Put your spring pastels away, and bring out your bold colors! It’s time to fiesta! Cinco de Mayo is all about the zesty and spicy food, and mouthwatering desserts. If you’re on a diet, make Cinco de Mayo your cheat day because it will be impossible to hold back on the most delicious spread of the year.

They say, “go big or go home”, so we have curated the specific Cinco De Mayo desserts that will make your fiesta go down in history as the most epic party for your tastebuds. Which recipe are you most excited to try?

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Prep Time: 30 Minutes / 10 Servings


For the crust
Boxed brownie mix family size (for a 9- x 13-inch pan)
Ingredients listed on the brownie box
2 teaspoons cinnamon
1/2 teaspoon cayenne pepper optional
1/2 cup chocolate chips optional

For the cheesecake
3 8 oz packages cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla
1 tablespoon cinnamon
1/2 cup sour cream
3 eggs
Cayenne pepper for garnish if desired
Preheat the oven to 350˚F.


Preheat the oven to 350˚F. Grease an 8- or 9-inch springform pan with non-stick spray.

For the crust
Mix the brownies according to the package directions, mixing in the spices to the dry ingredients.

Stir in the chocolate chips.

Pour the batter into the prepared springform pan and bake for the directed time.

Allow to cool to room temperature.

For the cheesecake
Meanwhile, reduce oven heat to 325˚F.

In the bowl of a stand mixer or using a hand mixer, beat the cream cheese, sugar, cinnamon, and vanilla until well blended, scraping down the sides of the bowl as necessary. Stir in the sour cream.

Mix in the eggs on low speed until just blended. Pour the mixture over the brownie crust.

Place the springform pan on a rimmed cookie sheet and place in the oven.

Pour about 3/4-inch of water into the baking sheet, so it surrounds the springform pan. Bake at 325˚F for 1 hour and 5 minutes or until the center is almost set. The center of the cheesecake should jiggle slightly, but the outer 3 inches or so should be firm. (Mine took about 1 hour and 15 minutes.)

Turn off the oven and crack open the oven door. Leave the cheesecake to cool in the oven until you are able to pick up the pan without using oven mitts. Transfer the pan to the counter-top and let cool to room temperature. Cover with plastic wrap and refrigerate at least 4 hours or overnight.

Run a knife around the rim of the pan to loosen the cake. Remove the outer rim of the pan, slice, and serve with a dusting of cayenne pepper (optional).

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Servings: 16


Start out by baking teaspoon-sized cookies. This serves 16, but feel free to make as many or as few as your heart desires. Let the cookies cool a bit, then press a shot glass into the middle to form a brim around the outside. Use a Mason Jar shot glass (perks of working in a professional kitchen), but a normal shot glass or even tablespoon would do just fine!

Let the cookies cool completely, then it's time to decorate! Use white decorating gel (versus icing or frosting). It spreads out nicely and doesn't harden as quickly as the others, so you don't have to work crazy fast.

Add a dollop to the middle of the cookie and place a sugar-coated gum drop into the center. Wait for that to set, then frost the brim. Flood the cookies with rainbow nonpareils, let set a bit longer, then shake off the excess.

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Prep time: 10 minutes / Servings: 9


1 cup all-purpose flour
1 ½ tsp baking powder
5 eggs separated
¾ cup white granulated sugar divided
⅓ cup milk * I use 1%
½ tsp vanilla
1 tsp lime zest
1 tbsp rum * or 1 tsp rum extract

Coconut Milk Syrup
200 ml coconut milk (½ a 400 ml can) * I use light
150 ml sweetened condensed milk (½ of a 300 ml can )
1 tsp vanilla
1 tbsp fresh lime juice
unsweetened coconut flakes
rainbow sprinkles * I use rainbow jimmies- jimmies are bigger sprinkles
lime twist


Preheat oven to 350 degrees F. Spray a 8 x 8-inch can pan with non-stick cooking spray or use Wilton Cake Release (*I use Cake Release- see NOTES)

Stir the flour with baking powder in a medium bowl.

In a separate medium mixing bowl, beat egg whites, using an electric mixer on high, until foamy.

Gradually add about a ¼ of the sugar and continue beating whites until stiff peaks form when beaters are lifted, 2 to 3 minutes. (see directions in NOTES)

Using the same beaters (no need to wash), in another separate large mixing bowl, beat yolks with remaining sugar until pale yellow, 1 to 2 minutes. Reduce mixer speed to low.

Gradually beat in flour mixture, then milk and ½ tsp vanilla, until smooth. Blend in lime zest and rum.

Stir a third of egg whites into yolk mixture, using a rubber spatula, then carefully fold in remaining egg whites until no streaks remain. Pour into the prepared pan.

Bake in the center of the oven until springy and a skewer inserted into the centre of cake comes out clean, 30 to 35 min. Cool completely on a rack, about 1 hour.

