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Almond Joy Cheesecake Recipe

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This Almond Joy Cheesecake recipe transforms your favorite candy bar into a rich, decadent dessert layered with coconut, almonds, and chocolate. It’s a creamy, show-stopping treat perfect for holidays or indulgent weekends.

Ingredients

  • For the crust:
    • 20–22 Oreo cookies, 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 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

Instructions

  1. Prepare the crust: Preheat oven to 325°F (160°C). Combine crushed Oreos with melted butter and press into the bottom of a springform pan. Bake for 10 minutes, then cool.
  2. Make the cheesecake filling: Beat cream cheese until smooth. Add cream of coconut, sugar, vanilla, and cornstarch. Mix until creamy. Add eggs one at a time, mixing just until combined.
  3. Assemble and bake: Pour half the filling over the crust. Sprinkle with half the coconut flakes and almonds. Add the remaining filling. Bake for 45 minutes, until set but slightly jiggly in the center.
  4. Prepare chocolate topping: Heat heavy cream, add chopped chocolate, and stir until smooth.
  5. Cool and chill: Turn off oven, crack door, and let cheesecake cool for 1 hour inside. Refrigerate at least 4 hours or overnight. Drizzle with chocolate before serving.

Notes

  • Use cream of coconut for the smoothest flavor—not coconut milk.
  • Avoid overmixing to prevent cracks.
  • Make ahead for best flavor and texture.

Nutrition

Find it online: https://recipesbyliza.com/almond-joy-cheesecake-recipe/