If you’re craving something creamy, nutty, and full of Mexican charm, Mazapán Cheesecake is the dessert you need in your life. Inspired by Mexico’s beloved peanut candy, this no-bake cheesecake blends the richness of cream cheese with the sweet, crumbly goodness of Mazapán, creating a dessert that’s as nostalgic as it is indulgent. In this article, I’ll share all the ingredients you need, and a step-by-step guide to making the creamiest Mazapán Cheesecake ever. We’ll also explore fun serving ideas, delicious variations, and answer common questions about this peanut-flavored delight.
Print
Mazapán Cheesecake: Creamy No-Bake Mexican Dessert You’ll Love
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: Mexican
- Diet: Vegetarian
Description
Creamy no-bake Mazapán Cheesecake with a Maria cookie crust and crushed Mexican peanut candy topping.
Ingredients
40 Maria cookies, finely crushed
½ cup butter, melted
2 tablespoons smooth peanut butter
2 (8-ounce) packages cream cheese, room temperature
1 cup milk
½ cup heavy cream
1 teaspoon vanilla extract
½ cup granulated sugar
10 Mazapanes, divided
2 gelatin envelopes dissolved in ¼ cup hot water
Instructions
1. Mix crushed Maria cookies, melted butter, and peanut butter, then press into springform pan.
2. Beat cream cheese, milk, cream, sugar, vanilla, and 8 Mazapanes until smooth.
3. Add dissolved gelatin, mix until combined.
4. Pour into crust, refrigerate for 4 hours or overnight, top with crumbled Mazapán.
Notes
Best served chilled and garnished with crumbled Mazapán.
Store in fridge up to 5 days or freeze for 1 month.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 20g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 55mg
Table of Contents
Table of Contents
Mazapán Cheesecake: A Taste of Home and Tradition
I still remember sitting in our warm kitchen as a little girl, unwrapping Mazapán candies with Grandma while she told me stories about her childhood in Michoacán. She’d laugh every time one of the crumbly candies broke in my hands, reminding me that “the best sweets are the ones that make a mess.” Now, as a mom and home baker, I bring those same candies into my own kitchen—not just as a snack, but as the star of this creamy Mazapán Cheesecake. It feels like wrapping generations of love into every slice.
This dessert combines the smooth richness of a cheesecake with the nutty sweetness of Mazapán, Mexico’s famous peanut candy. The first time I made it, Grandma sat at our table, smiling as she tasted it, saying it reminded her of the flavors she grew up with, only creamier. That’s what I love about this recipe: it’s a bridge between past and present, family and food.
Why Mazapán Cheesecake Is So Irresistible
Mazapán Cheesecake is more than just a twist on traditional cheesecake—it’s an entirely new experience. The buttery Maria cookie crust mixed with peanut butter adds depth, while the filling—made with cream cheese, heavy cream, and crushed Mazapán—offers a smooth, melt-in-your-mouth texture with every bite. Unlike regular cheesecakes, this one doesn’t need baking. It sets in the fridge, making it easy for busy home cooks like me who still want something show-stopping on the dessert table.
If you enjoy other Mexican-inspired cheesecakes like this Churro Cheesecake Recipe or the classic Mexican Sopapilla Cheesecake, you’ll fall in love with this version’s peanutty charm. For no-bake dessert lovers, it’s as effortless as my favorite Carlota de Café, and its creamy texture is as comforting as traditional Mexican Flan.
Ingredients for Creamy Mazapán Cheesecake
Essential Ingredients for the Perfect Mazapán Cheesecake
The secret to a truly creamy and flavorful Mazapán Cheesecake lies in using the right ingredients. Here’s everything you’ll need to bring this Mexican dessert to life:
- 40 Maria cookies, finely crushed (for the crust)
- ½ cup butter, melted
- 2 tablespoons smooth peanut butter
- 2 (8-ounce) packages of cream cheese, room temperature
- 1 cup milk
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- ½ cup granulated sugar
- 10 Mazapanes (peanut candies), divided
- 2 gelatin envelopes (0.25 ounces each), dissolved in ¼ cup hot water
These ingredients create a balance between the rich creaminess of cheesecake and the nutty sweetness of Mazapán, giving you that perfect melt-in-your-mouth bite every time.
Choosing the Right Mazapán & Substitutions
Mazapán is the heart of this cheesecake, so choosing the right brand makes a difference. I love using the classic De La Rosa Mazapán, which you can find at most Latin grocery stores or online. It has the perfect crumbly texture and nutty sweetness.
