Milo Pay de Queso Recipe
- Daniel
- 18 hours ago
- 2 min read
This recipe started with a casual suggestion at work. After I made a Biscoff version of pay de queso and brought it in, one of my co-workers said, “What about a Milo version… with a Marie cookie crust?” That single sentence lived rent-free in my head for days.
Milo, Marie biscuits, condensed milk, evaporated milk, it all felt way too logical not to try. So here it is: a Milo pay de queso that feels nostalgic, comforting, and slightly unhinged in the best way.
Pay de queso itself has roots in Mexican home baking, often made with simple pantry ingredients like condensed milk, evaporated milk, eggs, and fresh cheese. It’s not the dense New York–style cheesecake people expect; it’s lighter, softer, a little custardy, and very forgiving.
What I love about this format is how adaptable it is. Swap flavours, change the crust, adjust the sweetness, and it still works. Turning it into a Milo version felt like a natural extension of that spirit.
This one leans into childhood comfort hard. Marie cookies bring that familiar biscuit base, Milo adds malty chocolate depth, and the combination of cream cheese and queso fresco keeps it from tipping into overly sweet territory.
If you grew up with Milo or have a soft spot for retro desserts, this is absolutely worth making. It’s simple, low-effort, and weirdly impressive for something that comes together in a blender.
Ingredients:
(Make one 9" cheesecake)
Marie Cookies, 200g
Unsalted Butter Melted, 127g
Evaporated Milk, 170g
Sweetened Condensed Milk, 150g + More For Brushing
Milo Preferably Australian, 50g + More For Dusting
Eggs, 2
Cream Cheese, 115g
Queso Fresco / Feta, 60g
Sea Salt, Pinch
Equipment:
Blender
Oven
9" Baking Dish
Food Processor
Directions:
Prepare the crust
Blitz the Marie cookies in a food processor until fine crumbs form.
Transfer the crumbs to a baking dish and add melted butter.
Mix until it looks like wet sand.
Press the mixture into the bottom and slightly up the sides of the dish using a flat-bottomed mug or glass.
Don’t worry about perfection — a rustic crater shape is totally fine.
Chill in the fridge for at least 1 hour to set.
Preheat the oven
Preheat your oven to 190°C / 375°F.
Make the filling
Add evaporated milk, condensed milk, Milo, eggs, cream cheese, queso fresco (or feta), and a pinch of salt into a blender.
Blitz until completely smooth and lump-free.
Bake the cheesecake
Pour the filling into the chilled crust.
Place the dish in the oven and bake for 35–40 minutes, until the edges are lightly browned and the centre is still soft and jiggly.
Remove from the oven and let it sit for 2–3 minutes.
Finish and chill
Gently brush the surface with a little condensed milk.
Dust Milo powder over the top.
Let it cool completely at room temperature.
Chill in the fridge overnight to fully set.
Serve
Slice and serve the next day.
Enjoy cold for the best texture and flavour.
Creamy, cheesy and Miloey...
Better any typical cheesecake...
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