Cream Cheese Pancake (No-Bake Cheesecake-Style Cake)

Rich, creamy, and impossibly smooth—this Brazilian-inspired Cream Cheese Pancake isn’t a breakfast dish, but a decadent dessert that blurs the line between cheesecake and cake. With layers of tangy Philadelphia cream cheese, sweet condensed milk, fluffy eggs, and a tender crumb from wheat flour, it bakes low and slow into a golden, jiggly masterpiece. Serve it cool, slice it thin, and watch it disappear.

Why You’ll Love This Recipe

This isn’t just another cake—it’s a cult-favorite comfort dessert. Known across Latin America and viral on social media as "Pancake de Queijo" or “Cream Cheese Cake,” this recipe uses pantry staples to create something extraordinary. It's denser than a sponge cake, silkier than a pound cake, and richer than a traditional cheesecake—without needing a water bath.

Perfect for:

  • Special occasions and family gatherings
  • Fans of no-bake cheesecakes, tres leches, or cloud cakes
  • Make-ahead desserts (it tastes even better the next day!)
  • Impressing guests with minimal effort

🍰 "I made this for my birthday," said one home cook. "My friends thought I’d ordered it from a bakery!"

Ingredients

For the Creamy Base

  • 190g (6.7 oz) Philadelphia-style cream cheese, softened to room temperature
  • 200g (¾ cup + 1 tbsp / 1 cup butter sticks) unsalted butter, at room temperature
  • 1 can (397g / 14 oz) sweetened condensed milk (do not use evaporated or dulce de leche)
  • 4 large eggs, room temperature
  • 2 tsp pure vanilla extract (or essence)

For the Light Crumb

  • 320g (2⅔ cups) all-purpose wheat flour, spooned & leveled
  • 2 tsp baking powder
  • ½ can (~200ml / ¾ cup + 1 tbsp) evaporated milk (adds moisture without curdling)

✅ Optional Garnish: Dusting of powdered sugar, fresh berries, or whipped cream

Step-by-Step Instructions

1. Preheat Oven & Prep Pan

  • Preheat oven to 180°C (350°F).
  • Grease a 9-inch round springform pan or deep cake pan, then dust lightly with flour—or line the bottom with parchment paper.

✅ Springform tip: Prevents leaks and makes removal easier.

2. Cream Cheese & Butter

In a large bowl:

  • Using an electric mixer or stand mixer, beat cream cheese and butter on medium speed until smooth, creamy, and fully combined (~1–2 minutes). Scrape down sides as needed.

❗ Both ingredients must be soft—cold lumps ruin texture.

3. Add Condensed Milk

  • Gradually pour in condensed milk, mixing on low at first, then increasing to medium. Beat until fully incorporated and glossy.

✅ No overmixing yet —just blend until smooth.

4. Incorporate Eggs & Vanilla

  • Add eggs, one at a time, beating well after each addition before adding the next.
  • Mix in vanilla extract.
  • Pour in evaporated milk and blend until uniform.

✅ Scrape bowl often —ensure even mixing.

5. Sift & Fold Dry Ingredients

In a separate bowl:

  • Sift together flour and baking powder three times—yes, three! This aerates the flour and prevents dense spots.

✅ Pro Tip: Sifting is non-negotiable for a light crumb.

Gently fold sifted dry mix into wet ingredients using a spatula. Use a cutting-and-lifting motion until just combined—do not beat or overmix.

❗ Overmixing = tough cake. Stop when no dry streaks remain.

6. Pour & Bake

  • Transfer batter into prepared pan. Smooth the top with a spatula.
  • Tap gently on counter to release air bubbles.

Bake 60 minutes, or until:

  • Top is golden brown
  • Center has a slight jiggle (like cheesecake)
  • A chopstick or toothpick inserted in center comes out clean

✅ Tent with foil after 40 mins if browning too fast.

7. Cool Completely Before Unmolding

  • Let cool in the pan on a wire rack for 1 hour.
  • Then refrigerate at least 4 hours or overnight—this sets the structure and enhances flavor.

Once chilled:

  • Run a knife around edges.
  • Release springform and lift off.

Slice with a warm, damp knife for clean cuts.

Serve slightly chilled.

✅ Leftovers? Store covered—they stay moist for days!

You Must Know

  • Use real Philadelphia cream cheese —imitation brands may separate.
  • Room temperature ingredients —prevents lumps and ensures smoothness.
  • Sift flour 3x —this is key to the delicate texture.
  • Chill before slicing —warm cake will crack and crumble.
  • Tastes better the next day! Flavors deepen and texture firms up beautifully.

Storage Tips

  • Store cooled cake in the fridge, covered, for up to 5 days.
  • Freeze whole or sliced: Wrap tightly in plastic and foil; freeze up to 3 months. Thaw in fridge before serving.
  • Reheat? No—this cake shines cold or at room temp.

Ingredient Substitutions

All-purpose flour
Gluten-free 1:1 blend
Works well if GF-friendly
Evaporated milk
Whole milk or oat milk
Slight texture change
Sweetened condensed milk
Homemade version (1 cup milk + ½ cup sugar, simmered 20 mins)
Labor-intensive but possible
Butter
Ghee or plant-based butter
Slight flavor variation
Eggs
Not easily substitutable
Critical for structure

Serving Suggestions

  • Serve family-style on a cake stand with candles.
  • Great for potlucks—bring the whole tiered tray!
  • Double the batch and freeze half for future celebrations.
  • Pair with:
    • Fresh strawberries or mango slices
    • A drizzle of caramel or chocolate sauce
    • Hot coffee or tea

Cultural Context

Inspired by Brazilian bolo de pão de queijo and Argentine torta de ricota, this recipe celebrates how Latin American kitchens turn simple dairy and flour into something luxurious. Found at birthdays, holidays, and creative homes alike, it honors the joy of sharing food that feels both familiar and magical.

Pro Tips

  • Double the recipe? Yes—but use a larger pan or work in batches.
  • Want more tang? Add 1 tbsp lemon juice to the batter.
  • Make ahead: Assemble and refrigerate unbaked cake overnight. Bake when ready.
  • Label your dish: People will ask for the recipe.
  • Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I make this in a loaf pan?
A: Yes! Bake 50–60 mins, check early.

Q: Why did my cake sink in the middle?
A: Likely underbaked or opened oven too soon. Check doneness and avoid drafts.

Q: Is this gluten-free?
A: Only if using certified GF flour blend.

Q: Can I make cupcakes?
A: Absolutely! Fill lined tins ¾ full. Bake at 350°F for 20–25 mins.

Q: Can I air fry it?
A: Not the whole cake—but reheat slices at 350°F for 6–8 mins.

Allergy Information

Contains: dairy (cream cheese, butter, milk), eggs, wheat.
Gluten-free option: Use certified GF flour.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed cheeses and milks.

Nutrition Facts (Per Slice – Approximate)

Based on 12 servings

  • Calories: 380
  • Fat: 22g
  • Saturated Fat: 12g
  • Carbohydrates: 40g
  • Fiber: 1g
  • Sugar: 24g
  • Protein: 7g
  • Sodium: 380mg

Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.

Final Thought: This cake doesn’t shout. It emerges golden from the oven, fragrant and inviting, saying everything a great dessert should: “Slice me slow. Share me. This is good.” That’s how the best ones begin—not with silence, but with cream, care, and someone who says, “Let’s make it together.”