This horchata cheesecake is rich, creamy, and packed with warm cinnamon flavor. It features a cookie crust, a smooth cheesecake layer, a light horchata mousse, and silky chocolate ganache on top.
This post is sponsored. All opinions are my own.
Horchata Cheesecake
If you love horchata, then this dessert will completely win you over. Not only is it creamy and indulgent, but it also combines cinnamon, chocolate, and a fluffy mousse layer in every bite.
First, you get a buttery cookie crust. Then, a smooth horchata cheesecake layer adds richness and warmth. After that, a light horchata chocolate mousse creates an airy contrast. Finally, a glossy chocolate ganache ties everything together in the most delicious way.
What Is Horchata?
If you have never tried horchata, it is a sweet and creamy drink that is usually flavored with cinnamon. Different regions make it in different ways. For example, some versions use rice while others use nuts or seeds.
Because horchata has such a comforting flavor, it works beautifully in desserts. This cheesecake, it adds sweetness, warmth, and a subtle spiced flavor that feels extra special.
Why You’ll Love This Horchata Cheesecake
- It has a rich and creamy texture
- The cinnamon flavor makes it warm and cozy
- The mousse layer gives it a lighter finish
- It looks impressive enough for entertaining
- You can make it ahead, which makes life easier
In other words, this is not just cheesecake. It is a layered dessert that feels fancy, tastes amazing, and still fits into a make-ahead schedule.
Inspired by Classic Flavors
This recipe takes inspiration from traditional horchata as well as other creamy cinnamon drinks enjoyed across Latin cultures. In Venezuela, for example, chicha has that same nostalgic, comforting vibe.
So while this cheesecake feels elegant, the flavors still feel familiar and cozy. That balance is exactly what makes it so memorable.
Make-Ahead Dessert Perfection
One of the best things about this horchata cheesecake is that you can make it ahead. In fact, it tastes even better after chilling overnight because the layers firm up and the flavors deepen.
So if you need a dessert for a holiday, dinner party, or celebration, this one is a great choice.
Flavor Notes
Every layer brings something delicious to the table. The crust adds crunch, the cheesecake brings richness, the mousse keeps things light, and the ganache finishes everything with a deep chocolate touch.
As a result, each bite tastes creamy, spiced, chocolatey, and just a little luxurious.
I hope you can try this delicious horchata cheesecake at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
Frequently Asked Questions
Can I make horchata cheesecake ahead of time?
Yes. In fact, this dessert is best when made ahead and chilled overnight.
Can I make this without alcohol?
Yes. You can use non-alcoholic horchata for a family-friendly version.
Can I freeze horchata cheesecake?
Yes. Wrap it tightly and freeze it for up to 2 months.
What does horchata cheesecake taste like?
It tastes creamy, sweet, and warmly spiced with cinnamon, plus a little chocolate from the mousse and ganache layers.
