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. 
What you'll need:  

9x9 pan  
parchment paper  
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 


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.


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