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.
Ingredients
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.
Why This Recipe Works
The texture comes from eggs + yogurt + cornstarch. Cornstarch helps thicken custard-style mixtures, while the eggs help the cakes set as they bake.
The eggs provide structure as they bake, while the yogurt keeps the mixture creamy and adds its mild tang.
Cornstarch is the main starch in the recipe. Cornstarch is commonly used as a thickener in creamy fillings and custards; King Arthur, for example, uses egg yolks and cornstarch together to create the structure of pastry cream.
The result here isn’t exactly a sponge cake and it isn’t exactly cheesecake either.
I would describe it as a soft baked yogurt dessert with a custard-like center.
That wording is more accurate than promising a fluffy traditional cake crumb when there isn’t any flour or chemical leavener in the recipe.
Common Mistakes To Avoid
- Using cold ingredients, which can make the batter uneven.
- Overmixing the cake batter after adding the flour.
- Adding too much yogurt, which can make the cakes too dense or wet.
- Filling the mini cake molds too full.
- Baking too long, which can make the cakes dry.
- Removing the cakes from the pan before they have cooled slightly.
- Adding cream or frosting while the cakes are still warm.
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
Yes — 1 1/2 tablespoons honey, instead of 2 tablespoons, for a less-sweet dessert.
Yes—these chill beautifully. They can be made a day in advance and served cold or slightly warm.
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.
That’s par for the course with custard-style bakes — as the thing cools down, steam settles and an indentation forms on top.
They should be puffed and set around the edges — wobbly in the middle when you tap on the ramekin.
Yes — thin it a bit with some water so it whisks easily into the eggs.
More Recipes You Will Like :
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.
- 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!Estimated reading time: 6 minutes
