Imagine a dessert that combines the creamy richness of cheesecake with the unique, melt-in-your-mouth texture of traditional Mexican mazapan candy. This No Bake Mazapan Cheesecake is not just a dessert—it's a culinary adventure that promises to transport you to the vibrant streets of Mexico without ever turning on your oven. Perfect for those who want a show-stopping dessert without the hassle of baking, this recipe is about to become your new secret weapon in the kitchen!
Prep Time: 30 mins
Cook Time: -
Total Time: 30 mins
Cuisine: Mexican
Serves: 10 servings
Ingredients
- 1 package mazapan candy
- 1 cup cream cheese
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 graham cracker crust
Instructions
- Begin by gathering all your ingredients: 1 package of mazapan candy, 1 cup of cream cheese, 1 cup of heavy cream, 1/2 cup of powdered sugar, 1 teaspoon of vanilla extract, and 1 graham cracker crust.
- In a mixing bowl, crumble the mazapan candy into fine pieces using your hands or a food processor. Set aside about 2 tablespoons of the crumbled mazapan for garnish later.
- In a separate large mixing bowl, add the cream cheese. Use a hand mixer or a stand mixer to beat the cream cheese until it is smooth and creamy.
- Gradually add the powdered sugar to the cream cheese while continuing to mix until well combined and fluffy.
- Pour in the heavy cream and vanilla extract into the cream cheese mixture. Beat on medium speed until the mixture thickens and forms soft peaks, which should take about 3-5 minutes.
- Gently fold in the crumbled mazapan candy into the cream cheese mixture using a spatula. Be careful not to deflate the whipped cream.
- Once fully combined, pour the cheesecake filling into the prepared graham cracker crust. Spread it evenly using a spatula.
- Cover the cheesecake with plastic wrap or aluminum foil and refrigerate for at least 2 hours to allow it to set. If you are short on time, you can chill it for a minimum of 30 minutes, but longer is recommended for the best texture.
- After the cheesecake has set, remove it from the refrigerator. Before serving, sprinkle the reserved crumbled mazapan on top for decoration.
- Slice the cheesecake into 10 equal servings and enjoy this delicious No Bake Mazapan Cheesecake!
Tips
- Ensure your cream cheese is at room temperature for smoother mixing and fewer lumps.
- When crumbling mazapan, use a food processor for more consistent, fine pieces.
- Chill your mixing bowl and beaters before whipping cream for faster, more stable peaks.
- For the best texture, refrigerate the cheesecake for at least 2 hours, or ideally overnight.
- If the cheesecake is too soft, don't worry—a longer chilling time will help it set perfectly.
- Use a sharp knife dipped in hot water for clean, smooth slices when serving.
- For an extra touch of elegance, garnish with additional mazapan crumbs or a light dusting of powdered sugar.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
