Go Back
When it comes to dessert, few things can compete with the allure of no-bake options. These delightful creations not only save time but also simplify the cooking process, making them a favorite among home bakers and dessert enthusiasts alike. If you're searching for a sweet treat that embodies indulgence without the fuss of baking, look no further than No-Bake Almond Joy Cheesecake Bars. This unique dessert combines the rich flavors of cream cheese, coconut, and chocolate, reminiscent of the beloved Almond Joy candy bar.

No-Bake Almond Joy Cheesecake Bars

Indulge in the creamy goodness of No-Bake Almond Joy Cheesecake Bars, an easy and delicious treat that requires no oven time! This recipe combines a sweet graham cracker crust with a rich filling made from cream cheese, shredded coconut, and topped with a decadent layer of chocolate. Perfect for any skill level, these bars are ideal for gatherings or satisfying your sweet tooth. Whip them up quickly and impress friends and family with this delightful dessert!
Print Recipe Pin Recipe

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 to room temperature

¾ cup powdered sugar

1 teaspoon vanilla extract

1 cup coconut cream (well-stirred to combine)

½ cup shredded sweetened coconut

½ cup chopped almonds

2 tablespoons milk (adjust as needed for consistency)

For the chocolate topping:

1 cup semi-sweet chocolate chips

2 tablespoons coconut oil

Instructions
 

Prepare the crust: In a medium mixing bowl, combine the graham cracker crumbs, unsweetened cocoa powder, and granulated sugar. Pour in the melted butter and mix until the mixture is well-blended and resembles wet sand. Press this mixture firmly into the bottom of a greased 9x9-inch (or equivalent) baking dish to create an even layer. Place the dish in the refrigerator to allow the crust to set while you prepare the cheesecake filling.

    Make the cheesecake filling: In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it is smooth and creamy, about 2 minutes. Gradually add in the powdered sugar and vanilla extract, mixing until fully incorporated and the mixture is fluffy.

      Incorporate coconut: Carefully fold in the coconut cream, shredded coconut, and chopped almonds into the cream cheese mixture using a spatula. If the filling is thicker than desired, add milk one tablespoon at a time until you achieve a smooth and spreadable consistency.

        Combine layers: Pour the cheesecake filling over the chilled crust. Use a spatula to spread the filling evenly across the crust. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or until the filling is thoroughly set.

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

            Finish the bars: Once the cheesecake filling has set, evenly pour the melted chocolate over the top of the cheesecake layer. For added flair, sprinkle extra shredded coconut and chopped almonds over the chocolate, if desired.

              Chill again: Return the cheesecake bars to the refrigerator for an additional 30 minutes, allowing the chocolate topping to firm up.

                Slice and serve: After the chocolate layer is set, remove the cheesecake from the refrigerator. If using parchment paper, carefully lift the dessert out of the baking dish. Slice the dessert into bars, serve on a platter, and enjoy your delicious no-bake treat!

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

                    Presentation Tips: Serve the bars on a colorful plate and garnish with extra chopped almonds and a dusting of shredded coconut for an eye-catching presentation.