I’m not really a fan of sweets especially chocolate (which is very weird for a girl to say, I know!) nor am I really a fan of cheesecake (however, my fiance loves it!) but one candybar I do love is Almond Joy. I found this recipe and I think this may be one I will have to try out! Almond Joy Mini Cheesecakes You Will Need: (For the Crust) 3/4 Cup Graham Cracker Crumbs 3/4 Cup Sweetened Flaked Coconut, Toasted 1/4 Cup Sliced Almonds, Toasted 2 Tbsp. Sugar 1/2 Stick (4 Tbsp.) Unsalted Butter, Melted (For the Filling) 2 - 8 Oz. Packages Cream Cheese, Room Temperature 1/2 Cup Sugar 2 Large Eggs 1/2 Cup Sweetened Flaked Coconut, Toasted 1/2 Tbsp. Coconut Extract 1/2 Cup Sliced Almonds, Toasted (For the Glaze) 1/2 Cup Semisweet chocolate chips 1/4 Cup Plus 2 Tbsp. Heavy Cream 1-1/2 Tsp. Vanilla Extract (Topping/Garnish) Almonds Toasted Coconut Whipped Cream Preparation: Crust- (This recipe can be made in a mini cheesecake pan or in a muffin pan with or without papers.) Preheat oven to 350-degrees F. In a food processor, pulse the graham crackers, almonds, coconut, and sugar to a fine crumb. With the machine running, slowly add the melted butter and pulse until it resembles moist sand. Divide the crumb mixture into the holes of your mini cheesecake pan (or muffin cups) then press evenly onto bottom of each hole of the pan. Bake crust in middle of oven for about 5 minutes and cool in a pan on a rack. Reduce oven heat to 325-degrees. Filling- In a standing mixer fitted with the paddle attachment, beat the cream cheese and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Add the coconut extract. Stop the mixer, and gently fold in the toasted almonds and coconut with a spatula until well combined. Transfer the filling to the cooled crust and bake for about 25 to 30 minutes (until the crust is puffy and lightly browned. Remove cheesecake from the oven and let cool completely on a wire rack.  Glaze- Combine the chocolate chips, cream, and vanilla in a small saucepan over medium heat, stirring frequently until smooth. Remove the pan from the heat and let cool to room temperature (about 10 minutes). Pour glaze over the cheesecakes (which are still in the pan) and spread evenly. Chill the cheesecakes overnight in the pan or until firm and set. When ready to serve, run a knife around the perimeter of the pan to loosen each cake. Carefully remove cakes from the pan. Recipe Via: Maryanna-Bishop Blogspot

I’m not really a fan of sweets especially chocolate (which is very weird for a girl to say, I know!) nor am I really a fan of cheesecake (however, my fiance loves it!) but one candybar I do love is Almond Joy. I found this recipe and I think this may be one I will have to try out!

Almond Joy Mini Cheesecakes

You Will Need:

(For the Crust)

  • 3/4 Cup Graham Cracker Crumbs
  • 3/4 Cup Sweetened Flaked Coconut, Toasted
  • 1/4 Cup Sliced Almonds, Toasted
  • 2 Tbsp. Sugar
  • 1/2 Stick (4 Tbsp.) Unsalted Butter, Melted

(For the Filling)

  • 2 - 8 Oz. Packages Cream Cheese, Room Temperature
  • 1/2 Cup Sugar
  • 2 Large Eggs
  • 1/2 Cup Sweetened Flaked Coconut, Toasted
  • 1/2 Tbsp. Coconut Extract
  • 1/2 Cup Sliced Almonds, Toasted

(For the Glaze)

  • 1/2 Cup Semisweet chocolate chips
  • 1/4 Cup Plus 2 Tbsp. Heavy Cream
  • 1-1/2 Tsp. Vanilla Extract

(Topping/Garnish)

  • Almonds
  • Toasted Coconut
  • Whipped Cream

Preparation:

Crust- (This recipe can be made in a mini cheesecake pan or in a muffin pan with or without papers.) Preheat oven to 350-degrees F. In a food processor, pulse the graham crackers, almonds, coconut, and sugar to a fine crumb. With the machine running, slowly add the melted butter and pulse until it resembles moist sand. Divide the crumb mixture into the holes of your mini cheesecake pan (or muffin cups) then press evenly onto bottom of each hole of the pan. Bake crust in middle of oven for about 5 minutes and cool in a pan on a rack. Reduce oven heat to 325-degrees.

Filling- In a standing mixer fitted with the paddle attachment, beat the cream cheese and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Add the coconut extract. Stop the mixer, and gently fold in the toasted almonds and coconut with a spatula until well combined. Transfer the filling to the cooled crust and bake for about 25 to 30 minutes (until the crust is puffy and lightly browned. Remove cheesecake from the oven and let cool completely on a wire rack. 

Glaze- Combine the chocolate chips, cream, and vanilla in a small saucepan over medium heat, stirring frequently until smooth. Remove the pan from the heat and let cool to room temperature (about 10 minutes). Pour glaze over the cheesecakes (which are still in the pan) and spread evenly. Chill the cheesecakes overnight in the pan or until firm and set. When ready to serve, run a knife around the perimeter of the pan to loosen each cake. Carefully remove cakes from the pan.

Recipe Via: Maryanna-Bishop Blogspot

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