If there’s one dessert that has the power to transport you straight to dessert heaven, it’s this Tres Leches Cheesecake. Combining the creamy richness of cheesecake with the light, airy soak of tres leches cake, this fusion dessert has become one of my all-time favorites. I first stumbled upon this idea during a family gathering, where everyone brought their best desserts. That’s when it hit me—why choose between my two favorites when I could have both in one?
I’ve since perfected the recipe, making it easy enough for even novice bakers, yet impressive enough for special occasions. The best part? It’s one of those dishes that gets even better the next day, as the cake and cheesecake layers soak up all the creamy goodness. Trust me, once you make this, you’ll be known as the “dessert genius” at every party you attend!
Why You’ll Love This Recipe
Ultimate Creaminess Meets Airy Delight
Imagine the creaminess of a New York-style cheesecake paired with the soaked, fluffy texture of a traditional Tres Leches cake. This combination is as indulgent as it sounds—each bite is a luscious mix of velvety cheesecake with a touch of spongy, milk-soaked cake. This dessert brings together two amazing worlds in every bite: the rich, creamy goodness of cheesecake paired with the soft, milk-soaked delight of a classic tres leches cake. It’s like enjoying two desserts in one, each bite more indulgent than the last!
Customizable for Every Taste
Whether you love classic cheesecake flavors or want to get creative, this recipe is easily adaptable. You can top it with fresh berries, drizzle it with caramel sauce, or even sprinkle some toasted nuts for added texture. The cake is a perfect base for all your favorite flavors.
Perfect for Celebrations (and Leftovers)
This Tres Leches Cheesecake makes a stunning centerpiece for birthdays, holidays, or just because you deserve a treat. Plus, it tastes even better after a day in the fridge, so it’s perfect for making ahead. With a yield that can serve a crowd, you’ll have plenty of leftovers to indulge in the day after your event.
Tres Leches Cheesecake Recipe
Ingredients
For the Cake Layer:
- 3 egg whites, room temperature
- 40g granulated sugar (for egg whites)
- 3 egg yolks
- 40g granulated sugar (for yolks)
- 25ml vegetable oil
- 25ml milk
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 60g all-purpose flour
For the Milk Mixture (Tres Leches):
- 100ml whole milk
- 150ml evaporated milk
- 150g sweetened condensed milk
For the Cheesecake Layer:
- 500g cream cheese, softened
- 100g granulated sugar
- 1 tbsp vanilla extract
- 2 tsp lemon juice
- 200ml heavy cream (double cream), whipped
Optional Toppings:
- Fresh berries (strawberries, blueberries, raspberries)
- Whipped cream
- Caramel or chocolate sauce
Instructions
Preheat and Prep: Preheat your oven to 350°F (180°C). Grease an 8-inch springform pan or line with parchment paper.
Make the Cake Layer:
Start by beating the egg whites in a clean bowl until they become frothy, then slowly sprinkle in the sugar while continuing to whip until stiff peaks form.
In another bowl, whisk the egg yolks with the rest of the sugar until they are pale and fluffy. Afterward, blend in the oil, milk, lemon juice, and vanilla extract until the mixture is smooth and well-incorporated.
Fold in the sifted flour and then gently fold in the whipped egg whites, being careful not to deflate the mixture.
Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted comes out clean. Let it cool.
Prepare the Milk Mixture:
In a mixing bowl, combine the whole milk, evaporated milk, and condensed milk. Once the cake is cooled, poke holes all over the surface using a fork or toothpick, and slowly pour the milk mixture over the cake. Let the cake absorb the milk mixture for a minimum of 30 minutes.
Make the Cheesecake Layer:
In a large bowl, beat the cream cheese, sugar, vanilla extract, and lemon juice until smooth and creamy.
In another bowl, whip the heavy cream until soft peaks form, then fold it into the cream cheese mixture.
Spread this cheesecake batter evenly over the soaked cake layer.
Chill: Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set.
Serve and Enjoy: Remove the cheesecake from the springform pan, top with fresh berries, whipped cream, or a drizzle of your favorite sauce, and enjoy the decadence!
Cooking Time and Yield:
- Preparation Time: 30 minutes
- Baking Time: 50 minutes
- Chilling Time: 4+ hours (or overnight)
- Yield: Serves 10–12
Okay, confession time—one of my favorite things about making this Tres Leches Cheesecake is that it’s somehow even better the next day. I call it the “day-after dessert miracle.” You know how some dishes just need a little extra time to soak up all the flavors? That’s exactly what happens here.
I once brought this to a family barbecue, and while everyone loved it on the first day, the leftovers were gone in minutes the next day. It’s like the cake and cheesecake become best friends overnight, sharing all their delicious secrets. So, if you’re the kind of person who secretly loves sneaking that next-day slice of cake (I know I am!), you’re in for a real treat.
Now go ahead, try this recipe and let me know if you too experience the “day-after miracle”! You’re going to be the talk of the dessert table at your next gathering.
Helpful Tips for Making the Perfect Tres Leches Cheesecake
Room Temperature Ingredients Are Key
To ensure your Tres Leches Cheesecake batter turns out silky smooth, make sure all your ingredients—especially the cream cheese and eggs—are at room temperature. Cold cream cheese can lead to a lumpy mixture, while room temp ingredients blend together seamlessly, giving you that rich, creamy texture we all love.
Slow and Steady Wins the Soak
When pouring the tres leches milk mixture over the cake, patience is key. Don’t rush this process—pour the milk slowly, allowing it to fully absorb before adding more. This ensures that the cake soaks up every bit of that delicious, creamy goodness without becoming soggy.
