Abstract: This study aimed to improve the 3D printability of processed cheese by investigating the effects of different colloids (xanthan gum, guar gum, and curdlan) and addition level (0.1%~0.5%) on sample molding properties. Using Anchor processed cheese as the base material, processed cheese was prepared by incorporating edible colloids. The 3D printing performance rheological properties, thermal behavior, and microstructure were systematically characterized by using a rotational rheometer, differential scanning calorimetry, fourier transform infrared spectroscopy, and scanning electron microscopy. Rheological results showed that all samples exhibited typical shear-thinning behavior. At a curdlan concentration of 0.4%, the sample reached an apparent viscosity of 40 Pa·s under a shear rate of 0.1 s⁻¹, and the storage modulus consistently exceeded the loss modulus, which indicated a dominant elastic response. 3D printing tests demonstrated that samples with 0.4% curdlan exhibited the highest printing accuracy, structural stability, and structural integrity, which was significantly superior to other colloids systems. The results confirmed that 0.4% of curdlan could effectively enhance the 3D printing quality of processed cheese, providing a theoretical reference for 3D printing technology in dairy products.