Description
Almond Chocolate Cheesecake Bliss is a decadent no-bake dessert featuring a crunchy almond and graham cracker crust topped with a smooth, creamy chocolate and almond-flavored cheesecake filling. This luscious cake combines the richness of cream cheese and chocolate with the crunch of toasted almonds, perfect for an elegant treat or special occasion.
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
Toppings
- 1/2 cup sliced almonds, toasted
- Optional: chocolate shavings or a drizzle of melted chocolate
Instructions
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, finely chopped almonds, and melted butter. Mix until the mixture resembles wet sand, ensuring all crumbs are moistened evenly.
- Press the Crust: Firmly press the crumb mixture into the bottom of a 9-inch springform pan, creating an even layer. Place in the refrigerator to set while you prepare the filling.
- Make the Filling: In a large bowl, beat softened cream cheese with granulated sugar until smooth and creamy. Add almond extract and continue to mix until fully incorporated.
- Whip the Cream: In a separate chilled bowl, whip the heavy cream until stiff peaks form, ensuring the cream is light and airy.
- Combine Filling Ingredients: Gently fold the whipped cream into the cream cheese mixture using a spatula, maintaining the light texture. Then fold in the melted and cooled semisweet chocolate chips until evenly distributed.
- Assemble the Cheesecake: Spread the chocolate almond filling evenly over the prepared crust, smoothing the top with a spatula for a clean finish.
- Add Toppings: Sprinkle the toasted sliced almonds on top, and optionally add chocolate shavings or a drizzle of melted chocolate for extra decoration and flavor.
- Chill: Cover the assembled cheesecake and refrigerate for at least 4 to 6 hours, preferably overnight, to allow it to set firmly.
- Serve: Carefully remove the springform pan ring, slice the cheesecake into 10 portions, and serve chilled for the best texture and flavor experience.
Notes
- For best results, ensure the cream cheese is fully softened before mixing to avoid lumps.
- Chilling overnight helps the cheesecake firm up and enhances the flavors.
- You can substitute sliced almonds with chopped pecans or walnuts if preferred.
- To melt chocolate chips easily, use a microwave in 30-second bursts, stirring in between until smooth and cooled.
- Use a sharp knife warmed slightly under hot water before slicing for cleaner slices.
