A Sweet Tribute: Almond Joy Cheesecake with Blue Diamond Almonds
As the years pass, I find myself increasingly reflecting on the profound influence my mother has had on my life. It’s a common realization, perhaps, for many eldest daughters who, in their spirited youth, sought fiercely to forge their own path. I distinctly remember my teenage years being characterized by a strong desire to be independent, to carve out my own destiny, and to figure things out my way, thank you very much!
Yet, with each passing year, a delightful truth has emerged: I am, in many ways, the spitting image of my mom – both in spirit and in character. And honestly, I couldn’t be prouder. She truly is one of the most incredible people I know, and my aspiration now is to “grow up” and embody more and more of her remarkable qualities.
Why My Mother Continues to Inspire Me
There are countless reasons why my mom is such an inspiring figure. Firstly, her tenacity and brilliance in the business world are simply astounding. As a female entrepreneur who has navigated the challenges of running my own venture for three years, I recognize the monumental achievement it is for my mom to have persevered as a small business owner in the creative sphere for essentially her entire career. It’s no small feat. A fun fact many might not know is that I’m known in the needlework world by my middle nickname, “Kate.” This name forms half of the successful cross-stitch design business, Lizzie*Kate, which she built from the ground up. This business not only put me through college but continues to support our family today. My mom is an incredibly talented designer, dedicating immense hard work and care to her customers. Yet, despite her demanding career, she always knows when to step away, clock out, and prioritize quality time with her friends and family.
On a related note, it’s no secret where I inherited my deep-seated love for cooking and entertaining. I’ve shared countless stories on this blog about how Mom consistently provided a well-balanced, delicious meal on the table almost every night throughout my childhood. This she managed while diligently working on her businesses, always ensuring we had homemade cookie dough and Chex mix on hand for snacks or unexpected guests. She made it all look so effortless that my sister and I, admittedly, took her amazing culinary skills for granted. It wasn’t until the harsh reality of college cafeterias set in that we truly appreciated just how good we had it! To this day, she remains the quintessential hostess among her friends, effortlessly whipping up a comforting bowl of chili, tossing a vibrant green salad, and baking a fresh batch of cookies whenever friends gather – be it for an impromptu grill-out, a church girls’ night, or any day their beloved K-State ‘cats are playing.
Beyond her professional prowess and culinary talents, her dedication to a healthy lifestyle is equally impressive. Her commitment to eating well and maintaining a fitness routine, her passion for travel and exploring new horizons, her impeccable sense of style, her enviable green thumb (a trait I, unfortunately, did not inherit and likely never will!), her profound love for books, her sharp intellect, her unwavering faith, and her undeniable spunk all contribute to her remarkable character. However, as I’ve grown older, I’ve realized that the quality I most aspire to embody is her incredible generosity. My mom is, without a doubt, one of the most selfless individuals I know. She never hesitates – not even for a second – to dedicate huge portions of her time, energy, and resources to helping others. Whether it’s volunteering with various community groups, providing steadfast support to her own mother and friends facing health challenges, or even making a day trip to Kansas City to act as a sous-chef and assist her single daughter with house projects – when she senses a need, Mom is there in a heartbeat. She’s a master at getting things done, and she does it all without expecting anything in return. Her giving spirit is truly inspiring.
Indeed, it would be an absolute honor to become more and more like my Mom.
The Perfect Mother’s Day Treat: Almond Joy Cheesecake
Speaking of my incredible mom, she also happens to be the #1 fan of this blog, faithfully reading it every morning since my very first post. So, a special shout-out: Hi, Mom! Knowing her immense love for all things chocolate, I decided to create a special Chocolate Almond Cheesecake and bring it down to Wichita to share with her yesterday for Mother’s Day. Yes, I know, two chocolate posts in a row on the blog – what a delicious coincidence! But given that chocolate is undeniably Mom’s favorite food group, it felt like the most appropriate and heartfelt tribute. This particular cheesecake recipe, inspired by the classic Almond Joy candy bar, combines the irresistible flavors of chocolate, almond, and coconut into a decadent, naturally gluten-free dessert. It’s a rich and creamy indulgence designed to celebrate the sweetness of motherhood.
Well first off, there’s my pretty mama. Her smile is as sweet as this cheesecake!
And second, here’s the pretty cheesecake! While perhaps not *quite* as pretty as Mom, it was undeniably hellishly delicious and a true feast for the senses.
Knowing that Mom is a huge fan of the classic almond-coconut-chocolate combination found in Almond Joy candy bars, I was inspired to meticulously incorporate that beloved flavor profile into a decadent cheesecake. The goal was to capture that nostalgic taste in a sophisticated, homemade dessert.
