Description
Creamy Almond Croissant Cheesecake Jars made with a blended cottage cheese and Greek yogurt cheesecake base and a nutty almond croissant–inspired crust. This no-bake, make-ahead dessert is layered in individual jars and perfect for entertaining or weekly prep.
Ingredients
Scale
Cheesecake Base
- 1 cup cottage cheese
- ½ cup Greek yogurt
- ¼ tsp almond extract
- ½ tsp vanilla extract
- 3 tbsp maple syrup
Almond Croissant Crust
- ½ cup almond flour
- 3 tbsp almond butter
- 2 tsp maple syrup
- Pinch of salt
- â…› tsp almond extract
For topping (optional)
- Sliced almonds
- Light dusting of powdered sugar
Instructions
- Blend the cheesecake base. Add cottage cheese, Greek yogurt, almond extract, vanilla extract, and maple syrup to a food processor or blender. Blend until completely smooth and creamy. Set aside.
- Make the almond croissant crust. In a small bowl, stir together almond flour and almond butter until the mixture looks sandy and crumbly. Add maple syrup, almond extract, and salt and mix until a soft, pressable crumb forms.
- Assemble the jars. Lightly press the almond crust into the bottom of each jar. Spoon the cheesecake mixture on top.
- Finish and serve. Top with sliced almonds and a light dusting of powdered sugar. Serve right away or chill for 30 minutes for a slightly firmer texture.
Notes
- Use full-fat cottage cheese or Greek yogurt for the creamiest result.
- The crust will be soft and croissant-like rather than firm — this is intentional.
- Sweetness can be adjusted slightly to taste before assembling.
- Best served chilled; texture continues to set as it rests.
Nutrition
- Serving Size: 1 jar
- Calories: Approx. 250
- Sugar: Approx. 15g
- Sodium: Approx. 200mg
- Fat: Approx. 15g
- Saturated Fat: Approx. 3g
- Unsaturated Fat: Approx. 10g
- Trans Fat: 0g
- Carbohydrates: Approx. 20g
- Fiber: Approx. 2g
- Protein: Approx. 12g
- Cholesterol: Approx. 20mg