These Almond Croissant Cheesecake Jars combine a smooth almond-kissed cheesecake filling with a soft, nutty almond croissant crust for an elevated no-bake dessert. Made in individual jars, they’re ideal for make-ahead desserts, entertaining, or stocking your fridge with something sweet.

If you’ve spent any time on my page, you already know I have a thing for cheesecake jars, and this Almond Croissant Cheesecake Jars are another great addition. It’s inspired by that buttery, nutty almond croissant flavor we all love, but turned into a creamy, make-ahead dessert that feels fancy without the extra fuss. Think almond-forward cheesecake filling layered with a soft, slightly crumbly almond croissant “crust,” made with almond butter, finished with sliced almonds and a dusting of powdered sugar.

I’ve shared 30+ different cheesecake jar flavors over the years, and every single time I post one, you guys go wild for them, and for good reason. These no-bake jars are easy, customizable, and perfect for making ahead. They’re one of those desserts that looks impressive but is secretly very low-effort once you get the hang of it. Whether you’re prepping dessert for the week, hosting friends, or just want something sweet in the fridge, these almond croissant cheesecake jars check every box.

How to Make

Combine cheesecake ingredients in a food processor set aside. 

To make the crust stir almond flour + almond butter until sandy/crumbly. Add maple syrup and extracts to bring it together.

Press crust lightly into jar followed by cheesecake layer.

Top with slices almonds & a dust of powdered sugar.

Tips and Tricks

• Blend until ultra-smooth: The cheesecake base should be completely silky before assembling. A good blend is what gives these jars that true cheesecake texture once chilled.
• Taste before layering: Almond extract can be strong, so always taste the cheesecake mixture before assembling and adjust if needed.
• Don’t over-pack the crust: Press the almond croissant crust in gently — you want it set, not dense.
• Chill for best texture: These jars taste best after at least 2–3 hours in the fridge, or overnight if you have time.
• Customize the topping: Sliced almonds are classic, but you can also add crushed amaretti cookies, a drizzle of almond butter, or fresh berries right before serving.
• Make them ahead: These keep well in the fridge for several days, making them perfect for prepping in advance for guests or the week.

How to Save and Store

Store assembled almond croissant cheesecake jars covered in the refrigerator for up to 4–5 days. For best texture, wait to add sliced almonds and powdered sugar until just before serving.

If prepping ahead, you can also store the crust and cheesecake filling separately and assemble when ready to serve.

**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.

If you make the Almond Croissant Cheesecake Jars, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok, or Pinterest!

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Almond Croissant Cottage Cheesecake Jars

5 from 2 ratings

Hannah Kling

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.

Prep Time 15 minutes minutes

Chill Time 2 hours hours

Servings 4 servings

Ingredients  

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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
• ⅛ 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.

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!