Cream Cheese Flan – Rich, Creamy Caramel Dessert

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.