A container of cottage cheese kept in the refrigerator can be used for a lot of things, including satisfying your sweet taste! One thing unites all of these inventive sweets: cottage cheese, an uncommon component in desserts. Try any of these recipes the next time you have some extra cottage cheese on hand, from Oma’s greatest cottage cheese cheesecake to a charmingly retro cottage cheese pie.

1. Strawberry Tiramisu Trifle

very exquisite dessert. Because of the cottage cheese, this variation is lighter and easier to prepare.

Prep Time: 20 mins

Total Time: 20 mins

Servings: 4

Yield: 4 servings

Ingredients

• ¼ cup hot water
• 1 cup cottage cheese
• ½ cup confectioners’ sugar
• 4 whole fresh strawberries
• ¾ cup heavy whipping cream
• 1 (5.3 ounces) package of ladyfinger cookies
• 1 tablespoon instant coffee granules (such as Nescafe®)
• ½ (16 ounces) package of fresh strawberries, hulled and sliced

Directions

1. In a basin, mix water and instant coffee granules until they dissolve. Allow to cool.
2. In a second dish, beat together cottage cheese, cream, and confectioners’ sugar with an electric mixer on medium-high speed until thickened, 1 to 2 minutes.
3. Add a little coffee to each ladyfinger biscuit. Place several ladyfingers in the base of each of the four serving cups. Drizzle the ladyfingers with cream filling. Arrange a few slices of strawberry over the cream filling. Proceed with the leftover ladyfingers, cream filling, and strawberry slices, ensuring that there is a final layer of cream filling. Add a full strawberry as a garnish to each glass.

Nutrition Facts (per serving)

2. Cottage Cheese Brownies

The rich, chocolatey pleasure that brownies bring to the table is loved by all. Unfortunately, statistics from the U.S. Department of Agriculture show that normal brownies can have a high calorie and added sugar content without providing any nutritious value. These moist and tasty brownies made with cottage cheese are also more gratifying because each brownie contains 5 grams of protein.

PREP TIME 15 min

COOK TIME 28 min

TOTAL TIME 43 min

Ingredients

• 3 large eggs
• ¼ tsp kosher salt
• 1 small ripe banana
• 2 tsp pure vanilla extract
• ⅓ cup pure maple syrup
• 2 cups all-purpose flour
• ¾ cup 1 percent cottage cheese
• 6 oz semi-sweet baking chocolate
• ¼ cup unsweetened cocoa powder

Directions

• Set the oven’s temperature to 350. Grease a 9-by-9 baking dish with a little oil and keep it aside.
• The chocolate should be completely melted and smooth after 60 to 90 seconds of microwave cooking, stirring every 15 seconds while the chocolate is in a basin that is safe for the microwave. Put aside to cool.
• Add the cottage cheese, eggs, banana, vanilla, and maple syrup to a food processor or blender. Blend for one minute or until smooth.
• In a blender, add flour, baking powder, cocoa powder, and salt; pulse just until moistened. Transfer the batter to the lined baking dish and bake for 28 to 32 minutes, or until the brownies are thoroughly cooked. Let cool fully before slicing into 16 uniform squares.

Nutrition Facts

SERVING SIZE 1 brownie

3. Strawberry Fluff

My family’s favorite Christmas treat is this. For a lower-calorie treat, it can be made with fat-free cottage cheese, fat-free cool cream, and sugar-free gelatin. This is a simple and fast dessert!

Servings: 9

Yield: 8 to 10 servings

Ingredients

• 1 (16-ounce) package cottage cheese
• 1 (20-ounce) can of crushed pineapple, drained
• 2 (3 ounces) packages strawberry flavored Jell-O®
• 1 (8-ounce) container of frozen whipped topping, thawed

Directions

1. The pineapple, cottage cheese, whipped topping, and gelatin mix should all be combined in a mixing basin. Combine, chill till cold, and then serve.

Nutrition Facts (per serving)

4. Oma’s Cottage Cheesecake

A tasty and incredibly simple cheesecake to prepare. less in calories as well!

Prep Time: 10 mins

Cook Time: 1 hr

Total Time: 1 hr 10 mins

Servings: 9

Yield: 1 8 – to 8-inch square pan

Ingredients

• 2 eggs
• ½ cup milk
• ¼ cup butter
• ¼ teaspoon salt
• ⅔ cup white sugar
• 2 cups cottage cheese
• 1 cup graham cracker crumbs
• 2 tablespoons white sugar
• ¼ teaspoon ground cinnamon
• 3 tablespoons all-purpose flour
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract

Directions

1. Set oven temperature to 325 F, or 165 C. In an 8-inch square pan, melt the butter. Add 1/4 teaspoon cinnamon, 2 tablespoons sugar, and graham cracker crumbs. Gently pat the dish’s sides and bottom. Put aside.
2. Blend cottage cheese, milk, eggs, flour, vanilla, lemon juice, 2/3 cup sugar, and 1/4 teaspoon salt in a blender. Process till smooth. Fill the prepared crust with pouring.
3. Bake for 60 minutes, or until filling is set, in a preheated oven. Let cool fully.

