No-Bake Mexican Flan Cheesecake Recipe

Name: No-Bake Mexican Flan Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 almond toast cookies; 2 tablespoons sugar; 1/4 cup butter, melted; 2 tablespoons honey; 1 tablespoon vanilla; 1/4 ounce unflavored gelatin; 24 ounces cream cheese, room temperature; 14 ounces sweetened condensed milk; 1/4 teaspoon cinnamon; 1/4 teaspoon salt; 3 cups frozen whipped topping, thawed; 2/3 cup caramel sauce; raspberries, and mint sprigs for topping

Servings: persons

6 almond toast cookies
2 tablespoons sugar
1/4 cup butter, melted
2 tablespoons honey
1 tablespoon vanilla
1/4 ounce unflavored gelatin
24 ounces cream cheese, room temperature
14 ounces sweetened condensed milk
1/4 teaspoon cinnamon
1/4 teaspoon salt
3 cups frozen whipped topping, thawed
2/3 cup caramel sauce
raspberries, and mint sprigs for topping

1
["Coat 8"" springform pan with cooking spray. In food processor, pulse cookies with sugar until fine crumbs form (produce about 1 cup). Add melted butter. Process until blended. Firmly press into bottom of pan.", "In small microwave-safe bowl, combine honey, vanilla and 1 Tbs water. Sprinkle gelatin over mixture. Let stand 5 minutes. Microwave on high in 5 second intervals, stirring often, until gelatin is dissolved. Set aside.", "On medium-high speed, beat cream cheese and milk until smooth. 2 minutes. Beat in gelatin mixture, cinnamon and salt until combined (about 1 minute). Fold in 2 cups topping.", "Spread into pan. Cover with plastic wrap.", "Refrigerate until set (at least 8 hours or overnight).", "To serve: run knife around edge to loose, remove side of pan. Transfer to serving plate with lip.", "Spread caramel sauce on top, letting fall over edges at intervals.", "Put remaining 1 cup topping into pastry bag with decorate tip and create dollops or other decor atop cake. Make dollops at slicing intervals and garnish with raspberries and mint."]

1676

kcal

Calories

147

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 6 almond toast cookies, 2 tablespoons sugar, 1/4 cup butter, melted, 2 tablespoons honey, and more.

Yes, No-Bake Mexican Flan 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.

No-Bake Mexican Flan Cheesecake

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