Mini Yogurt Cream Cakes (Creamy Center!) – Easy 1-Bowl Dessert
soft and ever so slightly sweet, these mini yogurt cream cakes bake up with a creamy center using just a few fridge staples. Transfer the batter to ramekins, top with a bit of cream cheese and bake until puffed and set.
These little ramekin cakes are the type of dessert that feels like a treat but comes together quickly. The texture is light and tender, with a custardy bite that is great warm or cold.
You need just one bowl and a whisk, and you can keep the list of ingredients simple. Top with a pretty dusting, and you have an easy dessert that’s worthy of any baker.
Table of contents
Why You’ll Love This Recipe
- 6 simple ingredients, one bowl
- Light and tender texture with cream center
- Naturally sweetened with honey
- Ideal for individual desserts (slicing and no slicing required)
- Delicious warm or cold for make-ahead
Ingredients
Candy base
Base batter
- 2 large eggs
- 1/2 cup natural unsweetened yoghurt (120 g)
- 1/2 tsp vanilla extract
- 2 tbsp honey
- 5 1/2 tbsp cornstarch (45 g)
Finish
Creamy topping
- 3 1/2 tablespoons cream cheese (50 g)
Ingredient Notes & Substitutions
- Plain yogurt: You’ll want to use plain here. If you are using Greek yogurt, thin it with 1 to 2 teaspoons water until it’s whiskable and smooth.
- Honey: Replace with maple syrup for the same sweetness, or 2 tbsp granulated sugar if you prefer.
- Cornstarch: It is the primary thickener. You can also use arrowroot starch in the same quantity, with perhaps a bit softer texture.
- Cream cheese: I recommend full-fat for the creamiest texture. Let it rest at room temperature for 10 to 15 minutes before using so it goes in easily.
How to Make Mini Yogurt Cream Cakes
- Mini yogurt cream cakes recipe Prep the moulds with plastic wrap.
- Prep the oven and ramekins. Heat oven to 350°F (175°C). Arrange 4 ramekins on a baking sheet and grease the insides of the ramekins with butter.
- Whisk the wet ingredients. In a medium bowl, whisk together the eggs, yogurt, honey and vanilla until smooth and light.
- Add the cornstarch. Whisk in the cornstarch until completely smooth with no lumps.
- Portion the batter. Spread the batter out evenly among the ramekins.
- Add the cream cheese. Dollop small teaspoonfuls of cream cheese over each ramekin (middle or freehand it).
- Bake. Bake 18–22 minutes, or until puffed and set around edges but with a slight jiggle in the center.
- Cool and serve. Let cool 10 minutes. Serve warm or refrigerate for creamier firmness.
Expert Tips
- Be sure to use room-temp cream cheese so it spoons.
- You want a good smooth batter to get the best texture.
- Sprinkle cornstarch over and whisk until smooth, making sure there are no lumps.
- They bake on a sheet pan so they’re easy to maneuver into and out of the oven.
- Pull them when the edges are set and the center still wiggles slightly because carryover heat will do the rest.
- Cool them down before serving for slightly cleaner texture and better flavor.
- For an especially clean serving, pass a thin knife around edge before lifting out.
- Chill for at least 1 hour if you would like a cheesecake-like bite.
Storage & Freezing
- Refrigerator: Let cool, cover and refrigerate for up to 3 days.
- Freezer: Freeze (well-wrapped) for up to 1 month.
- Thawing: Let thaw over night in the fridge. Serve cold or heat up in the microwave for 10–15 seconds.
Variations
- Lemon: Mix the batter with 1 tsp lemon zest.
- Cinnamon: Stir in 1/4 tsp of ground cinnamon.
- Berry: Put a few blueberries or raspberries into each of the ramekins before baking.
- Chocolate: Top with a few mini chocolate chips just before baking.
- Vanilla-honey: Drizzle a little extra honey over the top just before serving.
mini yogurt cream cakes
Light, tender mini ramekin cakes made with yogurt, honey, and cornstarch, finished with creamy dollops of cream cheese on top.
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Place 4 ramekins on a baking sheet and lightly grease them.
- In a mixing bowl, whisk the eggs, natural yogurt, honey, and vanilla extract until smooth.
- Add the cornstarch and whisk until fully combined and lump-free.
- Divide the batter evenly into the ramekins.
- Spoon small dollops of cream cheese on top of each ramekin.
- Bake for 18–22 minutes, until puffed and set around the edges with a slight jiggle in the center.
- Cool for 10 minutes before serving warm or chilling for a firmer texture.
Nutrition
Video
Notes
- For the smoothest batter, whisk well after adding the cornstarch.
- If using Greek yogurt, thin it slightly so it blends easily.
- Let cream cheese soften briefly so it drops in cleanly.
- Serve warm for a lighter texture or chilled for a more cheesecake-like bite.
Tried this recipe?
Let us know how it was!FAQs
Can I reduce the sweetness ?
Yes — 1 1/2 tablespoons honey, instead of 2 tablespoons, for a less-sweet dessert.
Can I make them ahead ?
Yes—these chill beautifully. They can be made a day in advance and served cold or slightly warm.
Is there a way to bake these in a muffin tin ?
Yes. Lining them or greasing really well, and checking a little sooner once more (the portions are smaller after all) is the way to go.
What did I do that made mine deflate after they baked ?
That’s par for the course with custard-style bakes — as the thing cools down, steam settles and an indentation forms on top.
How do I know they’re done ?
They should be puffed and set around the edges — wobbly in the middle when you tap on the ramekin.
Can I use Greek yogurt ?
Yes — thin it a bit with some water so it whisks easily into the eggs.
Key Takeaways
- Mini yogurt cream cakes are a quick and easy dessert made with just 6 simple ingredients in one bowl.
- They have a light, tender texture with a creamy center, and can be served warm or cold.
- The recipe includes ingredients such as eggs, yogurt, honey, and cream cheese, with options for substitutions.
- You can easily bake them in ramekins, and variations include lemon, cinnamon, or berries.
- Storage tips allow for refrigeration up to 3 days or freezing for a month, making them perfect for make-ahead desserts.
More Recipes You Will Like :
Estimated reading time: 6 minutes
