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No-Bake Horcahata Cheesecake

2h 10 mins
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If you thought you had tried all the original desserts, think again! This Horcahata Cheesecake recipe will be one of the best easy desserts to prepare. For this no-bake dessert you need to take into account an important detail: when you add the horchata milk it must be totally cold, so that it can be easily assembled and keeps a creamy and smooth consistency.


12 portions
  • 1 1/2 cups whipping cream, for the horchata cream
  • 1/2 cups condensed milk, for the horchata cream
  • 1/3 cups Three Star Rice Flour®, for the horchata cream
  • 1 tablespoon cinnamon powder, for the horchata cream
  • 2 cups cinnamon cookie, for the crust
  • 1/2 cups walnut, finely chopped, for the crust
  • 1/2 cups butter, melted, for the crust
  • 3 packages cream cheese, for the cheesecake (190 g)
  • 2 tablespoons vanilla essence, for the cheesecake
  • 2 envelopes gelatin, for the cheesecake (7g each)
  • enough cinnamon powder, to decorate


Heat over low heat the whipping cream, the condensed milk, the rice flour Three Stars®, the cinnamon powder, bring to a boil then remove. Let cool and set aside.
Place the cookies in a bag, and with a rolling pin, crush them until you have a semi-fine powder. Mix in a bowl with nuts and butter.
In a cake mold lined with waxed paper, place the cookie mixture and compress with a spoon to form a base. Set aside.
For the cheesecake, beat the cream cheese and add the horchata milk, the vanilla extract and the unflavored gelatin slowly in a stream.
Pour over cheesecake crust, mix with a spatula and refrigerate until set.


On a cake platter decorated with ground cinnamon.


It is important that when adding the horchata milk, it should be completely cold so that the cake can be assembled well and it remains with a creamy and smooth consistency.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (6)
Rocio Serpas
12/09/2019 19:58:54
By adding 3 eggs, 125g of extra cream cheese and a little less thickened cream this recipe became a baked cheese cake. I also substituted the rice flour for Horchata de Morro.
Deborah Ponce
14/08/2019 13:25:56
Esta muy bueno y no es dificil para hacerlo pero no tiene mucho sabor de horchata
Ismael Garcia Martin
23/07/2019 10:34:51
No conozco las medidas de tazas o cucharadas, a que referencia hacen en gramos? porque supongo que una taza tuya no es igual a una taza mía
Maria Rosa Gras i Font
28/05/2019 05:46:07
La apariencia es de 10, pero falta la chufa.
Jeimi Garcia Guatemala
27/05/2019 17:28:00
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