Almond Cream Cheese Bars

This recipe for almond bars is creamy, sweet and delicious. The filling is smooth and the shortbread crust is crunchy. Great for the holidays, game day parties, potlucks or dessert!

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This recipe was photographed and updated 10/2024.

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Shopping list:

• butter
• powdered sugar
• all purpose flour
• cream cheese
• granulated sugar
• eggs
• almond extract
• milk
• toasted sliced almonds

Cream cheese is one of the most magical of ingredients. With a soft texture that brings together  richness, tanginess, and creaminess, it enhances any dessert. It has a sharp, biting taste that, when blended with other ingredients, mellows the sharpness to a versatile level; making it easy to incorporate into many desserts as just one ingredient rather than a whole concoction needed to make the same flavor. 

That is why these almond cream cheese bars are so delectable, they will have you making yummy sounds and using words like 'scrumptious'. 

You can make this easy dessert as any holiday dessert, potluck dessert, or even bake sale item and people will think you were in the kitchen for hours making these dessert bars. 

With the perfect burst of almond flavor from the filling and the frosting, together with the cheesecake-like smooth, creamy filling. All on top of a crunchy shortbread crust. This dessert bar is not only a personal family favorite, it's a crowd pleaser. 

If you happen to make too many, you can invite me over and I will gladly help you finish them off . . . or you can freeze them!

I'm SO obsessed with almond flavored sweet treats! If you are too, then try my Almond Banket Bars or Vanilla Almond Sugar Cookies!

Keep scrolling for the full printable recipe 💙

Recipe tips and substitution ideas:

• Refrigerate leftovers in an airtight container for up to four days.

• Freezing is simple. Refrigerate until the frosting has cooled and solidified, then place flat in a ziploc. If you have more than one layer just separate with wax paper. I would avoid microwaving or using the oven when it's time to take them out. If you let them thaw at room temperature, whether it's the whole bag or just a few, set them out on the counter for a few hours and they will taste like you just made them! 

• Try using vanilla extract instead of almond for a vanilla flavored bar. Use any chopped nuts you prefer. 

• Don't skip toasting the almonds. If you need some tips, learn How to Toast Almonds!

Our favorite kitchen equipment and supplies used with this recipe:

• OXO Dough Blender and Cutter
• Pyrex Baking Dish
• Kitchenaid Stand Mixer
• OXO Good Grips 7-Piece Nesting Measuring Beaker Set 

Yield 12 Bars

Author Hot Eats and Cool Reads

Prep time

20 Min

Cook time

40 Min

Total time

1 Hour

Almond Cream Cheese Bars

Ingredients

• Crust:
• 1 cup butter
• 1/2 cup powdered sugar
• 2 cups all purpose flour
• Filling:
• 8 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon almond extract
• Frosting:
• 1 1/2 cups powdered sugar
• 1 1/2 tablespoons milk
• 1/4 cup butter, softened
• 1 teaspoon almond extract
• 1/2 cup toasted sliced almonds

Instructions

1. Preheat oven to 350 degrees F.
2. Crust:
3. In a bowl, cut butter into dry ingredients (powdered sugar and flour) with a pastry blender. Press mixture into a 9x13 glass baking dish. Bake for 20 minutes.
4. Filling:
5. Meanwhile, beat cream cheese and granulated sugar with an electric mixer until combined. Beat in eggs and almond extract until fluffy. Pour mixture over hot crust. Bake for 15 to 20 minutes. Remove from oven, set aside and cool completely.
6. Frosting:
7. Cream powdered sugar, milk, butter and almond extract with an electric mixer until combined.
8. Spread evenly on top of the cooled bars. Sprinkle with almonds. Refrigerate until serving.

Nutrition Facts

Calories

456.44

Fat

29.00 g

Sat. Fat

16.46 g

Carbs

44.80 g

Fiber

1.13 g

Net carbs

43.67 g

Sugar

27.45 g

Protein

5.59 g

Sodium

225.09 mg

Cholesterol

101.08 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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