First off, thank you so much for stopping by today! I can’t wait to share one of my favorite dessert recipes with you: Almond Ricotta Cheesecake Bars. There’s something so nostalgic about a cheesecake square at a family potluck—it’s comforting, familiar, and always the first dish to disappear. These cheesecake bars strike the perfect balance between creamy ricotta filling and a nutty almond flour crust, making them both indulgent and a little wholesome.
If you love cozy, shareable desserts, this recipe will be your new go-to! Don’t forget to subscribe to my email list for more recipes just like this straight to your inbox.
Overview of Recipe Content
What it is:
A delightful twist on classic cheesecake, these Almond Ricotta Cheesecake Bars combine the richness of ricotta with a nutty almond flour base.
Why you’ll love it:
- Portable and easy to slice into squares.
- A lighter, fluffier alternative to dense New York cheesecake.
- Subtly sweet with layers of flavor—almonds, citrus zest, and vanilla.
Flavor profile:
Creamy, nutty, and delicately sweet with a hint of citrus brightness.
Health perks:
- Gluten-free crust.
- Naturally lower in sugar.
- Packed with protein from almonds and ricotta.
Ingredients You’ll Need:
For the crust:
- 1 cup almond flour
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- ¼ teaspoon salt
For the filling:
- 2 cups ricotta cheese
- 8 oz cream cheese, softened
- ¾ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 tablespoon lemon zest
- 2 tablespoons all-purpose flour (or almond flour for GF option)
Tools You’ll Need:
- 8×8 baking pan
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Parchment paper
Substitutions:
- Swap ricotta for cottage cheese (blended smooth).
- Use honey or coconut sugar in place of granulated sugar.
- Add sliced almonds on top for crunch.
How to Make Almond Ricotta Cheesecake Bars
- Prepare the crust: Mix almond flour, sugar, melted butter, and salt until crumbly. Press into a parchment-lined 8×8 pan. Bake at 350°F for 10 minutes.
- Make the filling: Beat ricotta and cream cheese until smooth. Add sugar, eggs, extracts, lemon zest, and flour. Mix until creamy.
- Assemble: Pour filling over pre-baked crust and smooth the top.
- Bake: Return to oven for 35–40 minutes, until edges are set but the center has a slight jiggle.
- Cool & chill: Let bars cool completely, then refrigerate for at least 2 hours before slicing.
Oh, and here’s my favorite part—the scent of toasted almonds and citrus filling your kitchen is pure joy!
What to Serve with Almond Ricotta Cheesecake Bars
- A dusting of powdered sugar or drizzle of honey.
- Fresh berries (blueberries and raspberries are divine here).
- Pair with espresso, cappuccino, or even a glass of limoncello for a festive touch.
Tips for Making It Perfect
- Use room temperature dairy for a smooth filling.
- Don’t overbake! A little jiggle means creamy texture.
- Line your pan with parchment for easy lift-and-slice.
- Chill overnight for the cleanest cuts.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Wrap individual bars tightly and freeze up to 2 months. Thaw overnight in fridge.
- Reheating: Best enjoyed cold, but can be brought to room temp for 20 minutes before serving.
General Information
Cheesecake bars are a beloved dessert across American gatherings because they’re easier to portion and share than a whole cake. The ricotta adds a lighter, Italian-inspired twist, while almonds bring a rustic, nutty dimension. Perfect for spring holidays, potlucks, or just a weeknight treat.
Frequently Asked Questions
Can I use mascarpone instead of ricotta?
Yes! Mascarpone makes them even richer.
How do I keep the filling from cracking?
Bake at a moderate temperature and avoid overmixing. Cooling gradually also helps.
Can I make these ahead?
Absolutely—they taste best after chilling overnight.
Are these gluten-free?
Yes, just substitute almond flour for the 2 tablespoons of flour in the filling.
Conclusion
These Almond Ricotta Cheesecake Bars are the ultimate dessert for sharing—creamy, nutty, portable, and just plain irresistible. If you enjoyed this recipe, you might also love my No Bake Strawberry Cream Pie, Italian Lemon Ricotta Cake, Mini Pumpkin Cheesecakes, Creamy Banana Pudding, or Peach Cobbler Bars.
Thanks for joining me in the kitchen today—now go share these bars with someone you love!
Interactive Elements
If you try these Almond Ricotta Cheesecake Bars, please leave a comment below with your thoughts! Don’t forget to share a photo on Pinterest @poulefrecipe or tag me on Instagram.
Nutritional Information (per bar, 12 servings)
| Calories | Protein | Carbs | Sugar | Fat | Saturated Fat | Fiber | Sodium |
|---|---|---|---|---|---|---|---|
| 240 | 8g | 18g | 12g | 16g | 6g | 2g | 90mg |
Almond Ricotta Cheesecake Bars – Creamy, Nutty & Perfectly Portable!
- Total Time: 55 minutes
- Yield: 12 bars 1x
- Diet: Vegetarian
Description
Creamy, nutty, and perfectly portable Almond Ricotta Cheesecake Bars with a gluten-free almond flour crust and ricotta filling.
Ingredients
Crust:
1 cup almond flour
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1/4 teaspoon salt
Filling:
2 cups ricotta cheese
8 oz cream cheese, softened
3/4 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 tablespoon lemon zest
2 tablespoons all-purpose flour (or almond flour)
Instructions
1. Preheat oven to 350°F. Line an 8×8 pan with parchment.
2. Mix almond flour, sugar, melted butter, and salt. Press into pan and bake 10 minutes.
3. Beat ricotta and cream cheese until smooth. Add sugar, eggs, extracts, lemon zest, and flour.
4. Pour filling over crust and bake 35–40 minutes, until edges are set but center jiggles.
5. Cool completely, then refrigerate 2 hours before slicing.
Notes
Use almond flour instead of all-purpose for gluten-free.
Chill overnight for best flavor and clean slices.
Top with powdered sugar or berries before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 bar
- Calories: 240
- Sugar: 12g
- Sodium: 90mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 55mg
