Almond Joy Cheesecake Bars
Almond Joy Cheesecake Bars are a quick and flavorful dessert packed with chopped almonds, shredded coconut, and topped with chocolate chips! They are a great dessert everyone is sure to enjoy!
servings
Ingredients
The Crust
- 1½ sleeve Honey Maid Graham Crackers or 14 sheets
- ½ cup melted butter
- ¼ cup cocoa powder unsweetened or sweetened, to taste
Cheesecake
- 16 oz. cream cheese full fat or low fat
- 1 large egg room temperature
- ¼ cup granulated sugar
- 1½ tsp. pure vanilla extract
- ½ tsp. coconut extract
- ½ cup chopped almonds
- 1 cup mini chocolate chips ¾ for batter, ¼ for topping
- ½ cup sweetened shredded coconut + more for garnish
Instructions
- Preheat your oven to 350°F (180°C) and line an 8x8-inch baking pan with parchment paper.
- In a food processor, add the crackers (break them up a little before) and pulse until they are completely crushed.
- In a bowl, combine graham cracker crumbs, cocoa powder and melted butter. Combine well together and press this mixture firmly into the bottom of the prepared pan to create the crust.
- In a separate bowl, beat softened cream cheese and sugar until smooth and creamy.
- Add the egg and vanilla. Mix to combine well. Reserve some of the chocolate chips on the side for topping.
- Gently fold in the sweetened shredded coconut, mini chocolate chips, and chopped almonds. Fold until well combined.
- Pour the cream cheese mixture over the crust and spread it evenly and top with the preserved chocolate chips.
- Bake in the preheated oven for 40-45 minutes, or until the edges are lightly golden. Remove the pan from the oven and allow to cool at room temperature.
- Refrigerate for at least 2-3 hours (or overnight) until fully chilled and set.
- Once chilled, use the parchment paper to lift the cheesecake out of the pan. Place it on a cutting board and slice into bars. Top with some shredded coconut and crushed almonds. Serve and enjoy.
Notes
- Prep Efficiently: Gather all your ingredients and utensils before starting the baking process.
- Smooth Crust: When you process the Graham cracker cookies, make sure it's completely smooth and you do not have any chunks
- Even Crust: Press down the graham cracker crumbs evenly and firm to ensure it's evenly distributed to ensure you have a stable base.
- Room Temperature Cream Cheese: Softened cream cheese blends more easily, ensuring a smoother filling.
- Gentle Mixing: Once the egg is added, mix any other ingredients just until combined. Overmixing can lead to cracks or and bubbles, resulting in an uneven filling.
- Chill Thoroughly: Allow the bars to cool completely at room temperature before refrigerating. Chilling for at least 3 hours and up to overnight will help the filling to set well.
Nutrition
Serving: 10g | Calories: 641kcal | Carbohydrates: 81g | Protein: 17g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 57mg | Sodium: 918mg | Potassium: 384mg | Fiber: 5g | Sugar: 39g | Vitamin A: 417IU | Vitamin C: 0.2mg | Calcium: 285mg | Iron: 4mg
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