Why You’ll Love Almond Joy Cheesecake Recipe
This cheesecake tastes like an Almond Joy candy bar in dessert form.
It has a naturally nutty almond crust that pairs perfectly with the chocolate filling.
The Greek yogurt adds creaminess and a slight tang without making the cheesecake too heavy.
It is a beautiful make-ahead dessert for birthdays, holidays, or special dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
- Almond meal
- Melted butter
For the cheesecake filling:
- Neufchatel cream cheese
- Granulated sugar
- Plain or vanilla Greek yogurt
- Unsweetened cocoa powder
- Vanilla extract
- Almond extract
- Eggs
For the topping:
- Chocolate ganache
- Almonds
- Semisweet or dark chocolate chips
- Toasted flaked or shredded coconut
For the chocolate ganache:
- Semisweet or dark chocolate
- Almond milk or 2% dairy milk
- Butter or coconut oil
Directions
Preheat the oven to 325°F and grease a 9-inch springform pan. Wrap the outside of the pan tightly with two layers of heavy-duty aluminum foil to protect it from water.
Mix the almond meal and melted butter until evenly combined. Press the mixture firmly into the bottom of the springform pan to form the crust.
Place the springform pan inside a larger roasting pan. Bring water to a boil for the water bath.
Beat the softened cream cheese until smooth. Add the sugar and mix until combined. Add the Greek yogurt, cocoa powder, vanilla extract, and almond extract, then mix again until smooth.
Add the eggs one at a time, mixing on low speed just until each egg is incorporated. Do not overmix. Pour the cheesecake filling over the crust.
Place the pans in the oven. Carefully pour boiling water into the larger pan until it reaches about 1 inch up the side of the springform pan.
Bake for about 1 hour and 15 minutes, or until the center is almost set and still slightly jiggles.
Turn off the oven and crack the oven door open. Let the cheesecake rest in the oven for about 1 hour.
Remove the cheesecake, run a knife around the edges, and let it cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.
To make the ganache, combine the chocolate, milk, and butter or coconut oil in a small saucepan over medium heat. Stir until melted and smooth. Let it cool for at least 5 minutes.
Spread about two-thirds of the ganache over the chilled cheesecake. Top with almonds, chocolate chips, and toasted coconut.
Drizzle the remaining ganache over the top. Slice and serve chilled.
Servings and timing
This recipe makes 12 servings.
Total time: about 2 hours, plus at least 4 hours of chilling time.
Bake time: about 1 hour and 15 minutes.
Cooling time: about 1 hour in the oven, plus room-temperature cooling.
Chilling time: at least 4 hours, preferably overnight.
Variations
Use dark chocolate for a deeper, less sweet flavor.
Use vanilla Greek yogurt for a slightly sweeter cheesecake.
Swap roasted salted almonds for sliced almonds if you want a lighter topping.
Add extra toasted coconut for a stronger coconut flavor.
Use coconut oil in the ganache for a subtle coconut note.
Storage/Reheating
Store the cheesecake covered in the refrigerator for up to 5 days.
For cleaner slices, chill the cheesecake well and wipe the knife between cuts.
This cheesecake does not need reheating. Serve it cold straight from the refrigerator.
To freeze, wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
FAQs
Can I make this cheesecake ahead of time?
Yes. This cheesecake is best made ahead because it needs several hours to chill and set properly.
Do I have to use a water bath?
A water bath helps the cheesecake bake evenly and reduces cracking. You can also place a pan of hot water on the rack below the cheesecake.
Can I use regular cream cheese instead of neufchatel?
Yes. Regular cream cheese will make the cheesecake richer and slightly denser.
Can I use vanilla Greek yogurt?
Yes. Vanilla Greek yogurt works well and adds a little extra sweetness.
Can I make this cheesecake gluten-free?
Yes. The almond meal crust is naturally gluten-free, but always check ingredient labels to be sure.
How do I know when the cheesecake is done?
The edges should look set, and the center should still have a slight jiggle.
Why should I not overmix the eggs?
Overmixing can add too much air, which may cause the cheesecake to crack while baking.
Can I use shredded coconut instead of flaked coconut?
Yes. Either toasted shredded coconut or toasted flaked coconut works well.
Can I freeze Almond Joy Cheesecake?
Yes. Freeze slices tightly wrapped, then thaw them in the refrigerator before serving.
How long should the cheesecake chill?
Chill it for at least 4 hours, but overnight gives the best texture.
Conclusion
Almond Joy Cheesecake is a rich, chocolatey dessert with the perfect mix of almonds, coconut, and creamy cheesecake. With its almond crust, smooth filling, and ganache topping, it is a stunning make-ahead dessert for any special occasion.
Almond Joy Cheesecake
A rich chocolate almond cheesecake with a nutty almond meal crust, creamy cocoa-infused filling, and classic Almond Joy-inspired toppings of almonds, chocolate, and coconut.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Yield: 12 servings
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups almond meal
- 6 tablespoons melted butter
- 3 (8-ounce) bricks neufchatel (low-fat) cream cheese, softened
- 1 cup granulated sugar
- 1 cup plain or vanilla Greek yogurt
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 3 eggs
- 1/2 cup Blue Diamond almonds
- 1/2 cup semisweet or dark chocolate chips
- 1/2 cup toasted flaked or shredded coconut
- 6 ounces semisweet or dark chocolate
- 1/4 cup almond or 2% dairy milk
- 2 tablespoons butter or coconut oil
Instructions
- Preheat oven to 325°F and grease a 9-inch springform pan. Wrap the outside of the pan tightly with two layers of heavy-duty foil.
- Mix almond meal and melted butter until combined. Press into the bottom of the prepared pan. Place the pan inside a larger roasting pan and prepare boiling water for a water bath.
- Beat cream cheese for 3 minutes until smooth. Add sugar and beat 1 minute. Add Greek yogurt, cocoa powder, vanilla extract, and almond extract; mix until combined.
- Add eggs one at a time, mixing on low speed just until blended after each addition. Do not overmix. Pour filling over the crust.
- Place the springform pan in the oven and carefully pour boiling water into the larger pan until it reaches about 1 inch up the sides of the springform pan.
- Bake for about 1 hour 15 minutes, or until the center is almost set and slightly jiggly.
- Turn off the oven and crack the door open. Let the cheesecake rest in the oven for 1 hour.
- Remove from the oven, run a knife around the edge, cool to room temperature, then refrigerate for at least 4 hours or overnight.
- For the ganache, combine chocolate, milk, and butter or coconut oil in a small saucepan over medium heat. Stir until smooth and melted. Cool for 5 minutes.
- Spread about two-thirds of the ganache over the chilled cheesecake. Top with almonds, chocolate chips, and toasted coconut.
- Drizzle the remaining ganache over the cheesecake. Slice and serve.
Notes
- For best texture, refrigerate overnight before serving.
- A pan of water on the rack below the cheesecake can be used instead of a direct water bath.
- Store covered in the refrigerator for up to 5 days.
- Use dark chocolate for a richer flavor.
- Toast the coconut before topping for extra flavor and crunch.
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 28 g
- Sodium: 290 mg
- Fat: 36 g
- Saturated Fat: 16 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 95 mg
