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Cottage Cheese Blueberry Pie Ice Cream (20g protein!)

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cottage cheese blueberry pie ice cream being scooped with an ice cream scooper.

If you liked my 3-Ingredient Cottage Cheese Ice Cream, then you’re going to LOVE this blueberry pie version! Same creamy, high-protein base, still NO ice cream machined required, but swirled with blueberry preserves and crushed graham crackers for a flavor that just exactly like a slice of blueberry pie! 5 ingredients, under 5 minutes of prep, and your freezer does all the hard work.

I’ve been making this healthy, high-protein ice cream all summer! It’s rich, not too sweet, and honestly… doesn’t make my stomach hurt like most other ice creams. I just love how much protein it has (20g per serving, to be exact!), and how much lower in sugar it is compared to traditional ice cream. So throw a batch in your freezer today, trust me – you’ll thank yourself later! & If you’re on a cottage cheese kick (and after this, you will be!), you’ll also love my Cottage Cheese Cookie Dough and Cottage Cheese Chocolate Mousse.

Why You’ll Love This Cottage Cheese Blueberry Pie Ice Cream

  • Just 5 ingredients. Cottage cheese, maple syrup, vanilla extract, graham crackers, and blueberry preserves. That’s it – no heavy cream, no eggs, no fancy ingredients.
  • Tastes just like blueberry pie. The combination of the creamy vanilla base, jammy blueberry swirl, and buttery graham cracker pieces is absolutely unreal. Every scoop tastes like dessert heaven.
  • No ice cream maker required! A blender and a freezer-safe container are the only equipment you need. It could not be easier.
  • High in protein. Cottage cheese is the secret weapon here — it blends up completely smooth and delivers a serious protein boost in every serving without compromising on creaminess or flavor.
  • Healthy and wholesome. Made with real, simple ingredients and naturally sweetened with maple syrup, this ice cream is a treat you can genuinely feel good about.
  • Perfect for satisfying cravings. This is not a sad “diet dessert” situation. It’s rich, creamy, sweet, and genuinely delicious — it tastes like the real thing because it basically is.
cottage cheese blueberry pie ice cream scooped into a bowl with a spoon.

Frequently Asked Questions

How much protein does each serving contain?

This recipe makes approximately 4 servings. The exact protein count per serving will vary depending on the cottage cheese brand you use (I used Daisy 4% cottage cheese), but thanks to the high-protein cottage cheese base, each serving delivers an impressive 20 grams of protein – significantly more than traditional ice cream, which typically contains just 3–4 grams per serving.

Can I make this without the graham crackers?

Absolutely! The blueberry preserves swirl on its own is delicious and the ice cream is fantastic without any mix-ins at all. If you want to keep it completely grain-free, simply skip the graham crackers. You could also swap them for crushed gluten-free cookies, coconut macaroons, or even a handful of granola for a different kind of crunch.

How long does this stay good in the freezer?

Stored in an airtight container, this cottage cheese blueberry pie ice cream keeps well in the freezer for up to 1 month. For the best texture and flavor, try to enjoy it within the first week or two. Since cottage cheese is naturally high in water content, the ice cream can get slightly icier over time, and repeated thawing and refreezing can cause ice crystals to form.

Can I use fresh or frozen blueberries instead of preserves?

You can! If you’d prefer to use fresh or frozen blueberries, you can either blend a small amount directly into the base for a blueberry-flavored ice cream, or warm the blueberries in a small saucepan with a tablespoon of maple syrup and cook until jammy (about 5 minutes), then let cool before swirling into the ice cream base. The preserves are the easiest option since they’re ready to use straight from the jar!

