12 Fall Cottage Cheese Recipes

As the crispness of fall settles in, there’s something about wholesome, comforting ingredients that make autumn meals feel extra special.

Cottage cheese, often known for its creamy texture and high protein content, is not only versatile but also a fantastic base for a variety of recipes that are perfect for the cozy season.

Cottage cheese can be your secret weapon in creating dishes that are both delicious and nutritious like breakfasts, dinners, and even desserts.

In this article, we’ve handpicked a mix of traditional and creative cottage cheese-based recipes that highlight the best seasonal flavors, like warm spices, roasted root vegetables, and rich, earthy herbs.

Why You Will Love Cottage Cheese Recipes?

1- High in Protein, Low in Calories

Cottage cheese is a powerhouse of protein with fewer calories compared to many other creamy ingredients, making it perfect for creating filling dishes without overloading on fats or sugars.

Each spoonful provides a good dose of protein that keeps you full and energized.

2- Great for Sweet and Savory Dishes

Whether you’re in the mood for something sweet or craving a savory bite, cottage cheese fits right in. It pairs well with fresh fruits, honey, and spices for a light dessert or breakfast but also blends beautifully with herbs, veggies, and even grains for hearty meals.

3- Quick and Easy to Use

Cottage cheese can be added to meals straight from the container—no extensive prep or cooking is required. You can blend it into dips, mix it with salads, or layer it into casseroles and lasagnas for a quick upgrade in taste and nutrition.

4- Creamy Texture Without the Guilt

For anyone who loves creamy textures, cottage cheese offers a guilt-free way to add richness to dishes. It can be blended for a smoother finish or left as-is for a chunky, satisfying texture that elevates both main dishes and sides.

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1. Herbed Cottage Cheese Biscuits

These tasty herbed biscuits are made without butter and instead are made with cottage cheese. They are tender, moist and delicious. They go well with any meal and are especially delicious served with a big bowl of soup for dipping. They come together quick and easy and bake in less than 15 minutes.

Ingredients:

2 cups all-purpose flour
4 teaspoons baking powder
¾ teaspoon salt
1 tablespoon dried parsley
1 cup cottage cheese (full-fat or low-fat)
2 tablespoons vegetable oil
¼ cup milk
1 large egg

Instructions:

Preheat your oven to 425°F (220°C).
In a large mixing bowl, combine the flour, baking powder, salt, and parsley.
In a separate bowl, whisk together the cottage cheese, vegetable oil, milk, and egg until smooth.
Create a well in the center of the dry ingredients and pour in the cottage cheese mixture. Gently fold until a rough dough forms, leaving a few dry spots if necessary.
Transfer the dough to a lightly floured surface and knead briefly, just until it holds together. Press the dough out to about ¾-inch thickness.
Use a 2¾-inch round cutter to shape the biscuits, pressing straight down without twisting. Re-roll any leftover dough to cut out additional biscuits.
Arrange the biscuits on a prepared baking sheet, either lightly greased or lined with parchment paper, placing them close together.
Place the baking sheet in the center of the oven and bake for 10-12 minutes, or until the biscuits are golden and have risen nicely.

2. Pumpkin Spice Cottage Cheese Pancakes

There’s something magical about the first bite of a warm pancake drizzled with maple syrup, especially when it’s infused with the comforting flavors of fall. I recently made Pumpkin Spice Cottage Cheese Pancakes for breakfast, and they quickly became a family favorite.

Ingredients:

1 cup cottage cheese
1 cup pumpkin puree
2 large eggs
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
½ teaspoon cinnamon
Butter or oil for cooking

Instructions:

Combine Wet Ingredients: In a large mixing bowl, whisk together the cottage cheese, pumpkin puree, and eggs until smooth and fully blended.
Add Dry Ingredients: Gradually add in the flour, sugar, baking powder, pumpkin pie spice, and cinnamon. Stir gently until just mixed, taking care not to overwork the batter—it should be thick.
Cook the Pancakes: Warm a skillet or griddle over medium heat and coat lightly with butter or oil. Pour about ¼ cup of batter for each pancake onto the skillet. Cook for 2-3 minutes, until bubbles start to form on the surface, then flip and cook an additional 2-3 minutes until both sides are golden brown.
Serve: Enjoy the pancakes warm with a drizzle of maple syrup, a dollop of whipped cream, or any of your favorite toppings.

