Description
This Almond Chocolate Cheesecake Bliss is a no-bake, creamy dessert combining a crunchy almond and graham cracker crust with a luscious chocolate-infused cream cheese filling. Topped with toasted sliced almonds and optional chocolate shavings or drizzle, it’s perfect for special occasions or indulgent treats.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup finely chopped almonds
- 1/3 cup unsalted butter, melted
Filling
- 8 ounces cream cheese, softened
- 1 teaspoon almond extract
- 1/2 cup granulated sugar
- 1 cup heavy whipping cream
- 1 cup semisweet chocolate chips, melted and cooled
Topping
- 1/2 cup sliced almonds, toasted
- Optional: chocolate shavings or a drizzle of melted chocolate
Instructions
- Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, finely chopped almonds, and melted butter. Stir until the mixture resembles wet sand, ensuring the butter is evenly distributed.
- Set the Crust: Press the crust mixture firmly and evenly into the bottom of a 9-inch springform pan. Place the pan in the refrigerator to chill and set while you prepare the filling.
- Make the Filling: Using a mixer, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy. Add the almond extract and blend well to incorporate the flavor.
- Whip the Cream: In a separate chilled bowl, whip the heavy whipping cream until stiff peaks form, which adds lightness and volume to the filling.
- Combine Mixtures: Gently fold the whipped cream into the cream cheese mixture, taking care not to deflate it. Then, fold in the melted and cooled semisweet chocolate chips until fully combined for a rich chocolate flavor.
- Assemble the Cheesecake: Evenly spread the chocolate cream cheese filling over the chilled crust in the springform pan, smoothing the surface with a spatula for a neat finish.
- Add Toppings: Sprinkle toasted sliced almonds over the top for crunch and texture. Optionally, add chocolate shavings or drizzle melted chocolate over the cheesecake for extra decoration and flavor.
- Chill: Cover the cheesecake loosely with plastic wrap or foil and refrigerate for at least 4 to 6 hours, preferably overnight. This allows the filling to firm up and the flavors to meld perfectly.
- Serve: Carefully remove the springform ring from the pan. Slice the cheesecake and serve chilled for the best flavor and texture experience.
Notes
- For best results, use room temperature cream cheese to avoid lumps in the filling.
- Melting the chocolate chips and cooling them before folding helps maintain the filling’s texture without warming it down.
- To toast almonds, spread sliced almonds on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until golden and fragrant.
- Store any leftovers covered in the refrigerator and consume within 3 days.
- This cheesecake is gluten-containing due to the graham crackers; use gluten-free crackers to make it gluten-free.
