Almond Croissant Cottage Cheesecake Jars
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.
Servings 4 servings
Ingredients
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.
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