Almond Joy Cheesecake
Almond Joy Cheesecake – A Slice of Pure Happiness
You know that moment when you bite into an Almond Joy and think, this should be a whole dessert? Well, here it is and it’s ready to steal the spotlight at your next gathering. This Almond Joy Cheesecake is the perfect marriage of creamy cheesecake, toasted coconut, rich chocolate, and crunchy almonds. Basically, if the candy bar had a glow-up, this is it.
It starts with a chocolate-almond crust no boring graham crackers here. We’re talking finely crushed chocolate cookies mixed with toasted almonds, a touch of almond extract, and just enough brown sugar to pull it all together. One whiff and you’ll know this cheesecake means business.
The filling? Smooth cream cheese blended with sour cream, a splash of heavy cream for that dreamy texture, and the irresistible combo of almond and coconut extracts. Oh, and shredded coconut gets folded right in so there’s a little tropical goodness in every bite.
Once baked to perfection and chilled, the real fun begins. We top it with silky chocolate ganache, sprinkle on golden toasted coconut and almonds, and crown it with mini Almond Joy bars. The result is a dessert that’s indulgent without being overcomplicated just pure, balanced flavor from top to bottom.
This cheesecake is a guaranteed crowd-pleaser for holidays, birthdays, or “just because” days. One slice and you’ll understand why it’s the dessert people will be requesting from you again and again.
Almond Joy Cheesecake
Course: DessertCuisine: AmericanDifficulty: Medium12
servings30
minutes1
hour15
minutes660
kcal6
hours (overnight)Ingredients (Crust)
1 ½ cups chocolate cookie crumbs (Oreo or chocolate graham crackers, finely crushed)
¼ cup packed light brown sugar
½ cup finely chopped almonds (lightly toasted for extra flavor)
6 tbsp unsalted butter, melted
½ tsp almond extract
½ tsp vanilla extract
- Cheesecake Filling
4 (8 oz) blocks cream cheese, softened
1 cup granulated sugar
1 cup sour cream (room temp)
½ cup heavy cream (room temp)
4 large eggs, room temp
1 tsp almond extract
1 tsp coconut extract
1 tsp vanilla extract
1 cup sweetened shredded coconut
- Topping
1 cup semi-sweet chocolate chips
½ cup heavy cream
1 cup sweetened shredded coconut, toasted
½ cup slivered almonds, toasted
Caramel sauce (optional, for drizzle)
8–10 mini Almond Joy bars (or cut full-size bars in half)
Directions
- Prepare the Crust
– Preheat oven to 325°F (163°C).
– In a bowl, mix chocolate cookie crumbs, brown sugar, chopped almonds, melted butter, almond extract, and vanilla extract until well combined.
– Press mixture firmly into the bottom of a 9-inch springform pan.
– Bake for 10 minutes, then set aside to cool slightly. - Make the Cheesecake Filling
– Beat softened cream cheese in a large mixing bowl until smooth and creamy (2–3 min).
– Add sugar and mix until combined.
– Mix in sour cream, heavy cream, almond extract, coconut extract, and vanilla extract until smooth.
– Add eggs one at a time, mixing on low just until incorporated—do not overmix.
– Fold in the shredded coconut.
– Pour filling over the cooled crust and smooth the top. - Bake
– Place springform pan inside a larger roasting pan and add hot water until it reaches halfway up the sides (water bath).
– Bake for 1 hour 10–15 minutes, until the edges are set but the center still has a slight jiggle.
– Turn off oven, crack door, and let cheesecake sit for 1 hour.
– Remove from oven and water bath, then refrigerate for at least 6 hours or overnight. - Prepare the Topping
– Toast shredded coconut and slivered almonds separately in a dry skillet over medium-low heat until lightly golden; set aside.
– In a small saucepan, heat heavy cream until it just begins to simmer.
– Pour over chocolate chips and let sit for 2 minutes, then stir until smooth (ganache).
– Spread ganache over the chilled cheesecake, letting it drip slightly over the sides.
– Sprinkle toasted coconut and almonds over the top.
– Arrange Almond Joy bars around the edge.
– Drizzle with caramel sauce if desired. - Serve
– Slice with a hot, clean knife for neat cuts.
– Store leftovers covered in the refrigerator for up to 5 days or freeze for up to 2 months.
Notes
- If joy had a flavor, it would taste like this.
