I riff on classic flavors in my Almond Joy Cheesecake Recipe, layering a crisp chocolate crust, coconut-studded cheesecake, crunchy almonds, and a glossy chocolate ganache with a secret twist.
I made this Almond Joy Cheesecake Recipe because sometimes dessert needs to be loud, not polite. It flirts with Coconut Cheesecake vibes but then goes full candy bar, surprising you with textures and a chocolate top that shines.
The filling is all about cream cheese, and the shredded coconut gives it that chewy, tropical wink, so every forkful has a little secret. I wanted something a bit messy, the kind you eat with no small talk, where people suddenly remember childhood treats.
If you like bold flavors that aren’t trying too hard, this one will make you grin and grab another slice.
Ingredients
- Chocolate cookie crumbs: crunchy base mostly carbs and sugar, gives chocolatey sweetness and texture.
- Cream cheese: rich creamy, high in fat and protein, makes the filling silky and tangy.
- Shredded coconut: adds fiber and healthy fats, sweet tropical chew, toasty if browned.
- Toasted almonds: good source of protein and healthy fat, crunchy nuttiness and slight bitterness.
- Semisweet chocolate: gives deep cocoa flavor mostly fat and sugar, balances sweet with bitter.
- Eggs: bind and add protein, give structure and silk to the cheesecake.
Ingredient Quantities
- 1 1/2 cups chocolate cookie crumbs (about 150 g, Oreos or chocolate wafers)
- 6 tbsp unsalted butter, melted (about 85 g)
- 2 tbsp granulated sugar
- 3 8-oz packages cream cheese, softened (24 oz / 680 g)
- 3/4 cup granulated sugar (about 150 g)
- 1/2 cup sour cream (about 120 g)
- 1 tsp vanilla extract
- 3 large eggs, room temperature
- 1 cup sweetened shredded coconut, divided (about 85 g)
- 3/4 cup chopped almonds, toasted and divided (about 90 g)
- 1/4 tsp fine salt
- 8 oz semisweet or dark chocolate, finely chopped or chips (about 225 g)
- 1/2 cup heavy cream (120 ml)
- 1 tbsp unsalted butter, room temp (optional, for shine)
- 1/4 cup whole or halved almonds for garnish
How to Make this
1. Preheat oven to 325 F 163 C and line the bottom of a 9 inch springform pan with parchment, grease the sides lightly; press 1 1/2 cups chocolate cookie crumbs mixed with 6 tablespoons melted butter and 2 tablespoons sugar firmly into the bottom and up the sides a little, bake 8 to 10 minutes then cool while you make the filling.
2. Toast the 3/4 cup chopped almonds on a sheet pan in the oven for about 6 to 8 minutes until fragrant, let cool and then divide them roughly in half, keep one portion for the filling and the other for topping; if you like a toasty coconut flavor you can also toast about 1/4 cup of the shredded coconut briefly.
3. Make sure the 3 packages cream cheese and the 3 large eggs are room temperature, that little detail makes the texture silky; beat the cream cheese with 3/4 cup granulated sugar until very smooth, scrape the bowl often.
4. Add 1/2 cup sour cream, 1 teaspoon vanilla extract and 1/4 teaspoon fine salt to the cream cheese and mix until combined, then add the eggs one at a time mixing on low and stopping as soon as each is incorporated so you do not whip air into the batter.
5. Fold in about 3/4 of the shredded coconut and half of the toasted chopped almonds so they are evenly distributed but do not overmix, the batter should be smooth and not airy.
6. Pour the filling over the cooled crust, smooth the top, tap the pan on the counter a few times to release bubbles; place the springform pan inside a larger roasting pan and carefully pour hot water into the roasting pan so it comes about halfway up the outside of the springform for a water bath, then bake about 55 to 70 minutes until the edges are set and the center still jiggles slightly.
7. Turn the oven off, crack the oven door and let the cheesecake cool inside for 30 to 60 minutes to prevent cracks, then remove from the water bath, run a knife around the edge, cool to room temp and refrigerate at least 4 hours but overnight is better.
