Mexican sugar wafers no bake cheesecake bars are a festive, fun dessert that tastes heavenly.
Made with Mexican sugar wafer crust and a no-bake cheesecake filling that is smooth, creamy, and topped with wafers. My Mexican sugar wafers no bake cheesecake bars will become your new favorite dessert!
I love transforming the sweet treats I grew up with into fun and exciting new desserts. A tasty twist featuring the cookies, pan dulce or flavors I enjoyed being raised in both Mexico & Texas.
My Mexican sugar wafers no bake cheesecake bars are my latest fun creation and GUYS they are incredible and absolutely NO BAKING needed to make this dessert – winning.
The crust is made from crushed Mexican sugar wafers. The same technique is used when making a traditional graham cracker crust for cheesecakes, pero we are swapping out graham crackers for sugar wafers, yay!
Topped with a no bake cheesecake filling made from cream cheese, sweetened condensed milk, lemon juice and vanilla extract.
Once I add the filling, I top it with even more sugar wafers. My Mexican sugar wafers no bake cheese bars are fun, festive, and perfect for any occasion.
WHAT ARE MEXICAN SUGAR WAFERS
Mexican wafer cookies are a sandwich type of cookie made of thin, flat crisp wafers with a sweet cream filling. The cookies have a waffle top surface and come in various flavors.
The most popular flavors are chocolate, strawberry, and vanilla. Gamesa is one of Mexico’s most popular cookie manufacturer who produces these widely poplar Mexican sugar wafers cookies. El Mexican is also a popular Mexican brand who produced sugar wafers.
You can buy them online at MexGrocer , Latin grocery stores or they can be found in the cookie aisle fo the grocery store. Mexican sugar wafer cookies have become very popular here in South Texas leading HEB to produce their own line of sugar wafer cookies.
INGREDIENTS NEEDED TO MAKE THIS RECIPE
For the crust you will need the following:
Mexican wafer cookies, plus a few more for topping – you can use any flavor you like. I have made these bars with strawberry and vanilla, but chocolate would also be amazing.
For the cheesecake filling you will need the following:
cream cheese, room temperature
sweetened condensed milk
lemon juice, fresh please
TIPS ON MAKING MEXICAN SUGAR WAFERS NO BAKE CHEESECAKE BARS
To make crust you can use a food processor or place wafer cookies in a plastic bag and crush with a rolling pin.
I made this recipe in a 8 inch square baking pan.
Firmly press mixture into bottom of an 8-inch square pan and slightly up sides.
Chill, until ready to fill. You can make crust in advance and chill overnight.
Using an electric mixer beat cream cheese until smooth. With mixer running on low, add condensed milk a little at a time, scraping down sides of bowl as needed. Beat in lemon juice and vanilla extract.
Remove crust from fridge, pour in filling and crumble additional wafers over the filling.
Cover with plastic wrap and place in fridge until firm, about 3 hours or overnight.
Slice using a sharp knife, then slide a spatula to help loosen the crust – they will be a little looser set than a normal cheesecake bar because of the sugar wafer cream filling. You can also serve with a spoon.
I love transforming my childhood favorite flavors into a new fun and exciting dish for entertaining. From no-churn ice cream featuring the cookies I grew up eating to my beloved concha into a festive concha tres leches cake my childhood memories live on while I introduce a new generation to the sweet treats I enjoyed growing up.
- For the crust:
- 18-22 Mexican wafer cookies plus a few more for topping
- 5 tablespoons butter melted
- 1/4 cup sugar
- For the filling:
- 2 (8-ounce) packages cream cheese, room temperature
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1 (14 ounce) can of sweetened condensed milk
For the crust: In a food processor or in a zipped plastic bag using a rolling pin crush wafers. You will need 2 cups crushed wafers.
In a bowl mix the crushed wafers, melted butter and sugar until combined. Firmly press mixture into bottom of an 8-inch square pan and slightly up sides. Chill, until ready to fill.
For the filling: Using an electric mixer beat cream cheese until smooth. With mixer running on low, add condensed milk a little at a time, scraping down sides of bowl as needed. Beat in lemon juice and vanilla extract.
Remove crust from fridge, pour in filling and crumble additional wafers over the filling. Cover with plastic wrap and place in fridge until firm, about 3 hours or overnight.
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