These creamy, dreamy dessert bars are packed full of coconut bliss in every bite!
If there’s one skill I lack the most in the kitchen, it’s patience. Don’t get me wrong, I love a deeply flavored sauce or soup that has simmered on the stove for hours as much as the next person, but when I’m cooking, I’m also usually juggling a few other tasks along with it, like folding laundry, or helping with homework, or trying to finish my own work. Therefore, I love taking shortcuts wherever I can. And these cheesecake bars are a great timesaver when I’m craving cheesecake but don’t want to invest an hour and a half for it to bake or have to deal with the hassle of preparing a water bath. These bars bake up in less than half the time, and I can just pop ‘em in the fridge and go about my day.
These dessert bars are lighter than your average cheesecake, but they are every bit as creamy and delicious. The crust is made from almond and coconut flour, which delightfully echoes the flavors of the Almond Joy candy bits in the filling. And the toasted coconut flakes on top of the bars really enhance the coconut flavor and lend a nice crunchiness, too. In short, this is a dessert that tastes like a super decadent cheesecake while feeling lighter and airier.
Given that these bars are easy to grab and go, they’re perfect to serve at gatherings. But they’re also easy enough to make for an everyday dinner as well.
Are These Gluten-Free Cheesecake Bars Healthy?
While these bars cut down on some of the fat by using fat-free cream cheese, they do contain coconut oil, which is high in saturated fat. They also contain Almond Joy candy bars, which are high in fat, calories, and sugar. Therefore, it’s best to enjoy these cheesecake bars as a treat every now and then.
While they are already gluten-free, you could also make them dairy-free by substituting the cream cheese with a plant-based alternative and using a dairy-free chocolate-coconut candy bar instead of Almond Joy. Also, if you’d prefer to use a different artificial sweetener other than Splenda (which is sucralose-based), you could use stevia, monk fruit, or erythritol instead.
What’s The Difference Between Almond Joy And Mounds?
Folks who are old enough to remember are likely familiar with the iconic 1977 commercial jingle that goes, “Sometimes you feel like a nut. Sometimes you don’t. Almond Joy’s got nuts. Mounds don’t.” This hit tune from the Peter Paul Candy Company was super catchy, and it perfectly explained the difference between the two candy bars. That is, Almond Joy bars are made of coconut and almonds coated in milk chocolate, and Mounds bars are made of coconut coated in dark chocolate.
How Do I Store Leftovers?
If you have any leftover cheesecake bars, you can store them in an airtight container in the fridge for 4 to 5 days. You can also freeze them. I suggest freezing the sliced or unsliced bars on a baking tray until solid, wrapping them with a layer of plastic wrap followed by a layer of tinfoil, and then placing them in a freezer bag or an airtight container. Allow them to thaw in the fridge overnight before serving.
Serving Suggestions
While these cheesecake bars are rich and delicious already, if you’re craving a bit more decadence, I recommend drizzling a bit of Salted Caramel Sauce over top and/or adding a dollop of Chocolate Whipped Cream. I also think serving some Chocolate-Covered Cherries on the side would add a tasty touch of fruitiness.
Need something to sip with your cheesecake bars? Try this recipe for the Perfect Espresso Martini. Or, for some booze-free options, pair your dessert bars with either an Iced Latte or a Homemade Caramel-Vanilla Iced Coffee.
Ingredients
Crust:
- 1 cup almond flour
- 1 cup coconut flour
- 1/2 cup + 1 tablespoon Splenda
- 1/2 cup coconut oil chilled
Filling:
- 20 ounces fat-free cream cheese
- 1 1/4 cups Splenda
- 2 eggs
- 3/4 teaspoon vanilla extract
- 12 pieces mini Almond Joy bars
Topping:
- 1/2 cup unsweetened coconut flakes
- 1 tablespoon Splenda
Instructions
- Preheat oven to 350°F and line a 9×7-inch pan with parchment paper or tinfoil.
- In a medium-sized bowl, combine the almond flour, coconut flour, and Splenda.
- Cut in the chilled coconut oil with your fingers or a pastry blender, until the mixture resembles small peas and all of the flour has been mixed in.
- Press the crust into the pan evenly, and bake for 15 minutes, until golden.
- While the crust bakes, cream together the fat-free cream cheese and Splenda, until light and airy.
- Add in the eggs and vanilla, and beat until well blended.
- Chop up the Almond Joy bars, and stir them into the cheesecake mixture.
- Pour the cheesecake filling on top of your warm, baked crust, and spread it out evenly. Be careful not to spread it too hard that it causes your crust to lift.
- Mix the unsweetened coconut flakes with 1 tablespoon of Splenda and sprinkle on top of the bars.
- Bake for 30-32 minutes, until the sides have become golden brown and the cheesecake feels set.
- Let cool, and then refrigerate for at least 4 hours to overnight before slicing.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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