Almond Butter Snickerdoodle Bars with Cheesecake Frosting

If you are looking for a festive something to make for Fourth of July, this dessert is yelling, “OH PICK ME! MAKE ME!”

almond butter bars |

Let’s get into it.  The almond butter layer in this thing is dense.  It’s not dry…it’s just dense.  I really enjoyed it at first, but to be totally honesty, I think I made the almond butter layer a bit too thick.  When I make this recipe again, I may make a half batch of the almond butter dough and spread it into a thinner layer and then double the batch of the cheesecake frosting because that stuff was ON POINT.  And those are the life decisions I have made so far at this point in my life.  As you can see, I am becoming quite the adult.  

Adults still really wanna go to one of those trampoline places with all the trampolines on the floors and walls, right? Okay good.  Then yes, I am becoming quite the adult.

almond butter bars |

For this recipe I broke out my KitchenAid.  There is something about bringing out the big mixer that makes me smile.  And it reminds me of childhood and cookie baking.

So.  Back to the task at hand.  At the very least, you gotta make this cheesecake frosting.  BECAUSE I REALLY LIKE THIS CHEESECAKE FROSTING and I think you should experience it.  

almond butter bars |

These bars are super duper for summer time because they have fruit and sometimes in the summer I just get into these moods where I can not get enough fruit.  Particularly pineapple & watermelon…but neither one of those things are on this recipe.  MINOR DETAIL.

Let’s look at the mountain of cheesecake frosting below.  That is the only mountain I see because Houston is so freaking flat. 

almond butter bars |

To top these bars you could really use any fruit.  I think banana slices would be a fun option.  Or, perhaps, mango and kiwi for a more tropical look.  Any way you top it…ENJOY!

almond butter bars |

Almond Butter Snickerdoodle Bars with Cheesecake Frosting

Yield: makes a 7x10 dish worth

Prep Time: 20 minutes (+ 30 minute cool time)

Cook Time: 25 minutes

Total Time: 1+ hour


snickerdoodle cookie layer
1/4 cup coconut oil, softened
1/4 cup unsalted butter, softened
1 cup brown sugar, packed
2 eggs
1/2 cup Justin's maple almond butter
1 tablespoon vanilla
1 cup all-purpose flour
1 cup whole wheat flour
1/4 teaspoon baking powder
1 teaspoons cinnamon
1/4 teaspoon salt

cheesecake frosting layer
4 ounces cream cheese, softened
1/4 cup plain Greek yogurt
1/2 teaspoon vanilla extract
1 tablespoon unsalted butter
2 tablespoons dark brown sugar

berry topping (optional)


Preheat oven to 350ºF.  In the bowl of an electric mixer, cream together coconut oil, butter and brown sugar.  Add in eggs and almond butter and mix until smooth.   Add in flours, baking powder, cinnamon and salt.  Mix until a thick dough forms.

Press into a greased 7"x10" dish and bake for 20-24 minutes, or until just set.  Allow to cool completely before icing.

Once almond butter bars are cooled, make your cheesecake frosting layer.  Use an electric mixer to whisk together all cheesecake frosting ingredients.  Spread over almond butter bars and top with fruit.

snickerdoodle layer from Justin my Kitchen Cookbook

frosting is cheesecake dip from Dessert for Two

fourth of july recipe ideas! | immaEATthat

chocolate drizzled fruit kabobs from Hummusapien

no-bake s’mores cups from The Big Mans World

guacamole bites from The Lean Green Bean

green bean summer salad from Making Thyme for Health

vanilla cake parfaits from The Roasted Root


  1. Pingback: Healthy No Bake S'mores Cups

  2. Pingback: Chocolate Drizzled Fruit Kabobs | Hummusapien

  3. Pingback: Guacamole Waffle Bites

  4. I like thick and dense things, so I’m 100% sure I’d love the base of these bars!  And cheesecake frosting can never hurt anybody ;)  So much deliciousness!

  5. Pingback: Paleo Red White and Blue Vanilla Cake Parfaits - The Roasted Root

  6. Oh hello, dessert of my dreams! Loving the combo of three of my faves: snickerdoodle anything, almond butter, and cheesecake…I’m fantasizing about sitting in a camp chair around a campfire all weekend with that whole tray of cake in my loving hands (+ a fork, because: manners). Bring on the density!

  7. These look and sound like absolute perfection. Also, you’re adorable, and I love how you are humorous in your writing. Happy July 4th weekend!

  8. In my opinion, the thicker/denser the almond butter the better :) And cream cheese frosting is my absolute fave! Can’t wait to try this! Hope you have a great 4th of July weekend! 

  9. These look amazing! But I have a question. Is the recipe you posted what you made or did you make half the bar recipe and double the frosting recipe like you mentioned??

  10. Pingback: 4th of July Recipe Roundup - A Cup of Catherine

  11. I made this this week for myself and three littles. We all loved it. I didn’t have the maple almond butter so I just used regular almond butter and it was still great. Thanks for sharing!

  12. Pingback: Chocolate Drizzled Fruit Kabobs - Hummuspien

Leave a Reply

Your email address will not be published. Required fields are marked *