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)
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
- Mix the crushed grahams, honey, coconut oil, mexican chocolate shreds and chai in a small bowl until grahams are evenly coated and clumpy.
- Spray the the bottom and sides of the springform pan with coconut oil to make removal easier.
- Press half the graham mixture into each personal pan using your fingers.
- Using your stand mixer or hand mixer, combine the softened cream cheese, yogurt, vanilla, and honey until very smooth and silky.
- Pour or spoon mixture into each pan, using a spatula to smooth out the top.
- Drizzle the melted nutella (stick the microwave for 20 or so seconds) on top of each cheesecake (about 2 tablespoons each).
- Use a knife or chopstick and drag it through the top (insert about ⅛”), making long sweeping movements to create a swirl.
- Refrigerate for about an hour to set, then serve!
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. 🙂
haha. I say you deserve it! I would like to try a non dairy version at some point as well- will keep you posted 😉
What pretty cheesecakes! You’re healthier sugar and oil choices intrigue me. I’m always looking to substitute the refined sugars in recipe!
Thanks Rachel! Coconut sugar and oil are my go-to and are great healthier substitutes. I definitely recommend them!
Almost too beautiful to eat!! But I will!