If you’re looking for a dessert that brings a touch of warmth and spice, this No-Bake Mexican Hot Chocolate Cheesecake is just what you need. It’s rich, creamy, and absolutely delightful, perfect for impressing guests or treating yourself. The combination of chocolate and a hint of cinnamon creates a comforting flavor that’s reminiscent of cozy evenings by the fire.
Imagine a velvety cheesecake filling set atop a buttery graham cracker crust, all without ever needing to turn on your oven. This recipe is an ideal choice for those warm days when you want something sweet but don’t want to heat up the kitchen. It’s a simple yet indulgent treat that anyone can master!
The best part? This No-Bake Mexican Hot Chocolate Cheesecake comes together quickly, making it a fantastic option for last-minute gatherings or spontaneous celebrations. Plus, the addition of a spicy twist will have everyone asking for seconds!
Irresistibly Creamy No-Bake Cheesecake with a Spicy Twist
This No-Bake Mexican Hot Chocolate Cheesecake features a creamy chocolate filling infused with cinnamon and a touch of chili powder, adding a delightful kick. It’s set on a crunchy graham cracker crust and topped with whipped cream and chocolate shavings for that extra touch of elegance.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- ½ cup unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- ½ teaspoon chili powder (optional, for a kick)
- 1 cup heavy whipping cream
- Chocolate shavings and whipped cream for topping
Instructions
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the filling.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, cocoa powder, cinnamon, and chili powder, mixing until well incorporated.
- In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the chocolate mixture until fully combined.
- Assemble the Cheesecake: Pour the cheesecake filling over the chilled crust and smooth the top with a spatula. Cover and refrigerate for at least 4 hours or until set.
- Serve: Once set, release the cheesecake from the springform pan. Top with whipped cream and chocolate shavings before slicing and serving.
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutrition Information
- Servings: 12 slices
- Calories: 350kcal
- Fat: 25g
- Protein: 4g
- Carbohydrates: 30g
