I actually use cottage cheese in a lot of my mousse recipes because my partner has a sweet tooth.
You can see my easy coffee mousse here and I also have a beautiful chocolate mousse recipe here.
But today, I’m going to share a nice healthy peanut butter mousse made with cottage cheese.
Cottage Cheese Peanut Butter Mousse is everything you didn’t know you needed in your healthy snack lineup.
It’s creamy, fluffy, slightly salty-sweet, and finished with a rich swirl of melted chocolate and a crunch of chopped nuts if you like something crispy on top.
What I love most is that it takes 5 minutes, no cooking, and only a blender.
This is the kind of high-protein treat that actually satisfies you, and you feel good eating it too.
Whether you’re watching your sugar or just want something cold and mousse-y after dinner, this hits all the right notes.
I’m adding variations and substitutes at the bottom of the recipe.
Tips to Make It Extra Tasty:
- Use a high-powered blender like the Nutribullet Pro for an extra smooth, whipped texture.
- Swap maple syrup for sugar-free monk fruit sweetener if you’re watching your sugar closely.
- A spoon of cacao powder into the mousse base makes it taste like chocolate cheesecake.
- A pinch of sea salt really wakes up the peanut butter flavor.
- Want it colder and firmer? Freeze it for 10–15 minutes for a frozen mousse cup.
Let’s get to the recipe!
Healthy Cottage Cheese Peanut Butter Mousse
Course: DessertDifficulty: Easy2
servings5
minutes1
hourIngredients
1 cup full-fat cottage cheese
2 tablespoons natural peanut butter
1 tablespoon maple syrup or honey
1 teaspoon vanilla extract
2 tablespoons dark chocolate chips
1 teaspoon coconut oil
Crushed peanuts for topping
Directions
- Add the cottage cheese, peanut butter, maple syrup, and vanilla extract to a blender or food processor. Blend until completely smooth and airy, about 30–60 seconds depending on your blender power.
- Pour the mousse into two small glass jars or dessert cups and set aside.
- In a microwave-safe bowl, melt the dark chocolate chips with the coconut oil in 15-second intervals, stirring between each, until smooth and glossy.
- Drizzle or spread the chocolate topping over each mousse and sprinkle with crushed peanuts.
- Serve immediately or chill in the fridge for 30 minutes if you want a firmer texture.
- This is so delicious. My partner asks me to make this once a week!
Variations and Substitutes:
Swap the peanut butter with almond butter or sunflower seed butter if you’re allergic to peanuts. For a chocolate base, blend in a tablespoon of cocoa powder right into the mix. You could also top it with shredded coconut, chia seeds, or a few sliced bananas for extra goodness. If you’re dairy-free, try using a thick plant-based yogurt, although the protein content may vary.
