Description
These Extra Almond-y Almond Cheesecake Bars feature a buttery shortbread crust topped with a rich and creamy almond-flavored cheesecake layer, finished with a luscious almond glaze and toasted sliced almonds for a delightful crunch. Perfect for almond lovers, this dessert brings a satisfying balance of nutty sweetness and creamy texture in every bite.
Ingredients
Scale
Crust
- 1 cup unsalted butter (softened)
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 2 Tbsp cornstarch
- 1/2 tsp salt
Cheesecake Filling
- 8 oz cream cheese (softened, 1 block)
- 2 large eggs
- 1/2 cup granulated sugar
- 4 Tbsp all-purpose flour
- 1 Tbsp almond extract
Almond Glaze
- 1/2 cup unsalted butter (softened)
- 3 cups powdered sugar
- 2 tsp almond emulsion OR 4 tsp almond extract
- 4 Tbsp milk of your choice
Garnish
- 1/2 cup sliced almonds
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the softened unsalted butter, all-purpose flour, powdered sugar, cornstarch, and salt. Mix until a smooth dough forms. Press the dough evenly into the bottom of a greased or parchment-lined 9×13 inch baking pan, creating a compact base layer.
- Bake the crust: Bake the prepared crust in the preheated oven for 15 minutes until it is lightly golden. Remove from oven and allow it to cool slightly while you prepare the cheesecake filling.
- Make the cheesecake filling: In a separate bowl, beat the softened cream cheese until smooth and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the granulated sugar, flour, and almond extract until fully incorporated. Pour the cheesecake mixture evenly over the baked crust.
- Bake the cheesecake layer: Return the pan to the oven and bake at 350°F (175°C) for 25-30 minutes or until the cheesecake layer is set but still slightly jiggly in the center. Remove from oven and cool to room temperature.
- Prepare the almond glaze: While the cheesecake cools, beat the softened butter until creamy. Gradually add powdered sugar, almond emulsion or extract, and milk, mixing until a smooth glaze forms. Adjust consistency with more milk or powdered sugar as needed.
- Glaze and garnish: Spread the almond glaze evenly over the cooled cheesecake bars. Sprinkle the sliced almonds on top for a crunchy finish. Refrigerate for at least 2 hours to set before cutting into bars.
- Serve: Once chilled and set, cut the cheesecake into bars and serve chilled. Enjoy your extra almond-y almond cheesecake bars!
Notes
- Use room temperature butter and cream cheese for easier mixing and a smoother texture.
- Almond emulsion provides a stronger almond flavor without added liquid; substitute almond extract carefully to avoid overpowering the taste.
- Chilling the bars well improves slicing and flavor melding.
- For dairy-free versions, substitute cream cheese and butter with plant-based alternatives and use a non-dairy milk.
