These bars have a buttery graham cracker crust, a coconut-studded cream cheese filling, and a top layer of toasted almonds and semi-sweet chocolate chips — all baked in a 9×13 pan and sliced into 12 squares. They come together with standard mixing bowls and a hand mixer, and they actually taste better on day two after a night in the fridge. If you like the coconut-almond-chocolate combination, this is a reliable, crowd-friendly way to make it into something you can slice and share.
The short version of why this works
Two things matter here. First, the eggs go in one at a time on low speed — rushing this or beating on high traps too much air, which causes the filling to puff and then crack as it cools. Low and slow keeps the texture dense and creamy rather than airy and fragile. Second, pulling the bars when the center still has a slight jiggle is correct; the filling continues to set during the two-hour chill. Overbaking until the center looks fully firm gives you a dry, grainy texture instead of the smooth, sliceable result you want.
Mistakes to avoid
- Skipping the pan grease: The sugar in the crust caramelizes against the pan. If you don’t grease it well, the bottom layer tears when you try to lift the bars. Line with parchment and grease on top of that for clean removal.
- Using cold cream cheese: Cold blocks won’t beat smooth — you’ll end up with lumps that don’t disappear no matter how long you mix. Pull the cream cheese out at least an hour before you start.
- Uneven crust pressing: A thin spot in the crust will let the filling seep under it during baking. Use the flat bottom of a measuring cup to press the crumbs into an even, compact layer before adding the filling.
- Adding the toppings too early: The almonds and chocolate chips go on after the filling is poured, not mixed in. If you add them before the filling is smoothed out, they sink. Scatter them on top right before the pan goes into the oven.
- Cutting before fully chilled: Two hours is the minimum — overnight is better. Cutting warm bars gives you ragged edges and a filling that smears. A sharp knife wiped clean between cuts makes neat squares.
Keeping it fresh
Covered tightly in the fridge, these bars keep well for up to five days — and the flavor genuinely improves after the first 24 hours as the coconut softens into the filling. For longer storage, freeze individual bars on a parchment-lined tray until solid, then transfer to a zip-top bag; they hold up for about six weeks. Thaw overnight in the fridge rather than at room temperature to keep the texture from getting watery. You can also bake the whole batch a day ahead and refrigerate it uncut, which makes it easy to slice cleanly right before serving. Skip the melted-chocolate drizzle garnish until just before you serve — not worth the extra dish if the bars are going straight into a container anyway.
Almond Joy Cheesecake Bars
Equipment
- 9x13 inch baking pan
- Food Processor
- Mixing Bowls
- Electric Mixer
- Spatula
Ingredients
For the Crust:
- 2 cups graham cracker crumbs finely crushed
- ½ cup unsalted butter melted
- ¼ cup granulated sugar
For the Filling:
- 3 packages cream cheese softened, 8 oz each
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs room temperature
- 1 cup sweetened shredded coconut
- 1 cup sliced almonds toasted
- ½ cup chocolate chips semi-sweet
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan and set aside.
- Make the Crust: In a mixing bowl, blend graham cracker crumbs, melted butter, and sugar. Press the mixture evenly into the bottom of the prepared baking pan.
- Prepare the Filling: In a large mixing bowl, using an electric mixer, beat the cream cheese until smooth. Add sugar and vanilla extract, mixing until combined. Gradually add the eggs, one at a time, mixing at low speed after each addition.
- Add Coconut: Fold in the shredded coconut with a spatula until evenly distributed throughout the mixture.
- Pour Filling Over Crust: Pour the cream cheese mixture over the crust in the baking pan, smoothing the top with a spatula.
- Top with Almonds and Chocolate: Sprinkle the toasted almonds and chocolate chips over the top of the cream cheese layer.
- Bake: Bake in preheated oven for 40-45 minutes, or until the edges are set and the center is slightly jiggly.
- Cool and Refrigerate: Allow to cool to room temperature, then refrigerate for at least 2 hours before slicing into bars.
Notes
Lori’s Tips:
- Trick for Smoother Bars: Use room temperature ingredients to ensure a smooth, creamy filling.
- Substitution: For a gluten-free version, substitute gluten-free graham crackers for the crust.
- Enhanced Flavor: Drizzle melted chocolate over the top before serving for an elegant finish.
Nutrition
Frequently asked questions
Can I use unsweetened shredded coconut instead of sweetened?
Yes, but the filling will be noticeably less sweet and the coconut texture will be drier and chewier. If you prefer less sugar overall, unsweetened works fine — just know the bars will taste more subtly coconutty rather than candy-bar sweet.
Do the almonds need to be toasted before they go on top?
Toasting is worth doing — raw sliced almonds on top of a cheesecake filling come out of the oven soft and a little bland. A quick five minutes in a dry skillet over medium heat until they’re lightly golden gives them a crunch and a nuttier flavor that holds up after baking.
My bars cracked across the top — what went wrong?
Cracking usually means the filling was overbaked or the eggs were beaten too vigorously. The center should still jiggle when you pull the pan at 40-45 minutes. Also make sure you’re mixing the eggs in on low speed — high speed aerates the batter and makes it more prone to cracking as it cools.
More sweet things to bake
- Pistachio Honey Baklava Cheesecake
- Tropical Lime Bars with Toasted Coconut Crunch
- Sweet Italian Ricotta Honey Cheesecake
- Southern Comfort Pecan Bars