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Overhead shot of a cheesecake surrounded by leaves and roses next to a plate with a cheesecake slice, truffles, and a pie server.

Horchata Latte Cheesecake

This Horchata Latte Cheesecake has that creamy, slightly nutty, toasty, and cinnamon flavor of horchata and is topped with a latte glaze. 
Course Desserts
Servings 10
Author Megan Wells



  • 1/3 cup brown rice
  • 1 cup slivered almonds
  • 1 cinnamon stick
  • 1 cup hot water
  • 1 cup milk
  • 2/3 cup sweetened condensed milk


  • 1/4 cup coconut butter, melted
  • 2 tablespoons butter, melted
  • 1 cup graham cracker crumbs
  • 1/4 cup coconut sugar
  • 1 teaspoon cinnamon

Horchata Latte Cheesecake

  • 8 ounces mascarpone cheese, refrigerated
  • 1/2 cup horchata
  • 1/4 cup white chocolate melting wafers, melted
  • 2 eggs
  • 1/8 teaspoon salt

Latte Glaze

  • 3 ounces espresso or strongly brewed coffee
  • 2 ounces horchata
  • 2 ounces sweetened condensed milk
  • 1 teaspoon espresso powder
  • small pinch fine sea salt



  1. Grind the rice in a blender until fine. Pour into a mason jar or other airtight container. Add the almonds, cinnamon stick, and hot water and stir everything together with a spoon. Leave at room temperature overnight. 

  2. The next morning, pour everything into a blender. Add the cold milk and sweetened condensed milk. Blend on high speed until smooth. 

  3. Strain the mixture through a fine mesh strainer and into a jar. 

  4. To make a horchata latte, pour horchata into freshly brewed espresso or iced coffee to taste. 


  1. Combine all the ingredients in a food processor and pulse until the graham cracker crumbs are fine and everything is combined. Pat the mixture firmly down into a 7-inch springform pan, pressing down with your hand or the bottom of a measuring cup. Set aside.  

Horchata Latte Cheesecake

  1. Preheat the oven to 300 degrees Fahrenheit.  

  2. Us an electric mixer to mix the mascarpone cheese and horchata together in a medium bowl until smooth. 

  3. In a small glass bowl, melt the chocolate in the microwave in 15 to 20-second intervals, stirring in-between each until the chocolate is completely smooth. 

  4. Add the chocolate to the cheese mixture and mix until smooth. 

  5. Mix the eggs in one at a time until they are just incorporated.

  6. Toss in the salt and mix.

  7. Pour into the prepared spring-form pan and bake for 50 to 55 minutes.

  8. Let the cheesecake cool to room temperature before unclasping the springform pan. Store covered in the refrigerator. 

Latte Glaze

  1. Combine the espresso, horchata, and sweetened condensed milk in a small saucepan over medium heat and bring to a boil. Reduce heat to low and simmer for 15 minutes, stirring often and scraping the bottom and sides of the pan with a spatula to prevent burning. 

  2. Add the espresso powder and pinch of salt and cook for 5 more minutes. Pour the glaze into a small bowl and let it cool down so that it's no longer hot or overly warm but can still be poured and easily spread across the cheesecake.

  3. Serve with an iced horchata latte if desired.

Recipe Notes

Iced Horchata Latte:

Pour cold brew coffee, freshly brewed espresso or strongly brewed coffee from a Moka over ice. Add horchata to taste and enjoy.