3. Pumpkin Cottage Cheese Muffins

Cottage Cheese Muffins with 6 grams of protein! I am completely obsessed with these and even my kids love them. They’re light, fluffy, and every bite is SO good! I like making these protein muffins with pumpkin, but there are tons of easy flavor variation swaps to enjoy them any time of the year. If you’re looking to add more protein into your daily breakfasts then you’ll LOVE this healthy muffin recipe!

Ingredients:

¾ cup cottage cheese (preferably whole milk)
⅓ cup maple syrup
1 teaspoon vanilla extract
⅓ cup pumpkin puree
2 large eggs
1½ cups all-purpose flour (or gluten-free all-purpose flour)
1½ teaspoons baking powder
2 teaspoons pumpkin spice
¼ teaspoon salt
½ cup mini chocolate chips (or regular size)

Instructions:

Preheat Oven: Set your oven to 350°F (175°C) and line a muffin tin with paper liners.
Blend Wet Ingredients: In a blender, combine the cottage cheese, maple syrup, vanilla extract, pumpkin puree, and eggs. Blend until the mixture is smooth and creamy.
Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, pumpkin spice, and salt. Pour in the blended wet mixture and stir until just combined, being careful not to overmix.
Add Chocolate Chips: Gently fold in the chocolate chips.
Fill Muffin Tin: Spoon the batter evenly into the prepared muffin tin.
Bake: Place the tin in the oven and bake for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and Serve: Let the muffins cool for a few minutes, then enjoy warm or at room temperature!

4. High Protein Pumpkin Soup With Cottage Cheese

High Protein Pumpkin Soup With Cottage Cheese – a delicious fall soup. Cottage cheese makes the soup creamy and full of protein. Even if you don’t like cottage cheese you will love this recipe, you can not taste the cottage cheese because it is blended up. The cottage cheese adds a delicious creaminess, umami flavor and protein to this soup.

Ingredients:

1 yellow or sweet onion, finely chopped
2-4 cloves garlic, minced
1 can pumpkin puree
½ teaspoon cinnamon
½ teaspoon dried thyme
½ teaspoon dried rosemary
½-1 teaspoon salt, to taste
¼-½ teaspoon black pepper, to taste
3-4 cups vegetable broth, depending on desired thickness
¾ cup cottage cheese

Instructions:

Sauté the Onion and Garlic: Heat a drizzle of oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, stirring occasionally. Add the garlic and cook for another 5 minutes until fragrant and softened.
Add Remaining Ingredients: Stir in the pumpkin puree, cinnamon, thyme, rosemary, salt, pepper, and vegetable broth. Adjust the amount of broth to reach your preferred consistency. Bring the mixture to a gentle simmer, cooking for 10-20 minutes. The longer it simmers, the richer the flavors will be.
Blend the Soup: Remove the pot from heat and carefully transfer the soup to a blender, blending until smooth. Alternatively, you can use an immersion blender directly in the pot for a creamy texture.
Add Cottage Cheese and Blend Again: Add the cottage cheese to the blended soup and blend once more until smooth and creamy.
Serve Warm: Pour the soup into bowls and enjoy with your favorite toppings or a side of crusty bread.

5. Pumpkin Cheesecake Cottage Whip

Craving the cozy flavors of fall but want something light and nutritious? This Pumpkin Cheesecake Cottage Whip is the perfect solution! It combines the rich taste of pumpkin spice and the creamy texture of cheesecake, all while keeping things light and packed with protein.

Ingredients:

½ cup low-fat cottage cheese
½ cup canned pumpkin (ensure it’s pure pumpkin, not pumpkin pie filling)
½ teaspoon pumpkin spice
Sweetener of your choice (such as a few pinches of stevia or a few teaspoons of a sweetener blend)

Instructions:

Blend Ingredients: In a blender, combine the cottage cheese, pumpkin, pumpkin spice, and your chosen sweetener. Blend until the mixture is smooth and creamy.
Adjust Texture: You can serve it right away for a lighter texture, or chill it in the refrigerator for a firmer, cheesecake-like consistency.
Add Toppings: For an extra crunch, consider sprinkling chopped walnuts on top before serving. Enjoy!

Nutrition Information
Calories: 150

6. Cottage Cheese and Fruit Parfaits

A delicious and nutritious breakfast parfait with cottage cheese and fruit is a fantastic way to start your day! With its creamy texture and fresh ingredients, this 5-minute breakfast offers a unique combination of flavors and nutrients. It will give you the powerful energy boost you need to tackle your day.

