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.”
Rowena S. Aleonar says
Pwede po ba i steam itong leche flann na cream cheese?tnx sa reply
Lalaine Manalo says
Yes, pwede siyang steam. Mga siguro 30 to 40 minutes or until a toothpick inserted in the center of the custard comes out clean.
Elaine Zipagan says
Fo you sell po?
Lalaine Manalo says
Hindi po, free recipes lang 🙂
juliet Capuloy Lastimoso says
i like your recipes
Bety S Moore says
The flan will even taste better if you add some grated lemon rind or vanilla .
Lalaine Manalo says
Thanks for the tip! 🙂
Deborah Phillips says
Where did you find the metal molds?
Lalaine Manalo says
Hi, Deborah,
I bought mine in a Filipino supermarket in Southern California but I think you find them on Amazon as well. Not the exact ones but they're metal tins for flan.
Alexis says
Hi sis! Gmwa ako nito ngaun. Unfortunately, madami sya bubbles at negexpand sya. Parang scrambled eggs sis. Huhu. Di ko alam kng sahil sa blender. Dapat hnd mo na isuggest ung blender. Mano2 nalang whisk2 nlng. Ung lasa medyo ok nmn papalamigin ko pa pra malaman totoong lasa.
Sheila Mondragon says
How about if i steam it instead of baking? How much time approximately do i need to steam it?
Lalaine Manalo says
30 to 40 minutes should be fine. Check with a toothpick; insert it in the center of the custard and if it comes out clean, the flan is done 🙂
Mharie Valencia says
I try to cook leche plan this week , for my family ..
Lalaine says
Enjoy! 🙂
Joy says
mam could u show me the pix of cheese cream pls.?
Lalaine Manalo says
Hello Joy
I don't have a photo right now but the video in the recipe has a shot of the cream cheese 🙂
Josie says
Too bubbly, even if you let it sit for a while. Not so smooth.
Lalaine Manalo says
I am sorry to hear that. Did you use a blender or a mixer? This comes out smooth and very dense for me so I am not sure what went wrong 🙁
Anne says
Mine was bubbly too.. I used a hand mixer. I let it sit for a few minutes but still bubbly. What else could I do if it still too bubbly? Thank you
SallyPacquing says
Where do you get the pans from?
Thank you
Lalaine Manalo says
Hello, Sally
I bought my llaneras at a Filipino supermarket in Southern California. You can try Amazon, I think they carry metal tins for flan making 🙂
Annie bong says
I dont have oven, can i cooke it in the steamer?????
Lalaine says
Yes, you can 🙂
Anna Leynes says
how long should I cook in on the steamer??
Lalaine Manalo says
30 to 40 minutes should be fine. Just insert a toothpick in the center of the custard to test. If it comes out clean, the flan is done and ready to cool and set.
Nancy Flores says
With the nutritional value added, I would like to know the serving size. Thanks
Thalia janine says
Hi. Can i use blender instead of electric mixer? And okay lang po ba sa steamer instead of oven?
Lalaine Manalo says
Yes, you can use a blender instead and steam it instead. 30 to 40 minutes should be ok 🙂
Marielle Boderlique says
Hello, thanks for this recipe.. I am planning to make it for New Year, but I’m wondering if it’s possible to steam it like “leche flan” instead of water bath.. Thanks for the help..
Looking forward to ur reply, it would be a great help really.. 🤗
Lalaine says
Yes, you can 🙂
Dalia says
Hi! This looks amazing! If I want to make this in one pan, what size should I use? Thanks!!!
Lalaine Manalo says
I've never tried making this in one pan. It yields four 1-cup llanera so I think an 8 x 2 round pan would work.
Delia Ulpindo says
Thanks for this receipe.Ijustmade it today and I did it so perfectly.My kids were delighted and ask me to make it often.I hope I can have ur cookbookin the future.
Lalaine says
Thank you, Delia. I am glad the family enjoyed the flan 🙂
Amy Marks says
Hello clarify ko lang kung anong klaseng cream cheese ang pwwdeng gamitin? Is it the one in a bottle?
Lalaine says
Hello Amy,
The cream cheese used in the recipe is a block and packaged in a small carton.
Clarence says
So using the electric mixer won't add too much air into the eggs? Also should the cream cheese be at room temperature for easier beating?
Lalaine says
The recipe calls for cream cheese, softened which should make it easy to beat. We are using the electric mixer here to make sure the cream cheese is well incorporated. If you read the recipe, it states let the mixture rest for a few minutes to allow the foam to subside. So yes, beating with electric mixer should be ok 🙂
Emmanuela Pedrosa says
Hi, how long will it last in the fridge?
Lalaine says
It should be good for up to 3 days 🙂