Slice the unpeeled Persian cucumbers into ½ cm thick rounds and place them in a mixing bowl.

Dice the red onion and finely chop the jalapeno, folding them into the bowl with cucumbers.

In a separate bowl, mix together the cream cheese, Greek yogurt, garlic powder, smoked paprika, and coarse sea salt until smooth and creamy.

Pour the creamy dressing over the cucumber mixture, along with the sharp cheddar cheese and optional soy sauce, and gently toss until well combined.

Transfer the salad to a serving plate and sprinkle sesame seeds on top.

Cover and refrigerate for 15–20 minutes before serving to allow flavors to meld.