Almond Joy Cheesecake Recipe (2024)

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Created: February 8, 2013 Updated: April 12, 2023 by Lyuba Brooke 46 Comments *This post may contain affiliate links. Read More...

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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.

I love getting inspired byeverythingaround me. Remember myLayeredCreme 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.

Easy cheesecake with all the flavors of almond joy candy like coconut, chocolate, and almonds.

5 from 1 vote

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Course: Dessert

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 10

Calories: 415kcal

Author: Lyuba Brooke

Ingredients

▢ For Crust:
▢ 1 1/2 cups finely crushed graham crackers
▢ 1/4 cup dark brown sugar
▢ 5 tbs unsalted butter melted
▢ 1 tsp vanilla extract
▢ For Cheesecake:
▢ 3 8- oz cream cheese packs
▢ 2/3 cup Almond Joy Creamer
▢ 2 tbs sour cream
▢ 2 eggs
▢ 1 tsp vanilla extract
▢ 1 1/2 tbs corn starch
▢ 1/2 cup white granulated sugar
▢ For Topping:
▢ 1 cup shredded sweetened coconut
▢ 1 1/2 tbs sweet condensed milk
▢ 1/2 cup sliced almonds
▢ Chocolate syrup

Instructions

~ Grease a 9-inch spring form, set aside. Preheat the oven to 325.
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.
Cheesecake:
Start beating the cream cheese with a mixer until smooth, about 2 minutes.
Add the vanilla extract, sour cream, and International Delight Almond Joy Creamer.
Add the eggs, one at the time, beating after each addition.
Add sugar and corn starch. Make sure that all ingredients are well combined.
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Pour the cheesecake batter into the pan with crust. Bake for 45 minutes.
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.
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.

Nutrition

Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

Comments

Krista says
November 22, 2014 at 3:07 pm
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!
Reply
- lyuba says
  November 22, 2014 at 8:56 pm
  Wow, that’s pretty cool! I really hope you’ll like it, Krista. Thank you 🙂
  Reply
  - Krista says
    November 24, 2014 at 12:18 pm
    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!
    Reply
    - lyuba says
      November 24, 2014 at 3:14 pm
      Sounds wonderful, Krista! I bet is was a perfect coconutty treat 🙂
      Thank you!! I’m so glad you liked it.
      Reply
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Reply
robin says
October 11, 2013 at 2:01 am
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.
Reply
CrissyW says
August 21, 2013 at 4:26 pm
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!
Reply
- lyuba says
  August 22, 2013 at 1:17 pm
  Oooo, hope you loved it! Thank you for your sweet comment, Crissy!
  Reply
Mackenzie @ Cheerios and Lattes says
August 13, 2013 at 11:22 pm

Yum! That cheesecake looks amazing and your pictures are great too!
Reply
- lyuba says
  August 22, 2013 at 1:17 pm
  Thank you so much, Mackenzie 🙂
  Reply
Tonia@thegunnysack says
August 6, 2013 at 1:03 pm
I love that you added creamer to your cheesecake! Such a great idea!
Reply
- lyuba says
  August 7, 2013 at 12:33 pm
  It really enhances the flavor, definitely 🙂
  Thanks, Tonia!
  Reply
Trish - Mom On Timeout says
August 5, 2013 at 12:06 pm
This cheesecake looks absolutely phenomenal Lyuba! Yum!
Reply
- lyuba says
  August 7, 2013 at 12:32 pm
  Thank you so much, Trish!
  Reply
Tammy says
April 25, 2013 at 4:26 pm
Oh yeah! Now this is a definite must do!!!
Reply
- lyuba says
  August 7, 2013 at 12:32 pm
  Thank you, Tammy! It really is 🙂
  Reply
Diane R. says
March 23, 2013 at 2:09 pm
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!
Reply
- lyuba says
  March 23, 2013 at 3:56 pm
  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!!
  Reply
  - Diane R. says
    March 25, 2013 at 2:39 pm
    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!
    Reply
    - lyuba says
      March 25, 2013 at 4:32 pm
      Perfect! That is what I love to hear!
      Reply
Theresa @DearCreatives says
February 28, 2013 at 10:20 am
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!
Reply

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FAQs

What are the ingredients in Almond Joy? ›

CORN SYRUP, SUGAR, COCONUT, VEGETABLE OIL (PALM OIL, SHEA OIL, SUNFLOWER OIL, PALM KERNEL OIL, &/OR SAFFLOWER OIL), ALMONDS, LACTOSE (MILK), CONTAINS 2% OR LESS OF: CHOCOLATE, REDUCED PROTEIN WHEY (MILK), SKIM MILK, COCOA, COCOA PROCESSED WITH ALKALI, WHEY (MILK), SALT, LECITHIN (SOY), MILK FAT, VANILLIN (ARTIFICIAL ...

Discover More Details ›

What happens when you overbeat cheesecake batter? ›

When making your filling, overmixing can lead to incorporating too much air into the batter. Once baked, the air bubbles will burst, and the cheesecake will fall and crack. THE FIX: The number one reason why you'd overbeat your batter is because you're having dificulty incorporating cold ingredients.

See Details ›

Why is my no-bake cheesecake batter so runny? ›

The primary reason a no-bake cheesecake is too runny or doesn't set up properly is generally the temperature of the ingredients. If your cream cheese is too warm, the mixture will be too soft and will never set up properly.

How do you thicken a no bake cheesecake? ›

If your filling is really runny, you can add a little bit of gelatin or cornstarch to thicken it up. Gelatin is great for adding firmness, while cornstarch can thicken the mixture without making it too firm.

View Details ›

What does adding an extra egg to cheesecake do? ›

Eggs: Three whole eggs hold the cheesecake together. I also add an extra yolk, which enhances the cake's velvety texture. (Whites tend to lighten the cake, which is actually fine — if you don't feel like separating that fourth egg and don't mind some extra airiness in the texture, just add in the whole egg.)

View Details ›

What happens if you add too much lemon juice to cheesecake? ›

Nigella found that adding just 1 teaspoon of lemon juice gave the right balance. You could add a few drops extra if you wish but be careful as too much acid could start to curdle the other ingredients.

Learn More Now ›

What is the thickening agent in cheesecake? ›

Almost every cheesecake recipe calls either gelatin or beaten eggs, which are used as a setting or thickening agents. The cake will not set properly if there is no egg in the preparation, and you will just have a cream cheese pudding.

Learn More Now ›

What is the healthiest candy bar to eat? ›

Just about any food, including candy bars, can be incorporated into a nutritious and balanced diet in moderation — especially when you choose healthy candy bars.

How We Chose.
Unreal Dark Chocolate Coconut Bars.
Zolli Peanut Butter Cups.
Endangered Species Extreme Dark Chocolate Bites.
Smart Sweets Sweet Fish.

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Is Almond Joy a healthy snack? ›

Given its high sugar and fat content, Almond Joy is not the best option if you're watching your caloric intake. However, as with all things, it can be enjoyed in moderation as part of a balanced diet.

Learn More ›

Does Almond Joy have high fructose corn syrup? ›

Milk, Cream, Sugar, Corn Syrup, Fudge Swirl (Sugar, Milk, Chocolate Liquor, High Fructose Corn Syrup, Contains 2% or less of: Skim Milk, Butter [Cream, Salt], Carrageenan, Mono and Diglycerides, Salt, Sodium Bicarbonate, Natural Flavor), Almonds (Almonds, Cottonseed Oil, Salt), Nonfat Dry Milk, Coconut, Whey, Natural ...