup, 1 tsp vanilla extract, and 1/4 tsp salt (if using) to the processor. Distribute ingredients evenly around the blade.
- Step 4: Blend on high for 45–60 seconds until completely smooth and creamy. Pause halfway to scrape down the sides with a spatula for an even texture.
- Step 5: Check the texture by scooping some mousse with a spoon. If it’s too thick, add 1 tbsp milk and blend for 10 seconds; add a second tablespoon if needed. Avoid making it too runny.
- Step 6: Transfer the mousse to a bowl, cover, and refrigerate for 15–20 minutes to let it set and the flavors meld.
- Step 7: Portion the chilled mousse into 2–4 small bowls or jars, about 1/4 to 1/2 cup each, smoothing the tops with a spatula.
- Step 8: Serve chilled, optionally garnished with toppings like chopped peanuts or dark chocolate chips for extra crunch and flavor.
Tips & Variations
- For a crunchy texture, sprinkle 1 tbsp chopped peanuts on top before serving.
- Add 1 tbsp dark chocolate chips to the mousse for sweet, melty bursts.
- Mix in 1/4 tsp cinnamon for a warm, spicy note.
- Swap peanut butter for almond or cashew butter for a different nutty flavor.
- Use monk fruit sweetener in place of honey or maple syrup for a lower sugar option.
Storage
Store the mousse in an airtight container in the refrigerator for up to 5 days. Stir gently before serving if separation occurs. You can also freeze it for up to 1 month; thaw in the fridge and re-blend for a smooth texture before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use low-fat cottage cheese?
Yes, but low-fat cottage cheese will result in a less creamy mousse. Full-fat cottage cheese is recommended for the best texture and flavor.
What if the mousse is too thick?
Add 1 to 2 teaspoons of milk gradually and blend briefly until you reach the desired consistency.
Is salt necessary in this recipe?
No, salt is optional. The mousse still tastes great without it, but a small pinch can enhance the flavors.
PrintCottage Cheese Peanut Butter Mousse Recipe
A creamy and protein-packed Cottage Cheese Peanut Butter Mousse that blends smooth cottage cheese with natural peanut butter and sweetener into a luscious, velvety dessert or snack. This no-bake mousse is quick to prepare, uses simple ingredients, and can be customized with optional toppings like chopped peanuts or dark chocolate chips for added texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Blending
- Cuisine: American
- Diet: Gluten Free
Ingredients
Core Ingredients
- 1 cup full-fat cottage cheese
- 4 tbsp creamy natural peanut butter, sugar-free
- 2 tbsp honey or maple syrup
- 1 tsp vanilla extract
- 1/4 tsp salt (optional)
- 1–2 tbsp milk (if needed)
Optional Add-Ons
- 1 tbsp chopped peanuts
- 1 tbsp dark chocolate chips
- 1/4 tsp cinnamon
Instructions
- Strain Cottage Cheese: Place 1 cup of full-fat cottage cheese into a small strainer and gently press with a spatula for 1-2 minutes to remove excess liquid. This ensures a thick, creamy base and prevents a watery mousse. Set aside the strained cheese in a small bowl.
- Prep Food Processor: Set up a clean food processor or high-speed blender with at least a 4-cup capacity, ensuring the blade is securely attached for efficient blending.
- Add Core Ingredients: Add the strained cottage cheese, 4 tablespoons creamy natural peanut butter, 2 tablespoons sweetener (honey or maple syrup), 1 teaspoon vanilla extract, and optional 1/4 teaspoon salt into the processor. Spread ingredients evenly around the blade for balanced blending.
- Blend to Smooth: Blend on high speed for 45-60 seconds until the mixture is completely smooth and creamy without visible curds. Stop halfway to scrape down the sides with a spatula for even consistency.
- Check Texture: Scoop a small amount to test thickness. If too thick and dense, add 1 tablespoon milk and blend for 10 seconds; repeat with another tablespoon if needed. Avoid making the mixture runny.
- Chill for Best Texture: Transfer the mousse into a bowl, cover with a lid or wrap, and refrigerate for 15-20 minutes to set and meld flavors.
- Portion into Bowls: Spoon the chilled mousse into 2-4 small serving bowls or jars, approximately 1/4 to 1/2 cup per serving. Smooth tops with a spatula for neat presentation.
- Serve and Garnish: Serve chilled, topped with optional chopped peanuts, dark chocolate chips, cinnamon, or a drizzle of peanut butter if desired.
Notes
- Strain cottage cheese properly to prevent watery mousse.
- Blend until completely smooth to avoid grainy texture.
- Add milk gradually, one tablespoon at a time, to avoid overly runny consistency.
- Chilling is essential for the mousse to set and achieve optimal texture.
- Full-fat cottage cheese is recommended for creaminess but low-fat can be used with less richness.
- Optional add-ons like chopped nuts or chocolate chips add texture and flavor variations.
Keywords: cottage cheese mousse, peanut butter dessert, no bake mousse, protein dessert, healthy snack, creamy mousse
