Vic’s Mini Lava Cheesecake: Delicious molten cheesecakes at Hong Lim Food Centre

I love myself a good cheesecake, but even I sometimes struggle with how rich a full slice can be. So when I chanced upon Vic’s Mini Lava Cheesecake at Hong Lim Market & Food Centre, the petite proportions immediately caught my eye.

Opened in May, the hawker bakery specialises in flourless mini lava cheesecakes baked fresh throughout the day and served chilled. These three-inch cheesecakes are small enough to finish in a few bites, yet still promise the most satisfying part of a lava cake: A creamy centre that oozes when you cut into it.

The compact size also makes it tempting to pick up more than one flavour for a tasting session, which is exactly what we did!

Who’s behind the brand

The woman behind the stall is Victoria Wong, 38, who began home baking about three years ago as a side business. Back then, she made six-inch lava cheesecakes, a dessert she felt already had plenty of appeal, but with an added touch — smooth filling oozing from the centre.

Before Vic’s Mini Lava Cheesecake, Victoria ran Sabah Sandakan UFO Tart from the same unit. The stall had focused on the heritage Sabah pastry, which comprises a sponge cake base topped with torched meringue and a creamy custard centre. However, she says the concept was not sustainable, and she switched to mini lava cheesecakes. 

The idea for mini lava cheesecakes drew on her home baking experience, but was adapted for the new setting. “Over time, I had an idea: Make it smaller so it fits hawker culture better,” says Victoria. “The goal is to make it convenient, affordable, and still use premium ingredients.”

She adds: “Most lava cheesecakes in cafes tend to be quite rich and heavy. So I wanted to create something lighter and more approachable — something that customers can enjoy on their own without feeling it’s too heavy.”

With the mini format, customers can have one to themselves or share a selection. Three-inch lava cheesecakes are also relatively uncommon, Victoria adds, compared with conventional mini cheesecakes.

What’s in a cheesecake?

Victoria’s cheesecakes are made without cake flour. That gives each one a dense, cream-cheese body, contrasted by a softer molten centre.

The cakes are intentionally served chilled, which keeps their shape while preserving the creamy middle. They can also be kept in the refrigerator for up to three days.

That practicality was part of Victoria’s design. Traditional cheesecake slices usually require a box and may not look quite the same after melting and being chilled again.

“For our cheesecakes, the shape stays intact because everything is contained within the cup,” she says. “Even if you chill it again later, it still looks good. It’s great for hawker centre diners on the go, gifting, or saving a treat for the next day.”

The menu and what we tried

The regular lineup of mini lava cheesecakes comprises original (S$3.50), chocolate (S$3.80), taro (S$3.80) and matcha (S$3.80), while durian (S$4.80) is offered seasonally. Customers can also get any four regular flavours for S$13 or six for S$18.

We began with the original, which best showcased the texture of the flourless cheesecake. Its centre was soft and oozy, while the top remained firm enough to hold together. I found the flavour to be cheesy but not too heavy, and not overly sweet.

The taro proved one of the more memorable options, and was actually my personal favourite. The taro flavour was distinct and not too sweet, and did not overwhelm the creamy cheese. It is a good middle ground for those who want a unique flavour without masking the cheesecake base.

I also enjoyed the matcha flavour. While tasty and creamy, I could taste the earthiness and slight bitterness of the matcha in the cheesecake. I dislike matcha-flavoured desserts that are overwhelmingly sweet with no distinct matcha flavour, so this version definitely pleased me.

The chocolate flavour had a more mousse-like taste. I did find this flavour a bit underwhelming, as I felt that the chocolate could be richer and more indulgent.

As for the durian flavour, I found it a tad too sweet as well, and did not really taste much durian pulp. However, I must admit I’m not a big fan of durian. Perhaps durian fans would enjoy it as the fruit’s distinctive flavour still comes through clearly in the cheesecake.

We also tried the stall’s Portuguese egg tart (from S$1.80). Its flaky pastry shell and softly set custard made it a familiar, comforting side order, and one which I genuinely enjoyed.

Overall, Vic’s Mini Lava Cheesecake turns an ordinarily heavy (and sometimes pricey) dessert into something more hawker-friendly. The compact portions make it easy to try several flavours. Based on my experience, the cheesecakes taste as good when refrigerated and eaten the next day, retaining their texture and flavour.

Victoria is also researching new flavours such as pandan and pistachio. While there is no rollout date yet, you can bet we’ll be heading down once the new items are launched! 

For more ideas on what to eat, check out this new northside supper spot, or the Four Seasons Hotel Singapore’s new daytime Garden Cafe menu!