Go Back
In the world of desserts, no-bake recipes have carved out a special niche, cherished for their simplicity and the delightful way they allow flavors to shine without the need for baking. The allure of no-bake treats lies in their ease of preparation, making them perfect for both novice bakers and seasoned chefs seeking to create indulgent sweets without the fuss of an oven. Among these tempting options is the Indulgent No-Bake Almond Joy Cheesecake Bars. This decadent dessert encapsulates the beloved flavors of the classic Almond Joy candy bar, combining rich chocolate, creamy coconut, and crunchy almonds into a single, irresistible bite.

No-Bake Almond Joy Cheesecake Bars

Discover the indulgent world of desserts with these No-Bake Almond Joy Cheesecake Bars, where simplicity meets rich flavor. Combining creamy cheesecake, chocolate, coconut, and almonds, this easy-to-make treat is perfect for any occasion, from festive gatherings to afternoon cravings. Ideal for all skill levels, just chill, cut, and serve—no oven required! Enjoy a delicious homage to the beloved Almond Joy candy bar in every bite.
Print Recipe Pin Recipe

Ingredients
  

For the crust:

1 ½ cups almond flour

½ cup unsweetened shredded coconut

¼ cup coconut oil, melted

2 tablespoons maple syrup

1 teaspoon vanilla extract

Pinch of salt

For the cheesecake filling:

16 oz cream cheese, softened

½ cup powdered sugar

1 teaspoon vanilla extract

1 cup sweetened shredded coconut

½ cup chopped almonds

½ cup whipped cream (optional for a lighter texture)

For the chocolate topping:

1 cup dark chocolate chips

2 tablespoons coconut oil

¼ cup whole almonds, for garnish

Instructions
 

Prepare the crust: In a medium mixing bowl, combine almond flour, shredded coconut, melted coconut oil, maple syrup, vanilla extract, and a pinch of salt. Mix until all ingredients are well combined and a crumbly mixture forms.

    Form the crust: Press the mixture into the bottom of a lined 9x9 inch baking dish, ensuring an even layer. Use your hands or the back of a measuring cup to compact it firmly. Place the dish in the refrigerator to chill while you prepare the filling.

      Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing until fully incorporated. Gently fold in the shredded coconut and chopped almonds. If using, fold in the whipped cream to lighten the mixture.

        Layer the filling: Remove the crust from the refrigerator. Spread the cheesecake filling evenly over the crust, smoothing the top with a spatula. Return to the refrigerator to set for at least 2 hours or until firm.

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

            Finish the bars: Pour the melted chocolate evenly over the chilled cheesecake layer. Tap the dish gently on the counter to ensure an even layer. Top with whole almonds as a garnish.

              Chill again: Place the bars back in the refrigerator to set for another hour. Once set, use a sharp knife to cut into squares or bars.

                Serve: Enjoy your No-Bake Almond Joy Cheesecake Bars chilled. Store any leftovers in the refrigerator in an airtight container for up to 5 days.

                  Prep Time: 30 minutes | Total Time: 3 hours | Servings: 16 bars