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Low-Calorie Almond Joy Cheesecake – Light, Creamy, And Satisfying

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 1/2 cups chocolate graham cracker crumbs or chocolate wafer crumbs
  • 3 tablespoons unsweetened cocoa powder
  • 3 tablespoons granular zero-calorie sweetener (or 2 tablespoons sugar)
  • 4 tablespoons light butter, melted (or coconut oil)
  • Pinch of salt
  • For the filling: 16 ounces reduced-fat (Neufchâtel) cream cheese, room temperature
  • 1 1/2 cups plain nonfat Greek yogurt
  • 3/4 cup granular zero-calorie sweetener that measures like sugar (or 1/2 cup sugar)
  • 2 large eggs, room temperature
  • 1/3 cup light canned coconut milk (well shaken)
  • 2 teaspoons coconut extract
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • 1/4 teaspoon fine salt
  • For the topping: 2 ounces dark chocolate (60–70%), finely chopped
  • 2 teaspoons coconut oil
  • 1/4 cup unsweetened shredded coconut, lightly toasted
  • 3 tablespoons roasted almonds, chopped
  • Equipment: 9-inch springform pan
  • Mixing bowls and hand mixer (or stand mixer)
  • Sheet pan and parchment
  • Aluminum foil and roasting pan (for optional water bath)

Method
 

  1. Prep the pan and oven. Heat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment. Lightly spray the sides. If using a water bath, wrap the outside of the pan with a double layer of heavy-duty foil to prevent leaks.
  2. Make the crust. In a bowl, mix crumbs, cocoa, sweetener, melted light butter, and a pinch of salt until it looks like damp sand. Press firmly into the bottom of the pan using the bottom of a measuring cup to compact. Bake 8–10 minutes, then cool while you make the filling.
  3. Soften and smooth the base. Beat the reduced-fat cream cheese on medium speed for 1–2 minutes until smooth. Scrape the bowl well. Add Greek yogurt and beat until creamy with no lumps.
  4. Sweeten and flavor. Add sweetener, salt, coconut extract, and vanilla. Beat on low until combined. Beat in cornstarch until just mixed.
  5. Add eggs and coconut milk. Beat in eggs one at a time on low, scraping the bowl and avoiding overmixing. Blend in the light coconut milk until silky. The batter should be pourable but thick.
  6. Prepare for baking. Pour the filling over the crust. Tap the pan on the counter a few times to release air bubbles. For the smoothest texture, set the springform pan in a large roasting pan and pour hot water around it to reach halfway up the sides (optional but helpful).
  7. Bake gently. Bake at 325°F for 45–55 minutes. The edges should be set, and the center should jiggle slightly like gelatin. Avoid browning on top. If it browns, tent loosely with foil for the last 10 minutes.
  8. Cool slowly. Turn off the oven, crack the door, and let the cheesecake sit for 30 minutes. Remove from the oven and water bath, then cool to room temperature on a rack. This helps prevent cracks.
  9. Chill completely. Cover and refrigerate for at least 6 hours, preferably overnight. Cold time sets the texture and makes slicing easier.
  10. Make the topping. Toast the shredded coconut on a dry skillet over medium-low heat, stirring until golden, 3–5 minutes. Melt the dark chocolate with coconut oil in the microwave in short bursts, stirring until smooth.
  11. Finish and garnish. Run a thin knife around the edge of the cheesecake and release the springform. Drizzle the melted chocolate over the top. Sprinkle with toasted coconut and chopped almonds. Chill 10–15 minutes to set the chocolate before slicing.