Description
These Raspberry Almond Cheesecake Bars feature a buttery almond crust, creamy cheesecake filling, and a tangy raspberry swirl, making them perfect for parties or gatherings.
Ingredients
Scale
- 2 cups (200g) almond flour
- 1/2 cup (113g) cold unsalted butter, cubed
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon almond extract
- 16 ounces (450g) full-fat cream cheese
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup (150g) fresh raspberries
- 2 tablespoons granulated sugar
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13 baking pan with parchment paper, leaving extra on the sides for easy lifting.
- In a bowl, mix almond flour, cold butter, granulated sugar, and almond extract until crumbly. Press evenly into the pan and bake for 10-12 minutes. Let it cool.
- Using an electric mixer, beat cream cheese until smooth. Add granulated sugar, eggs, vanilla extract, and almond extract. Mix until creamy.
- Mash fresh raspberries with granulated sugar. Dollop the mixture onto the cheesecake filling and swirl gently with a toothpick or knife.
- Pour the cheesecake filling over the cooled crust. Bake for 25-30 minutes, or until the edges are set and the center jiggles slightly.
- Let the bars cool completely, then refrigerate for at least 2 hours before slicing.
Notes
For best results, use room temperature cream cheese and eggs for a smoother filling. Allow the bars to chill completely before slicing for clean cuts.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 16
- Sodium: 120
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 22
- Fiber: 2
- Protein: 4
Keywords: cheesecake bars, raspberry dessert, almond crust, gluten-free dessert, party dessert