Description
Indulge in the creamy delight of Almond Joy Cheesecake, a dessert that perfectly encapsulates the beloved flavors of chocolate, coconut, and almonds. This cheesecake is a luscious blend of smooth cream cheese and sweetened coconut, topped with a rich layer of melted chocolate and crunchy toasted almonds. Whether you’re celebrating a special occasion or simply treating yourself, this recipe offers an effortless way to impress your guests while satisfying your sweet cravings. With its stunning presentation and delightful flavor profile, this cheesecake is sure to become a favorite at any gathering.
Ingredients
Scale
- 20–22 Oreo cookies
- 5 tbsp unsalted butter
- 32 oz full-fat cream cheese
- 3/4 cup cream of coconut
- 3 large eggs
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp cornstarch
- 1/2 cup sweetened coconut flakes
- 1 cup toasted almonds (crushed)
- 14 oz sweetened condensed milk
- 4 oz dark or milk chocolate bar
- 1/4 cup heavy whipping cream
Instructions
- Preheat the oven to 350°F (175°C). Crush the Oreo cookies into fine crumbs and mix with melted butter. Press into the bottom of a springform pan.
- Beat softened cream cheese and sugar until creamy. Gradually add cream of coconut, vanilla, and eggs one at a time, mixing until combined. Stir in cornstarch.
- Fold in coconut flakes and crushed almonds before pouring over the crust.
- Bake for about 45 minutes until set around edges but slightly jiggly in the center. Cool in the oven with the door ajar for an hour.
- Refrigerate for at least four hours or overnight. Melt chocolate with hot heavy whipping cream and pour over the chilled cheesecake before serving.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 120g)
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg