These Creamy Cherry Almond Cheesecake Bars are a dessert lover’s dream, combining a rich, creamy cheesecake layer with juicy fresh cherries and a buttery graham cracker crust. Perfectly balanced with a hint of almond, these bars make an irresistible treat for any occasion!
INGREDIENTS
- Graham cracker crumbs: 1 cup, for a buttery, crunchy crust base.
- Unsalted butter: 1/4 cup, melted, to bind the crust.
- Granulated sugar: 1/4 cup, for the crust and additional sweetness.
- Cream cheese: 2 cups, softened, for a smooth and creamy cheesecake layer.
- Granulated sugar: 1/2 cup, to sweeten the cheesecake filling.
- Eggs: 2 large, helps set the cheesecake layer.
- Almond extract: 1 teaspoon, adds a delicate almond flavor.
- Vanilla extract: 1/2 teaspoon, for extra depth in the cheesecake.
- Fresh cherries: 1 1/2 cups, pitted and halved, for a fruity topping.
- Sliced almonds: 1/4 cup (optional), adds crunch and complements the almond flavor.
- Powdered sugar: 1 cup, for a sweet, pourable glaze.
- Milk: 2-3 tablespoons, to thin the glaze for drizzling.
INSTRUCTIONS
- Step 1: Prepare the Oven and Pan
- Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper for easy removal and cleanup.
- Step 2: Make the Crust
- In a medium-sized bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Mix until everything is evenly moistened. Firmly press this mixture into the bottom of the prepared baking pan to form an even crust.
- Step 3: Prepare the Creamy Cheesecake Layer
- In a large mixing bowl, beat the softened cream cheese and 1/2 cup granulated sugar until smooth and creamy. Add the eggs, almond extract, and vanilla extract, then beat until well combined.
- Step 4: Assemble the Cheesecake Bars
- Pour the cream cheese mixture over the graham cracker crust in the baking pan, spreading it out evenly with a spatula. Sprinkle the fresh cherries evenly over the top, and add a layer of sliced almonds if desired for extra crunch.
- Step 5: Bake
- Place the pan in the preheated oven and bake for 30-35 minutes, or until the cheesecake layer is set and the edges start to turn golden brown.
- Step 6: Cool Down
- Remove from the oven and let the cheesecake bars cool completely in the pan. This step is important to set the layers properly.
- Step 7: Make the Glaze
- In a small bowl, whisk together the powdered sugar and 2-3 tablespoons of milk until you have a smooth, pourable glaze.
- Step 8: Finish and Serve
- Once the cheesecake bars are completely cool, drizzle the glaze over the top. Cut into squares and enjoy these delightful, creamy treats!
Serving and Storage Tips
- Serve these cheesecake bars chilled for the best texture and flavor. They’re perfect as a refreshing dessert or an indulgent snack.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. They can also be frozen for longer storage—just wrap each bar individually in plastic wrap and place in a freezer-safe container.
Helpful Notes
- To make pitting cherries easier, use a cherry pitter or gently press down on each cherry with the flat side of a knife until the pit loosens.
- If you prefer a smoother texture, consider using cherry preserves or compote instead of fresh cherries for the topping.
- Adjust the amount of almond extract based on preference; it adds a unique flavor, but a little goes a long way.
Tips from Well-known Chefs
- Chef Ina Garten recommends allowing cheesecake bars to cool completely in the refrigerator before cutting for the cleanest slices.
- Chef Nigella Lawson suggests using a bit of lemon zest in the cheesecake filling for added brightness that complements the cherries.
- Chef Martha Stewart advises using a water bath to bake cheesecakes for an ultra-creamy texture, but this can be optional for bars.