Cottage Cheese Fudgesicles

Cottage Cheese Fudgesicles- This 2 ingredient dessert turns trendy cottage cheese into a chilled summer treat that tastes like chocolate cheesecake.

August 2, 2025 by Nicole Collins

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Today, we’re making Cottage Cheese Fudgesicles!

You know, there’s a lot that goes into putting together a new recipe for you. There’s developing, testing, re-testing, photographing, filming, editing, posting, and steps that I’m probably forgetting about.

But you know what is sometimes the hardest part of a new recipe? The title! There are some recipes that I agonize for weeks about what to call it for one reason or another. Maybe the title is too long. Maybe the title doesn’t highlight the magic of the recipe. Maybe the title would scare someone off. Maybe the title would make the keepers of SEO mad.

This recipe is one of those titular head scratchers. Cottage cheese is somehow both trendy and polarizing at the same time. I wanted to highlight the secret ingredient without scaring people off. High protein is a buzz word right now, but I’m no nutritionist and am in no authority to make any kind of claim regarding nutritional value. And all those concerns happened before we even addressed the chocolate part of this recipe!

If the title didn’t scare you off, and I hope it didn’t, you’re in for a real treat today. Because, this 2 ingredient masterpiece tastes like cool and creamy chocolate cheesecake regardless of whatever we decided to call it.

There’s really not much to do for this recipe. We’re going to add some full fat cottage cheese and some chocolate instant pudding mix to a blender, then hit the button. That’s basically the whole recipe. But, I do have some helpful hints to make this recipe even simpler.

Hint number one: you have to use a high powered blender. We’re not adding any additional liquid to this recipe to help move the blender blades along, so we need a blender that can handle a thick base. Trust me on this one. The first time I made these, I had to transfer the mixture between 3 different blenders to get the right one that could handle the job. And let me give you a hot tip, a personal rocket blender is not the one for this. We need a blender that can break down the mixture until it’s perfectly smooth with no cottage cheese curds in sight.

Hint number two: The blended mixture is a little too thick for easy pouring, so I like to transfer it to a piping bag to squeeze into my popsicle molds. The extra step may seem unnecessary, but it actually helps you move way faster than trying to meticulously spoon guide the mixture into a tiny little opening.

Hint number three: you can make as many or as few of these as you like. The full recipe makes six pops, but the ratio is a very simple ½ cup cottage cheese + 1 tbsp pudding mix per pop mold. However, I do find that it’s easier to blend a larger batch as opposed to a smaller or single serve batch. Both will blend just find with the right blender and a little patience, but I do find that making a full batch is the way to go. And besides, these are stored in the freezer which means you have a couple months to get around to enjoying all of them.

And trust me, they’re not going to last that long.

We’ll toss our filled popsicle molds to chill in the freezer for at least 6 hours, and we’re ready to enjoy. When you’re ready to have one, run the popsicle mold under some hot water for just a few seconds to help loosen the fudgsicle, and it’ll slide right out easily.

These little desserts are so rich and decadent, you’d never know you were consuming a ½ cup of cottage cheese. The pudding mix adds all the chocolately sweetness we need and combined with the blended cottage cheese, I think these kinda taste like chocolate cheesecake.

Talk about heavenly!

And for those keeping track, one of these little desserts packs roughly 12 g of protein, and the whole internet is telling all of us right now that we need protein, protein, protein. So I’m just saying, if chocolate popsicles can help me reach my protein quota, I’m in!

Alright, everyone! That’s all we’ve got for today. I can’t wait to hear what you think of these. Please promise me you won’t let the cottage cheese scare you off!

I hope you guys enjoy. And, let’s eat!

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Cottage Cheese Fudgesicles

Serves: 6          Print

Ingredients:

• 3 cups whole milk (4% milkfat) cottage cheese

• 6 tbsp instant chocolate pudding mix

Directions:

1. Add cottage cheese and pudding mix to the cup of a high powered blender. Blend until completely smooth and creamy with no lumps.

2. Transfer mixture to a piping bag. Fill each popsicle mold leaving just a little space at the top. Insert the popsicle stick.

3. Freeze for at least 6 hours. When ready to serve, run the pop mold under hot water for a few seconds to loosen the popsicle. Slide out of the mold, and enjoy.
   

Recipe notes:

*This mixture is very thick, so it’s important to use a blender with some oomph that can handle the heavy mixture. A personal rocket blender does not work well at all for this.

*I recommend using small curd cottage cheese, if you can, so there’s less work that the blender has to do to make the mix creamy.

*These are the popsicle molds I used.

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