The first bite brings a gentle tang from ricotta, the bright zip of cherries, and the warm, buttery crunch of toasted almonds — Cherry Ricotta Almond Bars have that cozy balance of creaminess and crisp that makes you want another slice with your afternoon tea. They smell like late summer pies cooling on the counter: sweet cherries and a hint of almond drifting through the kitchen. The texture is pleasantly soft from the ricotta, with a delicate crumb that holds the cherries without getting soggy, and the almonds add a satisfying contrast on top.
These bars are the sort of dessert you reach for at family gatherings, when plates are passed around and everyone lingers a little longer at the table. They feel like a hand-me-down recipe—comforting but not fussy—perfect beside a bowl of soup or a platter of simple fruit. I like to think of them as a bridge between a cake and a tart: not too heavy, easy to slice, and just sweet enough that the children ask for seconds while the grown-ups keep sipping their coffee. If you like a similar flavor in a lighter format, try a cherry almond ricotta clafoutis for a different spin that still keeps those familiar notes of cherries and almond.
This version is simple and reliably foolproof, which is what makes it so useful when you’re hosting. Nothing here needs special equipment or long prep time; you mix until smooth, fold in the cherries and almonds, and bake. The results are consistent whether you’re making them for a weekday treat or to bring to a potluck. Keep a jar of powdered sugar on hand for a quick glaze, and you’ll have a dessert that looks like you spent more time than you did.
Why this recipe works
What makes this recipe sing is the interplay of textures and the forgiving nature of the batter. The ricotta keeps the bars moist without making them heavy; it contributes creaminess and a slight tang that brightens the flavor. Ricotta’s moisture helps the batter stay tender, so you don’t need oil or an excess of butter to get a pleasing crumb. The butter that’s included enriches the batter, giving it a soft mouthfeel and helping the edges brown just enough in the oven for a gentle contrast.
Almond extract is a small but powerful addition: a teaspoon goes a long way toward reinforcing the natural nutty flavor of the sliced almonds on top. Those sliced almonds toast in the oven as the bars bake, adding a toasty crunch that plays off the soft ricotta base. Cherries bring acidity and juicy bursts; they cut through the richness, making each bite lively rather than cloying. Whether you use fresh cherries in season or thawed frozen cherries, they keep the flavor bright and seasonal.
From a practical standpoint, the recipe is forgiving in measurements and technique. The batter is thick but pourable, so a few extra spoonfuls of ricotta or a slightly drier flour measurement won’t ruin the result. Folding in cherries and almonds gently preserves the texture; if you stir too aggressively, the cherries can break down, releasing juices that might make the center a touch too soft. The baking time is short—25 to 30 minutes—so you avoid drying out the bars while still achieving a golden finish. The powdered sugar glaze is optional but pretty; it dresses the bars up for company without overpowering the subtle flavors beneath. That balance of ease, texture, and dependable flavor is why Cherry Ricotta Almond Bars work so well for weeknight desserts and special gatherings alike.
How to prepare Cherry Ricotta Almond Bars
Start by gathering your ingredients and preheating the oven so everything moves smoothly. The most satisfying part of the process is folding the cherries and almonds into the batter — it feels gentle and hands-on, like tucking a favorite quilt around a child. This is also when the recipe shows its forgiving nature: the batter holds the fruit and nuts without becoming watery, and you can see the texture before it ever hits the oven.
Use simple tools: a mixing bowl, a whisk or paddle attachment, and a baking pan. Mix until smooth when creaming ricotta with the butter, then add the sugar and eggs gradually. Be gentle when incorporating the dry ingredients and fold in the cherries and almonds by hand so you don’t crush the fruit. Pour the batter into the prepared pan, smooth the top, and pop it into the oven. Once baked and cooled, a light drizzle of powdered sugar glaze gives a pretty finish that’s quick and forgiving. If you enjoy making a similar bake in a different format, you might also like the flavor of a cherry almond ricotta clafoutis for a thinner, custard-like result using the same ingredients and spirit. Try a cherry almond ricotta clafoutis to see another way these flavors can shine.
Ingredients
- 1 cup ricotta cheese
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup cherries, pitted and halved
- 1/2 cup sliced almonds
- Powdered sugar for glaze
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a baking pan.
- In a bowl, cream together the ricotta cheese and butter until smooth.
- Add the sugar and mix well.
- Incorporate the eggs one at a time.
- Stir in almond extract.
- In another bowl, mix the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture.
- Fold in the cherries gently.
- Fold in the sliced almonds.
- Pour the batter into the prepared pan.
- Spread the batter evenly.
- Bake for about 25 to 30 minutes.
- Check with a toothpick; it should come out clean.
- Allow to cool before drizzling with powdered sugar glaze.
Serving ideas
- A simple bowl of vanilla or lemon yogurt pairs nicely, offering a cool contrast that’s not overly sweet.
- A platter of sliced fresh fruit, such as peaches or berries, makes the presentation feel summery and adds a bright palate cleanser between bites.
