Almond Cheesecake Bars

Almond Cheesecake Bars

So I have always wanted to open my own bakery. Haven’t we all? My favorite bakery is about an hour from here and it is definitely worth the drive! They have these things that are called dream whips and I would kill for them. They are a chocolate cake topped with a flavored mousse (chocolate, caramel, cherry, peanut butter) and then dipped in chocolate ganache! It is my dream to one day recreate this. At this point I haven’t attempted it yet. 

They also have amazing, whoopie pies, churros, bacon apple fritters. But nothing, and I mean nothing beats these bars. The first time I had them from there I fell in love. Hard! If you ever choose to make a dessert from my blog, please choose this one. I usually don’t go crazy crazy over a specific dessert but this is my hands down favorite dessert EVER. I bring it to everything and I’m very hesitant to give the recipe out because it was hard to get! But I can’t help it and I have to share this with you!

I could sit and sniff almond extract all day long. I know it sounds weird. But it is awesome. The flavor is more amazing. These bars layer a shortbread crust, an almond cheesecake filling and an almond glaze. Now you may see little red pink flecks in my bars in this pic, that’s because I threw some rhubarb in mine since I needed to use some up before it seeds. The recipe that I am sharing does not include the rhubarb, but if you want it included let me know!


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 tsp milk or cream
1 tsp almond extract
Slivered almonds


Pre-heat oven to 350. In bowl mix together all your shortbread crust ingredients. Pat into ungreased 9×13″ pan. Bake for about 15 minutes or until slightly golden.

Meanwhile in another bowl, mix together your cheesecake ingredients. When the shortbread layer is done, pour cheesecake mix over hot crust and return to oven. Bake an additional 15-20 minutes or until set. Set aside to cool.

Finally mix all your almond glaze ingredients together, adding more powdered sugar for desired texture and spread over fully cooled bars. Sprinkle with slivered almonds and serve! Keep refrigerated.

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26 thoughts on “Almond Cheesecake Bars

  1. We have a bakery like that here in Cincinnati. It just so happens we took the girls there yesterday. They make the best Opera Creme Cakes in the world. Your Almond Cheesecake Bars sound incredible. Too bad I am still on a sugar high from yesterday. Have a great week. :))


  2. Your Almond Cheesecake Bars look fantastic, we would love them. Hope you are having a great day and thanks so much for sharing your awesome post with Full Plate Thursday.
    Come Back Soon!
    Miz Helen


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  5. The dessert in the picture looks very thick. However, it doesn’t seem to be enough ingredients to make a desert this thick. It looks delicious. Does it rise this much? Every time I make cheesecake cake it puffs up high but deflats. (-:


    • This is made in a bar pan and not a normal 9x13x2 inch one so these bars are 1″ or less thick. It also has three layers, shortbread, cheesecake and icing layers. So nope not a real thick bar at all! Hope this helps πŸ™‚


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