I have to tell you about this Cottage Cheese Chocolate Fudge because I’m honestly a little obsessed with it. It started as a random experiment, and now it’s one of those recipes I can’t stop talking about. It tastes like a rich, creamy holiday fudge, but the secret ingredient, cottage cheese, makes it feel so much lighter, fresher, and perfectly festive for the season.
I know cottage cheese in fudge sounds strange, but trust me, once it’s blended smooth and mixed with melted chocolate, it turns into the most velvety, silky mixture. And then the Christmas flavors step in: cranberries for a little burst of sweetness and pistachios for crunch and color. It’s festive without being complicated, indulgent without being heavy.
What I love most is that it’s actually a healthier treat, and no one ever guesses what’s inside. It’s creamy, chocolatey, a little tangy, perfectly Christmassy, and ridiculously easy to make.
How to make cottage cheese chocolate fudge
Begin with blending the cottage cheese. Process the cottage cheese in a blender or food processor until perfectly smooth.
Next, melt the chocolate in the microwave using 20-second bursts, or over a double boiler, until fully smooth.
Add the melted chocolate, cocoa powder, vanilla, and a pinch of salt to the blended cottage cheese. Mix again until the mixture is thick, glossy, and completely uniform.
Add the cranberries and pistachios for a festive pop of color and crunch, or keep it plain if you like it simple.
Pour the mixture into an 8×8-inch (20×20 cm) pan lined with parchment paper. Spread it evenly and sprinkle a few extra pistachios on top if desired.
Refrigerate for 3–4 hours, or freeze for 45–60 minutes, until firm. Cut into squares or rectangles and serve!
Hope you’ll try this delicious Cottage Cheese Chocolate Fudge soon and enjoy it as much as we do! Don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results.
Other no-bake festive desserts you may like to try
This Ladyfinger Cranberry Cake Roll is a light, festive dessert with creamy cranberry filling, perfect for an elegant and effortless holiday treat.
This No-Bake Chocolate Biscuit Bûche de Noël is a rich, simple, no-bake holiday log made with chocolate and biscuits for an easy yet decadent dessert.
These Raspberry Chocolate Cups are made with dark chocolate shells with a creamy chocolate and raspberry filling for a gorgeous holiday treat.
Try these easy Tiramisu Truffles, creamy, espresso-kissed truffles inspired by classic tiramisu, dusted with cocoa for the perfect indulgent bite.
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Healthy Cottage Cheese Chocolate Fudge – Guilt-Free, No-Bake, Gluten-Free
Ingredients
- 14 oz (400g) cottage cheese
- 10 oz (300g) semisweet chocolate 50-70%
- 1 tbsp (8g) unsweetened dark cocoa powder
- 1 tsp (5ml) vanilla extract
- Pinch of salt
Optional Add-Ins
- 1/2 cup (70g) dried cranberries
- 1/3 cup (50g) pistachios , roughly chopped
- 2 tbsp (20g) pistachios roughly chopped, for topping
Instructions
- Place the cottage cheese in a blender or food processor.
- Process until perfectly smooth.
- Place the chocolate in a heatproof bowl.
- Melt the chocolate in the microwave (20-second bursts) or over a double boiler.
- Add melted chocolate to the blended cottage cheese.
- Add the cocoa powder, vanilla, and salt.
- Blend again until thick, glossy, and uniform.
- Stir in the cranberries and pistachios, if used.
- Pour into an 8×8-inch (20×20 cm) pan lined with parchment paper.
- Spread mixture evenly.
- Sprinkle with a few extra pistachios if you’d like.
- Refrigerate for 3–4 hours (or freeze 45–60 minutes) until firm.
- Cut into squares or rectangles with a hot knife. Clean the knife after each cut. Enjoy!
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Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
