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Mexican Cheesecake

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
  • Makes
    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 large eggs, lightly beaten
  • 1-1/2 cups shredded sharp cheddar cheese
  • 1 can (4 ounces) chopped green chilies
  • 1 cup chunky salsa, drained
  • Tortilla chips or fresh vegetables


  • 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.
  • 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.
  • Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
  • Just before serving, spread salsa over cheesecake. Serve with tortilla chips or vegetables.
Nutrition Facts
1 slice: 107 calories, 8g fat (5g saturated fat), 52mg cholesterol, 338mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 5g protein.
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Average Rating:
  • Michelle
    Dec 24, 2019

    This was a great recipe. It turns out a nice texture. Basically cheesecake with the chili’s and cheese bits. There is no crust. So ignore the bad review about a “soggy crust”:) and with just 3 eggs isn’t too eggy.

  • harv614
    Jan 11, 2019

    My family loves this savory cheesecake ~ it’s a great change from typical nachos or chips and salsa! I use my homemade taco seasoning to keep the sodium count low and full fat sour cream because I think it needed the extra fat for a creamier texture. Gotta love people who put up terrible reviews without making the recipe ~ kind of hard to have a “soggy crust” on a cheesecake that has no crust! It’s delicious ~ I’m making it again for the Eagles playoff game this weekend!!

  • macgram
    Mar 30, 2018

    This cheesecake was a major disappointment. The crust was soggy and the filling bland.

  • scrambledwithcheese
    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
    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
    Jun 24, 2015

    So unusual and delicious. Addictive too.

  • JanCH
    Apr 10, 2015

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

  • jomurphy
    Jun 17, 2011

    No comment left

  • nannyto15
    May 7, 2011

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

  • kybriar
    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?