Chocolate SunButter Cheesecake Bars Recipe — No-Bake Dessert

These decadent Chocolate SunButter Cheesecake Bars are exceptionally delicious. A sweet-and-salty pretzel crust supports a rich, creamy cheesecake filling with ribbons of Chocolate SunButter swirled through for a beautiful marbled finish.

WHAT IS CHOCOLATE SUNBUTTER?

SunButter is a spread made from roasted sunflower seeds — a tasty, nut-free alternative to traditional nut butters. It’s a great option for people with nut allergies or those looking for a different flavor profile. SunButter provides about 7g of protein per serving, contains a range of vitamins and minerals, and has no trans fat and relatively low saturated fat compared with many nut butters.

Chocolate SunButter is a chocolate version of this seed butter. It’s thick, creamy, and chocolatey with a slightly less sweet profile than many chocolate-hazelnut spreads, making it versatile for baking and desserts.

If you enjoy this recipe, you might also like other SunButter desserts featuring the same creamy, rich flavor.

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How to make the Chocolate SunButter Swirl Cheesecake Bars

1. Make the crust: Place pretzels and sugar in a food processor and pulse until the pretzels are finely ground. Add melted butter and pulse again until the mixture is evenly moistened.

2. Bake the crust: Grease a 9×9″ pan and line with parchment. Press the crust mixture evenly into the bottom of the pan, using a flat-bottomed glass to compact it. Bake at 350°F for 10 minutes, then allow the crust to cool to room temperature before adding the filling.

3. Beat the cream cheese: In a stand mixer or large bowl, beat the well-softened cream cheese on low until smooth and creamy, about 2–3 minutes.

4. Add sugar, salt, and vanilla: Add the sugar, salt, and vanilla and continue beating on low until the mixture is smooth and uniform.

5. Add eggs: Add the eggs and egg yolks one at a time, mixing fully after each addition to ensure even incorporation and a lump-free filling.

6. Add dairy and cornstarch: Mix in the heavy cream and sour cream until the filling is smooth. Add cornstarch and beat briefly until fully combined.

7. Swirl and bake: Pour the cheesecake batter over the cooled crust. Dot the surface with spoonfuls of Chocolate SunButter and gently swirl them into the batter with a skewer or knife. Reduce the oven temperature to 325°F and bake.

8. Cool and chill: When baking is complete, the center should still be slightly jiggly. Crack the oven door and allow the cheesecake to cool slowly for about an hour to reduce cracking. Remove from the oven, cool to room temperature, then wrap and refrigerate for at least 6 hours or preferably overnight to fully set before slicing into bars.

SOFTENED CREAM CHEESE IS ESSENTIAL

For a silky, lump-free cheesecake filling, make sure your cream cheese is thoroughly softened to room temperature. Cold cream cheese does not blend smoothly and can leave small chunks in the batter.

If you forget to set the cream cheese out in advance, cut it into cubes and warm gently in the microwave in 20–30 second intervals, stirring between intervals, until soft and creamy but not hot.

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