Chocolate Sea Salt Swirl Cheesecake

Parchment paper on a white marble background holds a no-bake cheesecake with Chocolate Sea Salt Almond Butter swirl topping.

 

Enjoy a sweet treat with no heat required! This decadent no-bake Chocolate Sea Salt Swirl Cheesecake mixes the rich, velvety texture of Cheesecake with the salty, satisfying crunch of roasted chocolatey almonds + flaky sea salt. 

 

INGREDIENTS

  • About 18 whole, or 2 sleeves of, graham crackers (To make it gluten free, we suggest Pamela’s Gluten Free Honey Grahams) 
  • 8 tablespoons (1 stick) unsalted butter, melted (We like to swap this for Miyokos Organic Vegan Butter) 
  • 2 tablespoons granulated sugar  
  • ¼ teaspoon kosher salt  
  • 12 oz full-fat cream cheese, at room temperature (We love Violife Cream Cheese Alternative as an easy swap to make this vegan!)  
  • 1 cup confectioners’ sugar  
  • 1 cups full-fat Greek yogurt, at room temperature (We like Kite Hill Greek Style Plant Bast Yogurt) 
  • 1/4 Big Spoon Roasters Chocolate Sea Salt Almond Butter 

 

PREPARATION 

  1. Line 9x9 baking pan with parchment paper, leaving a 2-inch overhang on two sides.  
  2. In a food processor, or in a resealable plastic bag, crush the graham crackers until you have fine crumbs (but stop before you have dust). You should have about 2¼ cups.  
  3. Transfer the crumbs to a medium bowl. Add the butter, sugar and salt, and stir until evenly moistened. 
  4. Tip the crumbs into the prepared pan and press them down into an even layer on the bottom.  
  5. Transfer to the freezer while you prepare the filling. 
  6. In a large bowl, beat the cream cheese and confectioners’ sugar with an electric mixer until fluffy, 3 minutes.  
  7. Beat in the yogurt just until combined, about 30 seconds.  Mix 1/4 cup of big spoon roasters chocolate sea salt with a splash of hot water and mix.  
  8. Dollop the nut butter over the cream cheese. Use the back of a spoon or chopstick to spread nut butter into swirls.  
  9. Cover with plastic wrap and refrigerate until very cold, at least 6 hours or up to overnight. Keep the bars refrigerated until serving.
  10. Enjoy!
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