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High Protein Almond Joy Cheesecake - A Creamy, Better-For-You Dessert

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust:
  • 1 1/2 cups almond flour
  • 3 tablespoons unsweetened cocoa powder
  • 3 tablespoons granulated sweetener of choice (sugar or zero-calorie)
  • 1/4 teaspoon fine salt
  • 4 tablespoons unsalted butter, melted (or coconut oil)
  • 1 teaspoon vanilla extract
  • For the filling:
  • 16 ounces reduced-fat cream cheese, room temperature
  • 1 1/2 cups plain Greek yogurt (2% or nonfat)
  • 1 scoop (25–30 g) chocolate whey or casein protein powder
  • 2 large eggs, room temperature
  • 2/3 cup granulated sweetener (sugar, allulose, or erythritol blend)
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine salt
  • For the topping:
  • 1/2 cup unsweetened shredded coconut, lightly toasted
  • 1/3 cup sliced or chopped almonds, lightly toasted
  • 3 ounces dark chocolate (60–70%), chopped
  • 2 tablespoons coconut milk (canned) or heavy cream
  • Optional: 1 tablespoon honey or maple syrup for shine
  • Equipment:
  • 9-inch springform pan
  • Electric hand mixer or stand mixer
  • Mixing bowls, spatula, parchment paper, aluminum foil
  • Sheet pan (for water tray) or roasting pan (optional water bath)

Method
 

  1. Prep the pan. Line the bottom of a 9-inch springform pan with parchment. Lightly grease the sides. Preheat the oven to 325°F (163°C). Place a rack in the middle position.
  2. Make the crust. In a bowl, mix almond flour, cocoa, sweetener, and salt. Stir in melted butter and vanilla until the mixture resembles damp sand. It should clump when pressed.
  3. Press and par-bake. Press the crust firmly and evenly into the pan. Use the bottom of a measuring cup for a tight pack. Bake for 8–10 minutes until set and slightly darker at the edges. Cool while you make the filling.
  4. Soften the dairy. Make sure cream cheese and eggs are at room temperature. This prevents lumps and overmixing later.
  5. Beat the cream cheese. In a large bowl, beat cream cheese on medium speed for 1–2 minutes until smooth and fluffy. Scrape the bowl.
  6. Add sweetener and extracts. Mix in the sweetener, vanilla, coconut extract, and salt. Beat on low until combined. Avoid whipping in excess air.
  7. Add Greek yogurt and protein powder. Beat in the yogurt and protein powder on low just until smooth. Scrape the bowl to catch any pockets of powder. The batter should be silky and thick.
  8. Incorporate eggs. Add eggs one at a time on low speed, mixing just until the streaks disappear. Overmixing can cause cracks.
  9. Fill and smooth. Pour the batter over the cooled crust. Tap the pan gently on the counter to release air bubbles. Smooth the top with a spatula.
  10. Optional: Set up moisture. Place a pan of hot water on a lower rack to create steam, or wrap the springform in foil and bake in a shallow water bath. This keeps the texture creamy.
  11. Bake. Bake at 325°F for 40–50 minutes. The edges should be set, and the center should jiggle slightly like Jell-O when nudged. Do not overbake.
  12. Cool gradually. Turn off the oven, crack the door, and let the cheesecake sit for 30 minutes. Then move it to the counter and cool to room temperature. This slow cool helps prevent cracks.
  13. Chill. Cover and refrigerate at least 6 hours, preferably overnight, to fully set and develop flavor.
  14. Toast the toppings. In a dry skillet over medium heat, toast shredded coconut and almonds until golden and fragrant, 2–4 minutes. Stir often. Set aside to cool.
  15. Make the chocolate drizzle. Melt dark chocolate with coconut milk or cream in short microwave bursts (or a double boiler). Stir until glossy. Add honey or maple if using for extra sheen.
  16. Finish and serve. Run a knife around the pan edge and release the springform. Drizzle the chocolate over the chilled cheesecake. Sprinkle toasted coconut and almonds on top. Slice with a hot, clean knife for neat wedges.