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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: 107 calories, 8g fat (5g saturated fat), 52mg cholesterol, 338mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 5g protein.

Reviews for Mexican Cheesecake

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scrambledwithcheese User ID: 1233902 248893
Reviewed May. 31, 2016

"This was pretty terrible and I am surprised it has so many glowing reviews. I followed the recipe exactly. This came out dry and crumbly and the flavor wasn't great. I would not make again."

ChocolateMudCake User ID: 162783 240379
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!!"

angmclanc User ID: 3282588 228466
Reviewed Jun. 24, 2015

"So unusual and delicious. Addictive too."

JanCH User ID: 6677345 224590
Reviewed Apr. 10, 2015

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

nannyto15 User ID: 1591097 161402
Reviewed May. 7, 2011

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

kybriar User ID: 5730555 144940
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?"

jscar User ID: 5235891 161401
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."

bertdozark User ID: 3046341 93655
Reviewed May. 4, 2011

"very good"

PieByrd User ID: 1388132 66252
Reviewed Nov. 19, 2010

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

cece70 User ID: 4999231 93654
Reviewed Nov. 4, 2010

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

nelda h. till User ID: 2769024 114888
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.