Nutrition Facts (per serving)

5. Protein-Packed Double Chocolate Chip Edible Cookie Dough

States that consuming raw wheat flour and uncooked eggs is riskier than it is nostalgic licking the bowl; nevertheless, with this recipe, you may still indulge in your fondness for sneaking a sample of the cookie dough without running the risk. Rich chocolate-flavored cottage cheese dough has 9 g of satisfying protein per serving and will please any sweet taste. Simply combine and savor!

PREP TIME 5 min

TOTAL TIME 5 min

Ingredients

• ⅔ cup almond flour
• 2 tbsp pure maple syrup
• 1 tsp pure vanilla extract
• ¼ cup semisweet chocolate chips
• 3 tbsp unsweetened cocoa powder
• 1 cup low-fat (1 percent) cottage cheese
• 1 scoop vanilla protein powder (optional)

Directions

• Put the cottage cheese in a food processor or blender and process for one minute, or until it’s perfectly smooth.
• Place the cottage cheese in a mixing bowl and stir in the protein powder, maple syrup, almond flour, vanilla extract, and chocolate powder, if using. Mix thoroughly until fully incorporated. Before serving, sprinkle chocolate chips on top.

Nutrition Facts

SERVING SIZE⅓ cup

6. Best Ever Rugelach

These cookies are light and delicious thanks to the cottage cheese, which is both simple and amazing!

Prep Time: 50 mins

Cook Time: 20 mins

Additional Time: 2 hrs

Total Time: 3 hrs 10 mins

Servings: 48

Yield: 4 dozen

Ingredients

• 1 egg white
• 1 cup cottage cheese
• 1 cup butter, softened
• ¾ cup brown sugar
• 2 tablespoons water
• ¼ cup butter, softened
• ¾ cup chopped pecans
• ½ cup raisins (Optional)
• 2 cups all-purpose flour
• ¼ teaspoon ground cinnamon
• 3 tablespoons orange marmalade (Optional)

Directions

1. In a bowl, mix cottage cheese and 1 cup butter. Stir and add the flour gradually after fully mixing. The dough will be sticky. The dough should be divided into thirds and wrapped in wax paper. Keep chilled for a minimum of two hours.
2. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
3. Add the cinnamon, raisins, pecans, and brown sugar to the remaining 1/4 cup of butter. Put aside. Keeping the remaining dough refrigerated, roll out one ball of dough at a time to a 9-inch circle on a floured surface. Drizzle the circle with 1 tablespoon of the optional orange marmalade. Press a third of the nut mixture gently into the dough. Cut sixteen wedges out of the circle. Starting at the wide end, tightly roll each wedge. On the baking sheet that has been prepped, place the cookie point-side down. Proceed with the leftover dough. In a separate dish, beat the egg white and water; brush the mixture over each biscuit.
4. Bake for 18 to 20 minutes, or until golden brown, in a preheated oven.

Nutrition Facts (per serving)

7. Raspberry Cottage Cheese Cake Bars

This low-calorie delight has a flavor that is both tasty and nutrient-dense since it mixes the naturally sweet fresh raspberries with the creamy deliciousness of cottage cheese. You may enjoy this low-fat, diabetes-friendly dessert while still achieving your health objectives because it has protein from the cottage cheese, fibre, and vitamin C from the raspberries.

PREP TIME 10 min

COOK TIME 15 min

TOTAL TIME 25 min

Ingredients

• 3 large eggs
• ⅓ cup honey
• ¾ tsp baking soda
• 2 tsp almond extract
• 1 ½ cups white whole wheat flour
• 1 cup low-fat (1 percent) cottage cheese
• 2 cups fresh raspberries or berries of your choice

Directions

1. Set the oven’s temperature to 350. Grease a 9-by-13 baking dish on the bottom. In a blender, combine the cottage cheese, eggs, honey, and almond extract. Blend on high for one minute, or until smooth.
2. Combine the flour and baking soda in a different mixing dish. Stir in the cottage cheese mixture until it becomes slightly wet. With minimal tossing, gently fold in raspberries.
3. Transfer the mixture to the ready baking dish and bake for 15 to 20 minutes, or until the edges begin to become golden brown. Cut into twenty equal squares.

