Sweet & Crispy Almond Croissant Cheesecake Bars Recipe

Sweet meets flaky in these delectable almond croissant cheesecake bars that blend French bakery magic with creamy dessert perfection.

Buttery croissant layers meld seamlessly with rich cream cheese filling, creating an irresistible treat.

Each bite promises a delightful symphony of textures and flavors.

almond essence weaves through the dessert, adding depth and sophistication to every slice.

Crisp pastry edges contrast beautifully with smooth, velvety cheesecake layers.

The combination transforms a classic croissant into an elegant, indulgent dessert experience.

These bars will undoubtedly become your new favorite weekend baking adventure.

Almond Croissant Bars Delicious Reasons

• Craft with Ease: Designed for home bakers of all skill levels, this recipe offers straightforward steps that even novice cooks can confidently master.
• Blend Unique Flavors: Combines the rich, creamy texture of cheesecake with the classic almond croissant taste, creating a delightful dessert that surprises and delights the taste buds.
• Impressive Presentation: Looks professionally made with beautiful layers, making it perfect for gatherings, potlucks, or special occasions without requiring advanced pastry skills.
• Versatile Dessert Option: Adaptable for various events like brunches, afternoon tea, family celebrations, or as a sophisticated sweet treat to enjoy any day of the week.

Almond Croissant Bars Ingredient Selection

• Graham Crackers or Digestive Cookies: The base that provides a delicious and crunchy foundation for the cheesecake bars.
• Unsalted Butter: Helps bind the cookie crumbs and creates a rich, cohesive crust.
• Powdered Sugar: Adds a touch of sweetness and helps the crust hold together.

• Cream Cheese: The primary component that gives the cheesecake its classic creamy texture and tangy flavor.
• Greek Yogurt: Adds extra creaminess and a slight tang to the cheesecake filling.
• Sugar: Provides sweetness to balance the cream cheese's tanginess.
• Vanilla Extract: Enhances the overall flavor profile with its warm, sweet notes.
• Egg: Helps bind and set the cheesecake filling.
• Salt: Balances and brightens the other flavors in the filling.

• Unsalted Butter: Creates a rich and smooth base for the almond layer.
• Almond Flour: Provides a nutty flavor and tender texture to the frangipane.
• Sugar: Adds sweetness to the almond layer.
• Egg: Helps bind the frangipane ingredients together.
• Almond Extract, Vanilla Extract: Intensify the almond and vanilla flavors.
• Salt: Enhances the overall taste of the frangipane.

• Heavy Cream, Cream Cheese, Powdered Sugar, Vanilla Extract: Combine to create a stable and fluffy whipped cream topping.
• Sliced Almonds, Powdered Sugar: Optional garnishes that add texture and visual appeal.

Almond Croissant Bars Baking Method

Step 1: Craft the Delectable Crust

Preheat your oven to 175C (350F).

Line a loaf pan with parchment paper.

• Crushed cookies
• Melted butter
• Powdered sugar

Press the crumbly mixture firmly into the pan’s bottom and slightly up the sides.

Bake for 7-8 minutes.

Once done, remove and let it cool.

Reduce the oven temperature to 165C (325F).

Step 2: Whip Up the Almond Frangipane

• Softened butter
• Egg
• Almond flour
• Sugar
• Almond extract
• Vanilla extract
• Salt

Set this heavenly mixture aside.

Step 3: Create the Creamy Cheesecake Filling

In a large bowl, beat cream cheese until perfectly smooth.

Add sugar, vanilla, and salt, continuing to beat.

Mix in greek yogurt until velvety.

Gently fold in the egg, being careful not to overmix.

Step 4: Build Your Layers of Deliciousness

Spread the almond frangipane evenly over the cooled crust.

Carefully pour the cheesecake mixture on top, smoothing the surface.

Place the loaf pan in a larger baking dish.

Create a water bath by filling the larger pan halfway with hot water.

Bake at 165C (325F) for 35-40 minutes.

Look for set edges with a slightly wobbly center.

Step 5: Chill and Set

Let the cheesecake cool slightly in the water bath.

Remove and cool completely on a wire rack.

Refrigerate for at least 4 hours or overnight until fully set and chilled.

Step 6: Final Flourish and Serve

• Cream cheese
• Powdered sugar
• Vanilla

Add heavy cream and whip until thick and fluffy.

Spread over the chilled cheesecake.

Garnish with sliced almonds and a light dusting of powdered sugar if desired.

Slice and enjoy your magnificent creation!

Almond Croissant Bars Top Kitchen Tips

• Press cookie crumbs firmly and evenly to create a solid, compact base that won't crumble when slicing the bars.
• Gently beat eggs into the cheesecake mixture to maintain a smooth, creamy texture without introducing air bubbles that can cause cracking.
• Use hot water and place the loaf pan carefully in the larger baking dish to ensure even, gentle baking and prevent surface cracks.
• Refrigerate the cheesecake for at least 4 hours to allow flavors to meld and achieve the ideal set consistency.

Almond Croissant Bars Creative Versions

• Gluten-Free Almond Croissant Cheesecake Bars: Replace graham crackers with gluten-free almond flour cookies, ensuring a celiac-friendly dessert that maintains the original's rich flavor profile.
• Vegan Nutty Cheesecake Alternative: Swap cream cheese with cashew-based cream cheese, use coconut cream instead of dairy, and replace eggs with flax eggs for a plant-based version that captures the essence of the original recipe.
• Low-Carb Keto-Friendly Version: Substitute cookie crust with ground almonds and melted butter, use monk sweetener instead of sugar, and incorporate almond flour to create a keto-compatible dessert that's both creamy and satisfying.

