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–+ servings
Close-up of a slice showing the airy, creamy interior on a blue plate

mini yogurt cream cakes

Light, tender mini ramekin cakes made with yogurt, honey, and cornstarch, finished with creamy dollops of cream cheese on top.
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Prep Time 10 minutes
Cook Time 22 minutes
cooling 10 minutes
Total Time 42 minutes
Servings: 4 mini cakes
Course: Dessert
Cuisine: American
Calories: 174
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 2 eggs
  • 1/2 cup natural yogurt 120 g
  • 1/2 tsp vanilla extract
  • 2 tbsp honey
  • 5 1/2 tbsp cornstarch 45 g
  • 3 1/2 tbsp cream cheese 50 g

Equipment

  • Mixing bowl
  • Whisk
  • Measuring spoons
  • 4 ramekins
  • Baking sheet

Method
 

  1. Preheat oven to 350°F (175°C). Place 4 ramekins on a baking sheet and lightly grease them.
  2. In a mixing bowl, whisk the eggs, natural yogurt, honey, and vanilla extract until smooth.
  3. Add the cornstarch and whisk until fully combined and lump-free.
  4. Divide the batter evenly into the ramekins.
  5. Spoon small dollops of cream cheese on top of each ramekin.
  6. Bake for 18–22 minutes, until puffed and set around the edges with a slight jiggle in the center.
  7. Cool for 10 minutes before serving warm or chilling for a firmer texture.

Nutrition

Serving: 4mini cakesCalories: 174kcalCarbohydrates: 21.1gProtein: 5gFat: 7.7gSaturated Fat: 4.1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.3gCholesterol: 111mgSodium: 91mgPotassium: 99mgFiber: 0.1gSugar: 10.6gVitamin A: 287IUCalcium: 63mgIron: 0.6mg

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.
 

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