Almond Joy Cheesecake Recipe
Almond Joy cheesecake is a perfect dessert for anyone who loves coconut! This decadent cheesecake features coconut and almond Oreo crust, smooth and creamy coconut cheesecake filling, a layer of sweet coconut and almond topping, and finished with chocolate ganache.
Table of Contents
If you’re a fan of Almond Joy and Bounty candy bars, you will absolutely love this cheesecake! This is a perfect dessert to make for anyone who loves that candy or simply loves coconut!
The flavors of coconut, almond, and chocolate are prominent throughout this cheesecake! Oreo cookies make a wonderful crust when you need a hint of chocolate but we also mix that with some sweetened coconut flakes and toasted almonds.
The filling is smooth, rich, and silky, much like it is in my other cheesecake recipes. This Almond Joy cheesecake features coconut cheesecake filling, of course, for an even more enhanced coconut flavor.
To take the textures and flavors over the top, there is a thick layer of a sweet coconut and almond mixture that closely resembles the Almond Joy candy bar filling. And of course, to coat this cheesecake in chocolate, I used a semi-sweet chocolate ganache over the top.
Ingredient Notes and Tips
Cream Cheese – Use full fat, original cream cheese and make sure to take it out of the refrigerator 30-45 minutes before starting to bake. Don’t try to make the cheesecake “lighter” by using anything other than the original, full fat cream cheese. It will change the texture.
Eggs – take the eggs out of the refrigerator 30-45 minutes before cooking to let them warm up to room temperature.
Oreo Cookies – if available, get the chocolate Oreo cookies for the richer chocolate flavor but if that’s not available, get the classic. If you need to keep this cheesecake gluten free, use gluten free Oreo cookies.
Coconut flakes – use sweetened coconut flakes or you can also make your own if you wish. Note, that if you want to make your own, they will be unsweetened, so you may need to add more sugar. (For the process to make your own coconut flakes, check out my coconut banana bread recipe.)
Cream of Coconut – Keep in mind that cream of coconut and coconut cream are not the same thing! Cream of coconut is sweetened and is what you’ll need to make this syrup recipe.
Almonds – for best results, use unflavored toasted almonds! If you cannot find toasted almonds without any flavor added, get raw almonds and toast them yourself. To toast almonds, spread them on a baking sheet in one even layer and bake them at 350°F for 10-11 minutes, make sure to toss them half way through baking.
Chocolate Bar – for decorating, use your favorite chocolate bar but not baking chocolate.
Heavy whipping cream – it’s best to use heavy whipping cream, do not substitute with anything less fat than that.
See recipe card for complete information on ingredients and quantities.
How To Make Almond Joy Cheesecake
Pulse Oreo cookies, coconut flakes, and almonds in a blender until it’s just crumbs. Mix the Oreo crumb mixture with melted butter in a mixing bowl until thoroughly incorporated. Spread crumb mixture in the bottom of the prepared springform, evenly pressing it over the bottom and a little up the sides (1).
Beat cream cheese on medium-high speed until smooth and fluffy. Pour in sugar while beating and add eggs, one at a time. Beat it until smooth.
Pour in cream of coconut and vanilla extract and beat until all mixed very well. Lower the speed to low and beat in cornstarch until fully incorporated.
PRO TIP: Remember to stop to scrape bottom and sides of the bowl in between steps!
Transfer batter into the springform with crust and spread in evenly (3).
Preheat the oven to 325°. Place a large roasting pan into the oven and place cheesecake springform inside the roasting pan. Carefully add hot water to the roasting pan, about half way up the side of the springform.
Bake for 85-90 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for 10 minutes and take it out of the oven (4). Take the foil wrap off the pan.
Cool cheesecake for an hour and then cover the pan with plastic wrap and refrigerate for 4-6 hours or overnight.
How To Make the Almond Joy Topping
Combine sweetened coconut flakes and crushed almonds with sweetened condensed milk and make sure to mix it very well (5).
Spread the coconut mixture (6) over the cooled cheesecake evenly and gently press it down. Cover the whole pan with plastic wrap, or preferred wrap, air-tight (7) and refrigerate for 2-4 hours (8).
Chocolate Ganache: Chop milk chocolate and place it in a small mixing bowl. Bring heavy cream to simmer, be careful not to let it actually boil. (You can do that in a microwave over a few seconds or on the stove in a small sauce pot.)
Pour 1/4 cup of hot cream over the chopped milk chocolate (9) and stir with a whisk until melted and smooth (10).
Pour the ganache on top of the cheesecake (11), in the center, and let it spread and drip off a little off the sides. If you need to, use a flat spatula to help spread the ganache (12).
Recipe FAQs
Absolutely! The only part of this cheesecake that contains gluten is the Oreo cookie crust. Use gluten free Oreo cookies to create a gluten free crust. Remaining ingredients should already be gluten free but double check the labels and nutritional information.
Yes! Baking in a water bath technique is called “bain-marie.” This technique is done to prepare delicate desserts like crème brûlée, custards, and cheesecakes. The main reason for using a water bath for these desserts is to keep direct heat away from baking dish.
Because these desserts are heavy on the cream and eggs, if not baked evenly and slowly but exposed to direct heat, it would not be baked uniformly. The outside will be overdone and inside will still be gooey. Water bath ensures even baking throughout the whole dish by keeping layer of protection between the baking dish and oven heat.
Without the water bath, cheesecake will be sagging in the middle, is likely to crack, and most importantly, it will be overcooked on the outside and under-cooked on the inside
You can always tell the cheesecake is fully baked when the edges are set and the center is slightly soft and jiggly. As it cools in the oven and on the countertop, the center will continue to set more and firm up.
DO NOT insert a knife or toothpick into the center, as that may cause the cheesecake to crack.
Storing Suggestions
In the refrigerator, Almond Joy cheesecake will last for up to 5 days. To maximize the freshness of the cheesecake, be sure to keep it air-tight! Otherwise, the cheesecake will dry out.
You can keep it in the same springform you baked it, just make sure to cover the whole pan with plastic wrap or another preferred food wrap.
To freeze the cheesecake, do so without the ganache toppings. Ganache doesn’t hold up very well to freezing and thawing but the cheesecakes are well known for freezing wonderfully! It’ll stay good in the freezer for up to 2 months.
How To Freeze a Cheesecake
It’s best to freeze the Almond Joy cheesecake whole since you will be adding ganache topping after thawing.
Once cheesecake has fully cooled to room temperature, gently run a butter knife along the inside of the springform pan to separate the cheesecake from the pan. Carefully place the pan with the cheesecake into the freezer and freeze for about an hour. (Set the timer!)
Next, take off the side portion of the springform. At this point, you can choose to either keep the bottom of the springform with the cheesecake on it, or transfer it onto a piece of thick cardboard cake holder covered with aluminum foil.
Wrap the cheesecake and the bottom of the pan with plastic wrap. Use about 2-3 layers. Then, wrap the entire thing with foil. As another added protection from air, you can place the whole things in a large, zip-top freezer bag, but that’s optional.
Make sure to date and label the plastic wrap (or bag) before placing cheesecake back in the freezer. Cheesecake will stay good in the freezer for approximately 2-3 months.
To thaw a frozen cheesecake, make sure to do so slowly in the fridge! Take the cheesecake out of the freezer, take off the zip-top bag, place it into the refrigerator and allow it to slowly thaw overnight or for up to 24 hours.
More Cheesecake Recipes To Try
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Almond Joy Cheesecake Recipe
Ingredients
Crust:
- 20-22 Oreo cookies chocolate or classic
- 1/2 cup sweetened coconut flakes
- 1/2 cup unsalted toasted almonds
- 5 tbsp unsalted butter melted
Cheesecake Filling:
- 32 oz full fat cream cheese softened
- 3/4 cup cream of coconut room temperature
- 3 eggs room temperature
- 1/2 cup white granulated sugar
- 1 tsp vanilla extract
- 2 tbsp cornstarch
Coconut Almond Topping:
- 2 cups sweetened coconut flakes
- 1 cup unsalted toasted almonds crushed
- 14 oz sweet condensed milk
Chocolate Ganache:
- 4 oz dark or milk chocolate bar to taste
- 1/4 cup heavy whipping cream hot
Instructions
Before making the cheesecake:
- You will need a large roasting pan that’s bigger and longer than the springform pan. (You can even use the aluminum foil disposable ones).If you are not sure about your springform holding up in water, you can wrap the outside of the springform pan in heavy duty aluminum foil from bottom up to the sides. Try to use a wide kind of foil so you would only need to use 1 solid sheet. (I recommend wrapping the outside of the springform in foil before adding the crust and cheesecake batter.)For extra protection, you can also use an oven bag in addition to aluminum foil wrap.Although, there is a chance that a small amount of water will leak in, this will NOT ruin the cheesecake.
For Crust:
- Pulse Oreo cookies, coconut flakes, and almonds in a blender until it's just crumbs. Mix the Oreo crumb mixture with melted butter in a mixing bowl until thoroughly incorporated.
- Spray inside of the 9-inch springform pan with some cooking spray, making sure you get the sides too.
- Spread crumb mixture in the bottom of the prepared springform, evenly pressing it over the bottom and a little up the sides.