Tips for the Creamiest Cottage Cheese Blueberry Pie Ice Cream

  • Use full-fat (4%) cottage cheese. This is the single most important tip. Full-fat cottage cheese gives you a creamy, rich, scoopable ice cream. Low-fat versions are more watery and will result in an icier texture.
  • Blend until completely smooth. Don’t rush the blending step. Blend on high for at least 60 seconds, scraping down the sides as needed, until there are zero curds remaining. The smoother the base going into the freezer, the creamier it’ll be coming out!
  • Don’t over-swirl the mix-ins. When adding the graham crackers and blueberry preserves, use a gentle hand. A few swirls with a butter knife is all you need.
  • Let it thaw before scooping. This ice cream freezes solid, so patience is key! Let it sit at room temperature for at least 10 minutes before scooping. If you try to scoop it straight from the freezer, it will be rock solid.
  • Press plastic wrap onto the surface. Before sealing your container, press a piece of plastic wrap directly onto the surface of the ice cream. This prevents ice crystals from forming on top and keeps the texture as smooth as possible.
  • Try it in a Ninja Creami. This recipe works beautifully in the Ninja Creami! Freeze the blended base overnight in a Creami pint, then run through the Creami for an ultra-creamy, soft-serve-like texture before adding your mix-ins.

Made this recipe? I’d love to see it! Tag me on Instagram @samdoesherbest or TikTok @samdoesherbest – I repost my favorites! And if you loved it, please leave a ⭐⭐⭐⭐⭐ rating and written review below. It means the world and helps other readers find this recipe!

cottage cheese blueberry pie ice cream being scooped with an ice cream scooper.
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Cottage Cheese Blueberry Pie Ice Cream

This cottage cheese blueberry pie ice cream is a creamy, high-protein frozen treat made with just 5 simple ingredients – a silky cottage cheese base swirled with jammy blueberry preserves and studded with buttery graham cracker pieces for a flavor that tastes exactly like a slice of blueberry pie! No ice cream maker needed, under 5 minutes of prep, and it's naturally sweetened and packed with protein. If you're looking for an easy, healthy cottage cheese ice cream recipe that tastes like a real dessert, this blueberry pie version is the one to make!
Print Pin Rate
Prep Time: 5 minutes
Freeze Time: 6 hours
Total Time: 6 hours 5 minutes
Servings: 4 servings

Equipment

  • 1 blender or food processor
  • 1 large freezer-safe container

Ingredients

  • 24 ounces cottage cheese (4% milkfat is best!)
  • 1/4 cup – 1/2 cup maple syrup or honey depending on your desired sweetness
  • 1 teaspoon vanilla extract
  • 3 graham cracker sheets crushed into small pieces
  • 3 tablespoons blueberry preserves or jam

Instructions

  • Add the cottage cheese, maple syrup, and vanilla extract to a blender. Blend until completely smooth and creamy with no lumps remaining.
  • Pour the mixture into a large freezer-safe container and spread evenly. Sprinkle crushed graham crackers on top and add dollops of blueberry preserves, then gently swirl the mix-ins into the ice cream using a butter knife.
  • Transfer to the freezer for at least 6 hours, or until frozen solid.
  • When ready to serve, remove from the freezer and let sit at room temperature for at least 10 minutes, or until soft enough to scoop. Scoop into bowls and enjoy!

Notes

  • Use full-fat (4%) cottage cheese for the creamiest, least icy texture.
  • Blend the base completely smooth — no curds remaining — before pouring into the container.
  • Don’t over-swirl the mix-ins; keep beautiful streaks of blueberry throughout.
  • Store in an airtight container in the freezer for up to 1 month. Press plastic wrap directly onto the surface to prevent ice crystals.
  • Let thaw for at least 10 minutes before scooping.
  • Ninja Creami tip: Freeze the blended base overnight in a Creami pint, then process before adding mix-ins for an ultra-creamy soft-serve texture.

Nutrition

Serving: 1serving | Calories: 230kcal | Carbohydrates: 28g | Protein: 20g | Fat: 4g | Sugar: 20g
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Desserts

6-Ingredient Cottage Cheese Cheesecake Bars

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close up image of a cottage cheese cheesecake bar with whipped cream and a raspberry on top.

