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Authentic Mexican Dessert Recipes

You are going to love these authentic Mexican dessert recipes.

Try them all – they are that good. You will be begged for these recipes, so you may want to hide them (I’m not kidding)…

So Addicting!  So Delicious! You will regret it if you do NOT make this!

The BEST Mexican Cheesecake (Sopapilla Cheesecake) you will find. #misshomemade

This is the easiest version that uses crescent rolls and is the “Americanized Version.”


3 (8oz) pkgs cream cheese, softened
1 cup white granulated sugar
2 tsp pure vanilla extract
2 (8oz) cans refrigerated crescent rolls
3/4 cup white granulated sugar
1 tsp cinnamon
1/2 cup butter, melted
1/4 cup honey, for garnish

PREHEAT an oven to 350 degrees. Prepare a 9×13 inch baking dish with cooking spray.

Beat the cream cheese with 1 cup of sugar and the Mexican vanilla extract in a bowl until smooth.

Unroll one can of crescent roll dough, and place into the bottom of baking dish; pressing the seams together. Make sure that the edges are not too thick. Unroll the second can of crescent roll dough and using a rolling pin shape into one piece to fit over the cream cheese mixture in the 9×13 pan. Set aside.

Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Brush some of the melted butter over the crescent rolls. Stir together 3/4 cup of sugar, cinnamon, and butter and sprinkle mixture over the top of the cheesecake.

Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

Chill in the refrigerator for a good 4 hours before serving.

Authentic Mexican Dessert Recipes

The BEST Mexican Cheesecake (Sopapilla Cheesecake) you will find. #misshomemade

This recipe is the “Authentic Verison.” 


4 cups all-purpose flour
2 tsp baking powder
1 tsp salt
4 TBS shortening
1-1/2 cups warm water
oil for frying

In a bowl, stir in the flour, baking powder, salt and shortening.   Add the water and mix until dough is smooth.  Cover and let rest for 20 minutes. 

Heat oil in a cast iron pan or heavy skillet to 375 degrees.

Roll out on a floured board until dough is 1/4 inch thick.  Cut dough into 3 inch squares.  Fry squares until golden brown on both sides and let drain on paper bags or paper towel.  Serve hot rolled in cinnamon sugar and/or drizzle with honey. 

Is your child having a birthday party? All you need is a pinata cake pan.

It is so easy to make and you may decorate it any way you want and fill it with your child’s favorite candy.

This authentic Mexican dessert recipe is also delicious with apples too.


4 pears, cored and diced
1/2 cup white sugar
1 TBS cornstarch
2 tsp cinnamon
1 tsp lemon zest
1/2 cup graham cracker crumbs
1/2 cup pecans, crushed
1 quart homemade vanilla ice cream
6 (8inch) flour tortillas, recipe below
1 quart canola oil for frying
1/4 cup honey, for garnish
whipped cream for garnish
1 TBS white sugar
1 tsp cinnamon

To Prepare Tortilla Shells: In a deep fryer bring oil to 375 degrees. Place one tortilla in the hot oil gently pressing the center with a wooden spoon or ladle until the tortilla forms a cup. Gently turn and fry each tortilla separately until golden brown on both sides.

Combine pears, sugar, cornstarch, 1 teaspoon cinnamon and lemon zest. Cook and stir over medium heat until mixture comes to a boil; cook 1 minute longer. Let mixture cool. Combine cookie crumbs, pecans and remaining cinnamon. Form ice cream into 4 – 6 balls; roll in crumb mixture to coat.

Place an ice cream ball in each fried tortilla shell. Top with the cooled pear mixture. Fried tortilla shells can be brushed with honey and dusted with ground cinnamon and sugar before filling, if desired.

NOTE: To avoid deep frying, bake tortillas coated with spray oil in a soup bowl for 12 minutes at 375 degrees.

This is such a refreshing authentic Mexican dessert recipe.


1-1/2 cups heavy cream
3/4 cup white sugar
1-1/2 ripe avocados, peeled and pitted
6 oz cream cheese, softened
1/2 cup fresh lime juice
8″ graham cracker crust

Heat the cream in a small saucepan until small bubbles appear around edges. Remove from heat and stir sugar into the cream until it dissolves. Transfer to a medium bowl, and allow to cool.

Combine the avocado and cream cheese in a food processor and blend until smooth. Add the lime juice and process until smooth, then whisk into the cooled cream mixture.

Fill an ice cream maker with the mixture, and freeze according to the manufacturer’s instructions. Spoon into the prepared pie crust. Smooth surface with a spatula. Freeze at least 3 hours before serving. It is a delightful authentic Mexican dessert recipe.

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Mexican Food Recipes