Pay de Queso (Mexican Cheesecake)

Pay de Queso is Mexico’s version of cheesecake. Literally translated it means “cheese pie.” 

However, don’t be fooled. There’s a big difference between the American version and the Mexican version.

Mainly, American cheesecake is a lot sweeter. The Mexican version is rich and creamy but not as sweet. 

I’ve seen different variations of this recipe from really dry to really soft and runny. This is my version of this yummy Mexican dessert.

Ingredients

• Ground cookies – Galletas María is what is traditionally used but you can also use animal crackers. 
• Walnuts – Swap out for pecans, peanuts, or cashews. 
• Butter – Soften up the butter by taking it out of the fridge and zapping for 10 seconds in the microwave until it’s ready. 
• Dark Brown Sugar – Dark brown sugar is preferred, but you can also use gold brown sugar. 
• Ground Cinnamon adds a warmth and earthiness to the dessert. 
• Cream Cheese – substitute this ingredient for Neufchatel cheese which has less fat. 
• White sugar will add sweetness to the filling. 
• Vanilla adds a delicate depth of spice and warmth. 
• Room temperature eggs are what bind the cheesecake together. 
• All Purpose Flour is what helps the texture
• Salt is to enhance the flavor. 
• Heavy whipping Cream is found in the dairy section next to the milk. 

How to Make the Pie Crust

• Add the pie crust ingredients to a food processor or a blender. 
• Blend until smooth then add to springform pan. 
• Press down all around the pan to create the crust. 
• Set this aside until ready to use. 

Or, skip this step altogether, and buy one that is already made. 

Note: You might also hear this dessert referred to as “pastel de queso.”

How to Make the Filling

• Add the filling ingredients to a food processor or a blender. 
• Blend until smooth. 
• Pour the mixture into a springform pan and on top of the already prepared crust. 

Pro Tips

Bake at high temperature for 5 minutes. Then reduce the heat and continue baking for 30 minutes. 

Turn off the oven for 15 minutes with the Mexican cheesecake pie still inside. 

Don’t open the oven door. We are gradually reducing the heat so it won’t sink in.

Frequently Asked Questions

Why is there no water bath?

This is not your traditional American cheesecake. Water baths help cheesecakes from over baking and from cracking. The Mexican version has a creamier texture, but it can still crack and sink in. That’s why the heat is gradually reduced before cooling in the fridge.

Why can’t I open the oven door?

If you open the door, cold air will rush in, causing it to crack and sink in. Don’t touch that door!

Why do I have to use room temperature ingredients?

Room temperature ingredients blend easily and will make your dessert smooth and not lumpy.

What to Serve it With?

Cafe de Olla

Champurrado

Atole de Avena

Atole de Chocolate 

Pay de Queso is a decadent and rich Mexican dessert that will make you beg for more. Top with your favorite fruit, whipped cream, or just as is. For a faster way to satisfy that dessert craving, try this Berry Delicious Cheesecake Fluff.

Buen Provecho!

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