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Sliced almond butter cheesecake bars

No Bake Almond Butter Cheesecake Bars

  • Author: Elizabeth Buuck
  • Prep Time: 20
  • Total Time: 20 minutes + Chill Time
  • Yield: 12 Cheesecake Squares 1x


No bake chewy chocolate crust topped with creamy almond butter cheesecake filling and dark chocolate.



For the Chewy Chocolate Crust

  • 1 C (100 g) Almond Flour
  • 2 TBSP (12 g) Dark Cocoa Powder
  • 2 TBSP (30 g) Dark Brown Sugar
  • 3 TBSP Salted Butter, melted
  • 2 tsp Insant Espresso Powder
  • 2 TBSP Hot Water

For the Almond Butter Cheesecake Filling

  • 4 oz (Half Block) Cream Cheese
  • 1/2 C (110 g) Creamy Almond Butter, I recommend Barney Butter
  • 1/4 C (55 g) Granulated Sugar
  • 1 tsp Vanilla Extract
  • 1/3 C (65 g) Heavy Cream
  • Pinch of Salt

For the Chocolate Topping

  • 1 C (150 g) Dark Chocolate Chips, I recommend Ghirardelli 60% Chips
  • 1 TBSP Coconut Oil


For the Chewy Chocolate Crust

  • Line a loaf pan with parchment paper, leaving an overhang.
  • Melt the butter and set aside.
  • Stir the espresso powder into the hot water until it dissolves, set aside.
  • In a medium bowl, whisk together the almond flour, cocoa powder, and dark brown sugar.
  • Fold in the melted butter and espresso.
  • Press the dough into the prepared pan and chill in the fridge while you make the cheesecake filling.

For the Almond Butter Cheesecake Filling. 

  • In a medium sized mixing bowl, cream the cream cheese and sugar with a hand mixer until smooth, about 3 minutes, scraping down the sides of the bowl as needed.
  • Add the almond butter and mix until combined. 
  • In a separate bowl, whisk the heavy cream, vanilla, and salt until stiff peaks form.
  • Fold the whipped cream into the almond butter mixture 1/2 at a time until combined, careful not to deflate the whipped cream.
  • Pour the cheesecake mixture onto the chocolate crust and spread evenly. Chill at least 3 hours up to overnight.

For the Chocolate Crust

  • About 15 minutes before you’re ready to serve, melt the chocolate and coconut oil by microwaving in 20 second intervals. 
  • Pour over the cheesecake filling and then freeze until set, about 5 minutes.
  • Slice and serve.


*You can sub an equal amount of creamy peanut butter, NOT the natural kind with the oil that separates.

Keywords: no bake cheesecake bars, almond butter cheesecake, almond butter desserts, peanut-free desserts