Our new range of individual cheesecakes didn’t come together overnight.
Behind every creamy bite is months of testing, refinement, and a lot of tasting by our dedicated New Product Development team. In this article, we’re shining the spotlight on Shadhfa, the creative mind behind the range.
Read on to discover how she transformed an initial concept into our latest cheesecake innovation, and what it really takes to bring premium desserts to life at scale.
What took the longest to get right during development?
The cookie base — particularly because it’s gluten-free. Getting the right balance of flavour and texture, while also ensuring it could be deposited consistently in production, took the longest to refine.
A big part of that was maintaining as much crispness as possible, while understanding that moisture migration naturally occurs once the cheesecake is deposited and baked on top. At the same time, we also had to ensure the cheesecake mix could hold its structure after depositing and before baking.
What small technical detail are you most proud of?
The finish and consistency across each cake — especially the way the topping and glaze sit cleanly without leaking into the cheesecake mixture or breaking down. It was also important that the clear wrap pulled away cleanly from the cheesecake, and a big part of achieving this was shifting to a new Halal gelatine. There was a lot of fine-tuning around moisture levels to get the decoration just right.
Learning that I could bake the product in clear wrap was also a big turning point. It completely changed how the cheesecakes could come to life and allowed us to move forward with a baked cheesecake rather than settling for a cold-set option.
What were the top 2–3 non-negotiables when developing this range?
- A premium, indulgent eating experience (it had to feel like a proper dessert, not a compromise)
- Consistency across every unit for café service
- Strong visual appeal — clean, appetising, and display-ready straight out of the pack; a product cafés would love to showcase at the forefront of their cabinet
- Quietly inclusive — two gluten-free options alongside one non-GF, all designed to look and eat the same so there’s no visual or textural difference for the customer
What was your personal goal when working on these products?
To create something that feels elevated and patisserie-style, but still works seamlessly in a large-scale production environment. I really wanted the product to feel like something you’d happily pay for at a café — affordable but indulgent.
What should café owners notice that customers might not consciously pick up on?
The consistency and stability — everything from the base to the topping has been designed to hold its quality through storage and service. A lot of work goes into making sure it looks and eats the same every time, even if that’s not something the customer actively thinks about.
What would you say to a café owner considering adding this range?
It’s designed to be an easy, reliable offering — minimal handling, consistent quality, and strong visual appeal. It also gives café owners flexibility to cater to both gluten-free and standard customers without needing to position them differently in the display.
What excites you most about seeing these products in cafés?
Seeing them presented in real café settings and knowing customers are choosing them as a treat moment. It’s always rewarding when something I developed behind the scenes becomes part of someone’s day!
Check out the range here!
