At Queic by Olivia, the holiday season has always been an exercise in precision: flavours tuned to the time of year, textures engineered to offer just enough indulgence, and presentation treated as part of the experience. For 2025, Singapore’s first cheesecake boutique leans further into this philosophy with a collection that spans festive centrepieces, exploratory flavours, and compact gifts designed for effortless sharing.

The limited-run Panettone Cheesecake anchors this year’s lineup. Real Italian panettone is folded into Queic’s Basque-style base, producing a dense, aromatic profile that sits somewhere between cake and custard. Toasted hazelnuts add structure, and the entire piece arrives in seasonal packaging intended to go straight from box to table. It is available only from 5 to 31 December.

Olivia’s Signature Cheesecake remains the item most closely associated with the boutique. The texture is characteristically molten at the centre, held by an almond sablé crust, and rounded out with a faint blue-cheese note. Offered in 9- and 11-inch formats, it continues to be the default request for gifting, holiday dinners, and out-of-town visitors hunting for a “classic” Queic experience.

Responding to the Dubai-style chocolate trend, Queic developed two interpretations this year. The first is a limited-edition 9-inch Dubai Chocolate Cheesecake, engineered for groups of five to six. It layers dark chocolate richness with a Basque interior and Queic’s pistachio paste, resulting in a dessert that is heavy on flavour but not overly sweet. It stays on the menu through the end of December.

The second is the Dubai Chocolate Cheesecake Bar—less a trend replica than a controlled redesign. Dark chocolate and mascarpone form the core, and its custom mould was developed with a Spanish design studio after months of testing. It serves as Queic’s entry into the chocolate-bar category while keeping the brand’s cheesecake DNA visible.

For those who prefer range over commitment, Queic’s trio gift sets offer the ability to mix signature flavours and Basque-style slices. Nine options rotate through the menu, making the box suitable for office gifting or shared desserts after a holiday meal. A separate Signature Solos Trio focuses on individual portions of the brand’s biggest sellers—Olivia’s Signature, Olivia’s Signature Chocolate, and the Dubai Chocolate Cheesecake—aimed at smaller groups or first-time tasters.

Queic also continues to expand its savoury-sweet line through its Cheeseboard Collection. These pieces apply pâtisserie techniques to cheese-driven formats, resulting in desserts that function like hybrids between a cheese course and a classic bake.

The Truffle Brie Cheesecake, initially created for an anniversary, has become a recurring festive item. Brie de Meaux, truffle, and mascarpone form a concentrated filling, finished with an almond glaze and served with vanilla sablé cookies and apricot jam. Sized for three to four people, it skews savoury but retains the brand’s signature softness.

For larger tables, the 8-inch Brie Cheesecake arrives in a wooden box reminiscent of traditional Brie packaging. Inside, a Brie de Meaux cremeux is layered with an almond-white-chocolate glaze for a gently sweet finish. It serves up to eight and aligns closely with the aesthetics of the cheeseboard range.

Queic’s 2025 festive collection reinforces the brand’s continuing interest in technique, flavour restraint, and the crossover between pastry and cheese. All items are available while stocks last across its Singapore outlets throughout the season.

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