Classic cheesecake is one of my all-time favorite desserts – but it’s not exactly a weeknight kind of treat. Enter: these cottage cheese cheesecake bars. Same creamy, tangy, silky filling. Same buttery graham cracker crust. But lighter, higher in protein, and made with just 6 simple ingredients that come together in one blender! If you’ve been following along for a while, you already know that blended cottage cheese can do some seriously magical things – just like in my 3-Ingredient Cottage Cheese Ice Cream and 6-Ingredient Cottage Cheese Cookie Dough. This recipe is more of the same magic, and I promise you can’t taste the cottage cheese!

The texture is smooth, creamy, and genuinely so similar to the real thing. I’ve served these to people who would never voluntarily eat cottage cheese, and every single one of them went back for seconds. They taste just like classic cheesecake, but with significantly more protein and fewer calories per bar. This is the kind of healthy dessert that everyone will LOVE!

Why You’ll Love These Cottage Cheese Cheesecake Bars

  • Tastes just like the real thing. Creamy, tangy, perfectly sweet, and sitting on a buttery graham cracker crust, these bars check every single cheesecake box. You would truly never guess they’re made with cottage cheese!
  • Lighter and higher in protein than classic cheesecake. Traditional cheesecake is made tons of cream cheese. This version swaps most of that for cottage cheese, which is naturally lower in calories and higher in protein.
  • Just 6 ingredients. Graham cracker crumbs, butter, cream cheese, cottage cheese, eggs, sugar, and vanilla. That’s it – no sour cream, no heavy cream, no complicated cheesecake technique required!
  • Super easy to make. The filling comes together in a blender in about 60 seconds. No mixer, no water bath required (though I do recommend it — see Sam’s Tips!), no complicated steps.
  • Great for making ahead. Like all good cheesecake, these bars are actually better the next day after a full night in the fridge. Make them the day before you need them and they’ll be ready to go by morning!
cottage cheese cheesecake bars on a plate.

Frequently Asked Questions

What kind of cottage cheese did you use?

I used Daisy 4% Milk Fat Cottage Cheese, and it’s my top recommendation for this recipe. The higher the milk fat percentage, the creamier and richer your cheesecake filling will be. Low-fat (2%) cottage cheese also works and still produces a delicious result – it’ll just be slightly less rich. Any brand of cottage cheese will work here, but if you can find a full-fat variety, go for it!

Can I make these gluten-free?

Absolutely! Simply swap the graham cracker crumbs for a gluten-free alternative. Gluten-free graham crackers (like Simple Mills Sweet Thins), gluten-free vanilla wafers, or a mix of almond flour and a little maple syrup and coconut oil (pressed into the pan and baked for 10 minutes) all make excellent gluten-free crusts. The filling itself is already naturally gluten-free!

How do I store these cottage cheese cheesecake bars?

Store the bars in an airtight container in the refrigerator for up to 5 days. These also freeze well – wrap individual bars in plastic wrap and store in a zip-lock freezer bag for up to 2 months. Thaw overnight in the fridge before serving. For the best texture and flavor, always serve cold straight from the fridge.

Sam’s Recipe Tips

  • Blend the filling until completely, completely smooth. Any remaining curds from the cottage cheese will bake into the filling and affect the final texture. Blend on high for a full 60 seconds, scraping down the sides as needed. A high-speed blender gives the best results.
  • Use the parchment paper overhang to lift cleanly. Line your pan so the parchment hangs over all four sides. Once the bars are fully chilled, lifting the whole slab out before slicing gives you the cleanest, most beautiful cuts.
  • Bake in a water bath to prevent cracks. Because this filling contains eggs and cream cheese, it can crack on top if it bakes too quickly or unevenly. To prevent this, place your 8×8 pan inside a larger roasting pan and fill the roasting pan with about 1 inch of hot water before baking. The steam keeps the heat gentle and even, giving you a perfectly smooth, crack-free top.
  • Don’t skip the chill time. These bars need a full 3 hours in the fridge (overnight is even better!) to fully set and develop their best flavor and texture. Cutting into them while warm or under-chilled will result in a soft, messy bar that falls apart.
  • Wipe your knife between cuts. For the cleanest, most bakery-worthy squares, dip your knife in hot water and wipe dry between each slice. It makes a huge difference in how the final bars look!
close up image of a cottage cheese cheesecake bar with whipped cream and a raspberry on top.
5 from 1 vote