Coconut Milk Syrup
Whisk coconut milk with condensed milk, 1 tsp vanilla and lime juice in a small bowl until combined. Poke the top of the cake all over with a skewer.
Pour half of coconut syrup over the cake and let stand for 5 minutes.

Run a knife around the edges of cake and invert onto a rimmed serving platter. Poke the bottom of the cake all over with a skewer.

Pour remaining syrup all over cake, spooning any excess drippings back onto the cake until it is absorbed, about 5 minutes. Refrigerate until fully chilled before serving, 1 to 2 hours.

Sprinkle unsweetened shredded coconut on cake, then rainbow sprinkles/jimmies.

Cut the cake into 9 pieces, then add a twist of lime to each piece when served. (See NOTES for video on how to make a lime twist garnish)

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Prep Time: 15 minutes / Servings: 4


4 large scoops ice cream
2 tbsp sugar
½ tsp ground cinnamon
Fried Topping
1 tbsp butter
2 cups corn flakes, crushed
½ tsp ground cinnamon
Whipped Cream
Hot fudge sauce


Scoop the ice cream and shape into a round ball. Place on a baking sheet or plate and put into the freezer for at least 3 hours.

Crush the corn flakes, sprinkle with cinnamon. Heat the butter in a small skillet over medium heat. Add the corn flakes and saute for about 3 minutes or until the corn flakes are toasted.

In a small bowl combine the white sugar and remaining cinnamon.
Take the ice cream from the freezer, roll in the cinnamon sugar mixture, then coat with the toasted corn flakes. It's easiest to set the ice cream down and press the crumbs into the ice cream.

Top with hot fudge, whipped cream and cherry.

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Prep Time: 25 Minutes / Servings: 6


1 (8-oz.) package cream cheese, at room temperature
1/4 cup sour cream
1 Tablespoon sugar
1/4 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon fresh lemon zest
6 (8-inch) soft flour tortillas
1 3/4 cups sliced strawberries, divided
1 Tablespoon cinnamon
Vegetable oil, for frying


In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the sour cream, 1 tablespoon sugar, vanilla extract and lemon zest, scraping down the sides of the bowl as needed. Fold in ¾ cup of the sliced strawberries.

Divide the mixture evenly between the tortillas, slathering each portion in the lower third of each tortilla. Next, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito and secure it with a toothpick. Repeat the rolling process with the remaining tortillas.

Combine the remaining ¼ cup sugar with the cinnamon in a shallow bowl and set it aside. Line a large plate with paper towels.

Add 3 inches of oil to a large, deep saucepan, leaving a minimum of 2 inches from the top of the oil to the top of the saucepan. Heat the oil over medium-high heat until it reaches 360ºF on a deep-fry thermometer.

Working in batches, fry the chimichangas until golden brown and crispy, about 3 minutes, flipping them as needed. Transfer the chimichangas to the paper towel-lined plate to drain for 1 minute, and then roll them in the cinnamon and sugar mixture.

Repeat the frying and rolling process with the remaining chimichangas, returning the oil to 360ºF between batches.

Remove all toothpicks from the chimichangas and transfer them to serving plates. Top each with a portion of the remaining 1 cup of sliced strawberries and serve immediately.

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Prep time: 1 hour and 15 minutes / Servings: 12


Chocolate Cake
1/2 cup cajeta or caramel sauce (plus extra for drizzling at the end)
1 cup butter (at room temperature)
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1 cup Mexican Coca-Cola*
1/2 cup buttermilk (regular or low-fat)

4 ounces cream cheese
4 large eggs
12 ounce can evaporated milk
14 ounce can sweetened condensed milk
½ teaspoon vanilla extract


Preheat the oven to 350 F. Grease and lightly flour a 10-15 cup bundt pan. I use a nonstick spray with flour in it like Baker's Joy.

Drizzle the bottom and sides of the bundt pan with the cajeta. Set aside.
In a large bowl, beat butter and sugar together until well-combined.
Beat in the eggs and vanilla until incorporated.

Add flour, cocoa powder, baking soda, salt, and cinnamon. Stir until just incorporated.

Stir in the coke and buttermilk until combined.

Pour cake batter into the prepared pan.

To make the flan, add the cream cheese and eggs to a blender. Mix until smooth and well-combined.

Blend in the evaporated milk, sweetened condensed milk, and vanilla until combined.

Pour the flan mixture over the cake batter. Some of the flan may swirl into the cake batter, and that's ok.

Cover the bundt pan tightly with aluminum foil.

Place the bundt pan into a larger pan, and add 1 inch of hot (not boiling) water to make a water bath.

Bake for about 90 minutes, or until a knife comes out clean.
Uncover, and let the cake cool in the pan for 1 hour.

Cake can be served warm or chilled for a few hours and served cold. Drizzle with additional cajeta just before serving, if desired.