Name: Cottage Cheese Pudding
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 cups (16 oz) cottage cheese (whole milk or 2 percent); 3 large eggs; ½ cup granulated sugar; ½ cup milk (whole or 2 percent); 1 teaspoon vanilla extract; ¼ teaspoon salt; 1 tablespoon all-purpose flour (optional, for thicker texture); ¼ teaspoon ground cinnamon (optional, for sprinkling)

If you love desserts that are secretly nourishing, perfectly creamy, and just a touch indulgent, this Cottage Cheese Pudding might become your new favorite! Each spoonful is silky smooth with a delicate sweetness and subtle vanilla aroma.

This classic comfort treat is ridiculously easy to make-mix everything in a blender, pour, and bake. It's the ideal fuss-free dessert for busy weeknights or a light, wholesome finish to your family meal.

I grew up with versions of this pudding at every holiday and always loved how my mom topped it with a sprinkle of cinnamon. Now, it's the recipe I turn to when I want something delicious, quick, and a little nostalgic.

Perfect warm from the oven or chilled from the fridge, you simply can't go wrong-especially with fresh berries or a dollop of jam on top!

Silky baked Cottage Cheese Pudding with golden top in a white ramekin

Why You'll Love This Recipe

Super creamy texture without any heavy cream-thank you, cottage cheese!
Naturally high in protein for a more nourishing dessert option
Quick to make with minimal prep, so you can satisfy cravings fast
Versatile for breakfast, snack, or dessert (amazing with fruit!)

Key Ingredients for Cottage Cheese Pudding

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

Cottage Cheese

The star of the show, cottage cheese gives this pudding its luscious, creamy base and a boost of protein. Use whole milk or 2 percent for the smoothest result. For extra-smooth pudding, blend thoroughly until it's completely lump-free. You can substitute ricotta for a slightly richer taste, though it offers a denser texture.

Eggs

Eggs help bind everything together and create the custard-like consistency. Make sure to use large eggs at room temperature for even mixing, but you can swap in egg whites for a lighter texture if you prefer.

Sugar

A little granulated sugar adds the perfect sweetness. Feel free to adjust the amount to taste, or replace with honey or a sugar substitute for a lighter option. Coconut sugar also works for a caramel-like note but will darken the color.

Vanilla Extract

Just a splash elevates the flavors and gives that classic custardy aroma. Pure vanilla extract is best, but vanilla bean paste is wonderful here. If you're experimenting, almond extract adds a fun twist.

Milk

Milk thins and enriches the pudding, balancing the texture. Whole or 2 percent both work beautifully. Dairy-free milks like almond or oat can be used, though the pudding may be slightly less rich.

Instructions for Cottage Cheese Pudding

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

Preheat and Prep

Start by preheating your oven to 350°F (175°C). Lightly grease a medium baking dish (about 1-quart) or six small ramekins for individual servings. This ensures your pudding doesn't stick and is easy to serve.

Blend Everything Until Smooth

In a blender or food processor, combine cottage cheese, eggs, sugar, milk, vanilla extract, and salt (plus the flour if using). Blend until completely smooth and creamy, about 1 minute. Scrape down the sides as needed-any lumps will bake in, so take your time here!

Pour and Sprinkle

Pour the blended mixture into your prepared baking dish or divide evenly among ramekins. If you like, dust the top with ground cinnamon for extra warmth and color.

Bake Until Just Set

Bake on the center rack for 35 to 40 minutes if using a large dish, or about 25 minutes for ramekins. The pudding should be set at the edges but still have a slight jiggle in the middle. Avoid overbaking, as it can make the pudding dry.

Cool and Serve

Let cool for 10 to 15 minutes before serving warm, or chill in the fridge for 2 hours for a firmer, chilled dessert. Top with fresh berries, a drizzle of honey, or your favorite jam for a special touch.

Recipe Variations

Make It Gluten-Free

Skip the tablespoon of flour or replace it with cornstarch or a gluten-free flour blend. The pudding will still set beautifully and taste just as dreamy.

Dairy-Free Twist

For a dairy-free version, choose a rich, creamy plant-based cottage cheese and substitute your favorite non-dairy milk, such as unsweetened almond or oat milk. Use caution with sweetness, as some non-dairy cheeses may be salty.

Go Sugar-Free

Use a natural sweetener like honey, maple syrup, or a sugar substitute such as stevia or monk fruit to make this pudding lower in sugar while still keeping it delicious.

Add Fruity Swirl

Before baking, gently fold in a handful of fresh berries, chopped peaches, or swirl in your favorite fruit preserves. It's a colorful, juicy twist that pairs perfectly with the creamy custard.

Chocolate Lovers' Version

Mix in 2 tablespoons of unsweetened cocoa powder or a small handful of mini chocolate chips to the blender for a decadent chocolate cottage cheese pudding.

Serving Suggestions

This Cottage Cheese Pudding is lovely served simply with a dusting of cinnamon, but elevates beautifully with a topping of fresh berries, a spoonful of fruit preserves, or a drizzle of honey. For an elegant dessert plate, pair it with almond biscotti or a side of stewed pears. Garnish with fresh mint for a pop of color!

Storage and Reheating

Once cooled, store leftovers tightly covered in the refrigerator for up to 4 days. To reheat, warm individual portions in the microwave for 30 to 45 seconds until just heated through. For longer storage, you can freeze portions (without fruit toppings) in airtight containers for up to 2 months; defrost in the fridge overnight and reheat gently.

Frequently Asked Questions About Cottage Cheese Pudding (FAQ)

Q: Can I use low-fat or fat-free cottage cheese in this recipe?

A: Yes, but the texture will be slightly less rich and creamy. Whole milk or 2 percent cottage cheese results in the smoothest, most luscious pudding.

Q: Can I prepare this pudding ahead of time?

A: Absolutely! This pudding is delicious when chilled. Prepare it up to 2 days ahead, refrigerate, and serve cold or gently rewarm before serving.

Q: What can I use instead of eggs?

A: For an egg-free version, try an egg replacer or blend 2 tablespoons cornstarch with 3 tablespoons water per egg. The texture will be a bit less custardy but still enjoyable.

Q: My pudding seems watery—what went wrong?

A: Make sure to blend thoroughly, and don't skip the optional flour for a firmer set. Also, avoid overbaking, which can cause separation.

This Cottage Cheese Pudding is your ticket to a no-fuss, high-protein treat that's both wholesome and comforting. Try it out for dessert, breakfast, or a snack-you'll be amazed how quickly it disappears! If you make it, leave a comment and let me know how you served yours. I can't wait to hear what you think!

★★★★★ 4.80 from 189 ratings