High-Protein Strawberry Mousse

This high-protein strawberry mousse is light, creamy, and made with just three simple ingredients. It’s a refreshing, no-bake treat that’s perfect for summer!
Contents
Why You’ll Love This Recipe Ingredients Needed Recipe Substitutions How to Make Strawberry Mousse Brittany’s Tips!How to Store Frequently Asked Questions More Protein Desserts

I’m all about easy, high-protein treats lately, and this strawberry mousse checks every box. It’s made with just three ingredients—cottage cheese, fresh strawberries, and a little Cocowhip—but the texture is super smooth and creamy, almost like a whipped cheesecake.

It’s similar to my 3-ingredient cottage cheese chocolate mousse, but with strawberries instead of cocoa powder. I’ve even combined the two to make a Neapolitan pudding, layering the chocolate mousse, followed by the strawberry mousse, and then a layer of plain Greek yogurt. It was SO good!

Why You’ll Love This Recipe

This mousse is as easy as it gets, but still feels like a special treat. Here’s why you’ll want to make it on repeat:

Only 3 ingredients – No complicated steps or long ingredient lists here.
Packed with protein – Thanks to the cottage cheese, this treat is packed with 15 grams of protein to help keep you full.
Fluffy and creamy – The texture is smooth, airy, creamy and totally satisfying.
Perfect make-ahead treat – Just blend, chill, and enjoy straight from the fridge whenever a craving hits.

Ingredients Needed

You only need 3 simple ingredients for this light and creamy high protein mousse. Can’t get any easier than that!

full-fat cottage cheese – this is the base of the mousse and gives it that creamy texture and protein boost. I recommend using a high-quality brand like Good Culture or Kalona Supernatural for the best flavor and smoothest blend.
fresh strawberries – naturally sweet and juicy! Make sure they’re ripe for the best flavor.
cocowhip – this adds lightness and a whipped texture to the mousse. I used the So Delicious brand, but any dairy-free whipped topping will work.

Recipe Substitutions

This recipe is super flexible—here are a few easy ways to switch things up:

Cottage cheese swap: If you don’t have full-fat, low-fat cottage cheese will still work. Just note that it may not be quite as rich or creamy.
Add sweetness if needed: If your strawberries aren’t very sweet, you can add a touch of honey or maple syrup to the blender.
No cocowhip? You can use regular whipped cream, homemade coconut whipped cream, or a dollop of Greek yogurt for a tangier option (just keep in mind it won’t be quite as fluffy).

How to Make Strawberry Mousse

This protein rich strawberry mousse comes together in just a few minutes. The hardest part is waiting for it to set up in the fridge. Here’s how to make it:

Step 1: Add cottage cheese and strawberries to a blender and blend until smooth.

Step 2: Pour the mixture into a bowl with the cocowhip.

Step 3: Gently stir in the cocowhip until fully combined.

Step 4: Divide between two containers and let sit in the fridge for 2-4 hours or overnight to set. Enjoy straight from the fridge!

Brittany’s Tips!

A few tips to help your mousse turn out extra creamy and delicious:

Use the right cottage cheese: I recommend using full-fat cottage cheese because it gives the mousse a rich, creamy texture and more flavor. You’ll also want to mindful of if you’re cottage cheese is super watery or liquidy. If it is, you’ll want to drain the excess liquid before adding it to the blender otherwise your mousse will be too runny and not thicken up properly.
Let it chill: The mousse needs at least 2 hours in the fridge to firm up and get that classic fluffy texture. Overnight is even better.
Fold, don’t stir: Gently folding in the Cocowhip keeps the mousse light and airy. Stirring too vigorously can deflate it.
Serve with toppings: A few sliced strawberries, crushed graham crackers, a sprinkle of homemade granola, or some shaved dark chocolate makes it feel extra special.

How to Store

This mousse is perfect for making ahead and storing in the fridge. Here’s how to store it:

Refrigerator: Store in an airtight container or small jars with lids for up to 4 days. Keep it chilled until ready to serve.
Freezer: Not recommended—freezing will change the texture and make it icy rather than smooth and creamy.
Meal prep tip: Portion it out into small containers so it’s ready to grab and go as a quick snack or dessert.

Frequently Asked Questions

Can I use low-fat cottage cheese instead of full-fat?

I haven’t tested this with low-fat cottage cheese, so I’m not 100% sure how the texture will turn out. My guess is it would still work, but it might not be quite as rich or creamy. If you try it, let me know in the comments—I’d love to hear how it goes!

Can I make strawberry mousse with frozen strawberries?

I wouldn’t recommend it because frozen strawberries will release too much liquid, resulting in a runny mousse that doesn’t set up properly in the fridge.

Why is my mousse runny/liquidy?

If your mousse is not setting up properly in the fridge it might be because your cottage cheese was watery. If that’s the case, you’ll want to drain the excess liquid before adding the cottage cheese to the blender.