If you love rich desserts that blend chocolate, coconut, and almonds into one unforgettable bite, this Almond Joy Cheesecake will steal your heart. Inspired by the iconic candy bar, this indulgent cheesecake features a chocolate coconut Oreo crust, a creamy coconut-almond cheesecake filling, and a silky chocolate ganache topping, finished with toasted coconut and crunchy almonds.

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Perfect for holidays, birthdays, dinner parties, or anytime you want a show-stopping dessert, this cheesecake delivers bakery-style results right from your kitchen.

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Ingredients

Chocolate Coconut Crust

1½ cups finely crushed chocolate sandwich cookies
½ cup sweetened flaked coconut
¼ cup granulated sugar
¼ cup melted butter

Coconut Almond Cheesecake Filling

32 oz full-fat cream cheese, softened
1½ cups granulated sugar
4 large eggs, room temperature
1 teaspoon almond extract
½ teaspoon coconut extract
½ teaspoon vanilla extract
Pinch of salt
½ cup toasted sweetened flaked coconut
½ cup toasted sliced almonds

Chocolate Ganache Topping

6 tablespoons heavy cream
½ cup semi-sweet chocolate chips
½ teaspoon vanilla extract

Garnish

¼ cup toasted flaked coconut
¼ cup toasted sliced almonds

Instructions

1. Prepare the Crust

Preheat oven to 350°F (175°C).
Combine cookie crumbs, coconut, sugar, and melted butter.
Press mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan.
Place pan on a rimmed baking sheet and bake for 10 minutes. Set aside.

2. Make the Cheesecake Filling

Reduce oven temperature to 325°F (165°C).
Beat cream cheese until completely smooth.
Add sugar and mix until creamy.
Beat in eggs one at a time, followed by extracts and salt.
Gently fold in toasted coconut and almonds.

3. Bake

Pour filling over the warm crust.
Bake for 75 minutes, until edges are set and center slightly jiggles.
Cool completely on a wire rack.

4. Add the Ganache

Heat cream until hot but not boiling.
Add chocolate chips and vanilla; let sit 1 minute, then stir smooth.
Pour ganache over cooled cheesecake, allowing it to drip down the sides.
Sprinkle with toasted coconut and almonds.

5. Chill

Refrigerate for at least 4 hours, preferably overnight, before slicing.

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Pro Tips

Use room-temperature cream cheese for a silky-smooth filling
Toast coconut and almonds for deeper flavor and better texture
Bake cheesecake on a rimmed pan to prevent oven mess
Slight cracks are okay—the ganache hides everything beautifully

Why This Recipe Works

Balanced sweetness with rich chocolate flavor
Creamy texture with satisfying crunch
No water bath required
Ideal make-ahead dessert for entertaining

Substitutions & Variations

Swap chocolate cookies with chocolate graham crackers
Use dark chocolate chips for a bolder ganache
Add chocolate chips to the filling for extra decadence
Replace almonds with pecans if desired

Make-Ahead, Storage & Reheating Guide

Make-Ahead: Prepare up to 24 hours in advance
Storage: Cover and refrigerate for up to 5 days
Freezing: Freeze without ganache for up to 2 months
Reheating: Not recommended—serve chilled

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Serving Ideas

Serve with whipped cream and fresh berries
Pair with coffee or espresso
Garnish with chocolate curls for an elegant finish

Nutrition (Per Serving – Estimate)

Calories: ~670
Carbohydrates: 58g
Protein: 10g
Fat: 46g
Saturated Fat: 25g
Sugar: 47g

Frequently Asked Questions

Do I need a water bath?

No. This recipe bakes evenly without one.

Can I use light cream cheese?

Yes, but the texture will be slightly softer.

How long should it cool before adding ganache?

At least 3–4 hours, until fully chilled.

Can I use a different pan size?

A 9-inch springform works best. Smaller pans may overflow.

This Almond Joy Cheesecake is rich, creamy, and irresistibly indulgent. With layers of chocolate, coconut, and almonds, it’s a dessert that impresses every time. Whether for special occasions or pure dessert bliss, this cheesecake is guaranteed to be a favorite.