Peanut Butter Cheesecake Pudding

I couldn’t shake that peanut butter cannoli from my mind, but my arteries were still yelling at me in protest (I’m ever the cardiologist’s daughter) over the insanely decadent fat-laden indulgence.

I’m okay with splurging once in a while, but – as you know – I make healthier sweets to enjoy on a regular basis.

My sweet tooth was asking for a peanut buttery dessert, (this is a common occurrence), and what my sweet tooth wants my sweet tooth often gets… in a healthier form, of course.

This thick & silky smooth pudding combines melted natural peanut butter chips, creamy peanut butter, whipped cottage cheese, and neufchatel cream cheese to make a toe-curling delicious pudding that tastes like peanut butter cheesecake… or cannoli cream.


The serving sizes are petite, but the pudding is rich enough to satisfy a dessert craving in a small portion.

A small spoon helps you to slowly savour each and every bite, but I can absolutely understand if you want to dig in with a soup spoon and finish a cup of pudding in three or four spoonfuls ;).

Yeah, I pretty much want to eat this pudding every day for the rest of my life.



Peanut Butter Cheesecake Pudding

by Lauren Zembron (inspired by Creamy Healthy Chocolate Pudding as see on Life Currents, originally from Health Magazine)

Prep Time: 5 minutes

Cook Time: 30 seconds

Keywords: dessert peanut butter cottage cheese pudding

Ingredients (2 servings)

  • 1/4 cup all-natural peanut butter chips, such as Sunspire
  • 2 Tbsp skim milk
  • 1/2 cup whipped 1% cottage cheese, such as Friendship
  • 1 oz neufchatel (1/3-less-fat) cream cheese
  • 1 Tbsp unsweetened creamy peanut butter
  • 2 Tbsp powdered sugar (I might even use less next time)
  • 1/4 tsp pure vanilla extract


Combine peanut butter chips and milk in a small heat-proof bowl; microwave on high for 30 seconds. Stir until smooth.

In a mini food processor (or medium-sized mixing bowl) combine the remaining ingredients (cottage cheese, cream cheese, peanut butter, powdered sugar, and vanilla). Puree (or beat with an electric mixer) the mixture until very smooth.

Add in the melted peanut butter mixture and puree (or beat) until very smooth, scraping down the sides of the bowl as necessary.

Serve chilled or at room temperature.

Nutritional Information Per Serving:

243.8 calories, 11.9 grams fat, 6.4 grams saturated fat, 0.5 grams fiber, 18.6 grams sugars, 13 grams protein

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17 thoughts on “Peanut Butter Cheesecake Pudding

  1. I’ve been making “mock” cheesecake by using whipped cottage cheese and plain greek yogurt with a little stevia and cinnamon and it has been rocking my world. You may have just taken this to a whole new level! :)

  2. okay, now I definitely need to invest in a food processor. This recipe is AWESOME! and, let’s be honest, I would totally eat the entire batch. I’m bad at sharing when peanut butter is involved :)

    1. Haha… I’m not very good at sharing peanut butter either; in fact, I can always tell when my husband dips into one of the multiple jars I have open ;).

      I don’t know what I would do without my food processor! Definitely a worthwhile investment. I actually used a mini one for this recipe, and they’re much more reasonably priced (though not as powerful as their regular-sized counterparts).

  3. Oh wow. This looks amazing! I am definitely making this the next time I actually remember to buy cottage cheese. :)

    I recently made a peanut butter cheesecake with cottage cheese and it was surprisingly good. I can’t wait to make this! It looks like a lot less work.

  4. This is deliciously yummy, Lauren. A perfect healthy dessert for my craving sweet tooth. Thanks for sharing this recipe. I’ve gotta try this one.

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