These no-bake Keto Cheesecake Bars taste just like Almond Joy! A creamy coconut filling topped with chocolate, coconut, and almonds, all atop a chocolate crust. This post is sponsored by ChocZero.
Get ready to swoon, my cheesecake loving friends! Because these Keto Almond Joy Cheesecake Bars are pure heaven. So sweet and creamy, with that delicious coconut chocolate almond flavor.
I love no bake keto desserts as the weather begins to warm. They allow us to enjoy a sweet treat at the end of the day without having to heat up the whole kitchen. My kids adore Keto Peanut Butter Pie, and I’m a sucker for Easy Keto Cheesecake Bites. And we have keto popsicles on repeat all summer long.
Add these Almond Joy Cheesecake Bars to that growing list because they are amazing! My husband loved them so much, he begged me not to give any away to friends.
Almond Joy Cheesecake
The name “Almond Joy” has always seemed a little incongruous to me. Because there really is so little almond in an almond joy candy bar. It’s mostly coconut and chocolate, with one little nut on top.
But I was inspired to create this recipe after seeing a conventional version on Real Housemoms. Combining the coconut/chocolate/almond trinity with cheesecake seemed like a really, REALLY good idea.
And then I remembered that I had a bag of ChocZero’s “Double Dipped” Almonds. They are seriously tasty and I thought they’d make a sweet little garnish on the top of each bar. How fun is that?
Do not be intimidated by the ingredient list. This is a remarkably easy recipe that takes basic keto ingredients. You will need:
- Almond flour – See FAQ for alternatives
- Cocoa powder
- Powdered sweetener – I recommend Swerve Confectioners
- Coconut oil – You can use butter, if you prefer
- Cream cheese
- Coconut cream
- Vanilla extract
- Coconut extract
- Whipping cream
- Unsweetened chocolate
- Shredded coconut
- Sliced almonds
- ChocZero Chocolate Coconut Almonds – Optional but they make a great addition!
How to make Keto Almond Joy Cheesecake Bars
- Lightly grease the pan: I don’t always suggest this, as I happen to have some really good non-stick baking pans and don’t need to myself. But it helps if you are less confident about your pans.
- Prepare the crust: This is a simple chocolate crust I’ve used in many a recipe, including Keto Raspberry Mousse Tart. Simply whisk the dry ingredients and then add the butter until it begins to clump. Then press firmly and evenly into the bottom of the pan.
- Make the filling: Make sure the cream cheese is well softened before beating. I like to give mine a 10 second zap in the microwave to help it along. Then beat in the sweetener and extract.
- Soften the coconut cream: Coconut cream is the thick white portion at the top of a can of coconut milk. It often comes out of the can very firm and it will be hard to beat that way. So soften it ever so slightly in the microwave or even in the oven but don’t let it melt.
- Freeze the filling: Spread the filling over the chilled crust and then return the pan to the freezer for 2 hours, to firm it up.
- Prepare the chocolate topping: Bring the cream to a simmer, and then remove from heat and add the chopped chocolate. Once the chocolate is melted, whisk in some powdered sweetener and pour two thirds over the chilled filling. Spread to the edges.
- Sprinkle with coconut and almonds: Do this before the chocolate sets, so that they stick better! Then drizzle the remaining chocolate ganache over to help secure them further.
Frequently Asked Questions
As a matter of fact, you can! Try replacing the almond flour in the crust with sunflower seed flour. Then skip the almonds on top and add some more shredded coconut. You will have Mounds Cheesecake Bars!
Yes, certainly. Use your favorite cream cheese alternative in the filling. Then use more coconut cream to replace the heavy cream for the chocolate ganache.
I have only tested this recipe using Swerve Confectioners but I do think other sweeteners will work. As it is a no-bake recipe, make sure you use powdered sweeteners in all of the layers to avoid grittiness.
If you don’t want to open a can of coconut milk, you can whip some heavy cream to stiff peaks. You will want to use ⅓ cup heavy cream, as it usually doubles in volume. Then gently fold it into the cream cheese mixture, rather than beating it in.
Store these bars in the fridge in a covered container for up to 5 days. They should also freeze nicely, but make sure they are tightly wrapped to avoid freezer burn.
More no-bake keto cheesecake recipes
- Keto Strawberry Cheesecake
- No Bake Keto Key Lime Cheesecake
- Mini Snickers Cheesecakes
- Keto Creamsicle Bars
- No Bake Churro Cheesecake Bars
- Raspberry Cheesecake Shooters
Keto Almond Joy Cheesecake Bars
- Lightly grease a 9×9-inch baking pan.
- In a medium bowl, whisk together the almond flour, cocoa powder, sweetener, and salt. Stir in the coconut oil until the mixture begins to clump together.
- Transfer to the baking pan and press firmly and evenly into the bottom. Place in the freezer while preparing the filling.
- In a large bowl, beat the cream cheese with the sweetener until well combined. Beat in the coconut and vanilla extract.
- Add the coconut cream and beat in on low until well combined. **If the coconut cream is really firm when you take it out of the can, gently soften in the microwave before adding to the cream cheese mixture.
- Spread the filling evenly over the crust and freeze until firm, about 2 hours.
- In a small saucepan over medium heat, bring the cream to just a simmer. Remove from heat and add the chopped chocolate. Let sit a few minutes to melt.
- Whisk in the powdered sweetener until smooth, then pour about two-thirds of the topping over the chilled bars and spread to the edges. Immediately sprinkle with the coconut and almonds.
- Drizzle the remaining chocolate over top to help secure the coconut and almonds, then freeze for another hour to set.
- Cut into 16 bars and press a chocolate covered almond into the top of each square, if desired.