Creamy Chocolate Swirl Cheesecake with Mexican Chocolate Graham Crust{No Bake & Light}

Chocolate Swirl Cheesecake 1crop


Got NUTELLA? I always have some on hand! Lately I’ve been going with the Trader Joe’s version of Cocoa-Almond Spread- just as good and I eat it right out of the jar!

Hold on one second……………………………………………………………………………………………………………

Ok, I’m back. Just had to grab a mouthful to get me in the spirit to write this post! 🙂

My favorite desserts include creamy chocolate, and anything with Nutella, and my hubby’s fav is cheesecake so today I am combining the two- and making it NO BAKE AND LIGHT! Also the crust is so good, you can eat it all by itself- sweet graham combined with spicy, deep and rich Mexican chocolate- oh my!

This dessert is so easy and it’s NO BAKE- yeah!! I don’t think I’ve EVER made a REAL cheesecake. No, really! With all the cooking and baking I do I feel like I must have made the real thing at some point, but after racking my brain- nope, nothing! That’s ok by me because this no bake, healthy version is easy and just as good, maybe better! And when I dress it up with a  fancy chocolate spread swirl it goes from excellent to out-of-this-world. The combo of cheesecake, creamy chocolate spread, and Mexican chocolate graham is the trifecta of happiness and joy!
Here is the brand of Mexican Chocolate I used, you can order it right off of Amazon(Affiliate Link). Try not to eat the entire bar before you make your crust!

Makes 2 “personal” size cheesecakes (my mini springform pans are 4” diameter)

Chocolate Swirl Cheesecake 2 Chocolate Swirl Cheesecake Collage


Creamy Chocolate Swirl Cheesecake with Mexican Chocolate Graham Crust{No Bake & Light}

Light and No Bake Creamy Chocolate Swirl Cheesecake with Mexican Chocolate Graham Crust.

  • ¾ cup crushed graham crackers
  • 2 tablespoons coconut oil (melted)
  • 1 tablespoon honey (melted)
  • 1 1/2 -2 tablespoon of grated Mexican Chocolate (I used a lemon zest grater)
  • 2 teaspoons chia (optional but helps hold crust together a bit more)
  • 4 tablespoons chocolate-hazelnut spread (or any similar chocolate spread, melted)
  • ¼ cup of greek yogurt (vanilla or plain)
  • ½ cup light cream cheese (softened)
  • 1 teaspoon vanilla extract
  • 2 teaspoons of honey or maple syrup
  1. Mix the crushed grahams, honey, coconut oil, mexican chocolate shreds and chai in a small bowl until grahams are evenly coated and clumpy.
  2. Spray the the bottom and sides of the springform pan with coconut oil to make removal easier.
  3. Press half the graham mixture into each personal pan using your fingers.
  4. Using your stand mixer or hand mixer, combine the softened cream cheese, yogurt, vanilla, and honey until very smooth and silky.
  5. Pour or spoon mixture into each pan, using a spatula to smooth out the top.
  6. Drizzle the melted nutella (stick the microwave for 20 or so seconds) on top of each cheesecake (about 2 tablespoons each).
  7. Use a knife or chopstick and drag it through the top (insert about ⅛”), making long sweeping movements to create a swirl.
  8. Refrigerate for about an hour to set, then serve!


  1. Oh my pure and unadulterated chocolate swirl love!!! You have a slice of perfection here. So… as my family can’t have dairy, but I can… would it be bad to make this and then eat it all on my own?? Hmmm. Will have to ponder. 🙂

    1. haha. I say you deserve it! I would like to try a non dairy version at some point as well- will keep you posted 😉

    1. Thanks Rachel! Coconut sugar and oil are my go-to and are great healthier substitutes. I definitely recommend them!

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