Nutrition Facts

SERVING SIZE1 bar

8. Cottage Cheese Puff Pastry

My mother-in-law sent me this simple puff pastry recipe that looks like a cheat. These are perfect for sweet or savoury appetisers, turnovers, strudel, or any recipe calling for puff pastry, but she would always use them to make lemon crescents. This is a great recipe for someone afraid of pastry recipes because it comes together rather swiftly and easy for me!

Prep Time: 20 mins

Cook Time: 20 mins

Additional Time: 4 hrs

Total Time: 4 hrs 40 mins

Servings: 48

Yield: 48 servings

Ingredients

• 2 cups butter, softened
• 4 ¼ cups 2% cottage cheese
• 5 cups all-purpose flour, or as needed

Lemon Glaze:

• 1 lemon, zested (Optional)
• 3 tablespoons lemon juice (Optional)
• 1 ½ cups confectioners’ sugar (Optional)

Directions

1. Using an electric mixer, thoroughly blend cottage cheese and butter in a large bowl, ensuring that most of the cottage cheese curds remain intact. Repeatedly scrape down the bowl’s edges as needed.
2. Using a wooden spoon, gradually stir in flour into the butter mixture until a soft, no-longer-sticky dough forms; turn the dough out onto a floured surface. Using floured hands, combine dough and knead for three to four turns.
3. Gently roll the dough into a fairly thick square, fold it in half, and pat it to make it flat again. Then, fold the dough in half again the other way. Twice more, repeat the rolling and folding procedure. Roll out the dough to an 8-inch square, then cut it into four equal pieces. Place plastic wrap on each portion and place it in the refrigerator for four hours or overnight.
4. Set oven temperature to 375 F, or 190 C. Use parchment paper to line a baking sheet.
5. On a surface dusted with flour, roll out one-half of the dough to a thickness of 1/4 inch. Using a sharp knife, cut dough into 4-inch squares. Then, cut each square in half diagonally to create two triangles.
6. To form crescent shapes, roll each triangle of dough from the long edge towards the triangular point; and place it on the baking sheet that has been prepared.
7. Bake for about 20 minutes, or until golden, in a preheated oven. Remove to a wire rack to cool.
8. In a bowl, whisk together the confectioners’ sugar, lemon juice, and lemon zest until smooth. Brush or pour the lemon glaze over the cooled crescents.

Cook’s Notes:

You can use baking margarine in place of butter.

Another way to prepare the pastry is to put the flour, butter, and cottage cheese in the bowl of a food processor and pulse a few times to form a soft dough. Form and knead dough according to Step 2 directions.

It will only take a minute or two to bring the dough together, gently knead it, and fold it; the finished product will be a soft, spongy dough.

The remaining raw dough can be stored in the refrigerator for up to five days or frozen for later use.

Fill each triangle with one teaspoon of jam to make jam-filled crescents; roll the triangles up and bake according to the recipe.

Baked crescents keep well in the refrigerator or at a cool room temperature for up to five days when covered.

Nutrition Facts (per serving)

9. Cottage Cheese Cookies

Chocolate cookies combined with nuts and cottage cheese. These cookies are delicious and wonderfully chocolatey. Excellent!

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Servings: 72

Yield: 6 dozen

Ingredients

• 4 eggs
• 1 teaspoon salt
• 2 cups shortening
• 3 ½ cups white sugar
• 4 teaspoons vanilla extract
• 5 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 2 cups cottage cheese
• 1 cup chopped pecans
• ½ cup confectioners’ sugar
• 2 teaspoons baking powder
• 1 cup unsweetened cocoa powder

Directions

1. Cream the shortening and white sugar in a medium-sized bowl until they are smooth. One egg at a time, beat in and then mix in the vanilla. Mix flour, cocoa, baking soda, baking powder, and salt; gradually fold into the creamed mixture. Stir in the pecans and cottage cheese. Refrigerate dough for one hour with a cover on.
2. Set oven temperature to 350 F (175 C). Shape the dough into walnut-sized balls, then coat them with powdered sugar. Arrange the cookies on the cookie sheet, 2 inches apart.
3. Bake in the preheated oven for 8 to 10 minutes. After five minutes of cooling on the baking sheet, move the cookies to a wire rack to finish cooling.

Nutrition Facts (per serving)

10. Strawberry Blintzes

Every year, my mother prepares these. I adore them for breakfast, hands down! Usually, I use twice as much filler.

