Description

This Almond Chocolate Cheesecake Bliss is a rich, creamy dessert featuring a buttery graham cracker and almond crust topped with a smooth cream cheese and chocolate filling. Enhanced with almond extract and finished with toasted sliced almonds and optional chocolate garnishes, this no-bake cheesecake is perfect for any occasion and delivers a delightful blend of nutty and chocolate flavors.

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

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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 with an even consistency.
Set the Crust: Firmly press the crust mixture into the bottom of a 9-inch springform pan, ensuring an even layer. Place the pan in the refrigerator to chill and set while you prepare the filling.
Make the Filling: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add almond extract and blend well to incorporate the flavor evenly.
Whip the Cream: In a separate chilled bowl, whip the heavy cream using an electric mixer until stiff peaks form, creating a light and airy texture.
Combine Filling Ingredients: Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth. Then carefully fold in the melted and cooled semisweet chocolate chips, ensuring an even chocolate flavor throughout.
Assemble the Cheesecake: Pour and spread the chocolate cream cheese filling evenly over the chilled crust, smoothing the surface with a spatula for a clean finish.
Add Toppings: Sprinkle the toasted sliced almonds evenly over the top. Add optional chocolate shavings or drizzle melted chocolate over the surface for an extra decorative and flavorful touch.
Chill: Cover the cheesecake with plastic wrap or cake dome and refrigerate for at least 4-6 hours, preferably overnight, to let the cheesecake set properly and develop its flavor and texture.
Serve: Carefully remove the springform ring, slice the cheesecake into portions, and serve chilled for a refreshing and indulgent dessert experience.

Notes

For best results, use a chilled bowl and beaters when whipping the cream to achieve stiff peaks.
Ensure the melted chocolate is cooled before folding in to prevent the cream cheese from melting or curdling.
To toast almonds, heat them in a dry skillet over medium heat for 3-5 minutes until fragrant and lightly browned, stirring frequently to avoid burning.
This cheesecake is best served chilled and can be stored covered in the refrigerator for up to 3 days.
For a gluten-free version, substitute graham crackers with gluten-free graham cracker crumbs.