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.
Ingredients
Scale
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
Instructions
- 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).
- 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.
- Whip cream cheese until ultra-smooth. Incorporate sugar, vanilla, and salt, mixing thoroughly. Fold in greek yogurt until consistent. Gently integrate egg, avoiding overmixing.
- 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.
- 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.
- 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