6-Ingredient Cottage Cheese Cheesecake Bars

These cottage cheese cheesecake bars are creamy, tangy, and perfectly sweet – made with just 6 simple ingredients! Lighter and higher in protein than traditional cheesecake, they sit on a buttery graham cracker crust and bake up silky smooth every single time. If you're looking for an easy cottage cheese cheesecake recipe that actually tastes like the real thing, this is it!
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 9 servings

Equipment

  • 1 9×9-inch baking pan
  • 1 food processor or high speed blender

Ingredients

For the graham cracker crust:

  • 1 cup graham cracker crumbs or cookie crumbs
  • 3 tablespoons melted butter or coconut oil

For the cheesecake filling:

  • 1 1/2 cups cottage cheese
  • 1/2 cup cream cheese softened at room temperature
  • 2 large eggs at room temperature
  • 1/4 cup cane sugar
  • 1 teaspoon vanilla extract optional, but recommended

Instructions

  • Preheat oven to 325° Fahrenheit and line a 9×9-inch baking pan with parchment paper, then lightly grease the inside.
  • Make the crust by mixing together the graham cracker or cookie crumbs and melted butter or coconut oil in a bowl, then press the mixture into the bottom of your prepared baking pan. Bake the crust for 10 minutes.
  • While the crust bakes, make the filling by adding all filling ingredients to a blender and blend until smooth. Pour the filling over the crust, then bake for 25-30 minutes or until the bars are just set in the middle. (See Notes below on how to bake in a water bath to avoid any cracks).
  • Remove the bars from the oven and leave them to cool at room temperature for 1 hour, then transfer them in the fridge to chill for at least 3 hours (or overnight).
  • Once the bars have chilled, remove them from the pan and cut into squares. Enjoy the cheesecake bars right away, or store them in an airtight container in the fridge for up to 5 days!

Notes

  • Use full-fat (4%) cottage cheese for the creamiest, richest result.
  • Blend the filling completely smooth — no curds remaining.
  • Water bath (prevents cracking): Place the 8×8 pan inside a larger roasting pan with 1 inch of hot water before baking.
  • Do not skip the chill time — bars need at least 3 hours to fully set.
  • Freeze individual bars for up to 2 months; thaw overnight in the fridge.

Nutrition

Serving: 1bar | Calories: 180kcal | Carbohydrates: 16g | Protein: 7g | Fat: 10g | Sugar: 10g
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Desserts

Healthy Cottage Cheese Lemon Bars

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close up image of a healthy cottage cheese lemon bar on a plate with a lemon slice on top.

Bright, creamy, perfectly tart, and perfectly sweet – these healthy lemon bars are everything you want a lemon bar to be, but made with better-for-you ingredients! The filling is silky smooth, tangy from fresh lemon juice, and naturally sweetened with maple syrup. And the secret high-protein ingredient? Cottage cheese! I know, I know – but trust me on this one. Just like my Cottage Cheese Cookie Dough and Cottage Cheese Ice Cream, once it’s blended you’ll never know it’s there! What you’re left with is a luscious, custardy lemon bar perfect for Easter, Mother’s Day brunch, or your next spring party. 🥰

Why You’ll Love These Healthy Lemon Bars

  • Higher in protein. Thanks to the cottage cheese and cream cheese in the filling, these bars pack in more protein than your average lemon bar — making them a genuinely satisfying treat, not just a dessert.
  • Perfectly sweetened. Maple syrup does all the work here, delivering just the right level of sweetness without any refined sugar. The fresh lemon juice keeps it beautifully balanced — bright and tangy, never cloying.
  • Super easy to make. A quick blitz in the blender for the filling, a simple 2-ingredient crust, and the oven does the rest. No double boiler, no tempering eggs, no complicated steps.
  • A dessert everyone will love. These lemon bars taste like the real thing — maybe even better! Creamy, tangy, buttery, and bright. They’re crowd-pleasing in the best possible way.
  • Great for any occasion! Easter, Mother’s Day, spring brunch, summer cookouts, or just because — these bars are always the right call.
  • Made with real, wholesome ingredients. No refined sugar, no artificial anything. Just simple ingredients that come together into something really, truly delicious.
overhead image of a healthy cottage cheese lemon bar on a plate with a lemon slice on top.