Cheesecake Filling:
- In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy. I give it a good 2-3 minutes of beating to get is soft and smooth. Scrape sides and bottom on the bowl and beat for another minute.
- Pour in sugar while beating and add eggs, one at a time. Beat it until smooth. Stop to scrape bottom and sides of the bowl.
- Pour in cream of coconut and vanilla extract and beat, still on medium-high speed, until all mixed very well.
- Lower the speed to low and beat in cornstarch. Scrape sides and bottom of the bowl and mix for a few more seconds to make sure everything is evenly mixed.
- Transfer batter into the springform with crust and spread in evenly.
Baking The Cheesecake:
- Preheat the oven to 325°. Place a large roasting pan into the oven and place cheesecake springform inside the roasting pan. Carefully add hot water to the roasting pan, about half way up the side of the springform.
- Bake for 85-90 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for 10 minutes and take it out of the oven. Take the foil wrap off the pan.
- Let it rest for 10 minutes on the counter and then gently run a butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don’t actually have to take the cheesecake out of the pan until ready to serve.)
- Cool cheesecake for an hour and then cover the pan with plastic wrap and refrigerate for 4-6 hours or overnight.
Coconut Almond Topping:
- Note: let the cheesecake cool and set for at least 4 hours before adding the topping!
- Combine sweetened coconut flakes and crushed almonds with sweetened condensed milk and make sure to mix it very well.
- Spread the coconut mixture over the cooled cheesecake evenly and gently press it down. Cover the whole pan with plastic wrap, or preferred wrap, air tight and refrigerate for 2-4 hours.
Chocolate Ganache:
- When ready to decorate the cheesecake, make the ganache.
- Chop milk chocolate and place it in a small mixing bowl.
- Bring heavy cream to simmer, be careful not to let it actually boil. (You can do that in a microwave over a few seconds or on the stove in a small sauce pot.)
- Pour 1/4 cup of hot cream over the chopped milk chocolate and stir with a whisk until melted and smooth.
- Pour the ganache on top of the cheesecake, in the center, and let it spread and drip off a little off the sides. If you need to, use a flat spatula to help spread the ganache.
Notes
- Gluten Free Notes: The only part of this cheesecake that contains gluten is the Oreo cookie crust. Use gluten free Oreo cookies to create a gluten free crust. Remaining ingredients should already be gluten free but double check the labels and nutritional information.
- Storing: Cheesecake will last up to 5 days in the refrigerator. Store it in the original baking pan and make sure to re-wrap the pan with plastic wrap air-tight after each time you take out a slice.
- Freezing: There are instructions on how to freeze the cheesecake in the post!
- Water Bath: DO use the water bath technique, it does strongly affect the texture of the cheesecake.
- Cooling: DO cool the cheesecake is three steps: 10 minutes in the turned off oven, on the counter, and chill in the refrigerator.
- How To Tell If Cheesecake If Done: You can tell the cheesecake is baked when the edges are set and the center is slightly soft and jiggly. As it cools in the oven and on the counter, the center will continue to set more and become more firm. DO NOT insert a knife or toothpick into the center since that may cause the dessert to crack.
Nutrition
Originally published on Will Cook For Smiles in February, 2013.
Categories:
Cake Recipes, Cheesecake Recipes, Dessert Recipes, Mother's Day Recipe Ideas, Valentine's Day,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Does anyone have the old recipe using the International Delight Almond Joy creamer? I found the creamer but the original recipe by Will
cook for Smiles has been changed
Love this!
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!
Wow, that’s pretty cool! I really hope you’ll like it, Krista. Thank you 🙂
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!
Sounds wonderful, Krista! I bet is was a perfect coconutty treat 🙂
Thank you!! I’m so glad you liked it.
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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.
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!
Oooo, hope you loved it! Thank you for your sweet comment, Crissy!
Yum! That cheesecake looks amazing and your pictures are great too!
Thank you so much, Mackenzie 🙂
I love that you added creamer to your cheesecake! Such a great idea!
It really enhances the flavor, definitely 🙂
Thanks, Tonia!
This cheesecake looks absolutely phenomenal Lyuba! Yum!
Thank you so much, Trish!
Oh yeah! Now this is a definite must do!!!
Thank you, Tammy! It really is 🙂
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!
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! 🙂
Enjoy!!
We loved this cheesecake! We liked it even better with “Magic Shell” topping on it instead of the chocolate syrup.
Thanks for the great recipe, Lyuba!
Perfect! That is what I love to hear!
This looks so amazing! I am a big cheese cake fan. Now following you back on G+ drop by sometime & linkup. I have a weekly link up every Friday. Enjoyed seeing your recipes today!