Almond Croissant Cheesecake Bars
Almond Croissant Cheesecake Bars are the ultimate indulgence, featuring a soft and creamy vanilla bean cheesecake layer over a gooey almond frangipane filling. With a buttery Biscoff cookie crust and a luscious whipped cream topping, these bars are a decadent treat perfect for any occasion.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Biscoff cookies
Salted butter
Powdered sugar
Eggs
Almond flour
Granulated sugar
Almond extract
Vanilla bean paste or extract
Salt
Cream cheese
Greek yogurt
Heavy whipping cream
Why You’ll Love Almond Croissant Cheesecake Bars:
Decadent Layers: With a buttery Biscoff cookie crust, gooey almond frangipane filling, creamy vanilla bean cheesecake, and a fluffy whipped cream topping, every bite is a luxurious experience.
Perfect Balance of Flavors: The nutty almond filling complements the sweet and tangy cheesecake, while the Biscoff crust adds a caramelized spice for a delightful flavor combination.
Soft and Creamy Texture: The cheesecake layer is irresistibly smooth, perfectly paired with the gooey almond filling and crunchy cookie crust.
Elegant Dessert Option: These bars are visually stunning and taste even better, making them perfect for entertaining or special occasions.
Easy to Serve: Pre-cut into bars, they’re convenient for parties, gatherings, or indulging in a quick treat.
Whipped Cream Finish: The light and airy whipped cream topping adds a refreshing touch, balancing the richness of the dessert.
Biscoff Crust Magic: The spiced caramel notes of the Biscoff cookie crust elevate the dessert to new levels of indulgence.
Almond Frangipane Excellence: The gooey almond layer brings a croissant-inspired vibe, reminiscent of a luxurious bakery treat.
Great for Make-Ahead: These bars store beautifully, making them a stress-free dessert for busy schedules or events.
Customizable Garnishes: Top with slivered almonds, a sprinkle of powdered sugar, or an extra drizzle of honey or caramel for added flair.
Tips for Making Almond Croissant Cheesecake Bars:
Crush the Biscoff Cookies Finely: Use a food processor to achieve a fine, uniform crumb for the crust to ensure it holds together well.
Press the Crust Firmly: Use the bottom of a measuring cup or glass to firmly press the Biscoff crust into the pan for a stable base. Chill the crust while preparing the other layers.
Prepare the Almond Frangipane Filling Carefully: Use room-temperature ingredients for a smooth and gooey almond filling. Avoid overmixing to maintain the right texture.
Add Vanilla Bean Paste to the Cheesecake: For the best flavor, use real vanilla bean paste or scrape fresh vanilla beans into the cheesecake batter.
Don’t Over Mix the Cheesecake Batter: Mix the cheesecake layer just until smooth to prevent air bubbles, which can cause cracks during baking.
Use a Water Bath or Bake Low and Slow: If possible, bake the bars in a water bath or at a lower temperature to ensure even cooking and prevent cracking.
Cool Completely Before Adding Whipped Cream: Allow the cheesecake layer to cool completely and set in the refrigerator before spreading the whipped cream on top.
Chill Before Slicing: Refrigerate the bars for at least 4 hours or overnight to firm up the layers, making them easier to slice cleanly.
Use a Sharp Knife for Slicing: Dip a sharp knife in warm water and wipe it clean between slices for neat, professional-looking bars.
Make Ahead for Convenience: These bars taste even better after chilling, making them a perfect make-ahead dessert for events or gatherings.
Decorate Just Before Serving: Garnish with slivered almonds and powdered sugar, if desired.
Store Whipped Cream Separately (If Needed): For longer storage, keep the whipped cream in a separate container and add it fresh before serving.
Experiment with Toppings: Add a sprinkle of cinnamon, a drizzle of honey, or crushed Biscoff cookies on top for extra texture and flavor.
Use High-Quality Ingredients: Choose premium almond flour, cream cheese, and vanilla for the best flavor in each layer.
Line the Pan with Parchment Paper: This makes it easier to lift the bars out of the pan and ensures clean edges.
