Almond Joy Cheesecake
Prep time
Cook time
Total time
If you enjoy Almond Joy chocolate bars and love cheesecake I've married the two to bring you this delicious Almond Joy Cheesecake. Whoever is so lucky to get a slice will rave about it for days.
Recipe type: Dessert
Serves: 6
  • Crust :
  • 1 and ½ cups graham cracker crumbs
  • 1 cups sweetened flaked coconut, toasted
  • ½ cup sliced or slivered almonds, toasted
  • ¼ cup sugar (Splenda if you want to make light version)
  • ½ cup (1 stick) unsalted butter, melted
  • For the filling:
  • 3 -- 8-ounce packages of cream cheese, at room temperature
  • ¾ cup sugar ( to make it lighter i used ½ c Splenda and ¼ c sugar
  • 3 large eggs
  • ¼ cup heavy cream
  • 1 cup sweetened flaked coconut, toasted
  • 1 tablespoon coconut extract
  • 1 cup sliced almonds, toasted
  • For the Ganache:
  • 1 cup semisweet chocolate chips
  • ¾ cup heavy cream
  • 1½ teaspoons vanilla extract
  • Whole roasted almonds, toasted coconut, whipped cream, for garnish
  • Preheat oven to 325 Degrees
  1. For the crust:
  2. In a food processor, pulse the graham crackers, almonds, coconut, and sugar to a fine crumb. With the machine running, slowly add the melted butter and pulse until it resembles moist sand. Press the mixture into the bottom and 1-inch up the sides of the pan.
  3. For the filling: In a standing mixer fitted with the paddle attachment, beat the cream cheese and sugar until smooth. Add the eggs, one at a time and mix just until incorporated to batter. Add the coconut and coconut extract. Add whipping cream.
  4. Stop the mixer, and gently fold in the toasted almonds with a spatula until well combined.
  5. Transfer the filling to the crust and bake for about 1 hour and 15 minutes (the crust will be puffy and lightly browned - the center may seem a bit wobbly yet ). Once baked, turn oven off but leave cheesecake inside for 1 hour.
  6. Remove the cheesecake from the oven and let cool completely on a wire rack. *tip - place pan on top of wooden spoons to keep air flowing underneath cake to cool*
  7. Once cooled you can continue with the ganache and toppings or chill overnight and top next day.
  8. For the chocolate ganache: Heat cream until scalding, pour over chocolate and add vanilla. Stir until combined. Let sit until thickened (approx 10 min)
  9. If you like the chocolate to be dripping down the sides, remove from pan prior to adding.
  10. Pour the ganache over the cheesecake and spread evenly. Start in the middle of the cheesecake and tilt pan so the ganache covers evenly or drips over sides. Decorate with remaining coconut, almonds and whipped cream.
Recipe by Canadian Budget Binder at