Milk tart has always been one of those nostalgic desserts for me—creamy, lightly spiced, and comfortingly simple. But recently, I decided to give it a cheesecake-style twist, and it completely changed the game. This Milk Tart Cheesecakecombines everything I love about the traditional South African favorite with the richness of cream cheese and the ease of a no-bake recipe.
The result is a smooth, lightly spiced cheesecake that sits on a buttery graham cracker crust and tastes even better after a night in the fridge. It’s perfect for holidays, potlucks, or those moments when you want something a little fancy but don’t feel like turning on the oven.
Let me show you how I make it—and a few tips to make sure yours comes out perfectly every time.
Why This Milk Tart Cheesecake Works
This recipe takes the essence of a traditional milk tart—velvety texture, cinnamon warmth, and subtle vanilla—and merges it with a creamy cheesecake filling that sets beautifully in the fridge. Here’s why it’s become a regular in my dessert rotation:
- It’s no-bake: No oven, no water bath, no stress.
- Familiar flavors with a twist: Cinnamon, vanilla, and cream cheese come together in a unique but comforting way.
- Perfect texture: Light from whipped cream, yet rich enough to feel indulgent.
- A great make-ahead dessert: It needs time to set, which makes it ideal for prepping the day before.
- The graham cracker crust adds a lovely contrast: Slightly sweet, slightly crunchy, and ready to go.
Ingredients You’ll Need
For the Crust:
- 1 ready-made graham cracker crust
For the Filling:
- 2 cups full cream milk
- ½ cup sugar
- 3 tbsp cornstarch
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- 250g (about 8 oz) cream cheese, softened
- 1 cup whipped cream (lightly whipped or store-bought works)
For the Topping:
- Ground cinnamon, for dusting
Step-by-Step: How I Make It
1. Make the Milk Custard Base
In a saucepan, I combine the milk, sugar, and cornstarch. It’s important to stir well at this stage to fully dissolve the cornstarch before the heat goes on—this prevents clumps later.
Over medium heat, I stir constantly until the mixture thickens and just begins to bubble. It takes about 5–7 minutes. You’re looking for a smooth, pudding-like consistency.
In a separate bowl, I whisk together the eggs and vanilla extract. Then I temper the eggs by slowly pouring in a bit of the hot milk mixture while whisking. This keeps the eggs from scrambling when they hit the heat.
Once tempered, I pour the egg mixture back into the saucepan and keep whisking for another 2–3 minutes as it thickens even more. Then I remove it from the heat and let it cool for a few minutes.
2. Blend in the Cream Cheese and Whipped Cream
While the milk mixture is cooling, I beat the softened cream cheese in a large bowl until smooth. Once the custard is warm (but not hot), I slowly add it to the cream cheese, mixing well between each addition. The goal is a smooth, unified mixture with no lumps.
Then I gently fold in the whipped cream. This step lightens everything up and gives the cheesecake a fluffy, mousse-like texture. The mixture should be creamy, pourable, and completely irresistible.
3. Assemble the Cheesecake
I pour the filling into the ready-made graham cracker crust, smoothing out the top with a spatula. At this point, I resist the urge to dive in with a spoon and instead pop it into the fridge.
It needs at least 4 hours to set—overnight is even better. Once set, it holds together beautifully when sliced, with that perfect balance of creamy and firm.
4. Finish with Cinnamon
Just before serving, I dust the top lightly with ground cinnamon. It’s a simple touch, but it ties the whole milk tart inspiration together.
My Tips for Perfect Results
- Use full-fat cream cheese and milk: This gives the filling the best flavor and structure.
- Make sure the milk mixture cools slightly before mixing with the cream cheese to avoid melting the whipped cream or curdling the cheese.
- Don’t skip tempering the eggs—it keeps the custard silky and smooth.
- Chill thoroughly: Give it time to fully set before slicing. It’s worth the wait.
Variations and Upgrades
- Add a cinnamon stick to the milk mixture while it heats for deeper spice, just remove it before combining.
- Top with fresh berries or a dollop of whipped cream for a decorative finish.
- Make it crustless by pouring the filling into ramekins for a lighter, gluten-free option.
- Swap the graham crust for a digestive biscuit base for a slightly more traditional milk tart flavor.
What I Serve With It
This cheesecake pairs beautifully with:
- A cup of rooibos tea or strong black coffee
- A scoop of vanilla ice cream on the side
- A drizzle of honey or caramel if you’re feeling indulgent
It’s also a great addition to a dessert table—it slices cleanly and travels well, especially when made the night before.
FAQs From My Kitchen
Q: Can I use a homemade crust?
Of course. A basic graham cracker or digestive biscuit crust made with melted butter and sugar works great.
Q: Can I freeze this cheesecake?
Yes, you can. Freeze it once fully set and tightly wrapped. Thaw overnight in the fridge before serving.
Q: Can I use whipped topping instead of whipped cream?
You can. While fresh whipped cream gives the best flavor, a tub of whipped topping will still work in a pinch.
Q: How long will it keep?
Up to 4–5 days in the fridge, covered. The texture holds up beautifully.
Final Thoughts
This Milk Tart Cheesecake is the kind of dessert that feels like a warm hug disguised as a chilled, creamy slice. It combines the familiar flavor of milk tart with the richness of cheesecake—and somehow feels both decadent and light at the same time.
It’s perfect for entertaining, but honestly, I’ve made it just for myself more than once. If you’re a fan of milk tart or just love a twist on classic cheesecake, this one’s for you.
Let me know if you try it—I’d love to hear how it turns out or what you add to make it your own.
Creamy, Dreamy, and Spiced Just Right: This Milk Tart Cheesecake Always Impresses
Ingredients
- 1 cup digestive biscuits, crushed
- 4 tablespoons unsalted butter, melted
- 1 cup cream cheese, softened
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup milk
- 2 tablespoons cornstarch
Instructions
- In a mixing bowl, combine the crushed digestive biscuits and melted butter. Press the mixture into the bottom of a springform pan to form the crust.
- In another bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the heavy cream, vanilla extract, ground cinnamon, ground nutmeg, and milk to the cream cheese mixture. Beat until well combined and fluffy.
- In a small bowl, dissolve the cornstarch in a little bit of milk, then add it to the cream cheese mixture, mixing until fully incorporated.
- Pour the filling over the prepared crust and smooth the top with a spatula.
- Refrigerate for at least 4 hours, or until set.
- Once set, remove from the springform pan, slice, and serve chilled.
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