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.

Mazapán Cheesecake–5-Minute Prep, Best No-Bake Mexican Dessert

Name: Mazapán Cheesecake: Creamy No-Bake Mexican Dessert You’ll Love
Prep time: 15 min
Total time: 4 h 15 min
Cuisine: Mexican
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

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

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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.