Name: Peanut Butter Cottage Cheese Pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Cuisine: American
Ingredients: 1 (9-inch) graham cracker pie crust; 1 ½ cups (12 oz) cottage cheese, full-fat preferred; ¾ cup creamy peanut butter; ½ cup honey; 2 large eggs; 1 teaspoon vanilla extract; ¼ teaspoon salt; Whipped cream and roasted peanuts, for serving (optional)

Who says decadent desserts can't be good for you? This Peanut Butter Cottage Cheese Pie is absolutely dreamy-ultra creamy, packed with protein, and layered with that classic sweet-salty peanut buttery goodness we all crave.

The smooth, custardy filling melts in your mouth, while the gentle tang of cottage cheese balances every bite. It's so easy to whip up (no fussy custards or water baths!) and perfect when you want something fuss-free but unforgettable.

Ideal for your next family gathering, holiday table, or even as a post-workout treat, this pie is a showstopper in both flavor and nutrition. Inspired by my love for creative, high-protein desserts, it's become a go-to whenever I crave the familiar comfort of peanut butter in a fresh new form.

Creamy slice of Peanut Butter Cottage Cheese Pie with whipped cream and peanuts on top

Why You'll Love This Recipe

Protein-packed and satisfying for guilt-free indulgence
Easy to make with simple steps and fuss-free ingredients
Creamy, dreamy texture that tastes like a peanut butter cheesecake
Crowd-pleasing flavor-ideal for holidays, potlucks, or weeknight treats

Key Ingredients for Peanut Butter Cottage Cheese Pie

See recipe card below for full list of measurements, ingredients, and instructions.

Cottage Cheese

Cottage cheese is the secret ingredient that gives this pie its luscious, protein-rich texture without adding heaviness. Choose full-fat for the creamiest filling, and make sure to blend it until completely smooth so your pie is silky and free of lumps. Low-fat cottage cheese will work, but your pie may be a touch less rich-add an extra tablespoon of peanut butter to make up for it!

Peanut Butter

Natural creamy peanut butter delivers that rich, nutty flavor and smooth consistency in the filling. If using salted peanut butter, taste your mixture before adding any extra salt. Love a chunkier bite? You can swap in crunchy peanut butter for a little texture. If you need a peanut-free version, try sunflower seed butter-just note it'll slightly alter the flavor.

Graham Cracker Crust

A ready-made graham cracker crust keeps things easy, but a homemade version (just graham crumbs, melted butter, and a little sugar) brings extra freshness. You can substitute with chocolate or vanilla wafer crusts for a twist, or use gluten-free graham crackers if needed.

Honey

Honey gently sweetens the pie and enhances the nutty notes. You can swap in maple syrup or agave nectar if that's what you have, but stick to honey if you love its distinctly mellow flavor. For a slightly less sweet pie, simply reduce the amount by a tablespoon.

Eggs

Eggs bind the filling to bake into a sliceable custard. Use large eggs at room temperature for best results-they'll blend easier and set more evenly. If you want an egg-free version, try using a flax "egg" substitute, but note that the pie may be a bit softer.

Peanut Butter Cottage Cheese Pie cooking process

Instructions for Peanut Butter Cottage Cheese Pie

See recipe card below for full list of measurements, ingredients, and instructions.

Blend the Filling

In a blender or food processor, combine cottage cheese, peanut butter, honey, eggs, vanilla extract, and salt. Blend on high until the mixture is completely smooth and creamy-this may take 1-2 minutes. Scrape down the sides as needed for an ultra-silky filling.

Prepare the Crust

If you're using a store-bought graham cracker crust, simply place it on a baking sheet. For homemade, make sure your crust is fully pressed into your pie pan and pre-baked for 8 minutes at 350°F to set.

Fill and Smooth

Pour the cottage cheese-peanut butter mixture into the prepared crust, smoothing the top with a spatula. Gently tap the pie pan on the counter to release any air bubbles.

Bake the Pie

Bake at 350°F (175°C) for 38-42 minutes, or until the filling is set around the edges and just slightly jiggly in the center. The center will continue to set as it cools, so don't overbake.

Cool, Chill, and Garnish

Allow the pie to cool at room temperature for about 1 hour, then refrigerate for at least 2 hours before slicing. Top with whipped cream and chopped peanuts just before serving for extra flavor and crunch!

Recipe Variations

Make it Chocolatey

Swirl in ¼ cup melted dark chocolate before baking or drizzle chocolate syrup over the chilled pie for a delicious peanut butter cup experience.

Vegan & Dairy-Free

Swap cottage cheese for an equal amount of soaked raw cashews blended with a splash of plant milk, and use maple syrup instead of honey. Substitute eggs with a flax egg blend.

Gluten-Free Option

Use a gluten-free graham cracker crust or press a mixture of gluten-free cookies and melted butter into your pie dish.

Fruity Peanut Butter Pie

Before baking, fold in a handful of mini chocolate chips or swirl through ¼ cup of raspberry or strawberry preserves for a PB&J-style twist.

Nutty Crunch

Add a layer of chopped roasted peanuts or granola to the bottom of the crust for a fun, crunchy surprise in every bite!

Serving Suggestions

Serve this Peanut Butter Cottage Cheese Pie with freshly whipped cream and a scatter of roasted, salted peanuts on top for crunch and flavor. Pair it with fresh berries or a light fruit salad to balance its rich, creamy base-a perfect ending to a hearty meal or as the star of your dessert table.

Storage and Reheating

Store leftover pie tightly covered in the refrigerator for up to 4 days. For best texture, serve chilled. If you'd like to freeze slices, wrap each piece tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge before serving. This pie is best enjoyed cold and doesn't need reheating.

Frequently Asked Questions About Peanut Butter Cottage Cheese Pie (FAQ)

Q: Can I use low-fat cottage cheese instead of full-fat?

A: Yes! Low-fat cottage cheese works well, but the filling may be slightly less creamy. Blending thoroughly will help maintain a smooth texture.

Q: Is there a way to make this pie without eggs?

A: Yes. Substitute the eggs with 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water. The texture will be a little softer, but still delicious.

Q: Can I make this pie ahead of time?

A: Absolutely! This pie is perfect for making ahead and actually tastes better once it's chilled. Prepare it a day in advance, and it'll be ready to slice and serve.

Ready to try the creamiest, easiest, and most flavor-packed protein pie ever? I can't wait for you to discover just how delicious (and easy!) this Peanut Butter Cottage Cheese Pie is. If you give it a try, snap a photo, leave a rating, or drop a comment below-I love hearing from you and seeing your creations!

★★★★★ 4.70 from 189 ratings