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Almond Cheesecake Bars

Layered with shortbread cookie, cheesecake and glaze these Almond Cheesecake Bars ar simple, addicting and also the good afters to satisfy your sweet tooth!

Almond Cheesecake Bars

Let’s admit it, we tend to all have a favourite shop, amiright? we've got one that's concerning associate hour from U.S. and that they serve these Almond Cheesecake Bars that I became quickly keen about over the years and a number of years past i attempted my hand at recreating them, and I’m thus happy that I did.

We love cheesecake bars around here you'll scrutinize my Lemon Raspberry Cheesecake Bars, cooky Chocolate Chip Cheesecake Bars and my paste Cup Cheesecake Bars to essentially see however deep this addiction runs.

But almond has continuously been one in all my favorite flavors and with layers of short bread, almond cheesecake associated an almond glaze these Almond Cheesecake Bars ar one in all my absolute favorite desserts of all time.

Almond Cheesecake Bars


Shortbread layer:

  • 1 cup butter softened
  • 2 cups flour
  • 1/2 cup powdered sugar

Cheesecake layer:

  • 1 8oz pkg cream cheese, very soft
  • 2 eggs
  • 1/2 cup sugar
  • 1 tsp almond extract

Almond glaze:

  • 1 1/4 cup powdered sugar
  • 1/4 cup melted butter
  • 1 1/2 Tbs milk or cream
  • 1 tsp almond extract
  • Sliced almonds


  1. Preheat oven to 350.
  2. In bowl mix together your shortbread layer ingredients with a pastry blender, fork or hands until combined, press into a 9"x13" un-greased bar or cake pan and bake in oven for 15 minutes.
  3. Meanwhile in bowl make your cheesecake layer by beating your cream cheese until smooth, add in your eggs, sugar and almond extract until smooth and combined.
  4. Remove your shortbread from oven and immediately pour and spread your cheesecake over the top and place back in oven to bake for an additional 15-20 minutes until set.
  5. Remove from oven and let cool completely.
  6. When cool in bowl whisk together your glaze ingredients until combined adding more powdered sugar or milk until you reach your desired consistency.
  7. Spread over cooled cheesecake and sprinkle with sliced almonds.

Recipe From : Tornadough Alli

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