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Almond Joy Mini Cheesecake

Prep Time15 mins
Cook Time22 mins
Total Time37 mins
Servings: 8



  • 4 graham crackers
  • 1 Tbs Sugar
  • 2 Tbs melted butter
  • a pinch of salt
  • 1/2 cup chocolate chips


  • 7 ounces of whipped cream cheese
  • 1 large egg
  • 1/4 cup Ricotta cheese
  • 2 Tbs Flour
  • 1/2 cup white sugar
  • 1/2 tsp vanilla
  • 1/2 cup chocolate chips
  • 1/4 cup slivered almonds


  • 1/2 cup coconut toasted
  • 1/4 cup slivered almonds toasted
  • 1 tsp of butter for toasting


  • Start by taking your graham crackers and use your blender or food processor, or a good old fashioned plastic bag with a mallet to crush up the graham crackers into almost a flour.
  • Stir sugar in to the graham crackers, and add melted butter, use a fork to mix it all together, then stir in just a pinch of salt.
  • In a separate bowl cream together the (whipped) cream cheese, ricotta, and sugar.
  • Add in egg, and blend with hand mixer until fully incorporated.
  • Mix in 2 Tbs flour until fully incorporated
  • Use a muffin tin, and line with cupcake liners.
  • Spoon about a tablespoon of graham cracker crust mixture into the bottom of each liner. Press it down with the back of a spoon. Use more for thicker crust, or less if you want a thin crust on your cheesecake.
  • Add a few chocolate chips and slivered almonds atop the crust.
  • Fill the muffin liner cup full with cheesecake mixture.
  • You should have 4 empty muffin slots, fill each of these with 1/4 cup of water, the water will help the cheesecake bake more evenly.
  • Bake at 350 for 20-22 minutes, until just set in center. Do not overcook.
  • Remove from oven.
  • Let cool in pan for 15 minutes, remove from pan to cooling rack, and let cool an additional 45 minutes.
  • Put in fridge for minimum of 2 hours.
  • Toast coconut and slivered almonds for topping with butter until nice and brown.
  • Remove cheesecake from fridge and spoon toasted coconut and almonds over top of the cheesecakes.
  • Take your chocolate chips, melt them using the microwave by putting it in a microwave safe bowl, and heating in 20 second intervals, stirring between. Then drizzle over the top of the toasted coconut and almonds.