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Almond Joy Cheesecake

Irresistible Almond Joy Cheesecake: Your New Favorite Dessert

This Almond Joy Cheesecake combines chocolate, coconut, and almonds for a rich and creamy dessert that evokes nostalgic flavors.
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Prep Time 30 minutes
Cook Time 45 minutes
Chilling Time 4 hours
Total Time 5 hours 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups crushed Oreo cookies
  • 0.5 cups melted butter or dairy-free alternative
  • 0.5 cups sweetened coconut flakes or unsweetened for less sweetness
For the Filling
  • 24 ounces softened cream cheese or Neufchâtel for a lighter option
  • 1 cups sugar or coconut sugar for a healthier choice
  • 4 large eggs or flaxseed as a vegan substitute
  • 1 cups cream of coconut or coconut milk as a lighter substitute
  • 1 teaspoon vanilla extract or use vanilla bean paste for richer flavor
  • 0.5 cups cornstarch or a gluten-free flour blend
For the Topping
  • 8 ounces dark or milk chocolate or white chocolate for a sweeter option
  • 0.5 cups heavy whipping cream or coconut cream as a non-dairy choice

Equipment

  • 9-inch springform pan
  • mixing bowls
  • Electric mixer
  • Heatproof Bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 325°F (163°C).
  2. In a bowl, combine crushed Oreo cookies, melted butter, and sweetened coconut flakes. Press the mixture into the bottom of a springform pan and bake for 10 minutes. Allow it to cool.
  3. Beat together softened cream cheese and sugar until smooth. Add eggs one at a time, along with cream of coconut and vanilla extract. Blend until fully incorporated.
  4. Sprinkle cornstarch into the mixture while mixing on low speed until smooth and thick.
  5. Pour the filling over the cooled crust and bake for about 45 minutes until set in the center.
  6. Turn off the oven and let the cheesecake cool inside for an hour. Then remove it from the oven and cool at room temperature.
  7. Melt chocolate with heavy whipping cream over simmering water until smooth for the ganache topping.
  8. Pour the ganache over the cheesecake and add coconut flakes and chopped almonds on top. Chill in the refrigerator for at least 4 hours.
  9. Release the sides of the springform pan, slice, and serve to enjoy your Almond Joy Cheesecake.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 220mgPotassium: 150mgFiber: 1gSugar: 28gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

For best results, avoid overmixing and ensure to chill thoroughly before serving.

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