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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.
Prep Time 15 minutes
Cook Time 1 hour
Servings 2


  • 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!