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Mexican Cheesecake Recipe

Mexican Cheesecake Recipe

People will rave over this super-easy cheesecake appetizer. I've made this recipe several times at parties, and people were so surprised it was low fat. Make it a day ahead for convenience, adding salsa just before serving. —Sandy Burkett, Galena, Ohio
TOTAL TIME: Prep: 20 min. Bake: 30 min. + chilling YIELD:24 servings


  • 2 packages (8 ounces each) reduced-fat cream cheese
  • 1-1/4 cups reduced-fat sour cream, divided
  • 1 envelope taco seasoning
  • 3 eggs, lightly beaten
  • 1-1/2 cups (6 ounces) shredded sharp cheddar cheese
  • 1 can (4 ounces) chopped green chilies
  • 1 cup chunky salsa, drained
  • Tortilla chips or fresh vegetables


  • 1. In a large bowl, beat cream cheese, 1/2 cup sour cream and taco seasoning until smooth. Add eggs; beat on low speed just until combined. Stir in cheddar cheese and chilies.
  • 2. Transfer to a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 25-30 minutes or until center is almost set. Spread remaining sour cream evenly over top. Bake 5-8 minutes longer or until topping is set.
  • 3. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
  • 4. Just before serving, spread salsa over cheesecake. Serve with tortilla chips or vegetables. Yield: 24 servings.

Nutritional Facts

1 slice (calculated without tortilla chips or vegetables) equals 107 calories, 8 g fat (5 g saturated fat), 52 mg cholesterol, 338 mg sodium, 4 g carbohydrate, trace fiber, 5 g protein.

Reviews for Mexican Cheesecake

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Reviewed Dec. 27, 2015

"I've made plenty of cheesecakes and this is the first savory one that I have come across. Where ever I take it, it gets rave reviews. Thank you to whom ever shared it. It's a winner in my book!!"

Reviewed Jun. 24, 2015

"So unusual and delicious. Addictive too."

Reviewed Apr. 10, 2015

"Excellent. I made half of the recipe and baked in a pie plate. Turned out wonderfully. Receives rave reviews."

Reviewed May. 7, 2011

"A super easy recipe family thought "cheesecake" was just for dessert until now!!!"

Reviewed May. 6, 2011

"I haven't made this yet but want to. Is it possible to use no fat cream cheese and no fat sour cream?"

Reviewed May. 5, 2011

"New addition to my party appitizer choices. I made this to observe Cinco de Mayo. Took it to work to share. Everyone is really enjoying it and asking for the recipe. I will make again. I'm even thinking to spread refried beans over the top, more sour cream and shredded cheese, and home made pico. Of course it would no longer be "low fat" but hey it's for a party!. Awesome recipe. Thanks for sharing."

Reviewed May. 4, 2011

"very good"

Reviewed Nov. 19, 2010

"So good! My friends and I all loved it! Tasty and pretty!"

Reviewed Nov. 4, 2010

"Made for a party and got rave reviews. Make all the time now. Very good!"

Reviewed Sep. 4, 2010

"My husband and I really like this cheesescake. I only put the salsa on what we were eating at the time. I have frozen the leftover and look forward to using it when we have company."

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Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.