Description
This Almond Chocolate Cheesecake Bliss is a luscious no-bake dessert combining a crunchy almond-graham cracker crust with a silky cream cheese and chocolate filling, topped with toasted almonds and optional chocolate decorations. Perfect for chocolate and almond lovers looking for an elegant, creamy treat that requires no oven time.
Ingredients
Scale
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup finely chopped almonds
- 1/3 cup unsalted butter, melted
For the 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 everything is well incorporated.
- Set the Crust: Firmly press the crumb mixture into the bottom of a 9-inch springform pan, creating an even layer. Place the pan in the refrigerator to chill and set while you prepare the filling.
- Make the Filling Base: In a separate bowl, beat the softened cream cheese along with the granulated sugar until the mixture is smooth and creamy. Then blend in the almond extract evenly.
- Whip the Cream: In another clean bowl, whip the heavy whipping cream until stiff peaks form, indicating it’s thick and stable enough to fold in.
- Combine Filling Components: Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the cream. After that, fold in the melted and cooled semisweet chocolate chips evenly throughout the filling.
- Assemble the Cheesecake: Pour and spread the chocolate-almond cream cheese filling evenly over the chilled crust, smoothing the top with a spatula.
- Add Toppings: Sprinkle the toasted sliced almonds over the surface. Optionally, decorate further with chocolate shavings or a drizzle of melted chocolate for an elegant finish.
- Chill to Set: Cover the cheesecake and refrigerate it for at least 4 to 6 hours, preferably overnight, allowing it to fully set and flavors to meld.
- Serve: Carefully remove the springform pan ring, slice the cheesecake into portions, and serve chilled for the best texture and taste.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- Use a microwave or double boiler to melt the chocolate chips and let them cool before folding to prevent melting the whipped cream.
- For extra crunch, toast the sliced almonds lightly in a dry pan until golden brown and fragrant.
- Refrigerating the crust before adding the filling helps maintain a firm, crisp base.
- Cover the cheesecake while chilling to prevent it from absorbing odors from the fridge.
- Slice with a warm, clean knife for clean cuts without cracking the cheesecake.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
