Mexican-Chocolate and Mascarpone Cheesecake Recipe

Name: Mexican-Chocolate and Mascarpone Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces mexican chocolate; 2 ounces semisweet chocolate; 10 double graham crackers; 1 cup toasted whole almond; 2 teaspoons ground cinnamon; 3 tablespoons brown sugar; ¼ cup unsalted butter; 1 tablespoon gelatin or 1 tablespoon agar-agar; ¼ cup cold water; 1 12 lbs mascarpone cheese; 1 12 lbs cream cheese, softened; 1 cup sugar; 2 tablespoons lemon juice; 2 tablespoons vanilla extract; 1 ½ cups cream

Servings: persons

2 ounces mexican chocolate
2 ounces semisweet chocolate
10 double graham crackers
1 cup toasted whole almond
2 teaspoons ground cinnamon
3 tablespoons brown sugar
¼ cup unsalted butter
1 tablespoon gelatin or 1 tablespoon agar-agar
¼ cup cold water
1 12 lbs mascarpone cheese
1 12 lbs cream cheese, softened
1 cup sugar
2 tablespoons lemon juice
2 tablespoons vanilla extract
1 ½ cups cream

1
Crust: Preheat oven to 400 degrees.
2
Chop Mexican and semi-sweet chocolates.
3
In a food processor, place chopped chocolates, graham crackers and pecans.
4
Process until fine crumbs.
5
Pour crumb mixture into a springform pan and add melted butter, cinnamon and brown sugar.
6
Mix together in the pan.
7
Press crumb mixture over the bottom and up the sides of the pan.
8
Bake 10 minutes.
9
Cool.
10
Set aside.
11
Filling: Dissolve gelatin in water.
12
Set aside to soften for 5 minutes.
13
Beat mascarpone and cream cheese on high speed with an electric mixer until fluffy.
14
Slowly pour in sugar while continuing to beat.
15
Beat in lemon juice and vanilla on medium speed.
16
Quickly fold gelatin mixture into cheese mixture.
17
Whip cream to stiff peaks.
18
Fold a scoop of whipped cream into cheese mixture.
19
Then fold in remaining the whipped cream.
20
Pour into the cooled crust.
21
Cover with plastic wrap.
22
Chill 4 hours.
23
Cut into wedges.

1772

kcal

Calories

124

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 ounces mexican chocolate, 2 ounces semisweet chocolate, 10 double graham crackers, 1 cup toasted whole almond, and more.

Yes, Mexican-Chocolate and Mascarpone Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mexican-Chocolate and Mascarpone Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions