High Protein Buckeye Pudding with Cottage Cheese (No-Bake Dessert)

No-Bake, Chocolate Peanut Butter Cottage Cheese Dessert

This high protein chocolate peanut butter cottage cheese pudding is a quick, no-bake dessert that tastes just like a buckeye — without the sugar crash. It’s cool, creamy, a little salty, and made with simple ingredients you can blend in minutes. Pour it into ramekins, top with chocolate, and chill for an easy high-protein treat that works for snacks, dessert, or even breakfast.If you like this one, be sure to check out the Peanut Butter Stuffed Dates & Brownie Batter Dip, both deceptively delicious!

Ingredients for High Protein Buckeye Cottage Cheese Pudding

• Cottage Cheese: I like to stick to Daisy brand cottage cheese. Other brands can have not so hot ingredients like carrageenan.
• Peanut Butter: Any nut butter will do! We like to stick to organic here or make our own with this Homemade Peanut Butter With Honey
• Maple Syrup: We like to buy local when we can, but this is also a great brand!
• Chocolate Chips: The Bake Believe brand is a fantastic clean option for chocolate chips! We like the dark chocolate, but they also make a semi sweet and milk chocolate. They are hit or miss to find at Costco, so if you see them, snatch them up!
• Chopped roasted peanuts
• Flaky sea salt

How to Make High Protein Chocolate Peanut Butter Cottage Cheese Pudding:

1.In a blender or food processor, blend cottage cheese, peanut butter, and maple syrup until super smooth and creamy. I LOOVEE our Ninja Food Blender, it was a night and day difference from my cheapo old blender. It even made it on my list of Kitchen Stuff I Use & Love!

2. Divide the mixture into small ramekins or jars. The small glass ones are perfect for the kids’ lunchbox!

3. Melt the chocolate chips- you can also add a small amount of butter or coconut oil if you want the the chocolate to drizzle more. Top the cottage cheese mixture with the melted chocolate. Add chopped peanuts and a pinch of flaky salt.

4. Refrigerate for 30–60 minutes, or until the chocolate hardens. Spoon in and get that chocolate-peanut-butter satisfaction. I like to make a bunch of these up and the kids can use them in school lunches, for snacks and even for breakfast! These stay good in the fridge for about 4 -5 days.

Why You’ll Love This High Protein Cottage Cheese Dessert:

• High in protein – Cottage cheese keeps things creamy and muscle-friendly.
• Sweetened naturally – Maple syrup gives just enough sweetness.
• No baking required – Your fridge does the work.
• Tastes like dessert – But fits clean eating goals.

Quick Tips:

• For a thinner texture, add a splash of almond milk while blending.
• Use individual jars with lids for meal-prepped snacks or to-go treats.
• Swap peanut butter for almond or cashew butter if needed—still delicious!
• To increase the protein, you can also add a scoop of clean protein powder before blending the cottage cheese base.

FAQ

Can I make this buckeye pudding ahead of time?
Yes! Store in the fridge in jars or ramekins. It keeps great for up to 4 to 5 days.

Does it really taste like buckeye dessert?
Yup! The chocolate-peanut butter combo with the creamy base gives it those classic buckeye vibes—minus the sugar overload.

Can I substitute the cottage cheese?
Cottage cheese gives this pudding its high protein and creamy texture. Greek yogurt will work in a pinch, but the flavor and protein content will be slightly different.

How much protein is in this cottage cheese pudding?
The exact protein will depend on your cottage cheese and peanut butter, but each serving contains a solid amount of protein thanks to the cottage cheese base. You can boost it even more by adding protein powder.

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Quick High Protein Buckeye Pudding Parfait

Yield: 3-4 cups

Prep Time: 10 minutes

No-Bake, Chocolate Peanut Butter Cottage Cheese Dessert

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Ingredients

• 2 cups Cottage Cheese
• 1 cup Peanut Butter
• 1/3 cup Maple Syrup
• 1 cup Chocolate Chips
• 1/2 to 1 cup Chopped roasted peanuts
• Flaky sea salt

Instructions

1. In a blender or food processor, blend cottage cheese, peanut butter, and maple syrup until super smooth and creamy.
2. Divide the mixture into small ramekins or jars.
3. Melt the chocolate chips- you can also add a small amount of butter or coconut oil if you want the the chocolate to drizzle more. Top the cottage cheese mixture with the melted chocolate. Add chopped peanuts and a pinch of flaky salt.
4. Refrigerate for 30–60 minutes, or until the chocolate hardens. Spoon in and get that chocolate-peanut-butter satisfaction. I like to make a bunch of these up and the kids can use them in school lunches, for snacks and even for breakfast! These stay good in the fridge for about 4 -5 days.

Notes

Find more recipes like this at thegoodstuffbakeshop.com

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