Almond Croissant Bars Ways to Serve

• Nutty Brunch Delight: Serve these cheesecake bars alongside a steaming cappuccino or fresh orange juice for a decadent weekend breakfast treat.
• Elegant Dessert Platter: Arrange bars on a beautiful serving board with fresh berries, mint leaves, and additional sliced almonds for a sophisticated presentation.
• Coffee Companion: Pair with a strong espresso or almond-flavored coffee to enhance the rich, nutty undertones of the dessert bars.
• Dinner Party Finale: Offer as a delicate, individually portioned dessert at the end of an elegant dinner, complementing the meal's flavors with its luxurious texture.

Almond Croissant Bars Storage Advice

• Keep the Almond Croissant Cheesecake Bars covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 5 days. The cool temperature helps maintain the creamy texture and prevents bacterial growth.
• Wrap individual bars or the entire cheesecake tightly in plastic wrap, then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving to preserve the delicate texture and flavor.
• Remove the cheesecake bars from the refrigerator 15-20 minutes before serving. This slight warming allows the flavors to become more pronounced and creates a softer, more enjoyable texture.
• Always store with a loose cover to prevent condensation, which can make the crust soggy.

FAQs

• What makes the almond frangipane layer special?

The almond frangipane layer combines softened butter, almond flour, sugar, and almond extract to create a rich, nutty base that adds depth and texture to the cheesecake bars.

• Can I substitute ingredients in the recipe?

Yes, you can use graham crackers instead of cookies for the crust, and replace almond flour with ground almonds. Greek yogurt can be substituted with sour cream if needed.

• How do I know when the cheesecake is properly baked?

The cheesecake is done when the edges are set but the center still has a slight wobble. This ensures a creamy texture without overbaking, which can cause cracking or dryness.

Almond Croissant Cheesecake Bars Recipe

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4.5 from 37 reviews

• Total Time: 1 hour 15 minutes
• Yield: 12 1x

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Description

Indulgent almond croissant cheesecake bars blend French pastry elegance with creamy cheesecake magic. Nutty, buttery layers melt together, creating a luxurious dessert that will transport you to a Parisian patisserie with each delectable bite.

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Ingredients

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Main Ingredients:

• 1 cup almond flour
• 1 block (8 ounces/226 grams) cream cheese
• 1 cup heavy whipping cream
• 1 cup crushed biscoff cookies (or graham crackers)

Dairy and Eggs:

• 5 tablespoons salted butter, softened
• 1/4 cup salted butter, melted
• 1/4 cup greek yogurt, at room temperature
• 4 ounces (113 grams) cream cheese
• 3 eggs, at room temperature
• 1/2 cup granulated sugar

Flavoring and Seasoning:

• 2 teaspoons almond extract
• 2 teaspoons vanilla extract
• 1 teaspoon vanilla bean paste or extract
• 1 tablespoon powdered sugar
• 2 tablespoons powdered sugar
• 1/2 teaspoon salt
• 1/4 teaspoon salt
• Pinch of salt

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Instructions

1. Preheat the oven to 175C (350F). Line a loaf pan with parchment paper, ensuring overhang for easy removal. Mix crushed cookies, melted butter, and powdered sugar until uniformly moistened. Press the mixture firmly into the pan’s bottom and slightly up the sides. Bake for 7-8 minutes, then cool completely. Reduce oven temperature to 165C (325F).
2. Create the almond frangipane by blending softened butter, egg, almond flour, sugar, almond extract, vanilla extract, and salt until silky and homogeneous. Set mixture aside.
3. Whip cream cheese until ultra-smooth. Incorporate sugar, vanilla, and salt, mixing thoroughly. Fold in greek yogurt until consistent. Gently integrate egg, avoiding overmixing.
4. Distribute almond frangipane evenly across the cooled crust. Carefully pour cheesecake mixture on top, smoothing the surface meticulously. Nestle the loaf pan into a larger baking dish filled halfway with hot water, creating a water bath. Bake at 165C for 35-40 minutes until edges firm and center remains slightly jiggly.
5. Remove from water bath and allow cheesecake to cool at room temperature. Transfer to refrigerator and chill for minimum 4 hours or overnight until completely set.
6. Prepare topping by whipping cream cheese, powdered sugar, and vanilla until smooth. Gradually add heavy cream, continuing to whip until voluminous and sturdy. Spread cream over chilled cheesecake. Garnish with sliced almonds and a delicate powdered sugar dusting if desired.

Notes

• Use room temperature ingredients to ensure smooth, lump-free mixing and consistent texture throughout the cheesecake bars.
• Avoid overmixing the cheesecake batter to prevent cracking and maintain a silky, creamy consistency.
• Create a perfect water bath by wrapping the loaf pan in aluminum foil to prevent water from seeping into the crust and compromising its texture.
• For a gluten-free version, substitute graham crackers with gluten-free cookie crumbs or almond flour-based cookies in the crust.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 12
• Calories: 290
• Sugar: 19g
• Sodium: 210mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 70mg