Description
These Almond Joy Cheesecake Bars combine a rich and creamy cheesecake filling with the irresistible flavors of coconut, chocolate, and almonds, all layered on a chocolatey graham cracker crust. Perfectly baked and chilled, they offer a decadent dessert experience reminiscent of the classic Almond Joy candy bar, but in an easy-to-make bar form.
Ingredients
Crust
- 1½ sleeve Honey Maid Graham Crackers
- ½ cup melted butter
- ¼ cup cocoa powder (unsweetened or sweetened, to taste)
Filling
- 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 cup for batter, ¼ cup for topping)
- ½ cup sweetened shredded coconut (+ more for garnish)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (180°C) and line an 8×8-inch baking pan with parchment paper to ensure easy removal of the bars later.
- Crush Graham Crackers: Break the graham crackers into smaller pieces, then pulse them in a food processor until finely crushed to form the base of the crust.
- Make the Crust: In a mixing bowl, combine the graham cracker crumbs, cocoa powder, and melted butter. Mix until well combined, then press this mixture firmly and evenly into the bottom of the prepared baking pan to create the crust layer.
- Beat Cream Cheese and Sugar: In a separate bowl, beat the softened cream cheese together with the granulated sugar until the mixture is smooth and creamy, ensuring no lumps remain.
- Add Egg and Extracts: Incorporate the egg, vanilla extract, and coconut extract into the cream cheese mixture. Mix until everything is well blended and smooth.
- Fold in Mix-ins: Reserve ¼ cup of mini chocolate chips for topping. Gently fold the remaining mini chocolate chips, sweetened shredded coconut, and chopped almonds into the cream cheese mixture until evenly distributed.
- Assemble the Bars: Pour the cream cheese filling evenly over the prepared crust in the pan. Smooth the top with a spatula, then sprinkle the reserved chocolate chips over the top for garnish.
- Bake: Place the pan in the preheated oven and bake for 40-45 minutes or until the edges are lightly golden and the center is set but still slightly jiggly.
- Cool: Remove the pan from the oven and allow the bars to cool to room temperature on a wire rack.
- Chill: Refrigerate the cheesecake bars for at least 2-3 hours, or preferably overnight, to let them fully chill and set for optimal texture.
- Slice and Serve: Once chilled, lift the cheesecake out of the pan using the parchment paper. Place it on a cutting board and slice into bars. Garnish each bar with extra shredded coconut and crushed almonds. Serve and enjoy!
Notes
- For an extra chocolate flavor, use unsweetened cocoa powder and adjust sugar to taste.
- Make sure the cream cheese is softened to room temperature for smooth mixing and to avoid lumps.
- Allowing the bars to chill overnight will give the best texture and flavor.
- You can substitute mini chocolate chips with chopped chocolate chunks if preferred.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American