8. For the ganache chop 8 ounces semisweet or dark chocolate and put in a heatproof bowl, heat 1/2 cup heavy cream until it just simmers, pour over the chocolate, let sit one minute then stir until glossy and smooth; stir in 1 tablespoon unsalted butter if you want extra shine.
9. When the cheesecake is fully chilled, pour the ganache over the center and spread gently to the edges, sprinkle the reserved toasted coconut and the remaining chopped almonds on top and arrange the 1/4 cup whole or halved almonds for garnish, press lightly so they stick.
10. Chill for another 30 minutes so the ganache sets, then slice with a knife warmed under hot water and wiped dry between cuts for clean pieces; store leftover cheesecake in the fridge up to four days, and try not to slice it until it’s fully cold or you’ll get messy slices.
Equipment Needed
1. 9 inch springform pan (line bottom with parchment and lightly grease sides)
2. Parchment paper and a pastry brush or nonstick spray
3. Large and medium mixing bowls
4. Electric mixer or hand mixer
5. Rubber spatula and a wooden spoon
6. Food processor or a rolling pin plus a zip top bag to crush the cookies
7. Sheet pan for toasting almonds and coconut
8. Large roasting pan for the water bath
9. Heatproof bowl and small saucepan (or microwave safe bowl) for the ganache, plus a whisk
FAQ
Almond Joy Cheesecake Recipe Substitutions and Variations
- Chocolate cookie crumbs (1 1/2 cups) — Swap for 1 1/2 cups chocolate graham cracker crumbs or crushed chocolate digestive biscuits. If you only have plain graham crackers use 1 1/2 cups plus 2 tbsp unsweetened cocoa powder and 1 tbsp sugar, tastes almost the same, crust will be a tad lighter.
- Cream cheese (24 oz) — Substitute 24 oz Neufchâtel 1:1 for a slightly lower fat, softer filling. Or use 24 oz mascarpone 1:1 if you want a richer, less tangy cheesecake, it’ll be silkier.
- Sour cream (1/2 cup) — Use 1/2 cup plain full fat Greek yogurt instead, same tang and thickness and it holds up well while baking.
- Heavy cream (1/2 cup) for ganache — For a dairy free option use 1/2 cup full fat canned coconut milk (same volume) for coconut flavor. Or mimic the richness with 1/2 cup half and half plus 1 tbsp melted butter if you dont have heavy cream.
Pro Tips
1) let everything really come to room temp, not kinda warm. if the cream cheese or eggs are cold you will get lumps and you’ll be tempted to overbeat which adds air and causes cracks. if you’re in a rush, put sealed cream cheese blocks in a bowl of warm water for 10 minutes and set eggs in a bowl of warm tap water for 5 to 10.
2) water bath is a must but wrap the springform well so no water sneaks in. i wrap mine twice with heavy foil and put the pan on a small rack in the roasting pan so it’s not sitting on the bottom. also, use hot water for the bath so the oven temp doesn’t jump around when you add it.
3) seal and press the crust good early. press crumbs firmly and bake until it smells toasted, then for extra protection brush a thin layer of melted chocolate over the cooled crust before filling so the filling wont make it soggy. use the flat bottom of a measuring cup to get even walls.
4) ganache and slicing hacks. let ganache cool just enough to thicken a little before pouring so it doesnt slide off the sides, stir in a tablespoon of butter for extra shine if you want. chill the cake overnight for clean slices and when cutting, heat the knife under hot water, wipe dry, cut, repeat. store tightly covered in the fridge.
Almond Joy Cheesecake Recipe
I riff on classic flavors in my Almond Joy Cheesecake Recipe, layering a crisp chocolate crust, coconut-studded cheesecake, crunchy almonds, and a glossy chocolate ganache with a secret twist.
