Cottage Cheese Cucumber Snack Cups are a fresh and crunchy little treat that’s perfect for any time you want a light and healthy bite. The cool cucumber slices create a crisp base, while the creamy cottage cheese topping adds a soft, tangy contrast. It’s a simple combo that feels refreshing and satisfying.
I love making these snack cups when I need something easy to put together but still want to feel like I’m eating something special. A sprinkle of herbs or a pinch of black pepper on top can really brighten the flavors, and you can mix in a little diced tomato or chopped nuts if you’re in the mood for some extra texture. It’s a fun way to play with ingredients without needing a full recipe.
These snack cups are also a favorite for casual get-togethers or just as a quick afternoon pick-me-up. I like serving them chilled straight from the fridge, so they stay cool and crisp. If you’re looking for a snack that feels light but still fills you up, these are a great little option to keep on hand.
Key Ingredients & Substitutions
Cucumber: I use large cucumbers sliced thin so they form a nice edge in the glass. English or Persian cucumbers are great too since they have fewer seeds and thinner skin.
Cottage Cheese: This is the creamy base of the snack. If you want it smoother, add a bit of Greek yogurt. For a dairy-free version, try vegan cottage cheese or whipped tofu.
Roasted Chickpeas: They add crunch and a smoky flavor. You can swap with roasted nuts, seeds, or even crispy croutons if you want a different texture.
Herbs and Spices: Dill and mint are fresh and bright. Feel free to use parsley, basil, or chives. Smoked paprika or cumin on chickpeas brings warmth – paprika is my favorite.
How Do I Get Cucumber Slices to Stick to the Glass Properly?
Getting the cucumber slices to stick to the glass and stay in place can be tricky. Here’s my simple way:
- Use thin slices, about ⅛ inch thick, so they’re flexible but not floppy.
- Press each slice gently against the inside wall of the glass, overlapping slightly if needed to cover the surface.
- Fill the glass slowly with the cottage cheese mix, spooning it carefully against the cucumber so the slices don’t move or float upward.
- Chill the assembled cups for 10-15 minutes to help the cottage cheese firm up and hold the cucumber in place.
This little trick makes the snack cups look neat and lets you see those pretty cucumber rounds clearly. Plus, it’s fun to eat!
Equipment You’ll Need
- Sharp knife – I prefer a sharp knife to slice cucumbers thinly and evenly, making the cups look tidy.
- Cutting board – keeps your workspace safe and stable when slicing cucumbers or chopping herbs.
- Small bowls – for mixing the cottage cheese base and tossing chickpeas with spices.
- Serving glasses or small jars – perfect for layering the snack cups and making them look appealing.
- Soup spoon or small spatula – handy for scooping and spreading the cottage cheese mixture into the glasses.
- Optional: a peeler or mandoline – for evenly slicing cucumbers if you want super thin slices.
Flavor Variations & Add-Ins
- Protein options: Swap chickpeas for chopped cooked shrimp or grilled chicken for more filling cups.
- Cheese: Add crumbled feta or shredded mozzarella on top for extra flavor and texture.
- Veggies & herbs: Mix in diced tomatoes, chopped bell peppers, or fresh basil to customize flavors.
- Spices & seasonings: Try a dash of cumin, paprika, or lemon zest to give your cups a different twist.
Cottage Cheese Cucumber Snack Cups
Ingredients You’ll Need:
For the Snack Cups:
- 1 large cucumber, sliced thinly into rounds
- 1 ½ cups cottage cheese
- 2 tbsp plain Greek yogurt (optional, for creamier texture)
- 1 tbsp fresh dill, finely chopped
- 1 garlic clove, minced (optional)
- Salt and pepper to taste
For the Topping:
- ½ cup roasted chickpeas (store-bought or homemade)
- 1 tsp smoked paprika or ground cumin (for sprinkling on chickpeas)
- Fresh mint leaves for garnish
- Crushed nuts or seeds for topping (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare. It’s quick and simple — no cooking required, so you can enjoy these fresh snack cups right away or chill them briefly if you like.
Step-by-Step Instructions:
1. Mix the Cottage Cheese Filling:
In a bowl, combine the cottage cheese with Greek yogurt (if using), dill, minced garlic, salt, and pepper. Stir well until everything is mixed evenly and creamy. Adjust the seasoning to suit your taste.
2. Prepare the Glasses with Cucumber Slices:
Take two small glasses or jars. Press cucumber slices against the inside walls of each glass to create a pretty visible layer. This makes the cups look fresh and inviting.
3. Add the Cottage Cheese Mixture:
Carefully spoon the cottage cheese mixture into each glass, filling it up just beneath the cucumber slices. Do this slowly so the cucumbers stay in place.
4. Spice the Roasted Chickpeas:
In a small bowl, toss roasted chickpeas with smoked paprika or ground cumin until all are coated with the seasoning.
5. Top and Garnish:
Spoon the spiced chickpeas on top of each cup. Add fresh mint leaves and, if you like, sprinkle some crushed nuts or seeds for an extra crunch.
6. Serve or Chill:
Serve the snack cups immediately for best freshness, or refrigerate for up to an hour to let the flavors blend nicely.
Can I Use Frozen Cucumbers for This Recipe?
It’s best to use fresh cucumbers because frozen ones become watery and lose their crisp texture. If you only have frozen, thaw completely and pat dry to remove excess moisture before assembling.
Can I Prepare These Snack Cups Ahead of Time?
Yes! You can prepare the cottage cheese mixture and slice the cucumbers up to a day ahead. Assemble the cups shortly before serving to keep the cucumbers crisp and fresh.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 1 day. Keep cucumber slices separate if possible to avoid sogginess, then assemble when ready to eat.
What Are Some Good Substitutions for Roasted Chickpeas?
If you don’t have roasted chickpeas, try toasted nuts like almonds, walnuts, or pumpkin seeds for crunch. Crispy croutons or baked lentils also work well as toppings.