Horchata Cheesecake (Cinnamon Mousse Layered Dessert)
Ingredients
For Horchata Cheesecake
- 10 oz shortbread cookies such as Lorna Doone
- 1/2 Cup butter melted
- 16 oz cream cheese softened
- 2 eggs room temperature
- 2/3 cup granulated sugar
- 2/3 cup horchata or horchata liqueur
- 1 teaspoon vanilla
- 1 teaspoon cinnamon less if you'd prefer
For Horchata Chocolate Mousse
- 1 teaspoon unflavored gelatin
- 1 tablespoon cold water
- 2 tablespoons hot water
- 3/4 cup heavy cream chilled
- 1/4 cup horchata or horchata liqueur chilled
- 3 tablespoons sugar
- 3 Tablespoons cocoa powder
Topping (optional)
- 1/4 cup heavy cream
- 1/4 cup semi-sweet chocolate cut into chunks
- Chocolate shavings on top optional
Instructions
For Horchata Cheesecake
- Preheat oven to 325 degrees Fahrenheit
- Line the bottom of a 9" springform pan with parchment paper. Spray with nonstick spray
- Grind the cookies in a food processor until ground
- In a bowl, mix the ground cookies and the melted butter
- Press this mixture on the bottom of the springform pan
- Place the springform pan in the freezer while you make the cheesecake
- In a mixing bowl, add the cream cheese and mix on high speed until creamy, 3-4 minutes
- Scrape the sides of the mixing bowl with a spatula
- Add the sugar, cinnamon and vanilla. Mix on medium speed
- Add the eggs, one at a time, beating well after each addition
- Finally, add the Horchata and mix. Scrape the sides of the mixing bowl with a spatula
- Pour this mixture on the springform pan
- Place springform pan inside a bigger pan and pour about 1 inch of boiling water (water bath)
- Bake for 38-45 minutes or until center just jiggles a bit
- Remove from oven and throw away the hot water. Cool on a wire rack for 1 hour
- Place cheesecake in the fridge to cool overnight
For Horchata Chocolate Mousse
- In a bowl, place the cold water. Sprinkle the gelatin on top and mix. Let the gelatin set for 2 minutes
- Add the hot water to the set gelatin and mix until completely dissolved
- Place the heavy cream into the mixer. Mix on medium-high speed until creamy
- When heavy cream thickens up a turns into whipped cream, add the cocoa powder and sugar slowly
- Add the Horchata and mix
- Spread the mousse on top of the cooled cheesecake
- Use a spatula to spread it out evenly
- Cool for 30 minutes
Topping (optional)
- Heat the cream until hot but not boiling, then pour over the chocolate and let sit for 1–2 minutes before stirring until smooth.
- Pour the hot cream on top of the chocolate chunks and let it rest for 1-2 minutes
- Mix with a spoon until chocolate melts
- Pour on top of the chocolate mousse
- Decorate with chocolate shavings
Notes
- Do not overbake the cheesecake, the center should slightly jiggle
- Chill overnight for best texture and flavor
- Use a water bath to prevent cracks
- Let the ganache cool slightly before pouring over the mousse
Nutrition
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Shoot! I would drink it straight with a carne asada burrito and rice and beans!
I’d drink it with my homemade lasagna and this cheesecake recipe
I’d drink it with the cheesecake!
Wow. This Chila Orchata sounds so good. I’d love to first make the Chila Mudslide. With Vodka, Vanilla Ice Cream, coffee liquor and irish cream, this has to be so delightful. I never heard of Chila Orchata before, but this cream rum sounds like something that I would love.
It sounds like it would be good in an ice cream dessert drink. On a hot summer night, maybe pour a little over a scoop of ice cream or frozen yogurt. 😉
This looks yummy, perfect summer dessert
I would drink it with vanilla ice cream.
I’ll be drinking mine with some spicy Mexican fare!
Strawberry Cheesecake.
I would pair it with Apple pie!!
I think it sounds like it would make a great iced coffee cocktail.
I think I would pair it with apple pie.
iced cofee
I will drink it with fresh fruits.
coffee. all day long. 🙂
definitely with the cheesecake
I don’t know, but wow, does it sound delicious…
I am not a drinker, but would love to use it in recipes!
This would be fabulous with my double chocolate cherry pie! Thank you for the wonderful giveaway.
Erin
I would definitely make a cool, chocolate milkshake!
I’d have it with this gorgeous cheesecake.
I think I would drink it with tacos! I’ve had horchata drinks but never this! Sounds interesting to me!
I’ll be drinking Chila ‘Orchata with dessert.
I would drink it with pound cake or with a cheesecake!
I would drink it with an ice cream cake and splurge!
I would drink it with a Lemon Sponge Cake
I would be drinking mojitos or magaritas. Thanks for the chance.
I would drink it after a nice dessert.
I would be drinking it with coffee.
i will drink it with my coffee in the morning. it sounds so good.
I will drink it with some Mexican food.
I would drink it with some sweet tea.
I think I’d at least have to try it in coffee to do a Mexican coffee? (Like an Irish coffee only not)