Vietnamese Coffee Basque Cheesecake Recipe with Condensed Milk

Vietnamese coffee basque cheesecake recipe with condensed milk is the kind of dessert that makes people stop mid-bite and say, “Wait—what is this?” It’s bold, rich, creamy, and totally unforgettable. Imagine deep espresso flavor folded into smooth cream cheese, all sweetened with classic condensed milk and baked until it’s dark and caramelized on top, custardy in the center. That’s what makes this cheesecake so addictive. Inspired by the intense, sweet flavor of Vietnamese iced coffee, this Basque-style cheesecake brings global flavor to your kitchen in the most delicious way possible—no crust, no water bath, just big flavor and easy execution.

The Story Behind Vietnamese Coffee Basque Cheesecake

The flavors of Vietnamese coffee in a baked dessert

Vietnamese coffee is all about balance—intensely dark-roasted beans brewed strong and mellowed out with sweetened condensed milk. That contrast creates a flavor that’s bold yet creamy, strong but smooth. When you take that same profile and bake it into a cheesecake, it creates something unforgettable.

This Vietnamese coffee Basque cheesecake recipe with condensed milk was inspired by that experience. I was reminded of sipping cà phê sữa đá on a trip through Saigon—hot weather, low plastic stools, and a thick glass dripping with strong coffee over crushed ice and that magical swirl of condensed milk. Translating that flavor into a Basque-style cheesecake meant using real espresso powder and sweetened condensed milk, layered into a batter rich with cream cheese and eggs. The result is a dessert that tastes like a coffeehouse classic wrapped in a custardy, creamy center.

A cheesecake that doesn’t follow the rules

The beauty of a Basque cheesecake is in its imperfections. It skips the crust and embraces a dramatic top—deeply bronzed, nearly charred in spots. That “burnt” look is what makes it stand out. Unlike a traditional New York cheesecake, which is dense and precise, this one is loose, almost rustic, and deeply flavorful.

The caramelization on top brings nutty, toasted tones that elevate the sweetness of the condensed milk and the sharpness of the espresso. I’ve made it several times now, and it’s that intense flavor layering that keeps me coming back. It’s also one of the easiest baked desserts I’ve made—similar in simplicity to the peanut butter cup dump cake, but with far more elegance. And just like the protein coffee recipe, this treat doesn’t shy away from a bold coffee hit.

From Ingredients to Oven: How to Make the Cheesecake

Ingredients that define the flavor

This Vietnamese coffee Basque cheesecake recipe with condensed milk only needs a handful of ingredients, but each one carries serious weight. Here’s what brings it all together:

• Cream cheese (32 oz) – Use full-fat cream cheese for the best structure and flavor. Make sure it’s room temperature before mixing to avoid lumps.
• Granulated sugar (1 ½ cups) – Essential for caramelizing the top into that signature burnt crust.
• Eggs (6 large) – They give the batter its silky texture and rich structure.
• Vanilla bean (1 tsp) – Rounds out the flavor with subtle warmth.
• Espresso powder (¼ cup) – Adds deep, roasted notes that mimic Vietnamese coffee. I recommend the King Arthur Baking Espresso Powder for its smooth, rich quality that dissolves easily into the batter.
• Sweetened condensed milk (¼ cup) – This is what gives the cheesecake that classic Vietnamese coffee vibe.
• Salt (¼ tsp) – Just enough to enhance the espresso and vanilla.
• Heavy cream (½ cup) – For added richness and a custard-like finish.
• All-purpose flour (1 tbsp) – A little structure without making the texture too cakey.

Step-by-step directions for the perfect bake

1. Preheat the oven to 400°F (204°C). Line a 9-inch springform pan with two large sheets of parchment paper so they rise above the rim—this makes it easy to lift out later.
2. In a stand mixer or using a hand mixer, beat the cream cheese and sugar until light and smooth.
3. Add eggs, one at a time, mixing thoroughly after each.
4. Pour in the vanilla bean, espresso powder, condensed milk, and salt. Blend until fully combined.
5. Add the heavy cream and flour, giving it one final mix to smooth it all out.
6. Pour the batter into the prepared pan and tap gently to release air bubbles.
7. Bake for 60–65 minutes. You’re looking for a deep brown top and a gentle jiggle in the center.
8. Let cool at room temperature for 1 hour, then refrigerate for at least 3 hours—or overnight—for the best texture.

This cheesecake bakes up golden and dramatic, just like the blueberry fluffy cottage cheese cloud bread: all the wow, none of the fuss. And just like the cashew cake islands, it’s a unique twist that’s perfect for entertaining.

Serving and Variations for Every Occasion

Presentation that makes a statement

Serving this Vietnamese coffee Basque cheesecake recipe with condensed milk isn’t just about slicing and plating—it’s about giving your guests a moment. Whether you’re hosting brunch, a birthday, or just want a late-night treat that feels a little luxe, the contrast of the dark top and creamy middle is always a conversation starter.

Here’s a quick reference table to help you decide how to serve it best:

For a casual party, slice the cheesecake into small squares and serve it alongside a tray of easy Boston cream pie cupcakes for a dessert bar with texture and variety.

