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Strawberry Cheesecake Squares

Prep time:
Baking time:
Makes: about 30 squares


2 cups (500 mL) Five Roses® All Purpose Flour
¾ cup (175 mL) brown sugar, packed
¾ cup (175 mL) almonds, finely chopped
¾ cup (175 mL) margarine
2 pkgs (8 oz/250 g) cream cheese, softened
⅔ cup (150 mL) sugar
2 eggs
½ tsp (2 mL) almond extract
1 cup (250 mL) strawberry jam
¾ cup (175 mL) almonds, sliced


  1. Combine all ingredients for crust until crumbly. Reserve 3/4 cup (175 mL) for topping.
  2. Press remainder into 13" x 9" (33 x 23 cm) cake pan sprayed with a non-stick spray.
  3. Bake at 350°F (180°C) for 12-15 minutes, or until edges are golden.
  5. Beat cream cheese, sugar, eggs and almond extract until smooth. Spread evenly over hot crust.
  6. Bake 15 minutes longer.
  7. Stir jam until smooth. Spread over filling. Stir sliced almonds into reserved crumble mixture. Sprinkle over jam.
  8. Bake 15 minutes longer. Cool completely on wire rack. Chill 3 hours or overnight before cutting into squares. Store in refrigerator.