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Almond Joy Cheesecake Bars

Prep Time: 30 minutes
Cook Time: 30 minutes
Additional Time: 3 hours
Total Time: 4 hours
Servings: 12 servings
Calories: 161kcal
Author: Lauren
I love making cheesecake bars because they're so versatile and you can make so many yummy options! These Almond Joy Cheesecake Bars are no exception. Creamy cheesecake perfectly mixed with chocolate, almonds and coconut with a delicious, crunch chocolate graham cracker crust... these are just so easy and so good!
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Ingredients

Graham Cracker Crust:

  • 1 package 9 sheets chocolate graham crackers (146g)
  • 4 Tbsp light butter melted (56g)

Almond Joy Cheesecake:

  • 16- oz. fat free cream cheese softened (452g)*
  • 1 scoop vanilla protein powder 31g
  • 1/4 cup granular sweetener 48g - I used Swerve
  • 1 large egg room temperature
  • 1.5 tsp pure vanilla extract
  • 4 Tbsp mini chocolate chips divided (30g)
  • 2 Tbsp chopped almonds 15g
  • 2 Tbsp sweetened shredded coconut 15g, plus more for garnish, if desired

Instructions

  • Preheat oven to 350 degrees F. Line a 8x8-inch baking dish with parchment paper and/or spray with nonstick cooking spray.
  • For the Graham Cracker Crust: Add the chocolate graham crackers to a food processor or blender and pulse until you have fine crumbs. Add the crumbs to a medium bowl with the melted butter; stir together. Press crust into the bottom of the prepared baking dish. Bake for 8-10 minutes. Set aside to cool.
  • For the Almond Joy Cheesecake: In the bowl of a stand mixer or with a handheld mixer, beat together the cream cheese, protein powder, sweetener, egg, vanilla, and coconut extract until smooth and creamy, about 2 minutes. Gently fold in 3 Tbsp of the mini chocolate chips, the shredded coconut, and the chopped almonds. Spread the mixture over the crust. Sprinkle the remaining tablespoon of mini chocolate chips over the top.
  • Bake for 30 minutes, or until the edges are golden and the cheesecake is set in the center.
  • Let cool to room temperature. Then place in the refrigerator for at least 3 hours to chill before cutting into bars.

Notes

These bars are best the next day, chilled, after the texture has set and the flavors have come together overnight. Keep stored in an airtight container in the fridge.
To make gluten-free: replace graham crackers for a gluten-free alternative.
MFP Entry: LFF Almond Joy Cheesecake Bars
*If you use 1/3 reduced fat cream cheese instead of fat free:
MFP Entry: LFF Almond Joy Cheesecake Bars with RF

Nutrition

Serving: 69g | Calories: 161kcal | Carbohydrates: 18.4g | Protein: 9.3g | Fat: 5.6g | Saturated Fat: 1.9g | Fiber: 1g | Sugar: 7g