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Puerto Rican Flan de Queso (Cheese Flan)

Puerto Rican Flan de Queso: a rich and creamy cheesecake-like baked custard dessert that’s not too sweet thanks to the slight tang of cream cheese. As if that wasn’t enough, the entire flan is swimming in a pool of shimmering sugar caramel sauce!

Puerto Rican Flan de Queso: a cheesecake baked custard dessert with caramel sauce that's not too sweet thanks to cream cheese! | Kitchen Gidget

Puerto Rican Flan de Queso

Update: VIDEO added September 2017. Scroll down to watch this recipe in action!  Original recipe published March 2016.

I am so excited to bring you this Puerto Rican flan de queso! More excited than usual shall we say.

This is the first Puerto Rican dessert on Kitchen Gidget.

I’ve shared my family’s favorite Puerto Rican food recipes, like Puerto Rican Beans, but no meal is complete without dessert!

And it’s pretty obvious if you take a look around this blog that I have a major sweet tooth.

I knew it was time to remedy that situation and undoubtedly the most popular Puerto Rican dessert is flan.

The only question was which kind to make? There’s the classic flan which is essentially a baked custard bathed in caramel sauce.

There’s coconut flan which is very popular with a flavorful twist, and then there is cheese flan which is made with cream cheese.

Puerto Rican flan de queso is like flan met cheesecake and they had the most scrumptious love baby.

Silky smooth, lush, slightly dense…the cream cheese adds a mild tang which keeps this flan from becoming too sweet.

Finishing it off is a dripping caramel syrup that takes this over the top.

Puerto Rican Flan de Queso: a cheesecake baked custard dessert with caramel sauce that's not too sweet thanks to cream cheese! | Kitchen Gidget

How to make flan

Let’s talk a little bit about the steps that go into making a flan. It can be a little intimidating, but I’ve found that flan is also very forgiving.

The first part is the sugar caramel. It takes patience to completely melt the sugar down.

It will get clumpy, but eventually smooth out. Swirl the pan to give it a stir.

Take it off the heat as soon as it has dissolved so it doesn’t burn. You must immediately pour it into your prepared pan because it hardens quickly.

It should be poured in an even layer on the bottom of the pan, but if there are a few gaps it will still turn out fine.

Puerto Rican Flan de Queso: a cheesecake baked custard dessert with caramel sauce that's not too sweet thanks to cream cheese! | Kitchen Gidget

You may use an 8- or 9-inch round cake pan. Whichever pan you use, be sure it has 2-inch high sides to hold all of the custard.

You can also purchase flanera which is a special pan just for baking flan.

The flan will cook inside a larger pan filled with water. This ensures the flan cooks evenly with a soft, silky texture.

For the best texture, use room temperature ingredients and cream cheese that is well softened.

I take the extra step of straining my custard mixture before I pour it into the pan.

This way I catch any little cream cheese bits that didn’t dissolve, but that’s just my personal preference.

Be sure to chill the flan thoroughly before unmolding.

When ready to serve, run a knife around the edge to loosen.

Cover the pan with a plate and flip it over all at once.

The flan should fall right out onto the pan.

If it’s sticky, dip the bottom of the pan in warm water for a few seconds before inverting again.

Use a plate with edges angling upwards to catch all that caramel!

Pin this to your Dessert board!

Puerto Rican Flan de Queso: a cheesecake baked custard dessert with caramel sauce that's not too sweet thanks to cream cheese! | Kitchen Gidget

Watch the video!


Puerto Rican Flan de Queso: a cheesecake baked custard dessert with caramel sauce that's not too sweet thanks to cream cheese! | Kitchen Gidget

Puerto Rican Flan de Queso (Cheese Flan)

Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Leche flan baked with cream cheese giving it a slight tang and cheesecake-like texture!


  • 1 cup sugar
  • 1 package (8oz) cream cheese, softened
  • 1 can (14oz) sweetened condensed milk
  • 1 can (12oz) evaporated milk
  • 5 large eggs, room temperature
  • 2 teaspoons vanilla


  1. Preheat to oven 350°F degrees. Set a kettle of water to boil. Set an 8- or 9-inch cake (or pie) pan with 2-inch high sides inside of a larger baking pan (such as a 13x9).
  2. In a small sauce pan over medium-low heat, melt sugar until completely dissolved. Watch carefully so it does not burn. You may swirl the pan to stir. Remove from heat when it is a dark golden, amber color.
  3. Immediately pour the melted sugar into the bottom of the cake pan, working quickly before it hardens. Set aside.
  4. In a blender beat the cream cheese, sweetened condensed milk, evaporated milk, eggs and vanilla. Mix until well combined.
  5. Strain the custard through a fine-mesh sieve to ensure there are no lumps. Pour the strained custard into the cake pan over the sugar caramel. Next, add boiling water to the larger pan. It should come up the sides about an inch deep. The cake pan will be sitting in a water bath.
  6. Bake for 1 hour, or until set around the edges with a slight jiggle in the middle. Remove from oven and let the flan cool in the water bath, about an hour. Once cool, refrigerate at least 2 hours, but overnight is best.
  7. When ready to serve, run a knife around the edges to loosen. Set a plate over the flan and flip upside-down to invert. Slice into wedges and serve.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 173Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 95mgSodium: 89mgCarbohydrates: 22gFiber: 0gSugar: 22gProtein: 5g

Nutritional information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results.

Did you make this recipe?

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Raisa M Mucher

Thursday 19th of November 2020

Hello; this is the closest recipe that I use to use to make flan. I haven;t baked in ages....sadly if I do I'll eat it....ha, ha, ha,.

Thanks for sharing.



Saturday 14th of November 2020

I've been craving the cheese flan I used to have when living in Puerto Rico so I tried this recipe but for some reason I do not have that delicious cheese taste. What can I do to obtain a more intense cheese flavor?


Sunday 15th of November 2020

Hmm, did you use low-fat cheese? Try adding half a box more if you like it cheesier.


Friday 17th of July 2020

Hi! Do you have any recommendations on what I can use to sub the eggs? My son does not eat eggs.

Thank you!


Friday 17th of July 2020

I'm so sorry, but I'm not sure! I would google "eggless flan" or "vegan flan" for ideas. If he's not allergic you could reduce the eggs to 1 or 2 just to bind it. Otherwise you'll need something to thicken it like gelatin or cornstarch.


Monday 18th of May 2020

OOOOHHH MY GOODNESS!! Dominican here! So, I decided to make this particular flan de queso recipe today exactly the way she said to make it and it is DELICIOUS!! So rich and tasty! Like I am so proud of myself for how it came out. It's like somebody else made it lol Everyone loved it and I am thrilled! I followed the directions to a T. Thank you so so much for sharing your delicious and EASY flan de queso recipe. It was so easy to make!!


Monday 18th of May 2020

Thanks girl! Isn't it amazing? Now everyone will always ask you to make it 😂😂


Friday 1st of May 2020

Hi! I couldn’t find a plain flan recipe on your site so I was wondering if I take out the cheese and just follow your recipe as is will that be the same thing? I have picky eaters who only like the plain version. 🤦🏻‍♀️ Thanks!


Saturday 13th of June 2020

To make the plain is the same thing all you need to do is add 2 cups of milk instead of the cheese


Friday 1st of May 2020

You can leave out the cream cheese and add an extra can of evaporated milk!