No Bake Almond Butter Crunch Cheesecake

We're doing a December Advent Calendar, counting down amazing local products until Christmas. Not only do all of our items make great gifts, AND you have a chance to win the whole set (check out our contest), we're working to pair a recipe with each day!

No Bake Almond Butter Crunch Cheesecake

Well Seasoned Advent Day 1 Feature Item: Fraser Valley Gourmet's Almond Butter Crunch. Made right here in Langley, this is THE best butter crunch in Canada and one of our top selling Christmas confections. We carry all three flavours. These make an excellent hostess gift (and a great cheesecake garnish).

Ingredients for Crust:

• 2 cups graham wafer crumbs*
• ½ cup butter, melted
• 1 generous pinch of salt*

Ingredients for Filling:

• 8 ounces cream cheese (room temperature)
• ¾ cup icing sugar
• ¾ teaspoon vanilla extract*
• 1 cup whipping cream*
• ½ cup Fraser Valley Gourmet Almond Butter Crunch, roughly chopped*

Ingredients for Topping:

• Prepared Caramel sauce*
• Maldon Flaky Sea Salt*
• 1 ½ cup Fraser Valley Gourmet Almond Butter Crunch, roughly chopped*
• *Available from Well Seasoned

Instructions:

1. Mix cookie crumbs and melted butter, press down on the bottom of an 8 inch springform cake pan. Refrigerate while you prepare the filling In a medium sized bowl with electric beaters, whip the cream until stiff peaks appear, set aside. In a separate bowl, beat together cream cheese, sugar and vanilla.
2. Fold cream cheese mixture into whipped cream until well combined. Fold in the Almond Butter Crunch bits.
3. Remove the cookie base from the fridge, pour the cheesecake filling on top, then cover with plastic wrap and refrigerate for at least 5 hours, preferably overnight.
4. Before serving drizzle with caramel sauce, sprinkle with flaky salt and top with lots more of the Almond Butter Crunch & serve.