If you’re a fan of the classic Almond Joy candy bar, then this No-Bake Coconut Almond Joy Cheesecake is sure to satisfy your sweet tooth. It’s rich, creamy, and loaded with coconut and almond flavors that will transport you straight to dessert paradise. Plus, the best part? No baking required!
Imagine sinking your fork into a smooth cheesecake filling, surrounded by a crunchy graham cracker crust, all topped with a luscious layer of chocolate. This dessert is perfect for warm days when you don’t want to turn on the oven, making it a delightful treat for gatherings or a simple indulgence at home.
No-Bake Coconut Almond Joy Cheesecake Recipe
This No-Bake Coconut Almond Joy Cheesecake features a velvety cream cheese filling infused with coconut and almond extract, set atop a buttery graham cracker crust. The cheesecake is finished with a silky chocolate ganache, making each bite a delightful combination of flavors and textures.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsweetened shredded coconut
- ½ cup unsalted butter, melted
- 2 (8 oz) packages cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon almond extract
- 1 cup heavy whipping cream
- 1 cup semi-sweet chocolate chips
- ½ cup sliced almonds for topping
- Additional shredded coconut for garnish
Instructions
- Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, shredded coconut, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Refrigerate for 15 minutes.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and powdered sugar until smooth. Add almond extract and mix until combined.
- Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Assemble the Cheesecake: Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula. Refrigerate for at least 4 hours or until set.
- Prepare the Chocolate Ganache: In a small saucepan over low heat, melt the chocolate chips until smooth. Pour the ganache over the chilled cheesecake, spreading it evenly. Top with sliced almonds and additional shredded coconut.
- Chill and Serve: Return the cheesecake to the refrigerator for another hour to set the ganache. Once ready, carefully remove the springform pan, slice, and enjoy your No-Bake Coconut Almond Joy Cheesecake!
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 5 hours
- Total Time: 5 hours 20 minutes
Nutrition Information
- Servings: 12 slices
- Calories: 350kcal
- Fat: 25g
- Protein: 4g
- Carbohydrates: 30g
