Viral Japanese Cheesecake (Almond Croissant and Vegan)
This is a deliciously creamy, dairy-free and no-bake recipe for the Viral Japanese Cheesecake (Almond Croissant) with just a few simple ingredients. These are naturally vegan, easily gluten-free and ready with 5 minutes of work.
I am finally trying the viral 2-ingredients Japanese cheesecakes, which are a mix of yoghurt and biscuits. Not being able to stick to 2 ingredients, I wanted to make this a bit more exciting and have created an almond croissant version that also has some nutritional benefits, too. I have added some protein powder, while using almond-based cookies, with almond butter and more flaked almonds on top. The result is a creamy yoghurt base with softened cookies (like a cheesecake base) with almond butter swirls and a lovely topping.
Why will I love this?
This pot is so good:
- Creamy, silky smooth and delicious
- Nutty, naturally sweet and tasty
- Nostalgic and wholesome
- Made with healthier ingredients
- Ready in 5 minutes of work
- Great to prepare the day before
- Really easy to make
- A fun spin on the viral recipe
- A cheesecake vibe with yoghurt and cookies as the base
- Naturally dairy-free, vegan and egg-free
- Easily gluten-free
- With nut-free options, too
- A source of protein from the powder and nuts
- Also contains fibre from the cookies and nuts
- Made with 6 ingredients
- Tastes like a yoghurt version of almond croissants
- Without the pastry
- Made in one bowl
- Soaks and softens overnight
- Everyone will love it
- Delicious for breakfast, dessert or a snack
If you already love the sound of this cheesecake pot, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the cheesecake:
- Dairy-free yoghurt: I use the NUSH protein yoghurt in the original flavour, which is packed with dairy-free live cultures and protein, too. Plus it’s really creamy.
- Vegan protein powder: I use the Form vanilla protein powder. You can make it without protein powder but it does make it creamier and thicker.
- Almond extract: for that almond croissant flavour.
- Almond cookies: these are the almond biscotti from Rhythm 108 and are so good. Choose a more wholesome cookie, if you like, to keep this a breakfast recipe.
- Almond butter: to swirl on top.
- Flaked almonds: to add some texture on top.
Is this gluten-free and nut-free?
This is naturally gluten-free as long as your cookies are GF. To make it nut-free (this will change the flavour) use sunflower seed butter or tahini on top and swap the flaked almonds for seeds or granola. Also check your yoghurt is nut-free
How do I make this?
This is ready in a few steps:
- Stir the yoghurt, protein powder and almond extract: in a sealable bowl/container.
- Swirl on the almond butter: to cover the top.
- Place the cookies into the yoghurt: so that they just poke out.
- Cover with flaked almonds: all over.
- Cover with a lid: and pop in the fridge overnight (or at least 4-6 hours).
- Eat straight away: and enjoy.
How long will it last?
This will keep for 1-2 days in the fridge and note that the biscuits will continue to soften.
What other recipes can I try?
For more no-bake breakfast recipes:
- Creamy Apple Chia No Overnight Oats
- Pumpkin Spice Quick Soak Chia Oats
- PB&J Overnight Oats
- Matcha Pistachio Coconut Chia Oat Pudding
- Blueberry Chia Oat Pudding
Viral Japanese Cheesecake (Almond Croissant)
This is a deliciously creamy, dairy-free and no-bake recipe for the Viral Japanese Cheesecake (Almond Croissant) with just a few simple ingredients. These are naturally vegan, easily gluten-free and ready with 5 minutes of work.
Ingredients
- 240g dairy-free yoghurt
- 2 tbsp vegan vanilla protein powder
- ¼ tsp almond extract
- 8 almond biscotti cookies
- 1 tbsp almond butter
- 1 tbsp flaked almonds
Instructions
- Add the yoghurt, protein powder and almond butter to a small bowl or glass container and whisk/stir well until smooth.
- Smooth over the top and swirl on the almond butter.
- Insert the cookies into the yoghurt, so that they are either fully submerged or just poking out.
- Sprinkle over the flaked almonds and cover well. Place in the fridge for 4-6 hours or overnight.
- Take the cheesecake out of the fridge and enjoy straight away. This will keep for 1-2 days in the fridge, the biscuits will continue to soften over time.
Shop the recipe
Stay in touch
I look forward to hearing what you think of this Viral Japanese Cheesecake (Almond Croissant) so please let me know in the comments below and leave a star review above. If you do make these rolls, I’d love to see, so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With cheesecake love x
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