There’s something truly special about a dessert that’s both elegant and comforting—and this Cream Cheese Flan delivers exactly that.
With its smooth custard base, deep caramel topping, and a subtle cheesecake-like richness, it’s the kind of treat that disappears fast at any table.
This flan is a twist on the classic, adding cream cheese for extra body and flavor.
It’s easy to make, yet it always feels like a celebration.
Why You’ll Love This Recipe
Ultra creamy with a hint of cheesecake flavor
Simple ingredients, big flavor payoff
Gorgeous presentation straight from the mold
Perfect for holidays, dinner parties, or everyday indulgence
Can be made ahead for stress-free serving
What You’ll Need (Ingredient Highlights)
Cream cheese – adds richness and silky texture
Sweetened condensed milk – provides sweetness and body
Evaporated milk – balances creaminess without heaviness
Eggs – help set the flan custard
Whole milk – adds moisture and smoothness
Granulated sugar – caramelizes for the top layer
Vanilla extract – classic aroma to round out the flavors
Pro Tips Before You Start
Use room temperature cream cheese for a smoother blend
Cook caramel low and slow until golden—not burnt
Use a metal cake pan or glass dish that tolerates heat
Don’t skip the water bath—it ensures even, gentle baking
Chill the flan overnight for best texture and easy release
How to Make Cream Cheese Flan
Step 1: Make the Caramel
In a medium saucepan, heat granulated sugar over medium heat.
Stir constantly until it melts and turns deep amber.
Immediately pour the caramel into a round 8- or 9-inch cake pan.
Swirl to coat the bottom evenly. Set aside to cool and harden.
Step 2: Blend the Custard
In a blender, combine cream cheese, sweetened condensed milk, evaporated milk, whole milk, eggs, and vanilla extract.
Blend until smooth and creamy.
Step 3: Pour Into Pan
Carefully pour the custard mixture over the hardened caramel in the pan.
Tap the pan gently on the counter to release any air bubbles.
Step 4: Prepare a Water Bath
Place the filled pan inside a larger baking dish.
Pour hot water into the outer dish until it reaches halfway up the sides of the flan pan.
Step 5: Bake
Bake at 350°F (175°C) for 50–60 minutes, or until the center is just set and slightly jiggles.
A knife inserted should come out mostly clean.
Step 6: Cool and Chill
Remove from oven and water bath. Let flan cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
Step 7: Invert and Serve
Run a knife around the edges to loosen the flan.
Place a serving plate on top, then flip quickly to release.
Let the caramel drizzle over the top.
What to Serve It With
Fresh berries or citrus segments
Whipped cream or crème fraîche
Espresso or strong coffee
Chocolate shavings or cinnamon dust
A drizzle of extra caramel or dulce de leche
Variations / Substitutions
Add a pinch of cinnamon or nutmeg for warmth
Use coconut milk in place of whole milk for tropical flavor
Try flavored extracts like almond, orange, or coconut
Infuse custard with citrus zest for brightness
Bake in ramekins for individual servings (adjust bake time)
Storage & Leftovers
Store flan covered in the fridge for up to 4 days
Best served chilled; don’t freeze (texture changes)
If made ahead, unmold just before serving
Store in the same pan if not inverted
Cover tightly to keep the caramel sauce from drying
FAQs
Can I use a different pan?
Yes, a round cake pan or even a loaf pan works well.
Just avoid springform pans as the caramel may leak.
Can I make this without a blender?
Yes, use a hand mixer or whisk—just make sure the cream cheese is fully softened to avoid lumps.
Is a water bath necessary?
Absolutely. It keeps the baking temperature gentle and prevents curdling or cracks.
Can I add other flavors?
Yes! A splash of orange liqueur, espresso, or cinnamon works beautifully.
My caramel hardened too fast—what now?
That’s normal. Once the custard bakes, the caramel will liquefy again underneath and on top.
Can I use low-fat ingredients?
Full-fat cream cheese and whole milk give the best texture, but you can use 2% milk. Avoid fat-free versions.
Final Thoughts
This Cream Cheese Flan takes a classic and makes it even better.
The addition of cream cheese gives the custard a subtle tang and unbelievably creamy texture, making every bite melt in your mouth.
It’s a recipe that never fails to impress—and once you’ve made it, you’ll find yourself reaching for it again and again.
Full Recipe Card (Ingredients + Instructions)
Ingredients
¾ cup granulated sugar (for caramel)
1 (8 oz) block cream cheese, softened
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
½ cup whole milk
5 large eggs
1 tsp vanilla extract
Instructions
Preheat oven to 350°F.
In a saucepan, melt sugar until golden caramel forms.
Pour into an 8″ or 9″ round cake pan and swirl to coat the bottom.
In a blender, combine cream cheese, condensed milk, evaporated milk, whole milk, eggs, and vanilla.
Blend until smooth.
Pour mixture over the caramel in the pan.
Place the pan in a larger baking dish. Fill halfway with hot water.
Bake for 50–60 minutes until just set.
Cool 1 hour, then refrigerate 4+ hours or overnight.
Run a knife along edges, invert onto plate, and serve.