Ingredients:

1 cup low-fat cottage cheese
1 teaspoon maple syrup
½ cup fresh fruit (such as strawberries and blueberries)
½ cup granola
⅛ teaspoon vanilla extract (optional)
⅛ teaspoon cinnamon (optional)

Optional Additional Toppings:

1 tablespoon soaked chia seeds
Coconut flakes

Instructions:

Prepare the Cottage Cheese Mixture: In a bowl, combine the cottage cheese with the maple syrup and vanilla extract, stirring until well blended.
Layer the Ingredients: In a jar or serving dish, start by adding a layer of fresh fruit at the bottom. Next, spoon the cottage cheese mixture over the fruit. Add another layer of fresh fruit on top.
Finish with Granola: Top the layers with granola and a sprinkle of cinnamon for added flavor.
Serve and Enjoy: Enjoy your delicious and nutritious parfait as a snack or breakfast!

7. Easy Broccoli-Cheese Casserole

For the longest time, my mum would make this amazing broccoli casserole. It is more like a crustless quiche, but has converted many broccoli haters into broccoli lovers! I have not ever tweaked this recipe – not even to add minced garlic, sauteed onion, pimento, etc; it’s too simple and delicious on its own to need tweaking.

Ingredients:

1 head of broccoli, chopped
2 teaspoons vegetable oil (or as needed)
1 (16-ounce) container of cottage cheese
3 large eggs
½ (8-ounce) package of shredded sharp Cheddar cheese
¼ cup melted butter
3 tablespoons all-purpose flour
Salt and freshly ground black pepper, to taste

Instructions:

Prepare Ice Bath: Fill a large bowl with ice water to create an ice bath.
Blanch Broccoli: In a large pot, bring lightly salted water to a boil. Add the chopped broccoli and cook uncovered for about 3 minutes, until bright green and tender. Drain in a colander, then immediately transfer the broccoli to the ice bath for a few minutes to halt the cooking process. Drain again.
Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish with vegetable oil.
Mix Ingredients: In a large mixing bowl, combine the blanched broccoli, cottage cheese, eggs, shredded Cheddar cheese, melted butter, flour, salt, and pepper. Mix well until all ingredients are evenly incorporated.
Bake: Pour the mixture into the prepared casserole dish and spread it out evenly. Bake in the preheated oven, uncovered, for 60 to 90 minutes, or until a knife inserted in the center comes out clean.

Enjoy your delicious and hearty broccoli.

Nutrition Information
Calories: 300 | Fat: 21g | Carbohydrates: 9g | Protein: 19g

8. Cottage Cheese Salad

This cottage cheese salad combines fresh veggies and herbs with cottage cheese for a simple, yet flavorful salad that’s low in calories, but packed with 29 grams of protein.

Ingredients:

¾ cup cucumber, chopped
¾ cup cherry tomatoes, halved
2 tablespoons red onion, finely diced
1 cup full-fat cottage cheese (I used Good Culture 4%)
½ – 1 tablespoon white wine vinegar
Drizzle of extra virgin olive oil
Fresh herbs (such as dill or parsley) for garnish
Cracked black pepper and flaky sea salt, to taste

Instructions:

Prepare the Vegetables: In a medium bowl, combine the chopped cucumbers, halved cherry tomatoes, and diced red onion. Season with a pinch of salt and a crack of pepper, then toss gently to mix.
Combine Cottage Cheese and Vinegar: In a shallow bowl, mix the cottage cheese with the white wine vinegar until well blended.
Assemble the Salad: Using a slotted spoon, scoop the vegetable mixture on top of the cottage cheese to drain any excess liquid.
Mix and Serve: Gently toss the vegetables with the cottage cheese. Top with fresh herbs, a drizzle of olive oil, additional cracked pepper, and flaky sea salt.
Enjoy: This refreshing salad can be enjoyed on its own or served alongside pita chips or crusty bread for a delightful snack!

9. Pumpkin-Whipped Cottage Cheese

Our pumpkin-whipped cottage cheese is an excellent breakfast or snack idea. It has a delicious pumpkin cheesecake-like flavor and a creamy, custard-like texture.

