Best flan de queso recipe! This cream cheese flan tastes like flan meets cheesecake – all topped with a sweet caramel sauce.
Custards don’t get a lot of attention these days.
They’re sweet and simple and old-fashioned, but they aren’t very flashy.
This flan de queso takes that sweet and simple custard-style flan up a few notches.
I first had this kind of flan when I was working at a restaurant in college.
It only took one taste for me to be hooked!
This flan has richness and tang from the cream cheese, which makes it extra delicious.
It’s also easy to make! And since it keeps well in the fridge, it makes a great make-ahead dessert.
What is flan de queso?
Flan de queso is a creamy tangy dessert that tastes like a cross between traditional flan and cheesecake.
It’s smooth and creamy and has a coating of homemade caramel over the top.
How to make flan de queso
Begin by melting the sugar.
Continue cooking the sugar until it is completely dissolved and is amber brown.
Pour the melted sugar in a 9-inch round cake pan, and carefully swirl to coat the pan.
Place the cake pan in a larger baking pan (carefully, the pan will be hot from the caramel).
Set aside while you make the flan portion.
Add the cream cheese, evaporated milk, sweetened condensed milk, eggs, and vanilla to either a blender or a food processer.
Blend until smooth and well-combined.
Pour over the melted sugar in the pan.
Carefully pour boiling water into the larger pan so that it comes up 1 inch on the cake pan.
Bake until the edges are set but the center is still slightly jiggly.
How to store
Refrigerate any leftovers.
This flan should keep, refrigerated, for up to 4 days.
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Flan de Queso
- 1 cup granulated sugar
- 8 ounces cream cheese¹ softened
- 14 ounce can sweetened condensed milk²
- 12 ounce can evaporated milk
- 5 large eggs room temperature
- 1 tablespoon vanilla extract
- Preheat to oven 350F. Put a pot of water on to boil.
- Set a 9-inch round cake pan into a larger baking pan. The larger baking pan needs to have sides at least 2 inches high.³
- Add the sugar to a small heavy saucepan.
- Heat the sugar over medium-low heat until the sugar melts and completely dissolves.
- Remove the pan from the heat when the sugar is amber colored. Keep an eye on it so that it doesn't burn.
- Pour the melted sugar into the bottom of the cake pan and carefully swirl the sugar up the sides. The sugar will begin harden right away, so work quickly.
- Add the cream cheese, sweetened condensed milk, evaporated milk, eggs and vanilla to a blender or food processer.
- Blend until smooth and well-combined.
- Pour the blended custard into the cake pan over the sugar.
- Carefully pour the boiling water around the cake pan in the larger pan to create a water bath. The water should come up one inch on the outside of the cake pan.
- Bake for about 60 minutes, or until the middle is slightly jiggly but the edges are set.
- Remove the pans from oven, but let the flan remain in its pan in the water bath for 1 hour.
- Remove the pan of flan from the water bath, and chill for at least 2 hours.
- To serve, run a thin knife around the edge of the pan.
- Place a plate over the pan of flan and flip upside-down to invert.
- Slice into wedges, and serve topped with any remaining caramel in pan, if desired.
- I recommend using full-fat cream cheese in this recipe.
- I recommend using regular sweetened condensed milk in this recipe.
- I use a 9x13-inch baking pan.
- Nutrition values are estimates.
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