Almond Joy Cheesecake – a luscious cheesecake with chocolate coconut crust, coconut cheesecake filling, chocolate ganache, and toasted almonds and coconut. A must try dessert!
I can go for cheesecake in just about any form. Dulce de Leche Cheesecake is another dreamy cheesecake recipe, and if you’re feeding a group, Mini Chocolate Mousse Oreo Cheesecakes are a surefire crowd pleaser.
For those of you who are still sticking to your New Year’s resolutions, please look away. This Almond Coconut Cheesecake is an absolute diet buster. I’m sorry. I made it for Christmas, and I just couldn’t wait any longer to share it. It is decadently delicious and I was in heaven with every bite!
If you like Almond Joy candy bars like I do, I’m betting that you will love this cheesecake! It is loaded with almonds and coconut. I toasted the coconut, and it adds great flavor and crunch.
It also has coconut in the crust, which adds another depth of flavor. I also added some coconut and sliced almonds to the top for garnish. So yummy!
Just look at that amazing chocolate ganache dripping down the side. Oh my heavens. A bonus with chocolate covered cheesecake? It hides any cracks that form on the surface. 🙂
People, you need to make this cheesecake. If you don’t have a springform pan, you need to get one asap. Trust me, you won’t regret it!
How to Make Almond Joy Cheesecake
Ingredients needed:
- Oreos – for the chocolate coconut crust
- sweetened flaked coconut – You will use coconut in the crust, filling, and garnish. I personally like it toasted.
- sugar
- butter
- cream cheese (I used full fat cream cheese. Light works, but you end up with a softer cheesecake.)
- eggs
- coconut extract and almond extract – both of these add a boost of flavor to the end result
- vanilla extract
- salt
- sliced almonds – both for the filling and the topping
- whipping cream or heavy cream
- semi sweet chocolate chocolate chips
- First up you are going to make a crust with Oreo crumbs, coconut, butter, and sugar. Press it into the bottom and up the sides of your springform pan and bake for about ten minutes.
- Beat together your filling ingredients, then fold in some coconut and sliced almonds. Pour into your partially baked crust, and bake for another 75 minutes. Cool on a wire rack.
- After the cheesecake is cooled, you are going to top it with a homemade chocolate ganache, and sprinkle it with toasted coconut and almonds.
- Chill the cheesecake until the chocolate is set, and then it’s time to dive in!
Tips for making coconut almond cheesecake:
- Make sure your cream cheese is completely softened to room temperature to prevent lumps. It’s best to leave it sitting on a counter for several hours. Softening it in the microwave doesn’t work as well.
- Place your springform pan on a cookie sheet with sides. That way if there is any leakage, it will end up on the pan instead of in your oven. I like to line the pan with aluminum foil for extra easy cleanup.
- Don’t worry if your cheesecake cracks on top. You will be covering it with ganache!
RECIPES WITH COCONUT:
- Coconut Chocolate Chip Scones
- Chocolate Coconut Sweet Rolls
- Lime Coconut White Chocolate Cookies
- Easy Coconut Cake
MORE DREAMY CHEESECAKE RECIPES:
- Vanilla Bean Cheesecake
- White Chocolate Raspberry Cheesecake
- Cinnamon Roll Cheesecake
- Chocolate Chip Cheesecake Pie
Almond Coconut Cheesecake
Almond Coconut Cheesecake
Decadent cheesecake with chocolate crust, coconut, almonds, and chocolate ganache topping.
Ingredients
Crust:
- 1 1/2 cups finely crushed Oreo crumbs (I use my food processor)
- 1/2 cup sweetened flaked coconut
- 1/4 cup sugar
- 1/4 cup melted butter
Filling:
- 4 8 oz pkgs 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
- pinch of salt
- 1/2 cup sweetened flaked coconut, toasted and cooled
- 1/2 cup sliced almonds, toasted and cooled
Topping:
- 6 Tbsp whipping cream
- 1/2 cup semi-sweet chocolate chips
- 1/2 tsp vanilla
- 1/4 cup sweetened flaked coconut, toasted and cooled
- 1/4 cup sliced almonds, toasted and cooled
Instructions
- For crust: Preheat oven to 350°. Combine Oreo crumbs, coconut, sugar, and butter. Press the crumb mixture into the bottom and about an inch up the sides of a 9" springform pan.
- Place pan on a cookie sheet with sides. Bake for about 10 minutes.
