This fudge is a fresh twist on traditional chocolate fudge—it’s rich, creamy, and surprisingly packed with protein thanks to cottage cheese. The texture is silky smooth, and the chocolate flavor is indulgent without needing a long list of ingredients. Because it’s no bake, this recipe comes together quickly and requires minimal effort.
Unlike classic fudge that uses heavy cream, butter, and lots of sugar, this version blends cottage cheese with melted chocolate and just a hint of maple syrup and vanilla. After chilling in the freezer, it firms up into a dessert that satisfies sweet cravings but adds a bit more nutrition than most traditional treats.
Equipment
- Blender or food processor
- Microwave-safe bowl
- Spatula
- 8×8″ baking dish
- Parchment paper
- Measuring cups & spoons
Ingredients
- 1 cup cottage cheese
- 1 cup chocolate chips
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
- 1 teaspoon coconut oil (optional for melting chocolate)
Instructions
- Line an 8×8″ baking dish with parchment paper so you can easily lift the fudge out later.
- Put the chocolate chips (and coconut oil if using) into a microwave-safe bowl. Heat in 30–60 second bursts, stirring in between, until fully melted and smooth.
- Add the cottage cheese, melted chocolate, maple syrup, and vanilla extract into a blender or food processor.
- Blend on high until the mixture is completely smooth, stopping to scrape down the sides with a silicone scraper as needed.
- Pour the blended fudge mixture into the prepared baking dish and spread it evenly with a spatula.
- Place the dish in the freezer for about 4 hours or until firm.
- Once set, cut into squares and serve.
Recipe Info
- Prep Time: 5 minutes
- Cook Time: 0 minutes (freezing time ~4 hours)
- Total Time: ~4 hours 5 minutes
- Servings: 4
- Cuisine: American
- Course: Dessert
How to store
- Keep leftovers in the freezer in an airtight container to maintain texture and freshness.
- Freeze-stored fudge will stay good for several weeks.
- Before eating, let pieces thaw at room temperature for a few minutes so they soften slightly.
what not to do
- Do not skip lining the pan — it makes removing the fudge difficult.
- Don’t blend for too short; insufficient blending leaves grainy lumps.
- Avoid storing at room temperature since the cottage cheese base will soften.
Tips & Variations
- Use dark chocolate chips for a deeper flavor or semi-sweet for more sweetness.
- For extra texture, sprinkle chopped nuts on top before freezing.
- Omit maple syrup for lower sugar — sweetness will be milder.
- Try swirling a little peanut butter into the top before chilling.
Approximate Nutrition (per serving)
Estimated based on main ingredients
- Calories: ~230 kcal
- Protein: ~11–15g
- Fat: ~14–18g
- Saturated Fat: ~8–10g
- Carbohydrates: ~18–22g
- Sugar: ~14–18g
(Exact numbers will vary by brand of chocolate and cottage cheese.)
Ingredients
Method
- Line an 8×8″ baking dish with parchment paper so you can easily lift the fudge out later.
- Put the chocolate chips (and coconut oil if using) into a microwave-safe bowl. Heat in 30–60 second bursts, stirring in between, until fully melted and smooth.
- Add the cottage cheese, melted chocolate, maple syrup, and vanilla extract into a blender or food processor.
- Blend on high until the mixture is completely smooth, stopping to scrape down the sides with a silicone scraper as needed.
- Pour the blended fudge mixture into the prepared baking dish and spread it evenly with a spatula.
- Place the dish in the freezer for about 4 hours or until firm.
- Once set, cut into squares and serve.
Notes
- Protein: ~11–15g
- Fat: ~14–18g
- Saturated Fat: ~8–10g
- Carbohydrates: ~18–22g
- Sugar: ~14–18g
Conclusion
This cottage cheese fudge transforms simple pantry ingredients into a satisfying treat that feels indulgent but still smart for your goals. By blending protein-rich cottage cheese with chocolate and minimal sweetener, you get a dessert that hits the sweet spot between yummy and nourishing—perfect for cravings without the usual heaviness of traditional fudge.
FAQs
- Can I make this without a blender?
A food processor works best; hand-mixing won’t achieve the smooth texture. - Can I use low-fat cottage cheese?
Yes, but the fudge may be less rich and slightly softer. - Will it set without maple syrup?
It will still firm up, but the texture will be denser and the flavor less sweet. - Can I make mini portions?
Yes, using a silicone muffin tray works well.
