Creamy cheesecake and crunchy chocolate almonds in one bite is hard to beat. These chocolate crunch cheesecake bars are a thick, no-bake cheesecake made with Neufchâtel and Greek yogurt, topped with chunky clusters of toasted almonds coated in sugar-free dark chocolate.
They are sugar-free and sweetened with allulose and no-sugar-added chocolate. Each of the 9 bars has about 140 calories, 8g protein and 3g net carbs.
The only cooking is 3 minutes of toasting almonds and a quick melt of chocolate. The fridge does the rest.
Why You’ll Love These Chocolate Crunch Cheesecake Bars
- No-bake cheesecake. A little gelatin sets it creamy and sliceable, no oven needed.
- Real crunch. Toasted almonds in dark chocolate clusters on every bar.
- 8g protein per bar. Greek yogurt makes the filling lighter and higher in protein.
- Small batch. A 6×6-inch pan makes 9 neat squares.
Ingredient Notes
Neufchâtel and Greek yogurt. Six ounces of Philadelphia Neufchâtel and 1½ cups of FAGE Total 0% Greek yogurt make the creamy cheesecake layer of these chocolate crunch cheesecake bars.
Gelatin. Two teaspoons of Knox unflavored gelatin, bloomed in 3 tablespoons of cold water, set the filling firmly enough to cut clean squares.
Chocolate-almond crunch. Three-quarters of a cup plus 1 tablespoon of Good & Gather sliced almonds are toasted and folded into 3 tablespoons of Lily’s Dark Chocolate Style No Sugar Added baking chips melted with a little butter.
Allulose. About ⅔ cup of powdered allulose sweetens the filling smoothly. Allulose is a rare sugar that the FDA allows to be excluded from the total sugars and added sugars declarations on the Nutrition Facts label.
If you want to check the nutrition of staples like almonds and Greek yogurt yourself, you can look them up on USDA FoodData Central. Dairy contains natural sugars, and the nutrition is estimated from ingredient labels.
How to Make Chocolate Crunch Cheesecake Bars
You need a 6×6-inch square metal pan that is 2 inches deep, parchment, an electric mixer, bowls, a small skillet and a microwave-safe bowl. Prep takes about 20 minutes, the almonds toast for about 3 minutes, and the cheesecake chills for at least 4 hours.
Make the cheesecake layer
Step 1. Line the pan with parchment, leaving an overhang for easy removal.
Step 2. Sprinkle the gelatin over the cold water and bloom for 5 minutes, then warm gently until completely dissolved. Do not boil.
Step 3. Beat the softened Neufchâtel with the powdered allulose until smooth, then gradually mix in the Greek yogurt until thick and creamy.
Step 4. Whisk 2 tablespoons of the filling into the lukewarm gelatin, add another 2 tablespoons, then slowly blend it into the remaining filling on low speed.
Step 5. Spread the filling evenly in the pan, smooth the top and refrigerate for at least 4 hours, until creamy and firmly set.
Make the chocolate-almond crunch
Step 6. Toast the sliced almonds in a dry skillet over medium-low heat for 2 to 3 minutes, until lightly golden. Cool completely.
Step 7. Melt the chocolate chips with the butter in 15-second microwave bursts, stirring until smooth. Fold in the cooled almonds, keeping the slices intact.
Step 8. Spread the mixture into irregular bite-sized patches on parchment. Chill for 10 to 15 minutes until firm, then break into chunky pieces.
Cut and top
Step 9. Lift the cheesecake from the pan and cut it into 9 equal squares.
Step 10. Arrange the chocolate-almond chunks generously over each square, leaving some creamy white cheesecake visible. Serve the chocolate crunch cheesecake bars chilled.
Success Tips for Chocolate Crunch Cheesecake Bars
Keep the gelatin lukewarm. Tempering it with a few spoonfuls of filling first prevents rubbery lumps.
Cool the almonds before coating. Warm almonds make the chocolate thin and soft.
Make chunky clusters. Irregular chunks give the best crunch. A solid chocolate shell is hard to cut through the creamy layer.
Top just before serving. The crunch stays crispiest when it goes on shortly before the bars are served.
Serving Ideas
Serve them chilled as an after-dinner treat, for a birthday or for a weekend coffee break. A wide spatula lifts each square neatly out of the pan.
More Sugar-Free Cheesecake Bars
For another bar recipe, try my sugar-free chocolate chip cheesecake bars. If you love layers, the sugar-free seven layer bars are packed with chocolate and nuts.
And for a full-size classic, make the sugar-free classic cheesecake.
Storage
Refrigerate the chocolate crunch cheesecake bars covered for up to 3 days. For the best crunch, store the topping separately and add it before serving.
Chocolate Crunch Cheesecake Bars FAQ
Do these cheesecake bars need baking?
No. The filling is set with gelatin in the fridge. The only heat is for toasting the almonds and melting the chocolate.
Can I use a different nut?
Yes. Chopped pecans or hazelnuts work well. Toast them and cool them before coating in chocolate.
Can I skip the gelatin?
Without gelatin the filling stays soft like a mousse and will not cut into clean squares.
How many chocolate crunch cheesecake bars does this make?
The 6×6-inch pan makes 9 chocolate crunch cheesecake bars.
Is allulose a sugar alcohol?
No, allulose is a rare sugar, not a sugar alcohol.
Creamy underneath and crunchy on top, these chocolate crunch cheesecake bars are a no-bake treat everyone will love.
Sugar-Free Chocolate Crunch Cheesecake Bars
Ingredients
Equipment
Method
- Line the pan with parchment, leaving overhang for easy removal.
- Sprinkle gelatin over cold water. Bloom 5 minutes, then warm gently until completely dissolved. Do not boil.
- Beat softened Neufchâtel with powdered allulose until smooth. Gradually mix in Greek yogurt until thick and creamy.
- Whisk 2 tbsp cheesecake filling into lukewarm gelatin. Add another 2 tbsp, then slowly blend into remaining filling on low speed.
- Spread filling evenly in the pan. Smooth the top and refrigerate at least 4 hours until creamy and firmly set.
- Toast sliced almonds in a dry skillet over medium-low heat for 2–3 minutes until lightly golden. Cool completely.
- Melt chocolate chips with butter in 15-second microwave bursts, stirring until smooth. Fold in cooled almonds, keeping slices intact.
- Spread chocolate-almond mixture into irregular bite-sized patches on parchment. Chill 10–15 minutes until firm, then break into chunky pieces.
- Lift cheesecake from pan and cut into 9 equal squares.
- Arrange chocolate-almond chunks generously over each square, leaving some creamy white cheesecake visible. Serve chilled.
Notes
- Keep gelatin lukewarm when incorporating to prevent lumps.
- Cool almonds before coating with chocolate.
- Make chunky chocolate clusters, not a solid shell.
- Add topping shortly before serving to preserve crunch.
- Refrigerate leftovers covered for up to 3 days.