- Filling: Beat cream cheese till smooth. Add sugar and beat till creamy. Lightly beat in the eggs, extracts, and salt till thoroughly combined. Fold in the coconut and almonds.
- Pour mixture on top of the crust. Turn oven down to 325° and bake for about 75 more minutes or until the outer 2 1/2" is set. Remove from oven and cool completely on a cooling rack.
- Topping: Heat cream in a glass bowl in the microwave until hot but not boiling. Add chocolate chips and vanilla. Let sit for about a minute, then stir till smooth.
- Pour over the top of the cheesecake, letting some drip down the sides. Sprinkle toasted coconut in the middle and toasted almonds around the edges. Chill till set.
- Store leftovers covered in the refrigerator. It is even better the next day!
Notes
Recipe adapted from The Curvy Carrot.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 628Total Fat: 44gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 157mgSodium: 373mgCarbohydrates: 52gNet Carbohydrates: 0gFiber: 2gSugar: 44gSugar Alcohols: 0gProtein: 10g
Question – can this be made in the Instant Pot? I’m not certain the 9″ springform would even fit in there but was curious if this could be modified for smaller sizes if not and what settings/times to use.
I haven’t tried cheesecake in the Instant Pot yet (it’s on my list). If you have a recipe that you know works, you could adjust the amounts in this recipe to be similar in amounts, and see if it works.
I love this recipe but one thing I will replace when I am making this is the coconut in the filling & crust as I don’t like coconuts and I will try to replace them with chocolate as I love chocolate but overall its a good recipe.
I really regret using the 9” spring form as it said to use in the recipe. I have a 10” I considered using and I’m kicking myself for not. I couldn’t even fit all the batter in the pan and it raised above the top of the pan while cooking and then was so full and is still raw and jiggly inside after 95 minutes in the oven. Had to cover the top with foil because it was getting way too brown while still jiggling. I’m having guests and really hoping that it’s cooked through. Definitely recommend using a bigger spring form if you have one.
I made this and it is absolutely beautiful!!! And delicious!!!
Yay, so glad you liked it! It really is a beautiful cheesecake, isn’t it?
I’m making this now for my mom’s birthday tomorrow-do you think it’s ok top it with the ganache, almonds & coconut today, or better to wait until tomorrow? SO excited to try this!
The coconut and almonds will lose a little bit of their crunch, but you should be fine making it a day ahead. I hope your mom loves it!
Have you tried freezing these?
I’ve never tried freezing it. If you do try, I’d definitely wrap and freeze it before you add the chocolate ganache, coconut, and sliced almonds.
Kara, this is a delicious recipe! I have made several times but always have an oily residue left on my oven rack and in the bottom of my oven. Have you ever experienced this?! Does not seem to affect the taste or texture of the cake. Wondering if it is related to the oil in the nuts and/or coconut? Your thoughts, please!
I don’t recall if that has happened with this recipe, but I know it’s happened sometimes with other cheesecake recipes I’ve made. I think it’s the butter in the crust leaking out of the springform pan. You can place it on a cookie sheet to prevent the grease from getting into your oven. Line it with foil for easy cleanup. 🙂
Could this be made in a 13×9 dish
You could definitely try it if you are planning on serving it straight out of the pan. I would line it with foil or parchment. Since it will be more shallow, it will cook faster, so you will have to watch it closely. Good luck!
Kara, this cheesecake is so awesome that I included it in a collection of 12 impeccable chocolate cheesecakes on Ducks n a Row! So yummy 🙂
Sinea♥
I made this last night and it is in he fridge waiting for guests tonight. So while I haven’t taken a complete bite, I can say that every component tasted amazing going in and it looks unbelievable all decorated. My only change is that mine took a little less than an hour to bake. Oh, and I forgot the oreo cookies at the store so I substituted graham crackers. I know that it will give it a slightly different taste but I think it will still be good. This could not have been easier to throw together. I’m guessing it took between 5-10 minutes of actual work and then hanging around for the hour for it to bake. Easy!!
What kind of cream is used in this? Like a heavy cooking cream?
I also meant to ask if you used a hot water bath (I think that’s what it’s called for cheesecakes) or did you just bake it in the pan right on the oven rack?
I am making this tonight for my husband’s birthday. He is going to love it!
This looks so delicious! I’m a huge Almond Joy fan, too, so I definitely need to make this:)
this recipe is seriously amazing!! I cannot wait to try it! Almonds and coconut are just meant to be together!!