Almond Roca Cheesecake Bars

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Directions

1. Preheat oven to 350°F.

2. Crust: Pulse Oreos, 8 Almond Roca, and almonds into fine crumbs in a food processor; add melted butter and pulse to combine.

3. Press into an 8x8 pan; bake 10–12 min. Cool, then turn oven to 325°F.

4. Frangipane: Mix melted butter, egg, almond flour, sugar, almond extract, vanilla, and salt; set aside.

5. Cheesecake base: Beat softened cream cheese until smooth. Add sugar, vanilla, and salt; beat to combine.

6. Add Greek yogurt and eggs; beat until smooth.

7. Pour frangipane over the crust, smooth into an even layer, then carefully pour cheesecake filling on top.

8. Set the pan inside a 9x13 dish; fill the dish with water halfway up the sides of the pan (water bath).

9. Bake at 325°F for 35–40 min, until edges are set and the center jiggles slightly.

10. Cool to room temperature, then chill at least 4 hours or overnight.

Ingredients

• Crust

• 24 Oreos (creme removed)

• 5 tbsp butter (melted)

• 8 Almond Roca

• ¼ cup almonds
  

• Almond Frangipane

• 5 tbsp butter (melted)

• 1 egg

• 1 cup almond flour

• ½ cup sugar

• 1 tsp almond extract

• 1 tsp vanilla

• ¼ tsp salt
  

• Cheesecake Base

• 2 (8oz) blocks cream cheese

• ½ cup Greek yogurt

• 1 cup sugar

• 2 tbsp vanilla bean paste

• 2 eggs

• ¼ tsp salt
  

• Topping

• 8 Almond Roca

Created by
Katie Ta

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