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No-bake desserts have surged in popularity over the years, offering a delightful way to indulge in sweets without the hassle of preheating an oven. For those who crave the perfect balance of creamy, crunchy, and sweet, No-Bake Almond Joy Cheesecake Bars stand out as an irresistible treat. Inspired by the iconic Almond Joy candy bar, these cheesecake bars feature a harmonious blend of rich chocolate, tropical coconut, and crunchy almonds, making them the perfect dessert for any occasion.

No-Bake Almond Joy Cheesecake Bars

Indulge in the ultimate no-bake dessert with these Almond Joy Cheesecake Bars! Inspired by the classic candy bar, this recipe combines a creamy filling with crunchy almonds, tropical coconut, and a rich chocolate topping. Perfect for any occasion, these bars are easy to make and require no baking, making them ideal for both seasoned chefs and kitchen novices. Elevate your dessert game with fresh ingredients and treat yourself to a slice of heaven!

Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsweetened cocoa powder

⅓ cup granulated sugar

½ cup unsalted butter, melted

For the cheesecake filling:

16 oz cream cheese, softened

¾ cup powdered sugar

1 teaspoon vanilla extract

1 cup coconut cream (well-stirred)

½ cup shredded sweetened coconut

½ cup chopped almonds

2 tbsp milk (if needed for consistency)

For the chocolate topping:

1 cup semi-sweet chocolate chips

2 tbsp coconut oil

Instructions
 

Prepare the crust: In a medium bowl, combine the graham cracker crumbs, unsweetened cocoa powder, granulated sugar, and melted butter. Mix until fully incorporated. Press this mixture into the bottom of a greased 9x9-inch (or equivalent) baking dish, creating an even layer. Place in the refrigerator to set while preparing the filling.

    Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar and vanilla extract, mixing until well combined.

      Incorporate coconut: Gently fold in the coconut cream, shredded coconut, and chopped almonds into the cream cheese mixture. If the filling is too thick, add milk a tablespoon at a time until you reach your desired consistency.

        Combine layers: Pour the cheesecake filling onto the prepared crust, using a spatula to spread it evenly. Cover with plastic wrap and refrigerate for at least 4 hours, or until set.

          Prepare chocolate topping: In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. Microwave in 30-second increments, stirring in between, until smooth and melted.

            Finish the bars: Once the cheesecake filling has set, pour the melted chocolate over the top, spreading it evenly. Optionally, sprinkle extra shredded coconut and chopped almonds on top for garnish.

              Chill again: Return the cheesecake bars to the refrigerator for another 30 minutes to set the chocolate layer.

                Slice and serve: Once set, remove from the fridge and carefully lift out of the baking dish using the edges of the parchment paper (if used). Slice into bars, serve, and enjoy your delightful no-bake dessert!

                  Prep Time, Total Time, Servings: 20 mins | 4 hrs 30 mins | 12 bars