Ingredients:

2 cups cottage cheese
1 cup pure pumpkin puree
1½ teaspoons pumpkin spice seasoning
2 teaspoons vanilla extract
¼ cup raw honey or pure maple syrup

Topping Ideas:

Granola
Coconut whipped cream
Dark chocolate shavings
Coconut flakes
Chopped pecans
Cocoa nibs

Instructions:

Prepare the Mixture: In a mixing bowl, combine the cottage cheese, pumpkin puree, vanilla extract, honey or maple syrup, and pumpkin spice seasoning.
Whip Until Fluffy: Using an electric mixer, blend the mixture until it becomes fluffy. Pause occasionally to scrape down the sides of the bowl for even mixing.
Portion and Top: Divide the whipped pumpkin mixture evenly among four small cups or jars.
Add Toppings: Finish with your choice of toppings for added texture and flavor.
Serve and Enjoy: Enjoy this delightful pumpkin treat as a snack or dessert!

10. Pear Cottage Cheese Salad

Ingredients:

2 cups of 2% cottage cheese
2 medium pears, diced
2 celery ribs, chopped
⅓ cup chopped pecans
½ teaspoon ground ginger

Instructions:

Mix the Ingredients: In a large mixing bowl, combine the cottage cheese, chopped pears, celery, pecans, and ground ginger.
Chill: Stir everything together until well mixed, then refrigerate until you’re ready to serve.

11. Cottage Cheese with Pears and Strawberries

As a kid I NEVER liked cottage cheese. Isn’t it funny how our taste buds change as we get older? Now I can’t get enough of it! I have been working hard to improve my overall health and fitness. One recommendation is to drastically increase your produce as well as protein.

Ingredients:

½ cup low-fat cottage cheese
1 strawberry, sliced
1 pear, sliced
1 teaspoon wild raw organic honey (optional)

Instructions:

Prepare the Bowl: Start by placing the cottage cheese in a bowl.
Add Fruit: Layer the sliced pears and strawberries on top of the cottage cheese.
Sweeten (Optional): Drizzle the wild raw honey over the fruit, if desired.
Serve and Enjoy: Enjoy this simple and nutritious dish as a snack or light meal!

12. Beef and Spinach Stuffed Pepper with Quinoa and Cottage Cheese

Growing up, stuffed peppers were a staple in our household, thanks to my dad. I was always mesmerized watching him prepare them, step by step, especially knowing that the peppers came straight from our garden. Come harvest season, he’d pick the biggest, brightest ones to fill with delicious ingredients.

Ingredients:

1 lb ground beef
2 large bell peppers, halved and seeded
1 cup cooked quinoa
½ cup cottage cheese
1 small onion, diced
2 garlic cloves, minced
½ cup tomato sauce (for sautéed mixture)
1 cup chopped spinach
1 tsp smoked paprika
1 tsp coriander
Salt and pepper to taste
1 tbsp olive oil (for cooking)
½ cup shredded cheese (optional, for topping)

Instructions:

Prepare the Peppers:
Preheat your oven to 375°F (190°C). Halve the bell peppers lengthwise, remove the seeds, and set them aside in a baking dish.
Cook the Quinoa:
If not already prepared, cook 1 cup of quinoa according to the package instructions.
Cook the Beef and Spinach Mixture:
In a skillet over medium heat, heat the olive oil. Add the diced onions and sauté until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute. Add the ground beef, breaking it apart with a spatula, and cook until browned, approximately 8 minutes. Season with smoked paprika, coriander, salt, and pepper. Stir in the tomato sauce and cook for 2-3 minutes, then add the chopped spinach and cook until wilted, about 2-3 minutes.
Combine with Quinoa and Cottage Cheese:
Remove the skillet from heat and stir in the cooked quinoa. Allow the mixture to cool slightly before incorporating the cottage cheese.
Stuff the Peppers:
Spoon the beef-quinoa-spinach mixture generously into each pepper half.
Bake:
Cover the baking dish with foil and bake for 25-30 minutes, or until the peppers are tender.
Optional Topping:
If desired, sprinkle shredded cheese over the stuffed peppers during the last 5 minutes of baking, allowing it to melt.

Emma

I am a writer, editor, and publisher of Grillcuisines.com – an online blog dedicated to sharing grilling tips, accessories, and recipes to encourage more people to get outside and grill.

I’m off to find out the different types of grill foods, their seasons, and how to conduct outdoor cooking properly. I’ll also show you some of my grill-worthy cooking tools & accessories!