Almond Joy Cheesecake Recipe

This Almond Joy Cheesecake is everything I want in a dessert—rich, creamy, and bursting with the irresistible flavors of chocolate, coconut, and almonds. It’s inspired by the classic candy bar but elevated into an indulgent treat that’s perfect for birthdays, holidays, or a cozy weekend bake. I love how each slice offers layers of creamy cheesecake, crunchy nuts, and a silky chocolate drizzle.

Why You’ll Love This Recipe

• The flavor combo is out of this world—just like an Almond Joy bar, but in cheesecake form

• It’s simple enough for beginner bakers but impressive enough for guests

• Perfect for a make-ahead dessert (it gets better as it chills)

• No complicated techniques—just mix, bake, chill, and enjoy

• It’s a great way to turn a nostalgic candy into something elegant

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• 20–22 Oreo cookies (chocolate or classic), crushed

• 5 tablespoons unsalted butter, melted

For the cheesecake filling:

• 32 oz full-fat cream cheese, softened

• ¾ cup cream of coconut (not coconut milk), room temperature

• 3 eggs, room temperature

• ½ cup white granulated sugar

• 1 teaspoon vanilla extract

• 2 tablespoons cornstarch

For the toppings:

• ½ cup sweetened coconut flakes

• 1 cup unsalted toasted almonds, crushed

• 14 oz sweetened condensed milk

• 4 oz dark or milk chocolate bar, chopped

• ¼ cup heavy whipping cream, hot

Directions

1. Prepare the crust
   I preheat my oven to 325°F (160°C). Then I mix the crushed Oreos and melted butter until it forms a sandy mixture. I press it firmly into the bottom of a springform pan and bake for 10 minutes. I let it cool while I prep the filling.

2. Make the cheesecake filling
   In a large bowl, I beat the softened cream cheese until smooth. Then I gradually add the cream of coconut, sugar, vanilla, and cornstarch, mixing until everything’s creamy and lump-free. I add the eggs one at a time, mixing on low just until combined to avoid overbeating.

3. Assemble and bake
   I pour half the cheesecake filling over the cooled crust. Then I sprinkle in half the coconut flakes and crushed almonds before pouring the rest of the filling on top. I bake it for about 45 minutes—it should be set around the edges but slightly jiggly in the center.

4. Prepare the chocolate topping
   While the cheesecake bakes, I heat the heavy cream until hot (but not boiling), then stir in the chopped chocolate until it’s smooth and silky.

5. Cool and chill
   I turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour. After that, I refrigerate it for at least four hours—overnight is even better. Just before serving, I drizzle the chocolate topping over each slice.

Servings and Timing

Servings: 10
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes (plus chilling time)

Variations

• Swap the chocolate bar with white chocolate or a flavored chocolate like espresso or orange

• Add caramel between the cheesecake and topping for a gooey twist

• Make mini versions in muffin tins for party-sized portions

• Use graham crackers or chocolate chip cookies for the crust instead of Oreos

Storage/Reheating

Refrigerator:
I store the cheesecake in the fridge, covered, for up to 5 days.

Freezer:
To freeze, I wrap the whole cheesecake or individual slices in plastic wrap, then foil. It keeps well for up to 3 months.

Reheating:

• Microwave (for slices): About 30 seconds on medium power

• Oven: I preheat to 300°F and warm slices for 10–15 minutes

• Stovetop: Gently reheat slices in a non-stick pan covered over low heat

FAQs

What flavors are in this Almond Joy Cheesecake?

It combines rich chocolate, creamy coconut, and crunchy almonds to mimic the candy bar flavor in a luscious cheesecake.

Can I make this dairy-free?

Yes. I swap in dairy-free cream cheese and use coconut cream instead of heavy whipping cream.

How do I avoid cracks in the cheesecake?

I avoid overmixing, bake gently, and let the cheesecake cool slowly in the oven with the door ajar.

Can I make it in advance?

Absolutely. I usually bake it the night before and let it chill overnight—it’s even better the next day.

What’s the best way to serve it?

I like to serve each slice drizzled with the chocolate topping and a sprinkle of toasted coconut or almonds.

Conclusion

This Almond Joy Cheesecake is my go-to when I want something rich, nostalgic, and a little bit extra. The smooth filling, crunchy topping, and rich chocolate finish make it a true showstopper. Whether I’m serving it at a celebration or sneaking a slice with coffee, it never disappoints. Try it once—you’ll be hooked.

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