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No-bake desserts have become a beloved category for many home cooks and dessert enthusiasts. These recipes offer an effortless way to satisfy a sweet tooth without the need for an oven, making them ideal for anyone looking to whip up a treat without the hassle of baking. Among these delightful creations, No-Bake Almond Joy Cheesecake Bars stand out, combining the beloved flavors of chocolate, coconut, and almonds in a creamy, indulgent form. Perfect for gatherings, warm summer days, or any festive occasion, these bars bring a taste of nostalgia while being entirely easy to prepare.

No-Bake Almond Joy Cheesecake Bars

Indulge in the deliciousness of No-Bake Almond Joy Cheesecake Bars, the perfect treat that requires no oven! These creamy bars blend rich chocolate, sweet coconut, and crunchy almonds for a nostalgic dessert inspired by the beloved Almond Joy candy bar. Quick and easy to make, they’re ideal for summer gatherings or festive occasions. Experience the delightful texture and flavors that will impress everyone while making clean-up a breeze!
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsweetened cocoa powder

⅓ cup granulated sugar

½ cup unsalted butter, melted

For the cheesecake filling:

16 oz cream cheese, softened

1 cup powdered sugar

1 tsp vanilla extract

1 cup whipped topping

1 cup shredded sweetened coconut

½ cup chopped almonds

½ cup semi-sweet chocolate chips

For the chocolate ganache:

1 cup semi-sweet chocolate chips

½ cup heavy cream

2 tbsp unsweetened cocoa powder

Instructions
 

Make the crust: In a medium bowl, combine the graham cracker crumbs, cocoa powder, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9x9 inch square baking pan to form an even layer. Place it in the refrigerator to set while preparing the filling.

    Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth with an electric mixer. Gradually add the powdered sugar and vanilla extract, mixing until well combined. Gently fold in the whipped topping until no streaks remain.

      Incorporate the coconut and almonds: Add the shredded coconut and chopped almonds to the cheesecake mixture. Stir gently to combine.

        Assemble the bars: Pour the cheesecake filling over the chilled crust and spread it evenly with a spatula. Sprinkle the chocolate chips on top. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until fully set.

          Make the chocolate ganache: In a small saucepan over low heat, combine the chocolate chips and heavy cream. Stir until the mixture is smooth and glossy. Remove from heat and whisk in the cocoa powder.

            Drizzle the ganache: Once the cheesecake bars have set, pour the ganache over the top, spreading it evenly. Return the bars to the refrigerator for an additional 30 minutes to let the ganache firm up.

              Serve: Cut into squares and serve chilled. For added decoration, sprinkle extra chopped almonds or coconut on top before serving.

                Prep Time, Total Time, Servings: 30 minutes | 4.5 hours | 12 servings