Cookie Almond Cheesecake Bars (Print Version)
# Ingredients:
→ Biscoff Cookie Base
01 -
1 cup smashed biscoff cookies (or graham crackers)
02 -
1/4 cup melted salted butter
03 -
1 tbsp confectioners' sugar
→ Almond Mixture Layer
04 -
5 tbsp softened salted butter
05 -
1 egg
06 -
1 cup ground almonds
07 -
1/2 cup white sugar
08 -
2 tsp almond flavoring
09 -
1 tsp vanilla flavoring
10 -
1/4 tsp salt
→ Creamy Vanilla Layer
11 -
1 block (8oz) softened cream cheese
12 -
1/4 cup room temp greek yogurt
13 -
1/2 cup white sugar
14 -
2 tsp vanilla bean paste or flavoring
15 -
1 egg, brought to room temp
16 -
Tiny bit of salt
→ Firm Whipped Topping
17 -
1 cup heavy cream
18 -
4oz cream cheese
19 -
2 tsp vanilla flavoring
20 -
Tiny bit of salt
21 -
2 tbsp confectioners' sugar
# Instructions:
01 -
Heat your oven to 175°C (350°F). Put parchment in a loaf tin (8.5x4.5" or 9x5"). Mix your cookie bits, melted butter, and confectioners' sugar in a bowl till everything's wet. Push this mix into the bottom and a bit up the sides of your tin. Pop in the oven for 7-8 minutes. Take it out to cool while you make other stuff. Turn the oven down to 165°C (325°F).
02 -
In a bowl, mix the soft butter, egg, ground almonds, sugar, both flavorings, and salt until you get a smooth blend with no lumps. Put this aside for now.
03 -
Beat your cream cheese in a big bowl until it's really smooth. Add the sugar, vanilla, and salt, and keep beating till it's all mixed in. Add the yogurt and mix till smooth. Lastly, add the egg and beat just enough to mix it in. Don't overdo it.
04 -
Put your almond mix on top of the cooled base in an even coating. Pour your cream cheese mix on top and smooth it out. Put the loaf tin inside a bigger baking dish (9x13") and fill the bigger dish halfway with hot water. Bake at 165°C (325°F) for 35-40 minutes. The edges should be firm but the middle still a bit jiggly.
05 -
Let your creation cool a bit in the water bath. Then take it out of the water and let it cool completely on a rack. Put it in the fridge for at least 4 hours or overnight so it gets really firm.
06 -
When you're ready to serve, make the topping by beating cream cheese, confectioners' sugar, and vanilla until smooth. Pour in the heavy cream and whip until it gets thick and fluffy. Spread this on your chilled treat and top with almond slices and a sprinkle of confectioners' sugar if you want.
# Notes:
01 -
Make sure all your cold stuff is warmed up to room temp before mixing to stop lumps forming in your creamy mixture.
02 -
Using a water bath helps stop cracks by giving slow, even heat while baking.