Description
These Gluten-Free Cherry Almond Cheesecake Bars combine a buttery almond crust with a creamy, fluffy cheesecake filling, topped with a luscious cherry sauce. Perfectly balanced between sweet and tart, this dessert is baked in a water bath for a smooth texture and served chilled for the best flavor experience.
Ingredients
Crust
- 2 cups sliced almonds
- 4 tablespoons butter, melted
- 5 tablespoons brown sugar
Cheesecake Filling
- 24 ounces cream cheese, room temperature
- ¾ cup granulated sugar
- 2 large eggs
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 1½ teaspoons almond extract
Cherry Topping
- 1 cup frozen dark sweet cherries
- 1 cup frozen tart cherries, pitted
- 3 tablespoons granulated sugar
- 2 teaspoons corn starch
- 2 teaspoons water
- ½ teaspoon almond extract
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line an 8 x 8-inch pan with parchment paper or nonstick foil, leaving an overhang on all sides to easily lift the bars later. Set aside.
- Make the Crust: Place the sliced almonds in the bowl of a food processor and pulse until they reach a coarse sand texture. Add melted butter and brown sugar, then pulse again until thoroughly combined and crumbly.
- Form Crust Layer: Transfer the almond mixture into the prepared pan and press it down firmly and evenly to form the crust layer. Refrigerate the crust while you prepare the cheesecake filling to help it set.
- Prepare Cheesecake Filling: In a large mixing bowl, beat the cream cheese and ¾ cup granulated sugar together until light and fluffy. Beat in the eggs one at a time until fully incorporated. Add the sour cream, vanilla extract, and 1½ teaspoons almond extract, mixing until smooth.
- Assemble and Level: Pour the cream cheese batter over the chilled almond crust, spreading evenly. Level the surface with a spatula for an even bake.
- Set Up Water Bath: Place a larger roasting pan (at least 9 x 13 inches) on the middle rack of the oven. Place the cheesecake pan inside the larger pan. Fill the larger pan with hot water until it reaches halfway up the sides of the cheesecake pan. This water bath helps create a creamy, crack-free cheesecake.
- Bake the Cheesecake: Bake for 50 to 55 minutes or until the cheesecake is just set but still slightly jiggly in the center. Turn off the oven, prop the oven door open with a wooden spoon handle, and let the cheesecake cool inside the oven for one hour to prevent cracking.
- Chill Overnight: Remove the cheesecake from the water bath, lift it out of the pan using the parchment or foil overhang, and refrigerate overnight to fully set and enhance flavors.
- Make the Cherry Topping: In a small saucepan, combine the frozen cherries and 3 tablespoons of granulated sugar. Cook over medium-high heat, stirring occasionally until the sugar dissolves and cherries start releasing their juices.
- Thicken Cherry Sauce: Whisk together corn starch and water in a small bowl until smooth. Stir this mixture into the saucepan and cook over medium heat for 5 to 10 minutes until the topping thickens to your liking (less time for a syrupy consistency, more for a thicker sauce).
- Finish Cherry Topping: Remove the cherry topping from the heat and stir in the remaining ½ teaspoon almond extract. Let it cool completely, then refrigerate until ready to serve.
- Serve: Using a sharp knife dipped in hot water and wiped dry between cuts, slice the cheesecake into 9 even bars. Spoon the chilled cherry topping over each bar and serve.
Notes
- Ensure cream cheese is fully softened to avoid lumps in the batter.
- Using a water bath prevents cracking and gives a smooth cheesecake texture.
- Parchment paper overhang helps to lift the cheesecake bars cleanly out of the pan.
- Keep the knife warm and dry for clean slicing.
- Cherry topping can be made a day in advance and refrigerated.
- This recipe is naturally gluten-free thanks to the almond crust.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
