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    Home > Appetizers and Beverages > Mexican Cheesecake Appetizer

    Mexican Cheesecake Appetizer

    Published: May 11, 2023 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Savory Mexican Cheesecake served with tortilla chips.

    This Mexican cheesecake recipe is a savory crowd pleasing appetizer. It’s prepared in a springform pan like a cheesecake, it looks like a cheesecake, but its loaded up with everyone’s favorite Southwestern ingredients.

    Savory Mexican Cheesecake Appetizer on a blue Le Creuset platter.

    When most people hear the term “cheesecake,” they probably think of a sweet, decadent dessert. However, a savory version of this classic dish can be just as delicious, especially when it incorporates the bold flavors of Mexican cuisine.

    This savory Mexican cheese cake appetizer is a great way to wow your guests with a unique and flavorful dish. It’s a perfect appetizer for a casual get-together.

    And with just a few key ingredients like cream cheese, eggs, cheddar and Monterey Jack Cheese, the result is a savory and slightly spicy cheesecake that pairs perfectly with chips, crackers, or even fresh veggies.

    What makes this appetizer so special is the way it combines the rich and creamy texture of a classic cheesecake with the bold and flavorful ingredients of Southwestern cuisine.

    This recipe is easy to make, it’s unique, it’s a vegetarian Mexican appetizer and it’s a make-ahead appetizer that makes entertaining a breeze. Let’s take a look.

    Ingredients You’ll Need

    Ingredients to make Mexican Cheesecake.
    • Shredded Monterey Jack and Cheddar Cheese
    • Cream Cheese
    • Tortilla Chips
    • Butter
    • Chopped Chile Peppers
    • Eggs
    • Jalapeno Pepper

    Ingredient Substitutions

    • Cheese: Have fun with what cheeses you choose, just make sure that they’re good melting cheeses. Add a little more heat and use Pepper Jack Cheese. Muenster Cheese is also a good choice here, as it’s creamy and wonderful when melted.
    • Chopped Chile Peppers: A 4-ounce can of chile peppers makes this a super easy recipe to make. Also try roasting a Poblano Pepper and then fine chopping it. It will add a unique layer of flavor.
    • Jalapeno Pepper: If jalapenos are simply too spicy hot for you, substitute with a Poblano Pepper. Simply remove the stem and some of the inner membrane and chop just as you would a green bell pepper. And speaking of bell peppers, a green, red or orange bell pepper would make a good sub here. You’ll just be missing out on the Southwestern heat.

    Topping Ingredients

    I like to keep the toppings fairly simple as to not over power the creamy cheese base of the cheesecake. I’ve used:

    • Black Olives
    • Green Onions
    • Cherry Tomatoes
    • Cotija Cheese

    Chef Tip: I like to purchase Cherub brand tomatoes. Cherubs are a variety of grape tomatoes which have a stronger outer skin and meatier, less watery flesh. They are easier to slice for salads, hold up better during cooking or roasting and are reliable year round with their mild, sweet flavor.

    More Topping Ideas

    Without going overboard, consider:

    • Chopped avocado
    • A dollop of sour cream
    • A dollop of Guacamole
    • Fine shredded lettuce
    • Pickled Red Onions
    • or even some crumbled cooked Mexican chorizo.

    Step by Step Instructions … It’s Easy.

    Making a tortilla chip crust for Mexican cheesecake.
    Pressing a tortilla chip crust into a spring form cheesecake pan.
    • Step 1: Make the tortilla chip crust. Place the tortilla chips in a food processor and using the pulse feature, grind until rough chopped. Add the melted butter and pulse until combined.
    • Step 2: Press the mixture into the bottom of a springform pan. Use your hands and a small glass bowl also work well. Sprinkle on a pinch of hot chile powder (optional). Bake for 325 degrees for 15 minutes.
    Mixing cream cheese and eggs to make Mexican cheesecake.
    Adding ingredients to cream cheese to make mexican cheesecake.
    • Step 3: In large bowl, blend room temperature cream cheese and eggs. A whisk works well here. The mixture doesn’t have to be completely smooth in texture. A few cream cheese lumps won’t compromise the end texture.
    • Step 4: Using a large spoon fold in green chile pepper, jalapeno pepper, Cheddar and Monterey Jack cheese.

    Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.

    Adding cream cheese mixture to springform pan.
    Mexican cheese cake in a springform pan read to bake.
    • Step 5: Poor the cream cheese mixture on top of the crumbs in the springform pan.
    • Step 6: Using a spatula, carefully spread the mix over the tortilla chips crust. The crust will be a little loose, so go slow.
    Baked Mexican Cheesecake.
    • Step 7: Bake 30 minutes. Do not overcook. Remove from oven and cool in pan 5 minutes. Run knife around inside edge and release the springform pan clip to remove sides from the cheesecake.
    Mexican cheesecake with toppings and served with chips.
    • Step 8: Garnish the Mexican cheesecake with toppings of your choice and serve with sturdy tortilla chips or crackers.

    FAQ’s

    Can This Be Made Ahead?

    That’s the beauty of this recipe. Mexican Cheesecake can be made up to a day in advance. Simply bake and then cover with plastic wrap and refrigerate until time to use. Before serving, let the cheesecake come to room temperature for about 30 minutes to one hour. Then sprinkle with the toppings of your choice.

    Can You Freeze This Cheesecake?

    Yes, once it baked, let cool then cover with plastic wrap and freeze. To serve, let the cheesecake thaw overnight in the refrigerator. When ready to serve, let the cheesecake come to room temperature for about 30 minutes to one hour. Then sprinkle with the toppings of your choice.

    Storage

    Store any leftovers in the refrigerator covered in plastic wrap. It will keep in the refrigerator for up to 4 – 5 days. If you’ve topped the cheesecake with chopped avocados, remove those, they simply won’t keep. To serve leftovers, simply let the cheesecake come to room temperature for about 30 minutes.

    Tips for Success

    • Allow about 1 hour for the cream cheese to come to room temperature. This will allow mixing to be much easier.
    • This Mexican Cheesecake is very soft in texture, however, serve with sturdy tortilla chips for a better experience.

    Chile Cheesecake, A Mexican Cheesecake Recipe

    if you’re looking for a new and exciting way to enjoy cheesecake, why not give a savory Mexican cheese cake appetizer a try? With its bold and delicious flavors, it’s sure to become a new favorite in your repertoire of appetizers.

    So gather some friends, whip up a batch, and enjoy the flavors of Mexico in every bite.

    Related Recipes

    • Buffalo Chicken Puff Pastry Pinwheels
    • Guacamole Made in A Molcajete
    • Mexican Meatballs with Queso Blanco
    • Baked Cheese and Chorizo Empanadas

    More Hot Cheese Appetizer Recipes

    • Fresh Tomato Tart Recipe with Gruyere
    • Cumin Spiced Gouda Cheese Fondue
    • Queso Fundido al Tequila with Chorizo

    And if you’re looking for even more appetizer recipes, don’t miss my Appetizer Category. You’ll find lots of great finger food recipes including the most popular on my site for Mexican Shrimp Cocktail.

    And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

    If you’ve tried this or any other recipe on my website, please leave a star rating in the recipe card below. And write a review in the comment section. I always appreciate your feedback.

    Savory Mexican Cheesecake Appetizer on a blue Le Creuset platter.

