Imagine biting into a dessert that combines buttery, flaky croissants, creamy cheesecake filling, and a crunchy almond topping. Sounds irresistible, right? These Almond Croissant Cheesecake Bars are here to satisfy your sweet tooth while impressing everyone at the table. Perfect for brunch, dessert, or even gifting, this recipe is as easy to make as it is delicious. Ready to create a show-stopping treat? Let’s get baking!
Table of Contents
The First Time I Made Almond Croissant Cheesecake Bars
The first time I made these Almond Croissant Cheesecake Bars, I wasn’t sure how they’d turn out—could croissants really work as a cheesecake crust? Spoiler alert: they absolutely do! The layers came together beautifully, with the flaky croissant base adding a unique texture that paired perfectly with the rich cheesecake filling. When I sprinkled the almond topping and took that first bite, I knew this recipe was a keeper. Now, these bars are a go-to whenever I need something indulgent yet effortless to whip up.
Ingredients: Almond Croissant Cheesecake Bars
For the Base:
| Ingredient | Quantity | Notes |
|---|---|---|
| Store-bought croissants | 6-8 | Or homemade if you’re feeling fancy |
| Unsalted butter | 2 tbsp (melted) | For brushing the croissants |
For the Cheesecake Filling:
| Ingredient | Quantity | Notes |
|---|---|---|
| Cream cheese | 16 oz (softened) | Use full-fat for creaminess |
| Granulated sugar | ½ cup | Adjust sweetness to taste |
| Vanilla extract | 1 tsp | Pure vanilla enhances flavor |
| Eggs | 2 large | Room temperature preferred |
| Sour cream | ½ cup | Adds tanginess and richness |
For the Topping:
| Ingredient | Quantity | Notes |
|---|---|---|
| Sliced almonds | ½ cup | Toast them for extra crunch |
| Apricot jam | ¼ cup | For a sticky, shiny glaze |
Instructions
1: Prepare the Croissant Base
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- Tear the croissants into small pieces and arrange them evenly in the pan. Brush melted butter over the top to help them crisp up.
2: Make the Cheesecake Filling
- In a large mixing bowl, beat softened cream cheese and sugar until smooth and creamy.
- Mix in vanilla extract, then add eggs one at a time, beating well after each addition.
- Stir in sour cream until fully incorporated. Pour the mixture over the croissant base, spreading it evenly.
3: Bake the Bars
- Bake for 25-30 minutes, or until the cheesecake filling is set but still slightly jiggly in the center.
- Remove from the oven and let cool completely.
4: Add the Finishing Touches
- Sprinkle sliced almonds evenly over the cooled bars.
- Warm the apricot jam in the microwave for 15-20 seconds, then brush it over the almonds for a glossy finish.
5: Chill and Serve
Refrigerate the bars for at least 2 hours (or overnight) to allow the flavors to meld. Cut into squares and serve chilled or at room temperature.
Tips for the Best Almond Croissant Cheesecake Bars
- Toast Your Almonds: Toasting sliced almonds in a dry skillet for 2-3 minutes brings out their nutty flavor and adds extra crunch.
- Use Day-Old Croissants: Stale croissants hold up better and won’t get soggy under the cheesecake filling.
- Customize the Topping: Swap almonds for pecans, hazelnuts, or even a drizzle of caramel sauce for variety.
- Make Ahead: These bars can be made a day in advance and stored in the fridge for easy entertaining.
Variations of Almond Croissant Cheesecake Bars
Chocolate Lover’s Twist:
Add a layer of chocolate ganache on top of the cheesecake before sprinkling the almonds.
Berry Bliss:
Top the bars with fresh raspberries or a swirl of raspberry jam for a fruity kick.
Mini Bars:
Cut the bars into smaller, bite-sized pieces for a fun party dessert.
FAQ About Almond Croissant Cheesecake Bars
Can I use puff pastry instead of croissants?
Yes! Puff pastry works as a great substitute, though it won’t have the same buttery flavor as croissants.
How long do these bars stay fresh?
Store them in an airtight container in the fridge for up to 3 days.
Can I freeze these bars?
Absolutely! Wrap individual bars in plastic wrap and store them in a freezer-safe bag for up to 2 months. Thaw in the fridge before serving.
What can I use instead of apricot jam?
Try honey, maple syrup, or another fruit-based jam like strawberry or peach.
Can I use a different crust instead of Biscoff cookies?
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
Can I make these bars without whipped cream?
Absolutely! The bars are delicious even without whipped cream, but the topping adds a light and airy finish to balance the rich layers.
Can I use almond extract instead of vanilla bean paste?
Yes, almond extract can enhance the almond flavor in the frangipane and cheesecake layers. Use it sparingly to avoid overpowering the dessert.
Meet the Author
“Hi there, dessert enthusiast! I’m Leena, the creator behind leemoerecipes.com. My mission is to bring you recipes that are as fun to make as they are to eat. Whether you’re craving classic treats or creative twists, I’m here to inspire your baking adventures. Follow along for more sweet inspiration!”
Related Recipes You May Love
- Classic Cheesecake Bars: Rich, creamy, and always a crowd-pleaser.
- Almond Croissant Bread Pudding: Another decadent way to use leftover croissants.
- No-Bake Cheesecake Bars: Quick and easy desserts without turning on the oven.
- Apricot Almond Tart: A sophisticated dessert with similar flavors.
Almond Croissant Cheesecake Bars
Equipment
- 8×8-inch Baking Pan
Ingredients
For the Base
- 6-8 store-bought croissants Or homemade if you’re feeling fancy
- 2 tbsp unsalted butter melted, for brushing
For the Cheesecake Filling
- 16 oz cream cheese softened, use full-fat for creaminess
- ½ cup granulated sugar adjust sweetness to taste
- 1 tsp vanilla extract pure vanilla enhances flavor
- 2 large eggs room temperature preferred
- ½ cup sour cream adds tanginess and richness
For the Topping
- ½ cup sliced almonds toast them for extra crunch
- ¼ cup apricot jam for a sticky, shiny glaze
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- Tear the croissants into small pieces and arrange them evenly in the pan. Brush melted butter over the top to help them crisp up.
- In a large mixing bowl, beat softened cream cheese and sugar until smooth and creamy. Mix in vanilla extract, then add eggs one at a time, beating well after each addition.
- Stir in sour cream until fully incorporated. Pour the mixture over the croissant base, spreading it evenly.
- Bake for 25-30 minutes, or until the cheesecake filling is set but still slightly jiggly in the center. Remove from the oven and let cool completely.
- Sprinkle sliced almonds evenly over the cooled bars. Warm the apricot jam in the microwave for 15-20 seconds, then brush it over the almonds for a glossy finish.
- Refrigerate the bars for at least 2 hours (or overnight) to allow the flavors to meld. Cut into squares and serve chilled or at room temperature.
Notes
Conclusion & Call to Action
These Almond Croissant Cheesecake Bars are proof that sometimes the best desserts come from combining simple ingredients in unexpected ways. With their buttery base, creamy filling, and crunchy topping, they’re sure to become a favorite in your recipe collection. Tried this recipe? I’d love to hear how it turned out! Leave a comment below or tag me on social media—I’d adore seeing your creations. And don’t forget to explore more delicious recipes on leemoerecipes.com. Happy baking, friends!