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Almond Joy Cheesecake Bars


These Almond Joy Cheesecake Bars are a quick and delicious dessert that has all the great flavors of an Almond Joy bar. They are layered with a delicious chocolate graham cracker crust and a cheesecake filled with chopped almonds, coconut, and topped off with chocolate chips!

When it comes to desserts, simple yet decadent is truly the best way. These Almond Joy Cheesecake Bars make an excellent dessert that you can have on hand at any time because they can be made in advance and stored in the refrigerator until you are ready to devour them! This recipe contains not only coconut and almonds but also chocolate which complement each other beautifully in these cheesecake bars.


Before you being, preheat the oven to 350°F and line an 8×8 baking dish with parchment paper. Make sure the edges of the parchment paper hang over the edges so you can lift the cheesecake bars out when they are finished.

To make the chocolate graham cracker crust, pulse the graham crackers in the base of a food processor until they are fine cracker crumbs. Once they have been ground, in a small bowl, stir the chocolate cracker crumbs with 6 Tbsp of melted unsalted butter. Press the chocolate crumb mixture to the bottom of the 8×8 baking dish until they cover the whole base of the dish. When the base is covered, bake the crust for 10 minutes and then set it aside to cool.

While the crust is baking, in the bowl of a standing mixer, beat together 16 oz of cream cheese, 1 egg, 1/4 cup of sugar, 1.5 tsp of vanilla extract, and 1/2 tsp coconut extract. Beat the mixture until creamy, about 2-3 minutes.

At this point, you will want to take the bowl away from the mixer and gently fold in 1/3 c of almonds, 1/2 c mini chocolate chips, and 1/2 cup shredded coconut.

Afterward, pour the cheesecake mixture into the baking dish and spread evenly. Finally, top with the remaining 1/2 cup of mini chocolate chips and bake for generally 30 to 35 minutes or until the edges are golden and the cheesecake is set in the middle.

Before you can dive into these delicious Almond Joy Cheesecake Bars, they will need to refrigerate for at least 3 hours so the cheesecake can set. Then, when you are ready, remove the cheesecake bars from the 8×8 dish by grabbing the parchment paper and cut into squares.


There are a few things you can do to ultimately be successful with these cheesecake bars. For one thing, you want to make sure you are using room temperature cream cheese. This will help the mixture evenly distribute while you are beating it with the other ingredients. In addition, you must wait until the cheesecake is set before cutting.

If you try this Almond Joy Cheesecake Bars recipe and enjoyed it, please use my hashtag to share it with me on INSTAGRAM for a chance to be featured in my story! Also, follow me at Cookin’ With Mima on FACEBOOK | INSTAGRAM | PINTEREST for all of my latest social posts and recipes.


Get baking with even more creative and fun dessert bar recipes, like these! 

  • Valentine’s Day M&M Chocolate Chip Cookie Bars
  • Triple Chocolate Avocado Brownies
  • Brown  Butter M&M Blondies

Almond Joy Cheesecake Bars

5 from 3 votes
Created by Mariam E.
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 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Dessert
Servings 10


  • 1 package chocolate graham crackers Honey Maid
  • 6 Tbsp unsalted butter melted
  • 16 oz cream cheese room temp
  • 1 large egg
  • 1/4 cup granulated sugar
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp coconut extract
  • 1/3 cup chopped almonds
  • 1 cup mini chocolate chips divided
  • 1/2 cup sweetened shredded coconut + more for garnish


  • Preheat oven to 350 degrees. Then line a 8×8 baking dish with parchment paper, making sure the edges hang over on the sides.
  • Add the chocolate graham crackers into a food processor or blender and pulse until fine crumbs.
  • Next, in a medium bowl, stir together the chocolate crumbs and melted butter.
  • Press crust into the bottom of the lined baking dish. Bake for 10 minutes. Set aside to cool.
  • In the bowl of a stand mixer, beat together cream cheese, egg, sugar, vanilla extract and coconut extract until smooth and creamy, approximately 2 to 3 minutes.
  • Gently fold in 1/2 cup mini chocolate chips, 1/2 cup shredded coconut and chopped almonds. Spread the mixture over the crust. Sprinkle the remaining 1/2 cup mini chocolate chips over the top. Bake for 30 to 35 minutes, or until the edges are golden and the cheesecake is set in the center.
  • Chill for at least 3 hours before removing and cutting into squares.


Serving: 10g | Calories: 315kcal | Carbohydrates: 18.4g | Protein: 5.3g | Fat: 24.6g | Saturated Fat: 14.5g | Cholesterol: 84mg | Sodium: 287mg | Fiber: 0.6g | Sugar: 10.6g
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