You might already know that we’re a little Almond Joy obsessed in this house. We’ve tried out almond joy cake and almond joy brownies. Now it’s time for some mini cheesecakes. The crust is made from almond flour and coconut and the cheesecake layer is blended with coconut flakes and almond slices. It’s all topped off with a whole almond covered with ganache. The result? Fantastic. (Oh and gluten free too!) You’re going to love this if you like Almond Joy bars. My only change might be to add coconut extract next time. It had a good coconut texture but I would have liked a stronger flavor.
I also used these cheesecakes as an opportunity to practice drizzling with ganache to get those perfect drips down the sides. It’s a little more challenging when working with mini cakes. Pouring the ganache over the top and expecting it to randomly dribble down and look right never seems to work for me so I tried it a different way. It’s still not what I imagined but maybe next time. If you want to try it out at home here’s the technique that I used and some tips:
- Make sure your ganache is cool but still pourable.
- Fill a pastry bag with the ganache. Cut the tip of the bag according to the size of drips you want. Start small if you’re not sure. You can always cut off more.
- Slowly pipe along the top edge of the cake, squeezing more in the places you want it to drip down. Once you go around the edges, quickly fill in the top.
MINI ALMOND JOY CHEESECAKES
yield: 12 mini cheesecakes
for the crust
1/2 cup almond flour
1/2 cup shredded coconut
2 Tbs sugar
pinch of salt
2 Tbs butter, melted
for the filling
16 oz cream cheese
1/4 cup heavy cream
1 tsp vanilla extract
1/2 cup sugar
pinch of salt
1/2 cup toasted coconut
1/2 cup toasted almond slices
for the topping
4 oz bittersweet chocolate, chopped.
1/2 cup heavy cream
Preheat the oven to 350°F. Lightly spray a 12 cup mini cheesecake pan with cooking spray. In a small bowl, combine the almond flour, coconut, sugar and salt. Add the melted butter and mix until incorporated. Divide the mixture among the 12 cups. Press mixture down with your fingers. Bake the crusts for 8 minutes or until it’s lightly browned and set. Let it cool completely on a cooling rack.
Lower the oven temperature to 300°F. In an electric mixer, beat the cream cheese on low speed until smooth and creamy. Add the eggs, one at a time, and beat until incorporated on medium speed. Add the heavy cream, vanilla extract and beat for another 2 minutes. Add the sugar and salt and mix for another minute. Finally, add the coconut and almond slices and mix until incorporated. Divide the batter among the 12 cups. Bake for 15 minutes. Turn off the oven and let the cheesecakes cool in the oven for another five minutes. Then open the door and let it cool completely. Refrigerate for at least 1 hour.
Heat the cream to just a boil and pour it over the chopped chocolate in a bowl. Gently stir with a whisk until the ganache comes together. Unmold the cheesecakes and pour the ganache over each cake or drizzle with a piping bag.