Introduction

This Almond Joy Cheesecake combines rich, creamy cheesecake with the perfect crunch of toasted almonds and coconut. Inspired by the classic candy bar, this dessert offers layers of flavors and textures that make it a crowd-pleaser for any occasion.

The image shows a round cheesecake with three visible layers placed on a clear glass plate on a white marbled surface. The bottom layer is dark brown, crumbly, and thick, looking like a chocolate or cookie crust. The middle layer is creamy yellow and smooth, making up the main part of the cake. The top layer is a shiny dark chocolate glaze that drips down the sides unevenly. On top, there is a decoration of thin, light brown almond slices forming a ring around the edge, while the center is covered with white coconut shreds. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups finely crushed Oreo crumbs
1/2 cup sweetened flaked coconut
1/4 cup sugar
1/4 cup melted butter
4 (8 oz) packages cream cheese, softened to room temperature
1 1/2 cups sugar
4 eggs
1 tsp almond extract
1/2 tsp coconut extract
1/2 tsp vanilla extract
Pinch of salt
1/2 cup sweetened flaked coconut, toasted and cooled
1/2 cup sliced almonds, toasted and cooled
6 Tbsp whipping cream
1/2 cup semi-sweet chocolate chips
1/2 tsp vanilla extract
1/4 cup sweetened flaked coconut, toasted and cooled
1/4 cup sliced almonds, toasted and cooled

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a bowl, combine the crushed Oreo crumbs, 1/2 cup coconut, 1/4 cup sugar, and melted butter. Press this mixture firmly into the bottom and about an inch up the sides of a 9-inch springform pan.
Step 2: Place the springform pan on a baking sheet with sides and bake the crust for about 10 minutes. Remove from the oven and set aside.
Step 3: For the filling, beat the cream cheese until smooth. Add 1 1/2 cups sugar and continue beating until creamy. Lightly beat in the eggs one at a time, then mix in the almond extract, coconut extract, vanilla extract, and a pinch of salt until fully combined.
Step 4: Fold in the toasted coconut and sliced almonds gently. Pour this filling over the prepared crust.
Step 5: Reduce the oven temperature to 325°F (165°C) and bake the cheesecake for about 75 minutes, or until the outer 2 1/2 inches are set but the center still slightly jiggles. Remove from the oven and cool completely on a wire rack.
Step 6: For the topping, heat the whipping cream in a microwave-safe bowl until hot but not boiling. Add the chocolate chips and 1/2 tsp vanilla extract. Let it sit for a minute, then stir until smooth and glossy.
Step 7: Pour the chocolate topping evenly over the cooled cheesecake, allowing some to drip down the sides. Sprinkle the remaining toasted coconut in the center and the toasted sliced almonds around the edges. Chill the cheesecake until the topping is set before serving.

Tips & Variations

Use a food processor to finely crush the Oreo crumbs for a smoother crust.
Toast the coconut and almonds lightly in a dry skillet over medium heat for a few minutes to enhance their flavor without burning.
For a different twist, substitute the semi-sweet chocolate chips with dark or white chocolate chips.
If you don’t have a springform pan, you can line a regular cake pan with parchment paper for easier removal.

Storage

Store leftover cheesecake covered in the refrigerator for up to 5 days. This cheesecake actually tastes better the next day as the flavors meld together. When ready to serve, allow it to come to room temperature for about 15–20 minutes for the best texture.

How to Serve

A slice of layered cheesecake is being lifted, showing three clear layers: a dark, crumbly cookie crust at the bottom; a thick, smooth, pale yellow creamy middle layer of cheesecake; and a glossy, dark chocolate layer on top, sprinkled generously with white shredded coconut and thin, light brown almond slices. The cheesecake slice is surrounded by more shredded coconut and almond pieces, all resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be prepared a day in advance and kept refrigerated. In fact, chilling overnight enhances the flavors and texture.

How do I prevent the cheesecake from cracking?

To minimize cracking, avoid overmixing the batter once the eggs are added, and bake the cheesecake gently at a lower temperature. Allow it to cool gradually at room temperature before refrigerating.