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No-bake desserts have an undeniable charm that captivates both novice bakers and seasoned chefs alike. The allure of these treats lies in their convenience; they require minimal cooking time, and the preparation process is often far less intimidating than traditional baking. Among the many delectable no-bake options, the Almond Joy cheesecake bars stand out, offering a delightful fusion of flavors that pays homage to the beloved candy bar. These bars combine the rich creaminess of cheesecake with the indulgent notes of chocolate, coconut, and crunchy almonds, resulting in a dessert that is both satisfying and guilt-free.

No-Bake Almond Joy Cheesecake Bars

Discover the magic of no-bake desserts with these indulgent Almond Joy Cheesecake Bars. This simple recipe combines creamy cheesecake with the rich flavors of chocolate, coconut, and crunchy almonds, creating a deliciously satisfying treat that's also guilt-free. Perfect for any occasion, these bars are easy to prepare, requiring minimal cooking time and effort. Enjoy this healthier dessert option that promises to impress your family and friends with every bite.
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Ingredients
  

For the crust:

1 ½ cups almond flour

½ cup unsweetened shredded coconut

¼ cup coconut oil, melted

2 tablespoons maple syrup

1 teaspoon vanilla extract

A pinch of salt

For the cheesecake filling:

16 oz cream cheese, softened to room temperature

½ cup powdered sugar

1 teaspoon vanilla extract

1 cup sweetened shredded coconut

½ cup chopped almonds

½ cup whipped cream (optional for a lighter texture)

For the chocolate topping:

1 cup dark chocolate chips

2 tablespoons coconut oil

¼ cup whole almonds, for garnish

Instructions
 

Prepare the crust: In a medium mixing bowl, add the almond flour, shredded coconut, melted coconut oil, maple syrup, vanilla extract, and a pinch of salt. Stir with a spatula until the ingredients are evenly mixed, resulting in a crumbly yet cohesive mixture.

    Form the crust: Transfer the crust mixture into a lined 9x9 inch baking dish. Using your hands or the bottom of a measuring cup, press the mixture down firmly to create an even layer. Ensure there are no gaps. Place the baking dish in the refrigerator to chill while preparing the filling.

      Make the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until it is smooth and creamy, about 2-3 minutes. Gradually add the powdered sugar and vanilla extract, mixing until fully blended. Carefully fold in the sweetened shredded coconut and chopped almonds. If you prefer a lighter texture, gently fold in the whipped cream until just combined.

        Layer the filling: Once the crust is firm, remove it from the refrigerator. Spoon the cheesecake filling over the crust and use a spatula to spread it evenly, smoothing out the top.

          Prepare the chocolate topping: In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Heat in the microwave in 30-second increments, stirring in between, until the chocolate is fully melted and has a smooth consistency.

            Finish the bars: Pour the melted chocolate over the cheesecake layer, spreading it evenly with a spatula. Gently tap the baking dish on the counter to eliminate any air bubbles and ensure a smooth surface. Top the bars with whole almonds for an added crunch and visual appeal.

              Chill again: Return the dish to the refrigerator and allow the bars to set for another hour, or until the chocolate topping is firm.

                Serve: Once set, use a sharp knife to cut the cheesecake into squares or bars. Serve chilled and enjoy the rich, indulgent flavors. Store any leftovers in an airtight container in the refrigerator for up to 5 days for the best freshness.

                  Prep Time: 30 minutes | Total Time: 3 hours | Servings: 16 bars

                    - Presentation Tips: For an elegant touch, serve the bars on a beautiful platter, drizzled with extra melted chocolate and adorned with toasted coconut flakes or sliced almonds as garnish.