No-Bake Mazapan Cheesecake
No a fan of pie, try this delicious no-bake Mazapan cheesecake
Here is a fun dessert you can make that keeps very well in the refrigerator: Mazapan cheesecake. You don’t need an oven. Just some space in the refrigerator to let it set overnight. It’s perfect as a make-ahead dessert, specially if the kitchen will be busy with other festive preparations. Your dessert will be ready to be served. No worries. No fuss.
Related recipe: Creamy Pumpkin Cheesecake
If you are a fan of the Mexican peanut candy, Mazapan, this one is definitely for you. The crust is made with compacted buttery Maria cookies and smooth peanut butter. The filling, a creamy mixture that includes cream cheese and Mazapan. A peanuty heaven, if you ask me.
Mazapan can be found in the candy aisle of any Latin grocery store. You can also find it online. They are sold in boxes of 24 or 32.
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Mazapan Cheesecake
- Prep Time: 15 minutes, plus 4 hours setting time
- Total Time: 0 hours
- Yield: Serves 12 1x
Description
This no-bake cheesecake is a fun dessert everyone will love. Its main ingredient is the beloved Mazapan. Mexico’s favorite peanut candy.
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 (.25 ounce each) gelatin envelopes, dissolved in ¼ cup hot water
Instructions
Spray a 9-inch springform pan with non-stick cooking spray. Set aside.
Stir together crushed cookies, butter and peanut butter in a large bowl. Mixture should resemble wet sand. Place cookie crumb mixture in springform pan and press, covering bottom of mold and a ½-inch way up. Refrigerate while filling is prepared.
Combine cream cheese, milk, heavy cream, vanilla sugar and 8 mazapanes in a large bowl. Mix on low speed for 5-8 minutes or until all ingredients have mixed well and there are no visible clumps. Add gelatin and mix for another 5 minutes.
Pour mixture in prepared spring form pan. Refrigerate for 4 hours to overnight or until cheesecake is firm enough to slice.
Crumble remaining mazapanes and sprinkle over cheesecake. Run a knife around edge of cheesecake and unmold. Slice and serve.
