Description
This Almond Chocolate Cheesecake Bliss is a no-bake, creamy dessert combining a crunchy almond-graham cracker crust with a smooth chocolate-cream cheese filling. It’s delicately flavored with almond extract and topped with toasted almonds and optional chocolate shavings, offering a perfect balance of nutty and rich chocolate flavors. Ideal for a crowd-pleasing treat that requires minimal cooking.
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: Mix graham cracker crumbs, chopped almonds, and melted butter in a bowl until the mixture resembles wet sand, ensuring all crumbs are evenly coated.
- Form the Crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Place the pan in the refrigerator to let the crust set firmly.
- Make the Filling Base: In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Stir in the almond extract thoroughly to infuse the filling with flavor.
- Whip the Cream: In a separate clean bowl, whip the heavy cream until stiff peaks form, ensuring it holds shape for folding.
- Combine Filling Ingredients: Gently fold the whipped cream into the cream cheese mixture to maintain a light texture. Then fold in the melted and cooled semisweet chocolate evenly until fully incorporated.
- Assemble the Cheesecake: Spread the chocolate cream cheese filling evenly over the chilled crust, smoothing the surface for a neat finish.
- Add Toppings: Sprinkle the toasted sliced almonds evenly over the filling. Optionally, decorate with chocolate shavings or a drizzle of melted chocolate for extra flair.
- Chill to Set: Cover the assembled cheesecake and refrigerate for at least 4-6 hours, preferably overnight, until fully set and firm.
- Serve: Carefully remove the springform pan ring, slice the cheesecake into 10 equal pieces, and serve chilled for the best texture and flavor.
Notes
- Ensure the cream cheese is softened to room temperature for smoother mixing and no lumps.
- Use high-quality semisweet chocolate for a richer chocolate flavor in the filling.
- To toast almonds, spread them on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes or until golden and fragrant.
- The crust must be firmly chilled so it holds together when serving.
- This cheesecake is best eaten within 2-3 days when stored refrigerated to maintain freshness.
- For a nut-free version, substitute almonds in the crust and topping with additional graham cracker crumbs and omit almond extract.
