Creamy, nutty, and perfectly portable Almond Ricotta Cheesecake Bars with a gluten-free almond flour crust and ricotta filling.

Scale

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)

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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.

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.