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Almond Croissant Cheesecake

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This dessert combines the rich flavors of an almond croissant with the creamy texture of a cheesecake. It features a buttery almond biscuit base, a golden frangipane filling, and a creamy almond cheesecake topping, all finished with flaked almonds and a dusting of icing sugar. The best part? It's made without eggs or dairy!
Course Dessert

Ingredients

Almond Biscuit Base:

  • 1½ cups almond biscuits like Biscoff, crushed
  • ½ cup dairy-free butter melted

Almond Frangipane Filling:

  • 1 cup almond flour
  • ½ cup dairy-free butter softened
  • ½ cup granulated sugar
  • 1 tsp almond extract
  • 1 tbsp dairy-free yogurt soy or coconut

Almond Cheesecake Topping:

  • 1½ cups dairy-free cream cheese softened
  • ½ cup powdered sugar
  • 1 tsp almond extract
  • ½ cup dairy-free cream coconut or almond-based
  • ½ cup almond flour

Topping:

  • ½ cup flaked almonds
  • Icing sugar for dusting

Instructions

Prepare the Almond Biscuit Base:

  • Preheat your oven to 350°F (175°C).
  • Grease and line an 8-inch springform pan with parchment paper.
  • In a bowl, combine the crushed almond biscuits and melted dairy-free butter until the mixture resembles wet sand.
  • Press the mixture firmly into the bottom of the prepared pan to create an even base.
  • Bake for 8-10 minutes, then set aside to cool.

Prepare the Almond Frangipane Filling:

  • In a large bowl, cream together the softened dairy-free butter and granulated sugar until light and fluffy.
  • Mix in the almond flour, almond extract, and dairy-free yogurt until well combined.
  • Spread the frangipane mixture evenly over the cooled biscuit base.

Prepare the Almond Cheesecake Topping:

  • In a large bowl, beat the dairy-free cream cheese until smooth.
  • Gradually add the powdered sugar and almond extract, mixing until fully incorporated.
  • Add the dairy-free cream and almond flour, mixing until the topping is smooth and creamy.
  • Spread the cheesecake mixture evenly over the frangipane layer.

Bake the Cheesecake:

  • Bake the cheesecake in the preheated oven for 40-45 minutes, or until the top is set and slightly golden.
  • Remove from the oven and allow to cool completely in the pan.
  • Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set.

Add the Topping:

  • Before serving, sprinkle the cheesecake with flaked almonds.
  • Dust the top with icing sugar for a classic almond croissant finish.

Serve:

  • Carefully remove the cheesecake from the springform pan.
  • Slice and serve this deliciously rich Almond Croissant Cheesecake!

Notes

  • Almond Biscuit Base: Use almond-flavored biscuits for the best flavor. Biscoff biscuits work well as a substitute.
  • Frangipane: The frangipane adds a rich almond flavor and complements the creamy cheesecake topping.
  • Serving: This cheesecake is best served chilled for the ultimate texture and flavor.
  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days.