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Gingerbread Cottage Cheese Pudding is great as a festive breakfast or dessert. It’s creamy and decadent, made with simple ingredients like cottage cheese, cream cheese, and gingerbread spice. And it won’t sabotage your diet. It’s low in calories, protein-packed, and low in sugar.
All you need is 5 simple ingredients and a food processor or blender to create a light holiday mousse that tastes like cheesecake. This could also be served as a great brunch addition as well! If you love the flavor of gingerbread, you need to check out my deliciously chewy Swiss Gingerbread (Leckerli) as well.
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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
Cottage Cheese Recipes
These no cook whipped cottage cheese recipes are simple to make and so delicious, and great for low carb or keto diets as well. It amazes me that you can change the humble cottage cheese into a fantastic dessert.
This recipe was inspired by my other cottage cheese recipes: Lemon cottage cheese pudding, Chocolate cottage cheese pudding, Strawberry Almond Pudding, Cottage cheese cookie dough, and Nutella pudding.
How to make
For these whipped cottage cheese desserts, simply grab your food processor or blender to process the cottage cheese to the consistency of pudding. I add a little cream cheese to my recipes to make it extra thick and rich. And, I think the texture comes out better when the cream cheese is processed with the cottage cheese.
And you just want to add in your flavorings and sweeteners.
I have a quick recipe for a gingerbread spice mix for you. You’ll only need ¼ teaspoon of the mix for this pudding. Use any additional spice on coffee lattes, brownies, cookies, or another batch of gingerbread cottage cheese dessert. If you already have a gingerbread spice mix in your cupboard, feel free to use that.
Place the pudding in the fridge to thicken it up even more if you like.
Garnish the pudding with additional gingerbread spice, crushed ginger snaps cookies, crumbled gingerbread cookies, or a drizzle of caramel sauce, my Coconut Cardamom Caramel Sauce would be particularly amazing!
Can I change the sweetener?
Add more or less sugar as you like. Stop and open the food processor and taste then add more sweetener if you feel it needs it.
For this gingerbread version, I used light brown sugar for the classic cookie flavor. If you prefer a sugar substitute for the brown sugar, like monk fruit, swerve brown, or brown coconut sugar, these will all work. Sugar substitutes tend to be sweeter than regular sugar, so start will less and add up if it needs more. Drizzle a little Ginger Chews Simple Syrup over the top.
What type of cottage cheese can I use?
Really, you can use any variety of cottage cheese here, with some notes.
I prefer and recommend large curd full fat cottage cheese, both for flavor and texture.
If your cottage cheese is very thin and watery, place it in a strainer lined with cheesecloth or a coffee filter over a bowl and refrigerate overnight to drain off excess liquid.
Lower fat varieties have less saturated fat and fewer calories, and generally have slightly more protein. Higher fat varieties will be richer in flavor.
Large curd tends to be higher in moisture and is generally considered creamier and sweeter than small curd. Small curd tends to be slightly tangier and more acidic.
I almost always use Lucerne full fat large curd cottage cheese. I find the flavor is always good, and the texture is great. Recently I bought a different brand of cottage cheese because I was shopping at a different store that didn’t carry Lucerne.
I was really surprised at the difference in texture between the two brands. The Lucerne was thick while the other brand was very thin and watery. It still tasted great, but the two will definitely give different results if used in this recipe.
Storage and make ahead
This is a great make ahead breakfast, post-workout snack, or after school snack.
It can be stored in an airtight container or tightly covered with plastic wrap in the refrigerator for up to 3 days.
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Recipe
Gingerbread Cottage Cheese Pudding
Ingredients
- ½ cup cottage cheese
- 1 ounce cream cheese at room temperature
- 2 teaspoons light brown sugar
- ¼ teaspoon gingerbread spice mix recipe in comments
- ¼ teaspoon pure vanilla
Instructions
- Combine cottage cheese, cream cheese, brown sugar, gingerbread spices, and vanilla in food processor or blender, and blend until very smooth, scraping down the sides once or twice.
- After blending it all together, give it a taste. Adjust the sweetness by adding more sugar if desired.
- Garnish with additional gingerbread spice or with crushed ginger snaps cookies.
Notes
1½ teaspoons ground ginger,
½ teaspoon ground cloves,
¼ teaspoon pure vanilla extract Make sure the cottage cheese isn’t thin and watery. If it is, place it in a strainer lined with cheesecloth or a coffee filter over a bowl and refrigerate overnight to drain off excess whey. Place the pudding in the fridge to thicken it up even more. Store it in an airtight container or tightly covered with plastic wrap in the refrigerator for up to 3 days.
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Debi
This is so creamy and nice. It tastes like cheesecake to me. Check the level of sweetness that you like, and enjoy! I hope you love it as much as I do. Debi, author, Life Currents