Cream cheese flan is the ultimate dessert! Velvety smooth and creamy with a luscious caramel sauce, it's your favorite cheesecake and flan rolled into one sweet treat!
Of the 400-plus recipes we have on Kawaling Pinoy, leche flan is for sure the most precious to me. Not only is it one of the primary drivers of traffic to the site, but it's also near and dear to me on a personal level.
We're not going into detail about the story behind my flan recipes as it no longer matters. I am a now happier woman; I love and am loved by a better man. Instead, I will share with you another version of this caramel custard using cream cheese.
If you love cheesecake AND flan, this cream cheese flan is for you. Rich and smooth with a sweet caramel sauce, it's your two favorite desserts rolled into one delicious sweet treat!
What is Cheesecake Flan
Like the classic version, this flan de queso is made of milk, eggs, and caramelized sugar blended and baked or steamed until set. Along with the eggs and the milk, cream cheese is whipped into the custard mixture, giving the flan a dense and sort of a cheesecake-like consistency.
Helpful tips
- I like to prepare mine using an electric mixer, but you can cut down the steps by simply processing the eggs, milk, and cream cheese in a blender or food processor until there are no lumps.
- This cream cheese variation is a bit more forgiving and turns out smooth even when the mixture is roughly blended.
- There's no need to strain the custard! If it looks too foamy, let it sit for a few minutes before pouring into molds for the foam to subside a little.
- I caramelized the sugar in a pot and poured it into the round pan. If you prefer a more simple method, you can check out my tips on how to caramelize the sugar in the microwave.
- I like to bake my flan in the oven using a bain marie or water bath for a more gentle and even heat, but you can also cook it in a steamer if you want. Steam for about 30 to 40 minutes or until a toothpick inserted in the center of the custard comes out clean.
- I used a round pan to mimic the shape of a cheesecake, but you can also use llaneras or individual ramekins.
How to serve and store
- Cream cheese flan is best enjoyed chilled. Serve as a midday snack or after-meal dessert.
- Store in the refrigerator for up to 3 to 4 days. Keep in the llanera covered in foil to extend freshness.
- To freeze, transfer in airtight container and keep in the freezer for up to 1 month. To serve, thaw overnight.
More flan recipes
Ingredients
- ½ cup sugar
- 1 package (8 ounces) cream cheese, softened
- 5 eggs
- 1 can (12 ounces) evaporated milk
- 1 can (14 ounces) condensed milk
Equipment
Instructions
- Preheat oven to 375 F.
- Place the sugar in a pan and cook over low heat until sugar is melted and golden. Move the pan repeatedly over the flames to prevent sugar from burning and to distribute melting liquid on the bottom of the mold.
- Remove from heat and pour the caramel immediately into an 8-inch round pan, swirling the pan to evenly coat the bottom.
- In a large bowl, beat cream cheese with an electric mixer at low speed. until smooth and fluffy.
- Add eggs one at a time, beating after each addition.
- Add condensed milk and evaporated milk and stir until well-combined. Let the mixture sit for a few minutes to allow some of the foam to subside. Alternatively, combine eggs, evaporated milk, condensed milk, and cream cheese in a blender and process until smooth.
- Pour the mixture into the prepared round pan.
- Cover llaneras with foil and arrange in a wide, oven-safe dish with about 1-inch of water (water bath).
- Bake in the oven for about 50 minutes to 1 hour or until a toothpick inserted in the middle of custard comes out clean.
- Remove from oven, allow to cool and then refrigerate to set. To serve, turn flan over on a serving plate, ending with caramel on top.
Notes
- You can also use llaneras (about 4) or ramekins to cook the flan.
- To cook on the stovetop, steam on medium heat for about 30 to 40 minutes or until a toothpick inserted in the center comes out clean.
Video
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Cruz Raquel says
Gudevening po ms.lalaine..ask ko lng po about sa creamcheese lecheplan pano po if wala po ko mixer.,anu po pwd ko gawin..?ska isteam po b ang flan? O ibabaked po..may tgalog recipe po b kyo ng mga dessert? Tnkz po..sana po masagot nyo mga tanong ko
Lalaine says
Hello Raquel
Pwede siyang batihan with a hand whisk kung walang mixer. Make sure lang na talagang well blended yung mixture. Medyo matagal lang siguro because of the cream cheese.
May says
I'm baking it right now, I just poured the mixture in the mold, do you have to scoop out foam on top?
Lalaine says
Let it stand for a few minutes so the foam will subside.