Recipe Variations and Substitutions

  • Crust: Graham crackers are the classic choice, but vanilla wafers, digestive biscuits, or gluten-free cookies all work wonderfully. For a grain-free option, use 1 cup almond flour mixed with 2 tablespoons melted coconut oil and 1 tablespoon maple syrup – press and bake as directed.
  • Butter or Coconut Oil: Either works for the crust. Butter gives a richer, more buttery flavor; coconut oil is a great dairy-free swap.
  • Cottage Cheese: Full-fat cottage cheese gives the creamiest result. If you can’t have dairy, a thick, plain dairy-free yogurt (like coconut yogurt) can be used in a pinch, though the texture will be slightly different.
  • Cream Cheese: Dairy-free cream cheese works great as a 1:1 swap for a fully dairy-free filling.
  • Maple Syrup: Honey works as a direct swap. If you’d like a slightly less sweet bar, start with ¼ cup and taste before adding more.
  • Lemon Juice: This recipe is specifically written for lemon, but lime juice works beautifully for a healthy lime bar variation! Start with the same amount and adjust to taste.

Sam’s Recipe Tips

  • Bake in a water bath to avoid cracks. Because this filling contains eggs and cream cheese (similar to a cheesecake), it can crack on top if it bakes too quickly or unevenly. To prevent this, place your 8×8 baking pan inside a larger roasting pan and fill the roasting pan with about an inch of hot water before putting it in the oven. The steam keeps the heat gentle and even, giving you a perfectly smooth, crack-free top every time.
  • Fresh lemon juice is best, but bottled works in a pinch. Fresh lemon juice gives you that vibrant, bright, sunshine-y flavor that makes lemon bars so irresistible. You’ll need about 3–4 lemons for ½ cup of juice.
  • Blend the filling until completely smooth. Any lumps from the cottage cheese or cream cheese will bake into the filling, so take an extra 30 seconds to make sure your blender has done its job fully. A high-speed blender gives the best results.
  • Don’t skip the chill time. I know it’s hard to wait, but lemon bars need that fridge time to fully set and develop their best flavor and texture. Three hours is the minimum — overnight is even better. Cutting them while they’re still warm will result in a runny, messy bar.
  • Use the parchment paper overhang to lift. Line your pan so the parchment paper hangs over all four sides. This makes it incredibly easy to lift the whole slab out cleanly before cutting.
  • Clean your knife between cuts. For the neatest, most beautiful squares, wipe your knife with a damp cloth between each cut. It makes a huge difference in how the final bars look!
  • Freeze for later. These lemon bars freeze well! Wrap individual squares in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before serving.
close up image of a healthy cottage cheese lemon bar on a plate with a lemon slice on top.
5 from 1 vote

Healthy Cottage Cheese Lemon Bars

These healthy lemon bars are creamy, perfectly tart, and naturally sweetened with maple syrup – made with a secret ingredient (cottage cheese!) that keeps them higher in protein and silky smooth without any refined sugar. Built on a buttery graham cracker crust and baked to custardy perfection. These healthy lemon bars taste just as indulgent as the classic version but with healthier ingredients.
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 25 minutes
Chill Time: 1 hour
Total Time: 3 hours 35 minutes
Servings: 9 servings

Equipment

  • 1 9×9-inch baking pan
  • 1 food processor or high speed blender

Ingredients

For the crust:

  • 1 cup graham cracker or cookie crumbs
  • 3 tablespoons melted butter or coconut oil

For the lemon filling:

  • 1/2 cup (4 ounces) cream cheese softened at room temperature
  • 1 cup cottage cheese
  • 4 large eggs at room temperature
  • 1/2 cup lemon juice (fresh is best!)
  • 1/3 cup maple syrup

Instructions

  • Preheat oven to 325° Fahrenheit and line a 8×8-inch baking pan with parchment paper, then lightly grease the inside.
  • Make the crust by mixing together the graham cracker or cookie crumbs and melted butter or coconut oil in a bowl, then press the mixture into the bottom of your prepared baking pan. Bake the crust for 10 minutes.
  • While the crust bakes, make the filling by adding all filling ingredients to a blender and blend until smooth. Pour the filling over the crust, then bake for 25-30 minutes or until the bars are just set in the middle. (See Notes below on how to bake in a water bath to avoid any cracks).
  • Remove the bars from the oven and leave them to cool at room temperature for 1 hour, then transfer them in the fridge to chill for at least 3 hours (or overnight).
  • Once the bars have chilled, remove them from the pan and cut into squares. Enjoy the lemon bars right away, or store them in an airtight container in the fridge for up to 5 days!

Notes

  • Blend the filling until completely smooth for the best texture.
  • Do not skip the chill time — the bars need at least 3 hours to fully set.
  • Top with a dusting of powdered sugar or fresh lemon zest before serving for a beautiful finish.
  • Water bath (optional, prevents cracking): Place your 8×8 pan inside a larger roasting pan and fill the roasting pan with about 1 inch of hot water before placing in the oven. The steam creates gentle, even heat that prevents the filling from cracking on top.

Nutrition

Serving: 1serving | Calories: 210kcal | Carbohydrates: 18g | Protein: 8g | Fat: 12g | Sugar: 13g
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Dairy-Free

Frozen Chocolate Protein Peanut Butter S’mores Bars

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frozen chocolate protein peanut butter s'mores bars stacked on top of each other on a table.

My husband swears these are the “BEST” dessert I’ve ever made! And, I mean… look around, I made a lot of dessert so that’s a bold statement. But he swears these frozen chocolate peanut butter s’mores bars are his favorite thing I’ve ever made.

While “best” might be a bit much for me, these s’mores bars are really REALLY good. I’d rank them up there with my protein chocolate chip cookies and healthier twix bars as one of the best recipes I’ve ever made. And the best part?? They’re made with just 5 simple ingredients, and there’s NO baking required. They’re incredibly delicious and indulgent!

overhead image of frozen chocolate protein peanut butter s'mores bars

Why You’ll Love These Frozen S’mores Bars

  • No bake & easy to make – Just a handful of ingredients and simple assembly steps.
  • Protein-packed – With chocolate protein powder mixed into the creamy whipped topping, each bar has an extra boost of protein to keep you satisfied and/or help you meet your protein goals!
  • Make-ahead friendly – Store them in the freezer for quick grab-and-go treats.

Recipe Variations and Substitutions

  • Swap the protein powder – Use vanilla protein powder instead of chocolate for a lighter flavor.
  • Add layers – Mix crushed graham crackers into the whipped topping for extra texture.
  • Make them extra chocolatey – Add a drizzle of melted chocolate on top before freezing, or dip them in melted chocolate after freezing.
  • Skip the chocolate chips – Keep it simple or roll the frozen bars in chopped nuts instead!
frozen chocolate protein peanut butter s'mores bar with a bite taken out.

Adjust This Recipe to Your Dietary Needs

frozen chocolate protein peanut butter s'mores bars stacked on top of each other on a table.
5 from 1 vote

Frozen Chocolate Protein Peanut Butter S’mores Bars

These Frozen Chocolate Protein Peanut Butter S’mores Bars are a chocolate protein twist on the nostalgic campfire classic. With graham crackers, creamy peanut butter, chocolate protein whipped cream, and a chocolate chip coating, they’re indulgent and seriously delicious! This no bake recipe is easy to make, freezer-friendly, and the perfect treat when you want something sweet and satisfying.
Print Pin Rate
Prep Time: 10 minutes
Freezing Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 9 servings

Equipment

  • 1 9×9-inch baking pan
  • 1 large bowl

Ingredients

  • 18 graham cracker squares I used gluten-free graham crackers
  • 1 container non-dairy whipped topping
  • 4 scoops chocolate protein powder about 1/2 cup
  • 1/4 cup peanut butter
  • 1/2 cup mini chocolate chips optional, but recommended!

