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A close-up macro shot of a silver spoon scooping thick, perfectly smooth pale golden cookie dough cottage cheese mousse with mini chocolate chips from a glass tumbler.

Cottage Cheese Cookie Dough Mousse

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  • Author: Isabella Martinez
  • Total Time: 2 hours 5 minutes
  • Yield: 4 servings 1x

Description

This 5-minute Cottage Cheese Cookie Dough Mousse is a thick, nostalgic dessert that perfectly satisfies your sweet tooth while packing a serious protein punch! Blended until incredibly silky with cashew butter and maple syrup, it tastes just like an edible cookie dough cheesecake filling without the refined sugars. It is ideal for a quick craving or portioned into elegant dessert jars for the week.

Ingredients

Scale
  • 2 cups Cottage cheese (Thick, full-fat or 4% milkfat preferred for a richer dough texture)
  • 3 tablespoons Cashew butter or almond butter (smooth and well-stirred)
  • 2 to 3 tablespoons Pure maple syrup or honey (adjust based on your sweet tooth)
  • 1 teaspoon Pure vanilla bean paste or vanilla extract
  • 1 to 2 tablespoons Almond flour or oat flour (optional, use only if your mixture feels too thin and needs binding)
  • 1/4 cup Mini dark chocolate chips (plus extra for garnish)
  • Pinch Fine sea salt (to balance the sweetness)

Instructions

  1. Blend the Base: Add the cottage cheese, cashew butter, maple syrup, vanilla extract, and a tiny pinch of sea salt to a high-speed blender or food processor.
  2. Process Until Silky: Blend on high for 1 to 2 minutes, stopping to scrape down the sides with a rubber spatula as needed. Continue blending until the mixture is completely silky smooth and absolutely no white dairy curds remain.
  3. Adjust Thickness: If your mixture feels too loose (this can happen with watery dairy brands), pulse in 1 to 2 tablespoons of almond flour or oat flour until the mousse reaches a thick, dough-like consistency.
  4. Fold in the Chocolate: Remove the blade or transfer the mixture to a bowl. Gently fold in the mini dark chocolate chips using a spatula. Do not blend the chocolate chips, or the mousse will turn gray!
  5. Portion and Chill: Spoon the cookie dough mousse evenly into 4 small glass jars, elegant tumblers, or ceramic ramekins. Cover tightly and refrigerate for at least 2 hours to allow the dessert to firm up into a thick, spoonable cheesecake filling texture.
  6. Serve: Serve chilled. Top generously with a few extra mini chocolate chips or a drizzle of cashew butter right before digging in!

Notes

  • Texture Tip: Do not rush the blending step! A food processor often works slightly better than a blender for this recipe because it easily processes the thicker nut butter without requiring extra liquid.
  • Nut Butter Swaps: Cashew butter provides the most authentic, neutral “cookie dough” flavor. Peanut butter is delicious but will make it taste specifically like peanut butter cookie dough.
  • Make it Sugar-Free: Keep this lower-carb by using a powdered monk fruit or stevia sweetener instead of maple syrup, and opt for sugar-free dark chocolate chips.
  • Storage: Store the jars tightly covered in the refrigerator for up to 4 to 5 days.
  • Prep Time: 5 minutes
  • Chill Time: 2 hours
  • Category: Dessert / Snack
  • Method: No Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 220 kcal
  • Sugar: 14 g
  • Sodium: 380 mg
  • Fat: 11 g
  • Saturated Fat: 4.5 g
  • Unsaturated Fat: 5.5 g
  • Carbohydrates: 18 g
  • Fiber: 1.5 g
  • Protein: 15 g
  • Cholesterol: 15 mg

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Find it online: https://www.mydelishdiaries.com/cottage-cheese-cookie-dough-mousse/