These Mini Yogurt Cream Cakes are soft, lightly sweet, and creamy in the middle, with a delicate custard-like texture made from yogurt, eggs, honey, and cornstarch. A little cream cheese goes on top before baking, and everything comes together in one bowl with just six ingredients.
These Little Cakes Are Somewhere Between Cake and Cheesecake—in the Best Way
I wasn’t looking for a towering layer cake here. I wanted something small, creamy, and easy enough that making dessert didn’t turn into an entire afternoon project.
These little ramekin cakes are exactly the kind of dessert I make when I want something creamy without committing to a full-size cake. The batter is just eggs, plain yogurt, honey, vanilla, and cornstarch, with little dollops of cream cheese that bake right into the top.
If creamy yogurt desserts are your thing, my Yogurt Cheesecake is the closest recipe to try next. It has a creamy yogurt filling, biscuit crust, and coffee-caramel topping.
For another individual creamy dessert, try my Crème Brûlée with its smooth vanilla custard and crisp caramelized sugar top.
If you want something a little more cake-like for breakfast or brunch, these Mini Cinnamon Muffins are soft, buttery, and coated in cinnamon sugar.
You can also browse my Easy Dessert Recipes for more cheesecakes, cakes, cookies, and simple homemade sweets.
Table of contents
Ingredients
How to Make Mini Yogurt Cream Cakes
- Prep the oven and ramekins. Preheat the oven to 350°F (175°C). Place 4 ramekins on a baking sheet and lightly grease them.
- 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.
Why This Recipe Works
Cornstarch helps give these mini yogurt cakes their soft, custard-like structure, while the eggs help the mixture set as it bakes. Cornstarch is also commonly used as a thickener in creamy custard-style mixtures; King Arthur Baking, for example, uses egg yolks and cornstarch together in its pastry cream recipe.
The eggs provide structure as they bake, while the yogurt keeps the mixture creamy and adds a mild tang.
Because there is no flour or chemical leavener, the texture is softer and more custard-like than a traditional fluffy cake.
Common Mistakes to Avoid
- Not greasing the ramekins before adding the batter.
- Leaving lumps of cornstarch in the batter instead of whisking until smooth.
- Dividing the batter unevenly between the four ramekins.
- Baking until the centers are completely firm instead of leaving a slight jiggle.
- Baking the cakes for too long, which can make the texture less creamy.
- Skipping the 10-minute cooling time before serving.
What To Serve With Mini Yogurt Cream Cakes
Mini Yogurt Cream Cakes are delicious served with fresh berries, whipped cream, honey, lemon glaze, powdered sugar, or a drizzle of berry sauce. They also pair well with hot coffee, tea, vanilla ice cream, fruit salad, or a simple brunch and dessert tray for parties, holidays, and afternoon snacks.
FAQs
I developed this recipe with 2 tablespoons of honey, so that is the amount I recommend for the most reliable result.
For the best texture, I recommend following the recipe as written and serving the cakes after cooling or chilling.
I developed this recipe using ramekins, so I haven’t tested the baking time or texture in a muffin tin.
These cakes have a soft, custard-like texture, so they may settle slightly as they cool.
The edges should look set and puffed while the center still has a slight jiggle.
I developed this recipe with the yogurt listed in the recipe card, so I haven’t tested it with Greek yogurt.
More Easy Dessert Recipes You’ll Love
Mini Yogurt Cream Cakes
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.
- 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!Estimated reading time: 6 minutes