Merle says
Isn't this too sweet?1 can of condensed milk?what if I reduced the amount?
Agnes says
I've tried it... not sweet.
Lalaine says
Thanks, Agnes, for the feedback.
Hi Merle
The flan won't be sweet, the amount of condensed milk is balanced out by the amount of evaporated milk, eggs and cream cheese. If you're worried about the sweetness, I'd cut down on the amount of caramel than the condensed milk as this can have an effect on the texture of the flan.
Rhelee says
Ms lalaine just want to ask if i have to separate the yolk and the egg white or its okay to be combine thanks a lot have a good day
Lalaine says
Hi Rhelee
You use whole eggs, yolk and white. 🙂
gela says
hi. how many minutes if steam it?
Lalaine says
About the same time as done in the oven. Just check with a toothpick inserted in the middle and if it comes out clean, the flan is done 🙂
Dottie says
Hi Lalaine,
I plan to make this on Saturday, I find it really practical and looks really good. I wonder if I can make the caramel in a llanera and transfer it to a silicone molder so I can have my leche flan there since I really wanted to use my heart shape silicone molder for Valentine's Day. Please send me your thoughts.
Thanks a lot!
Lalaine says
Hello Dottie
Yes, this flan is easier and more practical to make than regular leche flan as there are no egg whites to waste. I think silicone mold pan will work. Happy valentine's day!
Agnes says
hi, lalaine,
I tried this last night. used the bamboo steamer. too around 40 mins to cook.
thanks for this easy, yummy recipe!
Q: What's a good substitute for llanera?
yummy! will do again!!
Lalaine says
Hello Agnes
You can use a baking dish or any metal loaf pan. You just have to caramelize the syrup in a saucepan and pour to the baking dish to cover bottom. 🙂
Jane says
Hi miss lalaine I tried making thia and it came out a bit eggy 😭😭 i follow the instructions very carefully. Not sure if my eggs are too big. And i even get it out the oven before 50mins because when i checked it cooked already
LaVerne says
Tried this last night and I had to bake it at 2 hours because I used my 7" cake pan..haha.
It was my first time to cook leche flan because I find it time consuming to separate egg yolks from egg whites. Since this recipe calls for whole eggs and my favorite cream cheese I never hesitated to try this one and it came really really really good. My husband and co-workers loved it. Will definitely make this one again.
Lalaine says
Yes, this cream cheese version is a more practical and easier to make than our traditional leche flan where the whites and yolks need to be separated and the mixture need to be strained. I am glad everyone enjoyed it. 🙂
Patricia says
Hi..asko ko lang po kung pwede din iSteam yan..;) thanks
Lalaine says
Yes, you can 🙂
Sarah says
same question here. Can I steam instead of baking? How many minutes kung isteam lang? Thanks! 🙂
Quin says
Good day, Ms. Lalaine! Can I just steam this cream cheese flan instead of baking? If ever, paano po ang process and how many hours po? Thank you thank you!
joyce ann says
wow yami
Lalaine says
Yes, so good. I hope you give the recipe a try 🙂
Liza says
Do you separate the egg yolk from the whites? Thanks!
Lalaine says
Hi Liza
The recipe uses whole eggs. 🙂
Lea San Diego says
Hi, Ms. Lalaine! I'm new in this field. I have started baking this May and your recipes are very helpful to a newbie like me, they are not hard to follow Last night, I tried doing this cream cheese leche flan and it's heavenly. I'll bring them to my former colleagues for tasting and who knows I can use this for future additional source of income. Thanks much! Next, I'll try your cheesecake. God bless!
Lalaine Manalo says
Thank you so much for the 5-stars, Lea. I am glad you enjoyed the flan and I hope your business venture will be successful 🙂
ivy says
Make cake recipe
Mary grace guevarra says
Hi Ms. Lalaine, kamusta na po? A definetly a must try! Thank u so much po talaga sa mga naitulong nyo po sakin specially sa pagluluto mas nagkaroon ako nang confidence... Masarap pa po bentang benta sa family and friends kopo.. Hehe.. Tc and godbless po. Grayz
Raymund says
Wow this is something different, I love the idea. The savoury cream cheese would give this flan a really good flavour
let says
it looks so yummy.....hope there there is an alternative flan for diabetics.....
Jhake Orinion says
Looks yummy but i am allergic to poultry products. haaay, i'm sad.
Lalaine says
I feel for you, Jhake. I am allergic to crab fat and crabs are less fun to eat without the "taba" 🙁