This recipe always reminds me of my childhood as it was a recipe my dad made often. My dad was a chef in Cuba so his Cuban flan recipe is a restaurant sized recipe, resulting with one batch equalling about 8 different flans. Our family would give out entire flans as presents to close friends and family.

As a child, I was my dad’s little helper while making this flan de queso recipe. I’d help cracking the eggs and getting water for the water bath. Over the years, we’ve reduced the recipe to produce just one delicious cream cheese flan.

Why you'll love flan de queso

The cream cheese gives it a slight tangy taste that makes it more exciting
You get the best parts of cheesecake and flan in one dessert
The caramel top makes a beautiful golden color that looks impressive
It's a delicious way to try a popular Latin American dessert
You can make it ahead of time - it tastes even better the next day
It works great for family dinners or special occasions

Equipment needed for this recipe

You will need a flanera. What's a flanera you ask? A flanera is a specialized baking mold specifically designed for making flan and similar custard desserts. Here are the key features of a flanera:

It's typically round with smooth interior surface that helps the flan release easily when unmolded. The most distinctive feature is the tight-fitting lid, which is crucial for the proper steaming of the custard during baking.

Traditional flaneras are made of aluminum or stainless steel, though you can now find them in silicone, ceramic, and other materials.

The tight-sealing lid serves multiple purposes: it prevents water from the baking bath (baño maría) from getting into the custard, helps create the proper steaming environment, and allows for storage of the finished flan in the same container.

Ingredients needed for this flan de queso recipe

White sugar
Water
Sweetened condensed milk
Full fat cream cheese
Evaporated milk
Large eggs
Large egg yolks
Vanilla extract
Salt

How to make Flan Cubano

Preheat the oven to 350°
Melt the cup sugar in a medium saucepan over medium heat, stirring frequently, until it turns into a dark caramel amber color, 9 to 10 minutes. Carefully pour the amber colored caramel into the flanera.

To a stand mixer, add your cream cheese and mix until smooth. Then add in one egg at a time, be sure the egg is fully incorporated before adding in the next egg.
Then mix in the egg yolks. Next, slowly add in the condensed milk, evaporated milk, salt and vanilla. Whisk to combine.
Place the flanera in a 9x13 baking dish. Using a strainer, pour the flan mixture into your prepared flanera.

Fill the baking dish with warm water halfway up the sides to create a water bath/baño Maria. Cover the flan with the lid of the flanera or with aluminum foil.
Bake the flan for 1 hour and fifteen minuted. or until the centers jiggle slightly when shaken. Let the flanera cool in the water bath, then refrigerate for at least 2 hours.
When ready to serve, run a paring knife around the edge of the ramekin, place a serving platter or large plate over the top, and invert the ramekin, Give the flan mold a few taps with a spoon to help release the flan from the mold. Liquid caramel will drip down the sides of the flan.

Flan Dessert Variations

Flavor options

Want to try a dulce de leche flan? Try this recipe.
Interested in a Cuban coffee flavor flan? Try this recipe.
Want a pumpkin flan? Try this recipe.

Cheese Options

Cream cheese alternatives: Mascarpone for a richer taste, Neufchâtel for fewer calories

Preparation Tweaks

Individual servings: Use ramekins instead of a large mold
Baking methods: Water bath in oven, pressure cooker, or slow cooker
Layered version: Create distinct layers by carefully pouring in a regular flan mixture first, then the cream cheese layer

Dietary Adaptations

Gluten-free: Good news—traditional flan de queso is naturally gluten-free!
Lower-fat: Light cream cheese and low-fat milk will work, though texture will be less rich
Lactose-free: Lactose-free milk and cream cheese are available and work well

Preparation Tweaks

Individual servings: Use ramekins instead of a large mold
Baking methods: Water bath in oven, pressure cooker, or slow cooker
Layered version: Create distinct layers by carefully pouring in a regular flan mixture first, then the cream cheese layer
Dont have a flanera? Use a pie plate or cake pan.

Milk Variations

Non-dairy milks: Coconut milk adds tropical flavor, almond milk works but gives a lighter texture.

Storage Instructions for cream cheese flan

Refrigeration

Cool completely: Allow your flan de queso to cool to room temperature before storing
Cover tightly: Wrap the unmolded flan with plastic wrap or store in an airtight container
Refrigerate promptly: Store in the refrigerator once cooled
Shelf life: Keeps well for up to 5 days when properly refrigerated
Best flavor: Often tastes even better after 24 hours as flavors develop

Serving After Storage

Refrigerated flan: Remove from refrigerator 15-30 minutes before serving for best flavor
Check texture: If any separation occurs, gently blot excess moisture
Garnish fresh: Add any fruit, mint, or whipped cream just before serving

Safety Tips

Temperature guideline: Don't leave flan at room temperature for more than 2 hours
Serving at events: Keep chilled until ready to serve, or place serving dish on ice
Signs of spoilage: Discard if you notice any off smell, unusual texture, or mold

Check out these other dessert recipes

Print Recipe

5 from 1 vote

Flan de Queso

Cream flan made with cream cheese

Prep Time15

Cook Time1 15

Total Time1 30

Course: Dessert

Cuisine: cuban

Servings: 8

Calories: 383kcal

Author: Cari

Ingredients

1 cup white sugar
2 tablespoons water
14 oz can sweetened condensed milk
12 oz can evaporated milk
8 oz full fat cream cheese room temperature
2 large eggs
3 large egg yolks
2 teaspoons vanilla extract
½ teaspoon of salt

Instructions

Preheat the oven to 350°
Melt the cup sugar in a medium saucepan over medium heat, stirring frequently, until it turns into a dark caramel amber color, 9 to 10 minutes. Carefully pour the amber colored caramel into the flanera.
To a stand mixer, add your cream cheese and mix until smooth. Then add in one egg at a time, be sure the egg is fully incorporated before adding in the next egg.
Then mix in the egg yolks. Next, slowly add in the condensed milk, evaporated milk, salt and vanilla. Whisk to combine.
Place the flanera in a 9x13 baking dish. Using a strainer, pour the flan mixture into your prepared flanera. Fill the baking dish with warm water halfway up the sides to create a water bath/baño Maria. Cover the flan with the lid of the flanera or with aluminum foil.
Bake the flan for 1 hour and fifteen minuted. or until the centers jiggle slightly when shaken. Let the flanera cool in the water bath, then refrigerate for at least 2 hours.
When ready to serve, run a paring knife around the edge of the ramekin, place a serving platter or large plate over the top, and invert the ramekin, Give the flan mold a few taps with a spoon to help release the flan from the mold. Liquid caramel will drip down the sides of the flan.

Notes