Prep Time: 15 mins

Cook Time: 1 min

Additional Time: 2 hrs

Total Time: 2 hrs 16 mins

Servings: 10

Yield: 10 blintzes

Ingredients

Batter:

• 3 eggs
• 1 ½ cups milk
• ½ teaspoon salt
• ⅔ cup all-purpose flour
• 1 ½ tablespoons butter, melted

Filling:

• ¼ cup white sugar
• ½ teaspoon vanilla extract
• 2 tablespoons butter, or as needed
• 1 (8 ounce) container cottage cheese
• 1 (3 ounces) package of cream cheese, softened
• 1 (10 ounces) package of frozen sweetened strawberries, thawed, or to taste

Directions

1. In a large bowl, beat together eggs, flour, and salt until smooth. Gradually stir in 1 1/2 tablespoons of butter and milk. Let the batter rest in the refrigerator for at least two hours while covered with plastic wrap.
2. In a blender, combine cottage cheese, cream cheese, sugar, and vanilla extract; process until creamy filling is achieved.
3. In a large skillet or pancake pan, melt a small amount of butter over medium heat. To create a thin layer of batter, ladle in a small quantity and swirl the skillet. Cook for about 30 seconds, or until set. After flipping, heat for a further 10 seconds or until the second side is done. To cool, transfer to a platter. Continue with the leftover batter and butter.
4. Spoon filling onto blintzes and fold. Top with strawberries.

Nutrition Facts (per serving)

11. Blueberry Cottage Cheese Cheesecake

A single dessert such as strawberry cheesecake from a restaurant like Cheesecake Factory may cost you a whopping 1,000 calories (yep, you read that right) or about half of your daily caloric intake! It also contains 43 g of saturated fat, which is about three-quarters of the recommended amount! Choose a cottage cheese cheesecake for all the flavor and just over 200 calories and 1.5 g of saturated fat per slice rather than this classic version, which is high in calories and fat.

PREP TIME 15 min

COOK TIME 35 min

TOTAL TIME 50 min

Ingredients

• 3 large eggs
• 3 tbsp cornstarch
• 1½ cups almond flour
• 2 tbsp avocado oil
• 1 cup frozen blueberries
• 2 tsp pure vanilla extract
• 6 tbsp pure maple syrup, divided
• 1 5.3-oz container whole-milk Greek yogurt
• 1 24-oz container of 2 percent cottage cheese, drained

Directions

1. Set oven temperature to 375°F. Put the almond flour, avocado oil, and two tablespoons of maple syrup in a small bowl. To prevent sticking, wet your fingertips as you go and carefully press the mixture into the bottom and up the sides of a 9-inch springform pan. Mix until evenly blended. Bake for five to seven minutes, or until aromatic.
2. Meanwhile, combine the cottage cheese, yogurt, eggs, cornflour, blueberries, vanilla extract, and the remaining ¼ cup maple syrup in a food processor or blender. Blend for one minute or until smooth.
3. Reduce the oven’s temperature to 325°F. Transfer the cheesecake mixture into the still-warm crust and bake for 35 to 45 minutes, or until the cheesecake is set. Let cool fully before slicing into 12 uniform pieces.

Nutrition Facts

SERVING SIZE1 slice

12. Creamed Cottage Cheese Pie

Nutty and light cheese pie!

Servings: 8

Yield: 1 to 9 – inch pie

Ingredients

• 2 eggs
• ½ cup raisins
• ¼ cup milk
• 1 (9 inch) pie shell
• ¼ teaspoon salt
• ½ cup white sugar
• 1 tablespoon lemon zest
• 4 tablespoons melted butter
• 1 tablespoon all-purpose flour
• 1 ½ cups cottage cheese, creamed
• ½ cup chopped walnuts (Optional)

Directions

1. Separate the eggs.
2. Preheat oven to 400 degrees F (205 degrees C).
3. Twice press the cheese through a strainer. Add the milk, raisins, chopped walnuts, sugar, salt, butter, flour, lemon zest, and unbeaten egg yolks. Mix thoroughly.
4. Form firm peaks with the egg whites by beating them. Into the cream cheese mixture, fold in the egg whites.
5. Bake for 30 minutes at 400 degrees Fahrenheit (205 degrees Celsius), or until firm and golden.

Nutrition Facts (per serving)

Conclusion

With a few extra additions, cottage cheese is a flexible ingredient that may be made into delicious desserts. A distinctive texture and flavor profile that is both gratifying and nourishing is added by cottage cheese to a variety of desserts, including creamy cheesecake, fruity parfaits, and fluffy mousses. You may indulge in guilt-free sweets that will wow your palate and sate your sweet tooth with these recipes. So go ahead, use your imagination in the kitchen, and savor the healthful goodness of desserts made with cottage cheese!