Freezer Fudge Bites (Viral Cottage Cheese Fudge Recipe)

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Inside: Get a fun, easy recipe for cottage cheese fudge bites. Cold and creamy, with 2 grams of protein each.

A bowl of Cottage Cheese Fudge Bites sit on a polka dot napkin on a white counter

Cottage cheese is having a moment.

It’s rich in protein and calcium. And like cauliflower, it’s a Wonder Twin of ingredients–able to take the form and shape of all kinds of unexpected things.

As a former extremely picky eater, I have trouble with the texture of plain cottage cheese. So blending it is key.

I use cottage cheese in my Protein Pancakes or Protein Waffles, which I’ve eaten pretty much every morning for months now.

So when I saw videos for 2-Ingredient Cottage Cheese Fudge, I had to try it.

I love fudge. Fun fact: For a few summers, I worked in one of those fudge shops at the beach.

But when I made the viral recipe, it had a bit more cottage cheese tang for my taste. So I tweaked it until I came up with these Freezer Fudge Bites that taste like a two-bite fudgesicle.

No, adding cottage cheese to something does not suddenly earn it a halo of virtue. And fudge is still fudge.

But as someone who is more and more sensitive to sugar’s impact on blood sugar, I appreciate that this fudge comes with a little extra protein–two grams in each one.

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Ingredients for Freezer Fudge Bites sit on a counter: cottage cheese, maple syrup, chocolate chips, vanilla, and sprinkles.

Ingredients in Freezer Fudge Bites

Milk Chocolate Chips: My family and I liked the flavor of these better when I used milk chocolate chips instead of semi-sweet.
Cottage Cheese: I use low-fat but you can use the kind you prefer.
Maple Syrup: I use real maple syrup.
Vanilla Extract: Pure or imitation, whatever you’ve got.
Sprinkles: Optional (but fun!).

How to Make Freezer Fudge Bites

Melt chocolate chips in the microwave, stirring every 30 seconds until fully melted (this took about 75 seconds total in my microwave).

Combine melted chocolate, cottage cheese, maple syrup, and vanilla in a food processor. I use my trusty mini food processor for this. I’ve tried this in the blender, and it’s too thick.

A side-by-side photo collage of a mini food processor with the ingredients for cottage cheese fudge before and after blending.

Line a mini muffin pan with paper liners (or spray well with cooking spray). Spoon the mixture into the compartments, about two-thirds of the way, top with sprinkles if you like, and freeze until firm. They take about 2-3 hours to fully solidify.

A photo of pouring the mixture from a spoon into a mini muffin pan.

Pop them out of the pan and store in an airtight container in the freezer. Enjoy cold, straight from the freezer.

VARIATIONS

Use semi-sweet chips instead of milk.
Skip the maple syrup
Swirl a spoonful of peanut butter into the batter
Spoon batter into a bowl and refrigerate for pudding

Questions About Cottage Cheese Freezer Fudge Bites

A cottage cheese freezer fudge bite with a bite taken out of it.

Can I use a blender instead?

Not in my experience, no. I tried using a high-speed blender, and the mixture was too thick.

How do I store these?

These must be kept in the freezer, or they’ll melt. Once they’re frozen solid, gently pop them out of the muffin pan using a spoon and put them into an airtight container. Eat straight from the freezer.

Do these taste like cottage cheese?

No, as long as you use milk chocolate chips. The tang of cottage cheese was more noticeable when I used semi-sweet chips.

A close-up of a Freezer Fudge Bite in the pain with sprinkles on it.

Can I use semi-sweet chips?

Yes, but they aren’t as sweet, and the tang of cottage cheese is more pronounced.

Can I make these lower in sugar?

You can skip the maple syrup if you’d like and/or cut back on the chocolate chips to 2/3 or 3/4 cup.

How much protein do these cottage cheese fudge bites have?

If you get 20 Freezer Fudge Bites in a batch, each one has 2 grams of protein.

Are these healthy?

“Healthy” is in the eye of the beholder, of course! I view these as a fun sweet treat.