How to Store Almond Croissant Cheesecake Bars:
Refrigeration (Up to 5 Days):
Store the cheesecake bars in an airtight container or tightly wrapped with plastic wrap in the refrigerator.
Place parchment paper between layers if stacking to prevent sticking and preserve the whipped cream topping.
Freezing Without Whipped Cream (Up to 3 Months):
For longer storage, freeze the bars without the whipped cream topping.
Wrap individual bars tightly in plastic wrap, then place them in a freezer-safe container or resealable bag.
Thaw overnight in the refrigerator and add fresh whipped cream before serving.
Freezing the Entire Batch (Up to 3 Months):
Freeze the whole batch (without whipped cream) in the baking pan for easier handling.
Cover the pan tightly with plastic wrap and aluminum foil to prevent freezer burn.
Thaw in the refrigerator and add the whipped cream topping just before serving.
Store Whipped Cream Separately:
For optimal texture, store the whipped cream in an airtight container in the refrigerator for up to 2 days.
Add it to the cheesecake bars just before serving for a fresh, fluffy finish.
Short-Term Storage for Events:
If serving the bars within a day, keep them refrigerated until 30 minutes before serving for the best texture and flavor.
Reheating or Warming Up (Optional):
While these bars are typically served chilled, you can let them sit at room temperature for 10-15 minutes before serving to slightly soften the layers.
Avoid Long Room-Temperature Storage:
Due to the creamy cheesecake and whipped cream, avoid leaving the bars out at room temperature for more than 2 hours to maintain food safety.
Label and Date Frozen Bars:
If freezing, label the container with the date to ensure they’re consumed within the recommended time.
Use Airtight Containers:
Properly sealed containers prevent the bars from absorbing odors or drying out in the fridge or freezer.
Serve Freshly Garnished:
For the best presentation, add garnishes like slivered almonds or a dusting of powdered sugar after storing or reheating the bars.
FAQs:
Q: Can I use a different crust instead of Biscoff cookies?
A: Yes, you can substitute Biscoff cookies with graham crackers, digestive biscuits, or another spiced cookie for the crust. Adjust the sweetness slightly if using a less sweet alternative.
Q: Can I make these bars without whipped cream?
A: Absolutely! The bars are delicious even without whipped cream, but the topping adds a light and airy finish to balance the rich layers.
Q: Can I use almond extract instead of vanilla bean paste?
A: Yes, almond extract can enhance the almond flavor in the frangipane and cheesecake layers. Use it sparingly to avoid overpowering the dessert.
Q: How long should I refrigerate the bars before slicing?
A: Chill the bars in the refrigerator for at least 4 hours or overnight to ensure they set properly and are easy to slice cleanly.
Q: Can I freeze these cheesecake bars?
A: Yes, you can freeze the bars (without whipped cream) for up to 3 months. Wrap them tightly and thaw in the refrigerator before adding the whipped cream topping.
Q: What’s the best way to slice the bars neatly?
A: Use a sharp knife dipped in warm water and wipe it clean between cuts for smooth and professional-looking slices.
Q: Can I make the almond frangipane layer ahead of time?
A: Yes, you can prepare the frangipane layer in advance and store it in the refrigerator for up to 2 days. Bring it to room temperature before layering in the pan.
Q: What’s the texture of these bars like?
A: The bars have a creamy and smooth cheesecake layer, a gooey almond frangipane filling, and a slightly crisp, buttery crust.
Q: How should I store leftover bars?
A: Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the bars without whipped cream and add the topping when ready to serve.
Q: Can I double the recipe to make a larger batch?
A: Yes, you can double the recipe and bake it in an 8x8-inch or similar-sized pan. Adjust the baking time as needed.
Q: What garnishes work well with these bars?
A: Slivered almonds, powdered sugar, a drizzle of caramel, or even crushed Biscoff cookies are excellent garnish options to enhance the presentation and flavor.
Check out my other almond recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these almond croissant cheesecake bars. Happy baking!