Crafting the Gluten-Free Almond Crust
For a unique and naturally gluten-free twist, I decided to start this cheesecake with an almond crust. While you could certainly use store-bought almond meal, I didn’t have any on hand. So, I opted to pulse some of my favorite Blue Diamond Roasted Salted Almonds in a food processor until they reached a finely ground, almost flour-like consistency. This can also be achieved with a coffee grinder for smaller batches. The subtle saltiness from the roasted almonds adds a wonderful depth of flavor to the crust.
Once ground, I mixed these fragrant almond crumbs with melted butter and firmly pressed the mixture into the bottom of a springform pan. This forms the perfect foundation for our cheesecake. I then pre-baked the crust in the oven for about 15 minutes, allowing it to become beautifully golden and toasty, enhancing its nutty aroma and flavor. While the crust was baking, I began to whip up the smooth and rich chocolate batter, infusing it with a hint of almond extract for an extra layer of flavor. I used my go-to cheesecake batter, which incorporates low-fat cream cheese and Greek yogurt, making it a *slightly* healthier indulgence without compromising on its creamy, dreamy texture.
After the crust was perfectly prepped, I carefully poured the silky chocolate batter over it. Then, the cheesecake went into the oven to bake to a state of decadent, cheesy, creamy perfection. The key to a perfect cheesecake is patience; once baked, it’s crucial to refrigerate it until it’s thoroughly firm and chilled, allowing the flavors to meld and the texture to set beautifully.
The Grand Finale: Decadent Toppings
Once the cheesecake was perfectly chilled and firm, it was time for the most exciting part – the toppings! Anyone who enjoyed my Samoa Cheesecake knows I have a soft spot for generously topped desserts, and this Almond Joy version is no exception. The topping process was surprisingly easy and incredibly rewarding. I began by preparing a simple, yet luxurious, chocolate ganache. For an added almond-y flavor and to slightly reduce the fat content, I used almond milk instead of traditional heavy cream in my ganache. I then spread about two-thirds of this rich ganache evenly over the top of the chilled cheesecake, creating a smooth, glossy canvas.
Next, I generously sprinkled the ganache layer with a vibrant mix of chopped Blue Diamond almonds, perfectly toasted coconut flakes, and a scattering of rich semisweet chocolate chips. This combination not only adds incredible texture and flavor but also makes for a stunning visual. For the grand finale, I poured the remaining one-third of the ganache into a Ziplock bag (with a tiny bottom corner snipped off) or a piping bag. From there, I artfully drizzled it over the top of the cheesecake, creating an elegant, professional finish. You could also simply use a fork for a more rustic drizzle.
So pretty! The finished cheesecake was a work of art, almost too beautiful to eat.
And even more important? So incredibly tasty. Each bite was a symphony of flavors and textures.
Seriously, every element of this Almond Joy Cheesecake, from the rich, buttery, and slightly salty almond crust to the luxuriously creamy chocolate filling with its hint of almond, and finally to the utterly decadent combination of toasted coconut, crunchy almonds, and smooth chocolate ganache toppings, was a total treat. It’s definitely a special occasion indulgence, a splendid splurge that falls perfectly into my category of “occasional delights,” and absolutely worth every single delicious bite. The harmonious blend of textures and tastes makes it an unforgettable dessert that truly captures the essence of the classic candy bar, elevated into a sophisticated baked masterpiece.
Cheesecake “cheers” to my Mom, and to all the other amazing mothers out there! We’ve realized, as we’ve grown, that you are so much cooler and more remarkable than we ever fully knew. We hope to emulate your strength, kindness, and unwavering spirit with each passing day. I love you, Mom!
Almond Joy Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Total Time: 120 minutes
- Yield: 12 –16 servings 1x
Description
All of the classic flavors of chocolate, almond, and coconut combine perfectly in this delicious cheesecake, which also happens to be naturally gluten-free! It’s an ideal dessert for any occasion.
Ingredients
CHEESECAKE INGREDIENTS:
- 2 cups almond meal**
- 6 Tablespoons (1/3 cup) melted butter
- 3 (8-ounce) bricks neufchatel (low-fat) cream cheese, softened
- 1 cup granulated sugar
- 1 cup plain or vanilla Greek yogurt
- 1/4 cup unsweetened cocoa powder
- 2 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 eggs
TOPPING INGREDIENTS:
- Chocolate Ganache (see ingredients below)
- 1/2 cup Blue Diamond almonds (I used Blue Diamond Roasted Salted Almonds), roughly chopped
- 1/2 cup semisweet or dark chocolate chips
- 1/2 cup toasted flaked or shredded coconut
CHOCOLATE GANACHE INGREDIENTS:
- 6 ounces semisweet or dark chocolate (I used chocolate chips)
- 1/4 cup almond or 2% dairy milk (I used Blue Diamond Almond Breeze Original Almond Milk)
- 2 tablespoons butter or coconut oil
Instructions
TO MAKE THE CHEESECAKE:
- Preheat oven to 325°F (160°C), and lightly grease a 9-inch springform pan. Carefully wrap the outside of the pan in 2 layers of heavy-duty aluminum foil, ensuring there are no gaps where water could seep through for the water bath.
