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Almond Cheesecake Bars Recipe

Almond Cheesecake Bars Recipe

The recipe for these delicious cheesecake bars is from my sister-in-law. I've brought them to many functions, and everyone always asks for the recipe. —Mary Couser, Maple Plain, Minnesota
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling YIELD:36 servings


  • 2 cups all-purpose flour
  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon almond extract
  • 2 eggs, lightly beaten
  • 1-1/2 cups confectioners' sugar
  • 1/4 cup butter, softened
  • 1 teaspoon almond extract
  • 4 to 5 teaspoons milk


  • 1. Combine the flour, butter and confectioners' sugar; press onto the bottom of a greased 13-in. x 9-in. baking pan. Bake at 350° for 20-25 minutes or until golden brown.
  • 2. For filling, in a small bowl, beat the cream cheese, sugar and extract until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Bake for 15-20 minutes or until center is almost set. Cool on a wire rack.
  • 3. Combine the frosting ingredients until smooth; spread over bars. Store in the refrigerator. Yield: 3 dozen.

Nutritional Facts

1 bar equals 145 calories, 9 g fat (5 g saturated fat), 35 mg cholesterol, 68 mg sodium, 15 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

Reviews for Almond Cheesecake Bars

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Reviewed May. 15, 2016


Reviewed Apr. 15, 2014

"These are good & easy to make. I love almond flavored desserts. To reviewer vrdeboer, 1. This is a dessert, what do you expect? 2. Please don't comment on recipes you obviously haven't made. 3. I'm also a diabetic & if I choose to indulge in a real dessert I know it's going to have butter & sugar, some of us trade carbs & don't use nasty fake sugar products."

Reviewed Aug. 4, 2013

"Made this dessert for a received some good reviews, but I don't think people were blown away. I enjoyed the shortbread crust and the almond flavoring in the custard and frosting. Next time I would add crushed or sliced toasted almonds to the top, as stated with others. Perhaps even incorporate fresh cherries or cherry filling into the recipe. :)"

Reviewed Mar. 29, 2013

"This recipe is so easy but looks elegant and tastes amazing! I will makes this again and again. I almost ate the whole pan myself. . ."

Reviewed Mar. 26, 2013

"This is a delicious recipe that's easy to adapt for diabetics. I cut the sugar in half for the base & filling. Also, as a previous reviewer said, the carb count is very low for a dessert & that's what diabetics usually use to judge a recipe. I've been diabetic for 43 years, been a finalist in Pillsbury Bake-Off, & have lots of experience adapting & creating recipes for diabetics because I love desserts & have 6 kids who have been raised on low-sugar treats. Don't dismiss a recipe because of sugar, flour, etc. Exercise is also a great way to burn off these things! Lots of ways to live a normal life!"

Reviewed Mar. 26, 2013

"I have not tried these yet, but love almond- extract or almond-paste recipes so I'm sure I will love these.

I wanted to comment, as a diabetic, to the reviewer who thought these were inappropriate for someone with diabetes. Most desserts aren't the best for a diabetic; however, I have to say that only 145 calories, 9 grams fat, and 15 carbs (which by the way is considered the lower end of the snack range by Kaiser Permanente) sounds pretty doggone good when you want to enjoy a piece of dessert."

Reviewed Mar. 26, 2013

"bars were delicious...they didn't last long!!"

Reviewed Jan. 26, 2013

"I love anything almond flavored and these did not disappoint. Followed the recipe as is and they turned out great."

Reviewed Dec. 4, 2012

"These were soo good i did everything the same except i coloured the icing pink and put coconut on top for xmas serving excellent"

Reviewed Nov. 28, 2012

"How many diabetic UNFRIENDLY ingredients could you possibly include? You have done it. Flour, sugar, OMG!!! These might be wonderful for those who are not diabetic, but this recipe would cause a huge blood glucose spike in those who are afflicted."

Reviewed Oct. 2, 2012

"I made these for the first time today and took them to a ladies function at church. They were such a hit and I had several requests for the recipe. This is a great dessert."

Reviewed May. 30, 2012

"Loved these! I was unsure if my family would like these or not with the unusual flavor, but I was wrong! I took note of the other reviewers' comment that there seemed to be a lot of crust in proportion to the filling. This is true but it is not bad this way. I bottom had a nice shortbread flavor and the frosting topped this great! After cutting the pan into 2 dozen squares, I placed 3 sliced almonds in the center of each. These added a pretty finish, a perfect spring dessert that I am sure I will make again. Also, try refrigerating this."

Reviewed Dec. 25, 2011

"This recipe was delightful. The crust was a lovely smell in the oven, just lightly baked and everyone commented it was shortbread. The filling & topping was just right but it is a great idea to add embellishment to create almond decor on top! The white bar made an appealing table decor compared to other red/green baked goods. I'll do it again!"

Reviewed Jan. 23, 2011

"Love them my favoriteone. Great for party treat."

Reviewed Jun. 9, 2010

"This was a good recipe,but next time i will half the crust recipe and double the cheesecake filling part,because the "bar" on bottom was too thick and dense and not much cheesecake filling. Also I added vanilla extract as well as the almond and for a garnish, I arranged 4 sliced almond pieces to look like a flower on top. VERY attractive!"

Reviewed Mar. 28, 2010

"I liked the crust on this recipe. I do not really care for the almond extract flavor. Maybe a different flavor would work better."

Reviewed May. 20, 2009

"I pressed sliced almonds on the frosting & they were soooooo delicious. Couldn't stop eating them!"

Reviewed May. 8, 2009

"I ate these at a dinner party. They were wonderful and everyone did ask for the recipe."

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