Almond Coconut Cheesecake

This post may contain affiliate links, which gives me a small percentage of the sale, at no cost to you. Thanks for your support!

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!
This Almond Coconut Cheesecake is a piece of heaven in 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 is also in the crust, which adds another depth of flavor. I added extra to the top for garnish, but that is totally optional.


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!


Almond Coconut Cheesecake

Yield: 12 servings

Almond Coconut Cheesecake

Almond Coconut Cheesecake
Decadent cheesecake with chocolate crust, coconut, almonds, and chocolate ganache topping.
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes


  • 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
  • [br]
  • Filling:
  • 4 8oz 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
  • [br]
  • 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


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 springform pan. 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!


Recipe adapted from The Curvy Carrot

Here are some other yummy cheesecake recipes:
Vanilla Bean Cheesecake
White Chocolate Raspberry Cheesecake
Chocolate Chip Cheesecake Pie


  1. Teresa Keeton says:

    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.

  2. Teresa Keeton says:

    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. 🙂

  3. 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!

  4. 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 🙂

  5. 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?

  6. I am making this tonight for my husband’s birthday. He is going to love it!

  7. This looks so delicious! I’m a huge Almond Joy fan, too, so I definitely need to make this:)

  8. this recipe is seriously amazing!! I cannot wait to try it! Almonds and coconut are just meant to be together!!

Speak Your Mind