    Chile Cheesecake, A Mexican Cheesecake Recipe

    Chile cheesecake, a Mexican cheesecake recipe. It’s prepared in a springform pan like a cheesecake, it looks like a cheesecake, but its loaded up with southwestern ingredients, this appetizer served with tortilla chips is a unique and wonderful crowd pleasing recipe.
    5 from 3 votes
    Print Pin Rate
    Course: Appetizer Recipes
    Cuisine: Mexican
    Prep Time: 20 minutes minutes
    Cook Time: 30 minutes minutes
    resting time: 5 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 12
    Calories: 314kcal
    Author: Lea Ann Brown

    Ingredients

    • 1 Cup crushed tortilla chips
    • 3 Tablespoons butter melted
    • 16 ounces cream cheese room temperature
    • 2 eggs
    • 4 ounces fire roasted diced green chiles
    • 1 fresh jalapeno cored, seeded and diced
    • 4 ounces Colby cheese shredded
    • 4 ounces Monterey Jack cheese shredded
    • 1/4 Cup sour cream
    • For topping:
    • 1/8 cup chopped tomatoes
    • 1/8 cup chopped green onions
    • 1/8 cup sliced black olives
    • 1/2 avocado chopped
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 325 degrees.
    • Place the tortilla chips in a food processor and using the pulse feature, grind until rough chopped. Add the melted butter and pulse until combined.
    • Using hands or the bottom of a small glass bowl, press the mixture into the bottom of a springform pan. Sprinkle on a pinch of hot chile powder (optional). Bake for 15 minutes.
    • In large bowl, blend room temperature cream cheese and eggs. A whisk works well here. The mixture doesn't have to be completely smooth in texture. A few cream cheese lumps won't compromise the end texture.
    • Using a large spoon fold in green chile pepper, jalapeno pepper, Cheddar and Monterey Jack cheese.
    • Step 5: Poor the cream cheese mixture on top of the crumbs in the springform pan. Using a spatula, carefully spread the cream cheese mix over the tortilla chips crust. The crust will be a little loose, so go slow.
    • Bake 30 minutes. Do not overcook. Remove from oven and cool in pan 5 minutes. Run knife around inside edge and release the springform pan clip to remove sides from the cheesecake.

    Notes

    Serve this Mexican cheesecake at room temperature. Store any leftovers in the refrigerator for 3-4 days.
    Tips for Success
    • Allow about 1 hour for the cream cheese to come to room temperature. This will allow mixing to be much easier.
    • This Mexican Cheesecake is very soft in texture, however, serve with sturdy tortilla chips for a better experience.

    Nutrition

    Calories: 314kcal | Carbohydrates: 10g | Protein: 9g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 96mg | Sodium: 385mg | Potassium: 155mg | Fiber: 2g | Sugar: 2g | Vitamin A: 872IU | Vitamin C: 4mg | Calcium: 200mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Mexican Cheesecake …It’s What’s for a crowd pleasing appetizer

    Lea Ann Brown
    Lea Ann Brown

    Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.

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    Reader Interactions

    Comments

    1. Velva-Evening With A Sandwich says

      May 23, 2023 at 8:38 am

      Lea Ann, This Mexican cheesecake is a really nice way to serve up fresh tortilla chips with a round of well made margaritas. No doubt this is delicious! Also makes a really nice presentation for guests.

      Velva

      Reply
    2. Chelsea Duran says

      July 11, 2012 at 11:57 am

      This cheesecake looks incredible!

      We’d love to share this recipe and one of your photos on a blog I help manage for Purple Cowboy Wines (purplecowboy.com). Could we use one of the cheesecake photos with your permission? We would link directly back to this post and include your website in the post.

      Thanks for your help Lea Ann!

      Reply
      • Lea Ann says

        July 12, 2012 at 6:15 am

        You most certainly can! Thanks for stopping by.

        Reply
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    I'm Lea Ann, Welcome to my Colorado kitchen. I'm a Culinary School Grad with a passion to inspire you to cook as often as you can. Here you'll find Wild West Colorado inspired recipes along some Southwestern and Mexican food favorites. I also share some special recipes from school along pro cooking tips. If you're an adventurous cook looking to spice up your meal plans, you'll find plenty of reliable, approachable, easy to follow recipes.

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