Whip the Cream Gently
Over-whipping your heavy cream can cause it to become grainy instead of soft and smooth. When whipping the cream for the cheesecake layer, stop as soon as you reach soft peaks for a light, fluffy texture that complements the dense cheesecake perfectly.
Health Benefits
While Tres Leches Cheesecake is definitely a treat, you can still find a few surprising health benefits in this dessert. The cheesecake layer is packed with calcium from the cream cheese and milk, which supports strong bones and healthy teeth. In fact, the milk components, like condensed and evaporated milk, offer both calcium and protein, aiding in bone health and muscle recovery. You can learn more about the health benefits of Tres Leches cake and how it can provide a boost of energy, especially after a busy day.
Substitutions and Variations
- Dairy-Free Tres Leches Cheesecake
Yes! You can substitute regular dairy products with alternatives like almond milk or coconut cream. This would be similar to how dairy-free options are used in other recipes, such as the Raspberry Smoothie, which relies on plant-based ingredients for a creamy and refreshing treat. - Gluten-Free Version
For those avoiding gluten, substitute the flour in the cake layer with an all-purpose gluten-free flour blend. You’ll still get a light, fluffy cake that soaks up all that rich milk mixture without sacrificing taste or texture. - Flavored Cheesecake Twist
To give your cheesecake an extra flavor boost, try adding a tablespoon of cocoa powder to the cheesecake batter for a chocolate version, or swirl in some caramel sauce before baking for a decadent caramel-flavored cheesecake layer. - Boozy Tres Leches Cheesecake
For a fun, adults-only variation, you can spike the milk mixture with a shot of rum or coffee liqueur before soaking the cake. It adds a subtle warmth and depth to the flavor, making it perfect for special occasions or gatherings.
Frequently Asked Questions (FAQs)
1. Is it possible to prepare this cheesecake in advance?
Absolutely! In fact, Tres Leches Cheesecake tastes even better when made ahead. You can make it a day or two in advance and store it in the fridge. The flavors intensify, and the cake has more time to soak up the tres leches mixture, resulting in a moist, flavorful dessert.
2. Can I freeze Tres Leches Cheesecake?
Yes, you can freeze it! After baking and fully chilling your cheesecake, wrap it tightly in plastic wrap and aluminum foil before freezing. To serve, let it thaw in the fridge overnight. Note that the texture may slightly change, but it will still be delicious.
3. What’s the best way to store leftovers?
Keep any leftover cheesecake fresh by storing it in an airtight container in the refrigerator. It will stay delicious for up to 5 days. The cake will continue to soak up more of the milk mixture, making it even more flavorful as time passes. Just keep it chilled to maintain freshness.
4. Can I use low-fat ingredients?
Yes, you can use low-fat cream cheese or even low-fat milk in the tres leches mixture. Just keep in mind that while the flavor will still be great, the texture might be slightly less rich compared to the full-fat version.
5. Do I have to use a springform pan?
While a springform pan makes it easier to remove the cheesecake, you can use a regular cake pan if that’s what you have. Just line it with parchment paper for easy removal after the cake has chilled and set.
Enjoy Your Homemade Tres Leches Cheesecake
I hope you’re as excited to try this Tres Leches Cheesecake as I am to share it with you! Whether you’re whipping it up for a special occasion or simply craving a sweet treat, this recipe is sure to be a hit. Pair it with a cup of coffee or tea, and you’ve got a dessert that’s hard to resist. Got leftovers? They’re even better the next day! If you give this recipe a try, I’d love to hear about your experience—leave a comment or share a picture. And if you’re looking for more irresistible dessert ideas, make sure to subscribe for updates and new recipes! Happy baking!
PrintTres Leches Cheesecake
- Total Time: 4+ hours (includes chilling)
- Yield: Serves 10–12 1x
Description
This Tres Leches Cheesecake is the perfect blend of creamy cheesecake and soft, milk-soaked cake layers. It’s rich, indulgent, and gets better with time as the flavors soak in. Perfect for special occasions or when you’re craving something truly decadent.
Ingredients
For the Cake Layer:
- 3 egg whites
- 40g granulated sugar (for egg whites)
- 3 egg yolks
- 40g granulated sugar (for yolks)
- 25ml vegetable oil
- 25ml milk
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 60g all-purpose flour
For the Milk Mixture:
- 100ml whole milk
- 150ml evaporated milk
- 150g sweetened condensed milk
For the Cheesecake Layer:
- 500g cream cheese, softened
- 100g granulated sugar
- 1 tbsp vanilla extract
- 2 tsp lemon juice
- 200ml heavy cream, whipped
Instructions
- Preheat the oven to 350°F (180°C). Grease an 8-inch springform pan.
- For the Cake Layer: Beat egg whites until foamy, then gradually add sugar and continue whipping until stiff peaks form. In a separate bowl, whisk egg yolks with sugar until pale. Add oil, milk, lemon juice, and vanilla. Fold in the flour and the egg whites. Pour into the pan and bake for 25-30 minutes. Let cool.
- For the Milk Mixture: Whisk together whole milk, evaporated milk, and condensed milk. Poke holes in the cooled cake and pour the milk mixture over it. Let soak for at least 30 minutes.
- For the Cheesecake Layer: Beat cream cheese, sugar, vanilla, and lemon juice until smooth. Gently fold in whipped cream. Spread over the cake layer.
- Chill for at least 4 hours or overnight. Top with fresh berries or whipped cream if desired.
Notes
For best results, chill the cheesecake overnight for a fully set, creamy texture. You can customize this by adding caramel, chocolate, or fresh fruit on top before serving. Leftovers can be stored in the fridge for up to 5 days.
- Prep Time: 30
- Cook Time: 50
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 36g
- Sodium: 290mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 140mg