Almond Joy Cheesecake Recipe

Ever wish that you could turn your favorite candy bar into a perfect dessert? I do! My favorite is Almond Joy. This Almond Joy Cheesecake is the perfect version of that candy bar and perfect to serve on Valentine’s day! I am sharing this cheesecake recipe with you today. Let me hear some “Whoo-Hoo”!

I love getting inspired by everything around me. Remember my Layered Creme Brulee Cheesecake? That was one of the best cheesecakes that I’ve ever made and it was an inspiration cheesecake as well. This time I was inspired by the International Delight coffee creamer. When I saw that they had Almond Joy creamer, I just had to make a cheesecake with it. I have a special weakness for Almond Joy.

Almond Joy Cheesecake Recipe
  • For Crust:
  • 1½ cups finely crushed graham crackers
  • ¼ cup dark brown sugar
  • 5 tbs butter, melted
  • 1 tsp vanilla
  • For Cheesecake:
  • 3 8-oz cream cheese packs
  • ⅔ cup of International Delight Almond Joy Creamer
  • 2 tbs sour cream
  • 2 eggs
  • 1 tsp vanilla extract
  • 1½ tbs corn starch
  • ½ cup of sugar
  • For Topping:
  • 1 cup shredded sweetened coconut
  • 1½ tbs sweet condensed milk
  • ½ cup sliced almonds
  • Chocolate syrup
  1. ~ Grease a 9-inch spring form, set aside. Preheat the oven to 325.
  2. For crust: Crush the graham crackers in the food processor or use the crumbs. Mix in the sugar, melted butter and vanilla. Stir very well. Press graham crackers into the pan, evenly, all over the bottom and about half way up the side.
  3. Cheesecake:
  4. Start beating the cream cheese with a mixer until smooth, about 2 minutes.
  5. Add the vanilla extract, sour cream, and International Delight Almond Joy Creamer.
  6. Add the eggs, one at the time, beating after each addition.
  7. Add sugar and corn starch. Make sure that all ingredients are well combined.
  8. Pour the cheesecake batter into the pan with crust. Bake for 45 minutes.
  9. Mix coconut flakes with sweet condensed milk. Spread the coconut over the cheesecake. Spread the almonds over the coconut. Bake fore another 10-13 minutes.
  10. Let the cheesecake cool for about 20 minutes. Using a butter knife, separate the cheesecake from the sides if necessary. Carefully undo the spring form and take off the side. Cool completely before serving and drizzling with chocolate syrup.




This Valentine’s Day, share the love with recipes and homemade gift ideas! Don’t miss the International Delight Valentine’s Day Twitter Giveaway. Enter by following International Delight on Twitter and by tweeting your favorite ID flavor  with the hashtag #IDLove. Winners will be contacted on February 15th and will receive ID Valentine’s Day Sampler Packages!


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Disclosure: This is a sponsored conversation written by me on behalf of International Delight. The opinions, photographs and text are my own.

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  1. says

    I can ‘Whoo-Hoo’ for sure about this cheesecake! Love the flavor, but I haven’t tried to creamer yet! Can’t wait to hunt it done :)

  2. says

    Oh my goodness! This looks so amazing! Wow! Coming over to visit from Melt in Your Mouth Monday. Please stop by and link this up with my “Try a New Recipe Tuesday!” I’d love to have you join us. :-)

  3. says

    Hi Lyuba,
    This is a beautiful Almond Joy Cheesecake, we will really enjoy it and can’t wait to taste it!
    Hope you are having a great Valentine weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  4. Diane R. says

    I am making this right now, and the butter from the crust leaked all over the bottom of my oven and set off the smoke alarm! I would recommend wrapping the edges of the springform pan in foil and/or baking the cheesecake on a cookie sheet to prevent this from happening. Also, 1-1/2 tablespoons of sweetened condensed milk didn’t seem to be enough. I kept adding the milk until it seemed like a good consistency.

    I can’t wait until this is done & chilled so I can devour a piece. The cheesecake batter was sure tasty!

    • lyuba says

      That is a good suggestion, Diane! I’ve never had that happen to me with my spring form, so I didn’t even think of putting it on a cookie sheet. The sweetened condensed milk was just used to stick the coconut flakes together, but go for it, if you like it! :)

  5. CrissyW says

    I have just a little over 1 min left til I take this out of the oven and oh my goodness(!!!), it looks AMAZING! Can’t wait to try a piece! Thanks for the recipe!

  6. robin says

    Coffee creamer is a cook/bakers best friend, can be used for many things. Makes awesome gravies. I have used it for years, and so right about the flavored ones they also make great pancakes and waffles. Will be making this cheesecake looks awesome.

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  8. Krista says

    I was online looking for a cheesecake recipe that I could substitute my almond joy creamer in and found that you had already done all the work! I’m so excited to try this today! Thanks!

      • Krista says

        Hi again! I made this last night and we all loved it! It was the perfect “richness”, and looked amazing. My few changes: I used coconut extract in the cheesecake instead of vanilla. After tasting the creamer, I decided it needed that extra boost of coconut. I also used the creamer in the coconut topping instead of sweetened condensed milk. LOVED it and will make it again! Thanks!

  9. Cheesecakedelight says

    How much sweetend condensed milk do you recommend when mixing it with the coconut flakes for a topping on the cheesevake?


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