What happens when one of Singapore’s cheesecake boutiques takes on one of the season’s most recognisable festive treats? For Mid-Autumn Festival 2026, Queic by Olivia is reimagining the snow skin mooncake, not with another traditional filling, but with its signature Basque burnt cheesecake at the centre.

The result is a limited-edition trio of Snow Skin Cheesecakes, bringing together soft, chewy snow skin and three distinctly different cheesecake compositions: Pistachio, Salted Egg and Yuzu Lemon. Available from 11 September 2026, the collection is as much about texture and flavour as it is about design, with every element developed in-house by the Queic team.

Rather than taking one mooncake formula and simply changing the flavour, Queic has approached each creation as a cheesecake in its own right. The Pistachio Snow Skin Cheesecake is the richest and nuttiest of the trio. Pistachio Basque burnt cheesecake is paired with pistachio paste prepared in-house, alongside a crunchy pistachio and almond praline centre before being wrapped in pistachio snow skin.

The result brings together creamy cheesecake, roasted nuttiness and a layer of crunch, finished with the familiar chew of snow skin. For something closer to the flavours traditionally associated with Mid-Autumn, there is the Salted Egg Snow Skin Cheesecake. Basque burnt cheesecake is paired with a salted egg yolk and vanilla custard centre, creating a savoury-sweet balance before the entire creation is wrapped by hand in snow skin. The flavour also marks the return of salted egg to Queic following its Salted Egg Cheesecake, introduced as part of the brand’s SG61 collection.

Then there is Yuzu Lemon, the brightest and most citrus-forward of the three. Yuzu Basque burnt cheesecake is layered with yuzu and lemon cream, as well as yuzu and lemon purée. The floral character of yuzu and the familiar brightness of lemon bring acidity and freshness to balance the richness of the cheesecake. Three flavours, three personalities, and three different ways of approaching the same Mid-Autumn tradition.

Much of the collection’s character comes from the amount of detail that goes into each small piece. From selecting ingredients and balancing recipes to deciding how each layer works with the next, the Queic team has treated the Snow Skin Cheesecakes as composed desserts rather than conventional mooncakes with an unconventional filling.

That same attention extends to the outside. Instead of using the familiar floral or traditional motifs often associated with mooncakes, Queic designed its own pattern in-house. The geometric forms are drawn from the brand’s visual identity and have been translated into a dedicated mould created specifically for the collection.

The result is a mooncake that looks unmistakably like Queic, even before you cut into it. “We approached these as cheesecakes first. Each flavour has its own combination of cheesecake, filling and snow skin, so there is a lot happening within a very small piece. We wanted that same level of thought to carry through to the outside too, which is why our team developed the pattern for the mould ourselves. The idea was to make something that still feels familiar for Mid-Autumn, but very much Queic,” says Pablo Ruggero, Head Pastry Chef, Queic by Olivia.

For those who cannot choose just one, Queic is also offering the Snow Skin Cheesecake Trio Gift Box, containing one each of Pistachio, Salted Egg and Yuzu Lemon. It is designed as a tasting journey across three very different flavour profiles: roasted and nutty, savoury and rich, then bright and citrusy. Only a limited number of pieces will be produced, making the collection particularly suited to Mid-Autumn gifting, or simply for those who want to put a contemporary twist on their own festive table.

The Snow Skin Cheesecake Trio is available for early-bird pre-order from 1 September 2026 at 12am, with collection from 11 September 2026. The Pistachio, Salted Egg and Yuzu Lemon Snow Skin Cheesecakes, as well as the trio gift box, will be available from 11 September, while stocks last.

For a brand built around making Basque-style cheesecake its own destination-worthy experience, the Snow Skin Cheesecake collection feels like a natural next step: familiar enough to belong on a Mid-Autumn table, but playful enough to make the tradition feel new again.

The collection will be available across Queic by Olivia’s Singapore locations, including its flagship at Kreta Ayer, its Scotts Square outlet, Jewel Changi Airport and Jem. The collection is available in-store and via the Queic E-Store (Oddle), GrabFood and FoodPanda where applicable. For more information, visit Queic by Olivia