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If you're a fan of the classic Almond Joy candy bar, you're in for a treat with these No-Bake Almond Joy Cheesecake Bars. This dessert combines the beloved flavors of chocolate, coconut, and almonds into a creamy, indulgent treat that's perfect for any occasion. Whether you're hosting a summer barbecue, celebrating a birthday, or simply in need of a sweet pick-me-up, these cheesecake bars are sure to impress.

No-Bake Almond Joy Cheesecake Bars

Indulge in the deliciousness of No-Bake Almond Joy Cheesecake Bars, a perfect blend of chocolate, coconut, and almonds. These creamy, easy-to-make bars are ideal for any occasion, from summer gatherings to birthdays. With a simple crust and luscious filling that requires no baking, you can quickly whip them up. The rich flavors and satisfying crunch will impress everyone. Enjoy a delightful treat that’s sure to become a favorite!
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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 tsp vanilla extract

1 cup coconut flakes (sweetened or unsweetened, based on preference)

½ cup slivered almonds

1 cup whipped topping (like Cool Whip)

For the Topping:

½ cup chocolate chips (semi-sweet or dairy-free)

1 tbsp coconut oil

Extra coconut flakes and slivered almonds for garnish

Instructions
 

Prepare the Crust: In a large mixing bowl, combine the graham cracker crumbs, cocoa powder, granulated sugar, and melted butter. Mix until all crumbs are coated. Press the mixture firmly into the bottom of a greased 9x9-inch baking dish to form an even layer. Refrigerate while you prepare the filling.

    Make the Cheesecake Filling: In a medium-sized bowl, beat the softened cream cheese until smooth. Gradually mix in the powdered sugar and vanilla extract until well combined. Stir in the coconut flakes and slivered almonds until distributed evenly. Finally, gently fold in the whipped topping until no streaks remain.

      Assemble the Bars: Pour the cheesecake filling over the prepared crust. Use a spatula to spread it evenly. Smooth the top with the back of a spoon or spatula. Cover the dish with plastic wrap and refrigerate for at least 4 hours or until set.

        Prepare the Chocolate Topping: In a small microwave-safe bowl, combine the chocolate chips and coconut oil. Heat in the microwave in 30-second intervals, stirring in between, until melted and smooth. Drizzle the melted chocolate over the set cheesecake layer.

          Garnish and Serve: Once the chocolate has set, sprinkle additional coconut flakes and slivered almonds on top for decoration. Cut the cheesecake into bars and serve chilled.

            Prep Time, Total Time, Servings: 20 min | 4 hours (plus chilling) | 12 bars