This creamy Condensed Milk Custard Milk Tart Cake is a rich and comforting dessert inspired by classic milk tart flavors. With a buttery biscuit crust and a silky custard-like cheesecake filling, this dessert melts in your mouth with every bite. The sweetened condensed milk creates a naturally sweet and smooth texture, while a light sprinkle of cinnamon or nutmeg adds a warm, cozy finish.
Perfect for family gatherings, holidays, or weekend baking, this dessert is simple to prepare but tastes incredibly indulgent.
Ingredients
1 ½ cups digestive biscuit crumbs
¼ cup melted butter
3 (8 oz / 225 g) packages cream cheese, softened
1 (14 oz / 395 g) can sweetened condensed milk
½ cup whole milk
4 large eggs
2 tsp vanilla extract
1 tbsp cornstarch
1 tsp cinnamon or nutmeg (for garnish)
Instructions
Preheat the oven to 325°F (160°C) and lightly grease a 9-inch springform pan.
In a bowl, combine the digestive biscuit crumbs with the melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared pan to form the crust.
In a large mixing bowl, beat the cream cheese until smooth and creamy with no lumps.
Add the sweetened condensed milk and whole milk, mixing until the mixture becomes silky and well combined.
Beat in the eggs one at a time, mixing gently after each addition.
Stir in the vanilla extract and cornstarch until the batter is smooth.
Pour the filling over the prepared crust and smooth the top with a spatula.
Bake for about 45–50 minutes, or until the edges are set and the center still has a slight custard-like jiggle.
Remove from the oven and allow the cake to cool completely at room temperature.
Refrigerate for at least 4–6 hours, or overnight, until fully set.
Before serving, lightly sprinkle cinnamon or nutmeg over the top for a warm aromatic finish.
Serving Tips
For an extra touch of indulgence, serve with whipped cream, caramel drizzle, or fresh berries. Chilling the cake overnight enhances the flavor and creates the perfect creamy texture.
PrintCondensed Milk Custard Milk Tart Cake
Ingredients
1 ½ cups digestive biscuit crumbs
¼ cup melted butter
3 (8 oz / 225 g) packages cream cheese, softened
1 (14 oz / 395 g) can sweetened condensed milk
½ cup whole milk
4 large eggs
2 tsp vanilla extract
1 tbsp cornstarch
1 tsp cinnamon or nutmeg (for garnish)
Instructions
Preheat the oven to 325°F (160°C) and lightly grease a 9-inch springform pan.
In a bowl, combine the digestive biscuit crumbs with the melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared pan to form the crust.
In a large mixing bowl, beat the cream cheese until smooth and creamy with no lumps.
Add the sweetened condensed milk and whole milk, mixing until the mixture becomes silky and well combined.
Beat in the eggs one at a time, mixing gently after each addition.
Stir in the vanilla extract and cornstarch until the batter is smooth.
Pour the filling over the prepared crust and smooth the top with a spatula.
Bake for about 45–50 minutes, or until the edges are set and the center still has a slight custard-like jiggle.
Remove from the oven and allow the cake to cool completely at room temperature.
Refrigerate for at least 4–6 hours, or overnight, until fully set.
Before serving, lightly sprinkle cinnamon or nutmeg over the top for a warm aromatic finish.