These almond crumble cheesecake bars layer flavor and texture into every bite! They feature an almond cookie crust, creamy almond cheesecake, crunchy almond crumble topping, and almond icing. These bars feel special enough for celebrations, yet easy enough to bake just because.
What sets this recipe apart
Flavor: These cheesecake bars are packed with sweet and nutty flavor from almond paste, almond extract, and sliced almonds.
Texture: Crunchy cookie crust, creamy filling, and a buttery crumbly topping gives tons of texture in every bite.
Easier than traditional cheesecake: No need for a water bath or a springform pan, this bar version of cheesecake is quick and easy. The crust and topping are even made from the same mixture!
Visual recipe overview
*Full recipe below in recipe card*
Crust & topping
Make the almond cookie dough that will be used for the crust and topping.
Bake crust
Press some of the mixture into the bottom of a prepared pan and bake for 10 minutes.
Cheesecake filling
Combine the ingredients for the almond cheesecake filling.
Assemble
Pour the cheesecake filling, followed by the reserved crumble topping, onto the crust.
Bake
Bake for 25-30 minutes. After chilling, top with almond icing.
My recipe testing tips and notes
Almond paste: Almond paste is used in the crust and topping mixture. You can find it on the baking aisle in well stocked grocery stores or online. You will likely have almond paste leftover, just pop it in the freezer to use another time.
Baking pan: This recipe is made in a 9×9 pan. This pan size produces bars that bake evenly without being too thick. I do not recommend trying to squeeze this into an 8×8. I prefer a metal pan (over glass or ceramic) because it conducts heat the best.
Almond extract: There is almond extract in the crust, filling, topping, and icing. Be sure to use good quality pure almond extract. As written, this recipe has a fairly strong almond flavor, feel free to reduce to taste.
Icing: I normally say that icing is optional, but this recipe is an exception. Not only does the icing add another layer of almond flavor, but it helps hold the crumbly topping together. Don’t skip it!
Look familiar? This recipe is a mashup of my cherry almond crumb bars and cheesecake bars! If you’re a fan of those you’ll love these!
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Recipe
Almond Crumble Cheesecake Bars
Ingredients
Crust and topping:
- 1⅔ cups (209g) all purpose flour, weighed or spooned and leveled
- ½ cup plus 1 tablespoon (114g) granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (113g) cold unsalted butter, cut into cubes
- ½ cup (80g) almond paste*, about 3oz
- ½ teaspoon pure almond extract
- ⅓ cup (40g) sliced almonds
Cheesecake filling:
- 16 oz block-style cream cheese, room temperature
- ⅔ cup (134g) granulated sugar
- 2 large eggs, room temperature
- ¼ cup (60g) sour cream, room temperature
- ½ teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
Icing:
- ⅔ cup (80g) powdered sugar
- 2-4 teaspoons milk
- ⅛ teaspoon pure almond extract
Instructions
Crust and topping;
- Preheat oven to 350°F. Line a 9×9 square pan with foil or parchment paper (leaving overhang on two sides). Lightly grease it and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, baking powder, and salt. Add butter, almond paste, and almond extract. Blend on medium-low speed until the butter and almond paste pieces are the size of small pebbles, and the mixture resembles wet sand when pressed together. Remove 1 heaping cup (about 205g) for the topping and place it in the fridge.
- Dump the remaining mixture into the prepared pan and press it evenly over the bottom. I like to pack it down with the bottom of a glass or measuring cup. Bake for 10 minutes, until the edges are just beginning to brown.
Meanwhile, prepare the filling:
- Using a stand mixer with the paddle attachment, beat the cream cheese for a minute or two, until smooth and creamy. While beating, gradually add sugar. Beat in the eggs one at a time, scraping the side and bottom of the bowl as needed. Add sour cream, vanilla, and almond extract, scraping the sides and bottom as needed. Beat until just combined, being careful not to overmix.
- Pour the cheesecake batter over the pre-baked crust and spread into an even layer. Remove the topping from the fridge and stir in the sliced almonds. Sprinkle the topping over the cheesecake occasionally pinching the topping together to form small clumps.
- Bake for 25-30 minutes, until the topping is light golden brown, the edges are set, and the very center has a slight jiggle to it. Place the pan on a wire rack to cool to room temperature, then transfer the pan to the refrigerator to chill completely (several hours).
Icing:
- Whisk all icing ingredients until smooth. If necessary, add more milk (to thin) or more powdered sugar (to thicken) to reach your desired consistency. Drizzle over cooled bars (I place my icing in a ziptop bag, snip off the corner, and drizzle the icing straight from the bag). Store bars in the refrigerator and serve chilled or at cool room temp.
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
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