How to Make the Perfect Tres Leches Cheesecake

If you love the classic tres leches cake and the richness of cheesecake, you’re in for a treat. This dessert mixes the light, milky soak of tres leches with the dense, tangy texture of a cheesecake. The result is a slice that’s moist, creamy, and just sweet enough to satisfy any craving.

Ingredients and Tools

Before you start, gather these basics. You’ll need a 9‑inch springform pan, a mixer, a spatula, and a whisk. For the crust, crumble about 150 g of graham crackers (or digestive biscuits) and mix with 60 g melted butter. Press the mixture into the pan and chill for 10 minutes.

For the filling, combine 500 g cream cheese (softened), 200 g sweetened condensed milk, 200 ml evaporated milk, 200 ml whole milk, 3 large eggs, and 100 g sugar. Add 1 tsp vanilla extract for flavor. Whisk until smooth – no lumps.The “tres leches” soak is simple: mix equal parts of the three milks (condensed, evaporated, and whole). You’ll pour most of it over the baked cheesecake, then finish with a drizzle of the remaining liquid before serving.

Step‑by‑Step Method

1. Preheat the oven to 160 °C (325 °F). After the crust is chilled, pour the cheesecake batter over it and smooth the top.

2. Bake for 45‑55 minutes. The center should wobble slightly; it will firm up as it cools. Over‑baking makes the cheesecake dry, so keep an eye on the edges.

3. Let the cake cool in the pan for 30 minutes, then run a thin knife around the edge to release the springform. Refrigerate for at least 4 hours or overnight. The longer it chills, the better the texture.

4. When ready to serve, place the chilled cheesecake on a serving plate. Slowly pour about 3/4 of the tres leches mixture over the top, letting it soak in. Use the remaining liquid as a drizzle right before slicing.

5. Optional: top with fresh strawberries, whipped cream, or a sprinkle of cinnamon. These add color and a little extra flavor without masking the milky goodness.

Pro tip: If you prefer a lighter texture, swap half of the whole milk with low‑fat milk. The cheesecake will still be creamy, but a bit less rich. For a dairy‑free version, use coconut cream in place of the whole milk and a plant‑based cream cheese.

Storing is easy. Keep the cheesecake covered in the fridge for up to 4 days. If you need to freeze, wrap it tightly in plastic and then foil; it will hold for about a month. Thaw in the fridge before serving to keep the texture smooth.

Now you have a dessert that blends two favorites into one unforgettable slice. Whether it’s a birthday, a dinner party, or just a sweet afternoon snack, this tres leches cheesecake will impress anyone who tries it. Grab your ingredients, follow the steps, and enjoy the creamy, milky delight you’ve created.