- A light green salad with citrus vinaigrette balances the dessert if you’re serving it after a heavier meal.
For beverages, a hot cup of black tea or a mild coffee is a classic match. If you prefer something chilled, a sparkling water with a twist of lemon or a lightly sweetened iced tea complements the cherries without competing. These pairings keep the focus on the bars while rounding out the table in an effortless, homey way.
Storing this recipe
Store cooled bars in an airtight container in the refrigerator for up to five days. Because ricotta is a fresh dairy ingredient, refrigeration preserves the texture and keeps the flavor bright. For best results, layer parchment paper between slices to prevent sticking when you stack them.
To freeze, place cooled, unglazed bars on a baking sheet in a single layer and freeze until firm. Transfer to a freezer-safe container or bag, separating layers with parchment. Frozen bars keep well for up to three months. Thaw overnight in the refrigerator, then bring to room temperature before serving. If you’ve already added the powdered sugar glaze, note that it can soften in the freezer; you may prefer to add it after thawing.
Reheat individual squares gently in a 300°F oven for 8 to 10 minutes, or microwave a single piece for 12 to 20 seconds depending on your microwave’s power. Reheating helps revive the texture without drying the ricotta base. If reheating from frozen, allow them to thaw first for more even warming.
Helpful tips
Tip 1 — Mind the cherries: Fresh cherries offer the best flavor and texture, but frozen cherries work well too. If using frozen cherries, thaw them and drain any excess liquid, then pat dry with a paper towel before folding into the batter. Too much extra moisture can make the center softer than you want. If your cherries are very juicy, lightly dust them with a tablespoon of flour before folding; that helps keep them suspended evenly in the batter.
Tip 2 — Don’t overmix the batter: Once the dry ingredients go in, stir just until combined. Overmixing develops the gluten in the flour and can lead to a denser bar. Mix until smooth when creaming ricotta and butter, and use a gentle folding motion for the cherries and almonds so the fruit stays whole and the texture remains tender.
Tip 3 — Watch your baking time and pan: Bake times can vary with oven differences and the size of your baking pan. If you use a glass pan, it may need a slightly longer bake; metal pans usually brown quicker. Start checking at 20 minutes and use a toothpick to monitor doneness. The bars should be golden on top and spring back lightly when touched. Allow the bars to cool completely before glazing; the powdered sugar glaze looks prettier and sets nicely on a cooled surface.
Tip 4 — Customize your toast: If you like your almonds extra crunchy, toast them lightly in a dry skillet or in the oven before sprinkling on top. Toasting brings out more nutty flavor and a deeper color. Keep an eye on them while toasting; almonds move from golden to burnt quickly.
Tip 5 — Make-ahead ease: These bars are a hostess’s best friend because you can bake them the day before. Store them covered in the refrigerator overnight and add the glaze just before serving to maintain a fresh look. They also travel well for potlucks; pack them in a shallow box lined with parchment for easy sharing.
These tips help you avoid the most common pitfalls — excess moisture, overmixing, uneven baking, and soggy nuts — so your result is tender, bright, and reliably lovely every time.
Recipe variations
- Cherry-Lemon Twist: Add the zest of one lemon to the batter for a citrus lift that pairs beautifully with the cherries. Finish with a lemon-scented glaze instead of plain powdered sugar for extra brightness.
- Almond Streusel Top: Make a quick streusel from flour, butter, sugar, and chopped almonds. Sprinkle over the batter before baking for an extra crunchy top and a little more richness.
- Mixed Berry Swap: Replace cherries with a mix of raspberries and blueberries for a seasonal variation. Because raspberries are softer, fold them in last and bake just until set to avoid excessive juice release.
Frequently asked questions
Q: Can I use low-fat ricotta?
A: Yes, you can use low-fat ricotta, though the texture may be slightly less rich. The bars will still set and taste fresh, but if you prefer a creamier mouthfeel, full-fat ricotta delivers the best texture.
Q: Do the cherries need to be pitted?
A: Yes, always pit the cherries before adding them to the batter. Pits are a choking hazard and can damage your teeth. Halved cherries distribute more evenly and bake more predictably.
Q: Can I make these nut-free?
A: Absolutely. Omit the sliced almonds on top and replace the almond extract with a teaspoon of vanilla extract. If you want a crunchy topping, try a seed mix or a simple oat crumble instead.
Q: How do I know when they are done?
A: The top should be lightly golden and a toothpick inserted in the center should come out clean or with a few moist crumbs. Don’t wait for liquid batter on the toothpick; that’s a sign they need more time.
Conclusion
These bars are the sort of recipe you’ll come back to — easy, forgiving, and full of familiar flavors that feel like a warm kitchen on a sunny afternoon. If you’d like to see another version that highlights the same lovely flavors in a different form, try this Yummiest Cherry Almond Ricotta Cake – Growing Up Cali, and then come home to your own tray of Cherry Ricotta Almond Bars when you’re ready to bake again.