- Stir together the almond meal and melted butter in a large mixing bowl until the mixture is evenly combined and crumbly. Press the almond mixture firmly and evenly into the bottom of the prepared springform pan. Then, place the springform pan into a larger roasting dish (or any oven-safe pan larger than the springform). Bring a tea kettle or pot of water to a boil in preparation for the water bath. Set aside. (*If you prefer not to place the pan directly in a water bath, you can skip this step and instead place a pan of water on the shelf beneath the cheesecake pan in the oven, which also helps create a moist baking environment.)
- Using an electric mixer, beat the softened cream cheese on medium speed for about 3 minutes until it’s perfectly smooth and free of lumps. Add the granulated sugar and continue to beat for an additional minute until well blended and creamy. Incorporate the Greek yogurt, unsweetened cocoa powder, vanilla extract, and almond extract. Beat for another minute, pausing midway to scrape down the bottom and sides of the bowl thoroughly with a spatula to ensure all ingredients are combined. Add the eggs, one at a time, beating on low speed after each addition just until each egg is blended into the batter. Scrape the bottom of the pan once or twice more. It’s crucial not to overbeat the eggs, as this can introduce too much air, leading to cracks in the cheesecake. Pour the smooth cheesecake batter evenly over the pre-baked almond crust.
- Carefully place the double pans (springform inside the larger roasting dish) into the oven on a shelf on the bottom third of the oven. Very cautiously, use a tea kettle or a large measuring cup to pour the boiling water into the larger pan, creating a water bath around the springform. The water should come up about 1 inch around the springform pan.
- Close the oven door and bake the cheesecake for approximately 1 hour and 15 minutes, or until the center is almost set but still has a slight, gentle jiggle. The edges should appear firm. Turn the oven off, and slightly open the oven door. Allow the cheesecake to cool and set in the oven for about 1 hour. This slow cooling prevents cracking. Then, remove the cheesecake from the oven, carefully run a thin knife around the edges of the cake to loosen it, and let it cool completely to room temperature on a wire rack. Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or ideally, overnight, to allow it to firm up and for the flavors to fully develop. Once chilled, remove the springform rim and prepare to top the cheesecake with your desired delicious toppings.
- Serve slices of the decadent Almond Joy Cheesecake, or cover and refrigerate any leftovers for up to 5 days.
TO MAKE THE TOPPING:
- Once the cheesecake has been thoroughly chilled, spread about two-thirds of the prepared chocolate ganache evenly over the top surface. Then, generously sprinkle the ganache layer with the chopped almonds, chocolate chips, and toasted coconut, ensuring an even distribution.
- Add the remaining one-third of the chocolate ganache to a piping bag or a Ziplock bag (with a tiny bottom corner carefully snipped off to create a small opening). Drizzle the ganache artfully over the top of the cheesecake, creating an appealing pattern. Alternatively, for a simpler approach, you can just drizzle it using a fork.
TO MAKE THE CHOCOLATE GANACHE:
- Combine all the ganache ingredients (semisweet or dark chocolate, almond or dairy milk, and butter or coconut oil) in a small saucepan. Heat over medium heat, stirring frequently with a whisk or spatula, until the chocolate is completely melted and the mixture is smooth and glossy. Remove the saucepan from the heat and let the ganache cool for at least 5 minutes before drizzling. The ganache will naturally thicken as it cools, achieving the perfect consistency for spreading and drizzling.
Notes
**To make your own almond meal, simply pulse whole or blanched almonds in a food processor or coffee grinder until they reach a fine, powder-like consistency. Be very careful not to over-process, or the almonds will release their oils and turn into almond butter. I personally used Blue Diamond Roasted Salted Almonds for the crust, as I found the subtle hint of salt they added truly enhanced the flavor of the crust. If you opt to use unsalted almonds, I recommend adding an extra pinch of fine sea salt to the crust mixture to achieve a similar balanced taste.
This is a sponsored post in partnership with Blue Diamond Almonds. I am partnering with them this year to bring you all sorts of delicious new recipes, and all almond-loving opinions are my own as always. Thanks for continuing to support the brands who help make this site possible and allow me to share these wonderful recipes with you!
