Go Back
+ servings
shot of almond joy cheesecake showing the side.

Almond Joy Cheesecake Bars

5 from 9 votes
Created by Mariam Ezzeddine
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!
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 9 servings


The Crust

  • sleeve Honey Maid Graham Crackers or 14 sheets
  • ½ cup melted butter
  • ¼ cup cocoa powder unsweetened or sweetened, to taste


  • 16 oz. cream cheese full fat or low fat
  • 1 large egg room temperature
  • ¼ cup granulated sugar
  • 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


  • 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.


  1. Prep Efficiently: Gather all your ingredients and utensils before starting the baking process.
  2. Smooth Crust: When you process the Graham cracker cookies, make sure it's completely smooth and you do not have any chunks
  3. Even Crust: Press down the graham cracker crumbs evenly and firm to ensure it's evenly distributed to ensure you have a stable base.
  4. Room Temperature Cream Cheese: Softened cream cheese blends more easily, ensuring a smoother filling.
  5. 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.
  6. 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.


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
Tried this recipe?Rate the recipe below and mention @cookinwithmima and tag #cookinwithmima so I can see your recreations.