Slice the Persian cucumbers into ¼-inch thick slices and place in a mixing bowl.

Finely dice the red onion and jalapeño, adjusting the jalapeño amount to your spice preference, and add to the bowl with cucumbers.

In another bowl, combine cream cheese, Greek yogurt or sour cream, garlic powder, smoked paprika, and coarse sea salt, mixing until smooth.

Fold the creamy dressing into the cucumber mixture, ensuring an even coating without crushing the cucumbers.

Transfer the salad to a serving plate and sprinkle with sharp cheddar cheese and sesame seeds for garnish.

Cover and chill the salad in the refrigerator for 15-20 minutes before serving.