Instructions

  • Line a 9×9-inch baking dish with parchment paper, then line the bottom of the pan with an even layer of graham crackers.
  • In a large bowl, mix together the whipped topping and chocolate protein powder, then transfer the whipped topping mixture on top the graham crackers and spread it into an even layer.
  • Drizzle and spread the peanut butter on top of the whipped topping, then arrange the remaining graham crackers in an even layer on top of the peanut butter.
  • Transfer the baking dish to the freezer for at least one hour or until firm, then remove from the freezer and cut into bars.Once cut, dip the outside of each bar in mini chocolate chips for the perfect finishing touch!

Nutrition

Serving: 1serving | Calories: 280kcal | Carbohydrates: 31g | Protein: 12g | Fat: 14g | Fiber: 3g | Sugar: 14g
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30 Minutes or Less

3-Ingredient S’mores Dip

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graham cracker being dipped into s'more dip

Super quick and easy 3-ingredient s’mores dip! Melty chocolate and gooey marshmallows, served with graham crackers. Throw together this simple dessert in just 10 minutes!

overhead image of s'mores dip with graham crackers and mini marshmallows on the side.

What You’ll Need to Make S’mores Dip

Chocolate Chips – Either chocolate chips or a chopped chocolate bar will work here! Layer your chocolate at the bottom of a baking pan, then top with marshmallows. After baking, the chocolate chips will be perfectly melty and delicious.

Marshmallows – I used mini marshmallows in my s’mores dip, but large marshmallows work just as well. Arrange the marshmallows on top of the chocolate chips before baking. Then, bake until the marshmallows are perfectly toasted and golden brown.

Graham Crackers – Serve your s’more dip with graham crackers on the side. Or, if graham crackers aren’t really your thing, serve it with whatever you’d like! For a healthier option, try fresh strawberries and apple slices. I also love serving my dip with these Simple Mills Honey Sweet Thins – they’re gluten-free!

graham cracker being dipped into s'mores dip

Tips and Tricks

  • Like a more well-done s’more? Then bake this dessert dip for a few extra minutes, or until the marshmallows are toasted to your liking.
  • Jazz up this recipe for your next holiday party! Making s’mores dip for fourth of July? Add a small handful of red, white, and blue sprinkles to the top of your dip right before serving.
  • Store leftover s’mores dip covered, at room temperature, for up to one week. To reheat, simply add back into the oven according to the recipe instructions.
s'mores dip in a small cast iron skillet.

Adjust This Recipe to Your Dietary Needs

Make it Vegan: For a vegan s’more dip, use vegan chocolate chips and vegan marshmallows.

Make it Gluten-Free: Use your favorite gluten-free graham crackers in this recipe.

graham cracker being dipped into s'more dip
5 from 1 vote

3-Ingredient S’mores Dip

Super quick and easy 3-ingredient s’mores dip! Melty chocolate and gooey marshmallows, served with graham crackers. Throw together this simple dessert in just 10 minutes!
Print Pin Rate
Prep Time: 2 minutes
Cook Time: 5 minutes
Total Time: 7 minutes
Servings: 8 servings

Ingredients

  • 1 1/2 cups chocolate chips
  • 20 large marshmallows, or 2 cups mini marshmallows
  • graham crackers, for serving

Instructions

  • Preheat oven to 450° Fahrenheit and lightly grease an 8-inch baking pan or cast iron skillet.
  • Spread chocolate chips in an even layer in the bottom of the pan, then arrange marshmallows on top of the chocolate chips.
  • Bake for 5-7 minutes, or until marshmallows are toasted to your liking. Remove and let cool for 5 minutes before serving with graham crackers.

Nutrition

Calories: 300kcal
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