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.”
Ranj says
Hi Lalaine, would it make much difference to use fresh milk instead of evaporated milk?
Lalaine Manalo says
Hi Ranj,
Yes, the substitution will make a difference. It would still work but the flan won't be as rich as the one made with evaporated milk.
Aimee Ellison says
Tried it last Friday and it’s delish. A lot easier to make this than the original Leche Flan. Thanks for sharing the recipe. I can’t wait to try other recipes next. Btw, I used a steamer and cooked it for 45 minutes.
Lalaine Manalo says
Thank you so much, Aimee, for the feedback. Glad you enjoyed it and thanks for the tip!
Camille says
Hi, can i use this recipe as the custard for custard bake? Will it work? Naiisip ko, baka hindi sya unibabaw during baking because its denser that regular leche flan?
Lalaine Manalo says
Hello, Camille,
I apologize but I am not sure what custard bake is. Do you mind like a choco flan cake?
Cinnamon A Flowers says
Is it possible to use the round deeper ramekins for this recipe?
Lalaine says
Yes, you can 🙂
dally rose says
can i change the cream cheese to eden cheese?
Lalaine says
I am sorry but the recipe won't work with Eden cheese. 🙁
Fran says
Hi! Lalaine,
Can I steam the Leche Flan instead of bake? thank you
Lalaine says
Hello Fran,
Yes, you can. 😊
Fran says
Thank you! For an hour?
Lalaine says
I haven't tried steaming bit I would guess it would be faster than doing it in the oven. Give it about 40 to 50 minutes depending on the size and depth of the llanera and then check with a toothpick inserted in the center. If it comes out clean, the flan will be ready to cool.
ian says
Can i change the cream cheese to a ordinary cheese?
nai ian says
hi, can i substitute cream cheese into eden cheese?
Lalaine says
Hello Nai,
I've never personally tried it but I don't think Eden cheese would be a good substitute to cream cheese in this recipe.
Marian says
Made this and loved it! Way better than an ordinary flan. But would like to know what the shelf life is. Already know the answer when left at room temperature because of previous comment but how about inside the refrigerator?
Lalaine says
Hello Marian,
I don't usually keep leftover food for more than 3 days or 72 hours even in the fridge for food safety but because the flan is pretty sweet, I think a day or two more won't hurt. Keep in the flan mold so they stay fresh longer. If you've inverted the flan already and have leftover, wrap tightly with film to keep freshness.
cleo says
hi..how long is the shell life? thank you
Lalaine says
About 3 to 5 days, just keep in the llanera until ready to serve.
Eloisa Matro says
Hi Miss Lalaine!
So there's no need to use cheesecloth when pouring into the molds?
Btw, do you also make leche flan cake?😊
Ps.
I love the story behind the success of your leche flan. Girl power, indeed!😉👍
Lalaine says
Hello Eloisa,
Make sure to strain the mixture using a cheesecloth before pouring into the molds. I do make a leche flan cake, leche flan over chocolate cake and will post it soon 🙂 Yes, girls rule!
emily says
panu po pg walang blender? anu po pwedeng alternative? tnx..
Lalaine says
Pwedeng i-mix sa with electric mixer. Hindi ko pa kasi nasubukan using fork lang or whisk dahil mahirap i-combine because of the cream cheese.
Francis says
Hi. Can I use the cream cheese spread as a substitute for the cream cheese block?
Lalaine says
Hello Francis,
Yes, you can. Merry Christmas!
Rej says
Hi Ms. Lalaine. Can I mix the ingredients and let it sit in the fridge over night? And bake or steam it the ff. morning?
Lalaine says
Yes, that will be ok 🙂
LM says
Where did you buy your oval llaneras?
Lalaine says
I bought that at Seafood City. 🙂
leihulani says
Hi Lalaine,
I sent you a message on Instagram and sent the cheese flan picture that I made using your recipe 🙂 you have so many great recipes and thank you for sharing them.
Lalaine says
I saw it, thank you for joining the contest 🙂