12
servings
656
kcal
Equipment: 1. 9 inch springform pan (line bottom with parchment and lightly grease sides)
2. Parchment paper and a pastry brush or nonstick spray
3. Large and medium mixing bowls
4. Electric mixer or hand mixer
5. Rubber spatula and a wooden spoon
6. Food processor or a rolling pin plus a zip top bag to crush the cookies
7. Sheet pan for toasting almonds and coconut
8. Large roasting pan for the water bath
9. Heatproof bowl and small saucepan (or microwave safe bowl) for the ganache, plus a whisk
Ingredients
-
1 1/2 cups chocolate cookie crumbs (about 150 g, Oreos or chocolate wafers)
-
6 tbsp unsalted butter, melted (about 85 g)
-
2 tbsp granulated sugar
-
3 8-oz packages cream cheese, softened (24 oz / 680 g)
-
3/4 cup granulated sugar (about 150 g)
-
1/2 cup sour cream (about 120 g)
-
1 tsp vanilla extract
-
3 large eggs, room temperature
-
1 cup sweetened shredded coconut, divided (about 85 g)
-
3/4 cup chopped almonds, toasted and divided (about 90 g)
-
1/4 tsp fine salt
-
8 oz semisweet or dark chocolate, finely chopped or chips (about 225 g)
-
1/2 cup heavy cream (120 ml)
-
1 tbsp unsalted butter, room temp (optional, for shine)
-
1/4 cup whole or halved almonds for garnish
Directions
- Preheat oven to 325 F 163 C and line the bottom of a 9 inch springform pan with parchment, grease the sides lightly; press 1 1/2 cups chocolate cookie crumbs mixed with 6 tablespoons melted butter and 2 tablespoons sugar firmly into the bottom and up the sides a little, bake 8 to 10 minutes then cool while you make the filling.
- Toast the 3/4 cup chopped almonds on a sheet pan in the oven for about 6 to 8 minutes until fragrant, let cool and then divide them roughly in half, keep one portion for the filling and the other for topping; if you like a toasty coconut flavor you can also toast about 1/4 cup of the shredded coconut briefly.
- Make sure the 3 packages cream cheese and the 3 large eggs are room temperature, that little detail makes the texture silky; beat the cream cheese with 3/4 cup granulated sugar until very smooth, scrape the bowl often.
- Add 1/2 cup sour cream, 1 teaspoon vanilla extract and 1/4 teaspoon fine salt to the cream cheese and mix until combined, then add the eggs one at a time mixing on low and stopping as soon as each is incorporated so you do not whip air into the batter.
- Fold in about 3/4 of the shredded coconut and half of the toasted chopped almonds so they are evenly distributed but do not overmix, the batter should be smooth and not airy.
- Pour the filling over the cooled crust, smooth the top, tap the pan on the counter a few times to release bubbles; place the springform pan inside a larger roasting pan and carefully pour hot water into the roasting pan so it comes about halfway up the outside of the springform for a water bath, then bake about 55 to 70 minutes until the edges are set and the center still jiggles slightly.
- Turn the oven off, crack the oven door and let the cheesecake cool inside for 30 to 60 minutes to prevent cracks, then remove from the water bath, run a knife around the edge, cool to room temp and refrigerate at least 4 hours but overnight is better.
- For the ganache chop 8 ounces semisweet or dark chocolate and put in a heatproof bowl, heat 1/2 cup heavy cream until it just simmers, pour over the chocolate, let sit one minute then stir until glossy and smooth; stir in 1 tablespoon unsalted butter if you want extra shine.
- When the cheesecake is fully chilled, pour the ganache over the center and spread gently to the edges, sprinkle the reserved toasted coconut and the remaining chopped almonds on top and arrange the 1/4 cup whole or halved almonds for garnish, press lightly so they stick.
- Chill for another 30 minutes so the ganache sets, then slice with a knife warmed under hot water and wiped dry between cuts for clean pieces; store leftover cheesecake in the fridge up to four days, and try not to slice it until it's fully cold or you'll get messy slices.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 163g
- Total number of serves: 12
- Calories: 656kcal
- Fat: 52.1g
- Saturated Fat: 28.4g
- Trans Fat: 0.5g
- Polyunsaturated: 9.5g
- Monounsaturated: 14.2g
- Cholesterol: 133mg
- Sodium: 263mg
- Potassium: 294mg
- Carbohydrates: 40.2g
- Fiber: 4.3g
- Sugar: 32.1g
- Protein: 9.6g
- Vitamin A: 520IU
- Vitamin C: 0.2mg
- Calcium: 117mg
- Iron: 1.4mg
