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.
What you'll need:
FOR THE CRUST
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
FOR THE FILLING
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
What to do:
-Line 9x9 baking pan with parchment paper, leaving a 2-inch overhang on two sides.
-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.
-Transfer the crumbs to a medium bowl. Add the butter, sugar and salt, and stir until evenly moistened.
-Tip the crumbs into the prepared pan and press them down into an even layer on the bottom.
-Transfer to the freezer while you prepare the filling.
-In a large bowl, beat the cream cheese and confectioners’ sugar with an electric mixer until fluffy, 3 minutes.
-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.
-Dollop the nut butter over the cream cheese. Use the back of a spoon or chopstick to spread nut butter into swirls.
-Cover with plastic wrap and refrigerate until very cold, at least 6 hours or up to overnight. Keep the bars refrigerated until serving.