These Strawberry Almond Bars have a crunchy almond crust, chewy strawberry filling, and a creamy cheesecake topping. Perfect for holidays or weekend brunches!
In a large bowl, combine the melted butter with flour, powdered sugar, and ground almonds. Mix until crumbly. Press into the bottom of 13x9 baking dish.
Spread the strawberry preserves into the bottom of the crust, being careful not to touch the sides of the pan.
In a small mixing bowl, beat the cream cheese with powdered sugar and almond extract until smooth. Spoon it into a pastry bag (I used tip 48) and make diagonal lines onto the top of the strawberry preserves. Sprinkle with sliced almonds.
Bake for about 20-25 minutes, until crust is lightly browned. Cool completely. Refrigerate until ready to serve. ENJOY!
Notes
You can lightly wet your fingertips with water to help you press the crumbly crust into the pan without it sticking to you.
Full-fat cream cheese will give you the best flavor for the cheesecake topping. It also helps to use the cream cheese that comes in blocks, not tubs.
Toast the nuts for the top of the bars prior to using for extra flavor.
A plastic disposable knife can help you cut the bars and get clean lines. A regular knife works too, but you might need to wipe it between cuts to get the clean lines.
Bars should be stored, covered, in the refrigerator. They will keep for 3-4 days. They taste great cold straight from the fridge!