Creamy Sunflower Seed Butter Cheesecake
A rich, nut-free alternative to peanut butter cheesecake, this dessert features a velvety sunflower seed butter filling over a crisp chocolate cookie crust. It is the perfect sophisticated treat for school-safe parties and allergy-conscious gatherings.
Ingredients
Ingredients
- 1.5 cups chocolate sandwich cookie crumbs finely ground
- 4 tbsp unsalted butter melted
- 16 oz cream cheese softened to room temperature
- 0.75 cup creamy sunflower seed butter unsweetened preferred
- 0.75 cup granulated sugar
- 0.5 cup sour cream full fat, room temperature
- 1 tsp vanilla extract
- 2 large eggs room temperature
- 0.25 tsp sea salt
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Make-Ahead: This cheesecake can be frozen for up to 1 month; wrap tightly in plastic wrap and foil. Variation: Drizzle with melted chocolate or a pinch of flaky sea salt before serving for extra indulgence.