Creative twists to try at home

This recipe is already unique, but if you’re like me and enjoy playing with flavors, here are a few fun spins to consider:

• Ube + Vietnamese coffee swirl – Layer ube extract into the batter before baking for a two-tone flavor that’s rich and earthy.
• Mini cheesecake jars – Pour batter into small mason jars and bake in a water bath for individual desserts that travel well.
• Coconut condensed milk – Replace traditional condensed milk with a coconut-based version to add a tropical twist.
• Chocolate espresso crust – While classic Basque cheesecake skips the crust, adding a thin chocolate cookie layer can give it extra crunch.
• Infused heavy cream – Steep star anise or cinnamon in your cream before mixing to add subtle warmth.

For guests who enjoy unconventional desserts, pair this cheesecake with a nostalgic bite like dressing toast bulldog or a comforting dish like creamy beef and garlic butter pasta for a meal packed with bold, memorable flavors.

Storage, Make-Ahead, and Baker’s Notes

How to store and freeze this cheesecake

Getting the most out of your Vietnamese coffee Basque cheesecake recipe with condensed milk is all about knowing how to store it properly. Whether you’re prepping ahead or saving leftovers, here’s how to do it right:

• Refrigeration
  Store in an airtight container for up to 3 days. The flavor deepens by day two, making it even better.
• Freezing
  Wrap slices individually in plastic wrap, then in foil. Store for up to 3 months. Thaw overnight in the fridge.
• Reheating (if you prefer warm)
  While Basque cheesecake is traditionally served chilled, you can microwave a slice for 10 seconds to soften the center without melting it completely.
• Transport tip
  Use a cake carrier with a cold pack underneath to keep it stable during warm weather events.

Expert baking tips from my kitchen to yours

Every good dessert has its quirks. After several rounds in my oven, here are my best-tested tips:

• Room temperature ingredients matter
  Cold cream cheese and eggs don’t blend well. Let them sit out for 1–2 hours before mixing.
• Use quality espresso powder
  For consistent flavor, always go with something like King Arthur’s Espresso Powder. It blends smoothly and gives a bold coffee essence.
• Avoid overbaking
  Look for the jiggle! Once the center wobbles like set gelatin, it’s done.
• Always double-layer your parchment paper
  This prevents sticking and makes removal from the springform pan effortless.
• Don’t skip the chill
  It needs at least 3 hours in the fridge, but overnight is best for flavor development.

For anyone who loves desserts that don’t play by the rules—like the jalbiteworldfood recipes or the wonderfully untraditional mayonnaise Greek yogurt spread—this cheesecake is going to be your next obsession.

Frequently Asked Questions

Conclusion

This Vietnamese coffee Basque cheesecake recipe with condensed milk is one of those desserts that makes a lasting impression. With deep espresso flavor, silky condensed milk sweetness, and that dramatic, burnished top, it’s both rustic and refined. Whether you serve it chilled at brunch or slice it up for a dinner party, it’s guaranteed to get people talking. Try it once and you’ll find yourself coming back to it—just like that first unforgettable cup of cà phê sữa đá.

Vietnamese coffee basque cheesecake recipe with condensed milk

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• Author: Ray
• Total Time: 5 hrs 30 mins
• Yield: 10 servings 1x
• Diet: Vegetarian

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Description

A rich and creamy Vietnamese coffee Basque cheesecake with bold espresso flavor, sweetened condensed milk, and a dramatic caramelized top.

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Ingredients

Scale 1x2x3x

32 oz cream cheese (room temp)

1 ½ cups granulated sugar

6 large eggs

1 tsp vanilla bean

¼ cup espresso powder

¼ cup sweetened condensed milk

¼ tsp salt

½ cup heavy cream

1 tbsp all-purpose flour

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Instructions

1. Preheat oven to 400°F and line a 9-inch springform pan with parchment.

2. Beat cream cheese and sugar until smooth.

3. Add eggs one at a time, mixing well after each.

4. Add vanilla, espresso powder, condensed milk, and salt. Mix to combine.

5. Add heavy cream and flour, blend until smooth.

6. Pour into pan and bake 60–65 minutes until top is browned and center jiggles.

7. Cool for 1 hour, then chill at least 3 hours or overnight.

8. Slice and serve chilled or slightly warmed.

Notes

Use high-quality espresso powder for the best flavor.

Let ingredients come to room temperature before mixing.

Overnight chilling brings out the richest taste.

• Prep Time: 30 mins
• Cook Time: 65 mins
• Category: Dessert
• Method: Baking
• Cuisine: Fusion

Nutrition

• Serving Size: 1 slice
• Calories: 561
• Sugar: 38g
• Sodium: 396mg
• Fat: 39g
• Saturated Fat: 22g
• Unsaturated Fat: 12g
• Trans Fat: 0.01g
• Carbohydrates: 45g
• Fiber: 0.02g
• Protein: 11g
• Cholesterol: 206mg

Keywords: Vietnamese coffee cheesecake, Basque cheesecake, condensed milk dessert