If you can’t find Mazapán, you can substitute it with a mix of powdered peanut butter and confectioners’ sugar, though the flavor won’t be as authentic. For those avoiding gluten, swap the Maria cookies for a gluten-free vanilla cookie or graham crackers. You can even use almond butter instead of peanut butter if you want a slightly different nutty flavor.
This combination of ingredients ensures your cheesecake stays creamy, holds its shape when sliced, and tastes as authentic as the traditional Mexican treat that inspired it.
How to Make Mazapán Cheesecake Step by Step
Simple Steps to Create a No-Bake Mazapán Cheesecake
This Mazapán Cheesecake is a no-bake recipe, making it perfect for busy days. Follow these clear steps to get that creamy, dreamy texture:
Step 1: Prepare the Crust
In a large bowl, mix 40 crushed Maria cookies, ½ cup melted butter, and 2 tablespoons of smooth peanut butter until the mixture resembles wet sand. Press it firmly into the bottom of a 9-inch springform pan, going about ½ inch up the sides. Refrigerate while you make the filling.
Step 2: Mix the Filling
In another large bowl, beat 2 packages of cream cheese, 1 cup milk, ½ cup heavy cream, ½ cup sugar, 1 teaspoon vanilla extract, and 8 crumbled Mazapanes. Mix on low for 5–8 minutes until smooth and creamy.
Step 3: Add Gelatin for Stability
Dissolve 2 gelatin envelopes in ¼ cup hot water. Slowly add this to the cream cheese mixture, mixing for another 5 minutes until fully combined. This step ensures your cheesecake sets beautifully.
Step 4: Assemble and Chill
Pour the filling into the prepared crust. Smooth the top with a spatula, cover, and refrigerate for at least 4 hours or overnight.
Step 5: Garnish and Serve
Crumble the remaining 2 Mazapanes over the top before serving. Run a knife along the edge of the springform pan, release, and slice carefully.
Tips for the Creamiest Texture
For a lump-free cheesecake, always use room-temperature cream cheese and mix slowly to avoid adding too much air. Refrigerating overnight yields the best set, and chilling the crust before adding the filling keeps it firm and crumb-free when slicing.
Serving, Variations, and Storing
How to Serve Mazapán Cheesecake Like a Pro
Mazapán Cheesecake is rich and creamy, so small slices go a long way. For the cleanest cuts, dip a sharp knife in hot water and wipe it dry between each slice. Serve chilled on dessert plates, and sprinkle extra crumbled Mazapán for that signature nutty crunch. If you’re making it for a party, garnish with a drizzle of warm chocolate sauce or a dollop of whipped cream. The contrast of creamy filling, buttery crust, and peanut crumbles makes every bite irresistible.
Creative Variations & Storing Tips
Want to give your cheesecake a fun twist? Try adding chocolate ganache on top before chilling for a rich peanut-and-chocolate combination. For a fruity touch, add fresh strawberries or a light strawberry glaze just before serving.
As for storing, keep your Mazapán Cheesecake covered in the refrigerator for up to 5 days. If you need to prepare it ahead of time, you can also freeze it. Wrap it tightly in plastic wrap and freeze for up to 1 month; just thaw it in the fridge overnight before serving.
This cheesecake gets even better a day after it’s made because the flavors have time to blend, making it a perfect make-ahead dessert for holidays and family gatherings.
FAQ – Mazapán Cheesecake
1. What is a Mazapán made of?
Mazapán is a traditional Mexican candy made mainly of toasted peanuts and sugar, ground into a fine paste and pressed into small round cakes. Its crumbly, melt-in-your-mouth texture makes it a favorite in Mexican sweets.
2. What is the difference between marzipan and Mazapán?
While they sound similar, marzipan is almond-based and smooth, while Mazapán is peanut-based and crumbly. Marzipan is often used in European pastries, while Mazapán has a distinct nutty sweetness unique to Mexican desserts.
3. What is the difference between Mexican cheesecake and regular cheesecake?
Mexican cheesecake, like this Mazapán version, tends to be lighter and less dense than New York-style cheesecake. It often uses ingredients like Maria cookies, condensed milk, or Mexican candies, giving it a sweeter and creamier flavor profile.
4. Is Mazapán just peanut butter?
No, Mazapán is different from peanut butter. While both are peanut-based, Mazapán is drier, sweeter, and crumbly, whereas peanut butter is creamy and smooth.
Conclusion
Mazapán Cheesecake is the perfect way to bring a taste of Mexican tradition to your dessert table. Creamy, nutty, and easy to make, it’s a no-bake treat that feels special enough for holidays yet simple enough for everyday family gatherings. Whether you grew up eating Mazapán or are trying it for the first time, this cheesecake will quickly become a family favorite. Slice, share, and enjoy the sweet blend of past and present in every bite.