What happens when a coffee specialist and a cheesecake boutique decide that coffee should be more than just the drink alongside dessert? For a limited time, the answer is The Latte Cheesecake — a new collaboration between Baristart Coffee and Queic by Olivia that folds Baristart’s signature espresso blend into Queic’s Basque burnt cheesecake.

Available from 28 September to 11 October 2026, the limited-edition dessert brings together two familiar names from Singapore’s café and dessert scene, with each contributing a defining element of its craft. Baristart brings its specialty coffee expertise and signature espresso, while Queic brings its signature Basque-style cheesecake, known for its deeply caramelised top and custardy centre.

Rather than simply adding espresso to the cheesecake mixture, the collaboration builds the coffee flavour into a rich praline made with Baristart’s signature espresso blend. The praline sits between layers of Queic’s Basque burnt cheesecake and an almond crumble base, bringing a roasted, almost dark-chocolate-like depth to the creamy dessert. A layer of light vanilla mascarpone mousse finishes the cake, adding an airy texture to balance the richer elements underneath.

The combination moves between creamy, crisp and light, with the custardy cheesecake and coffee praline bringing depth, while the almond crumble adds nuttiness and texture and the mascarpone mousse softens the finish.

“Two of Singapore’s favourites, each known for their own craft, finally come together in one exciting collaboration,” said Mr. Obed Thio, spokesperson for Baristart Coffee Singapore. “Queic has built something special around cheesecake, and we wanted our coffee to be more than a flavour note in this collaboration. The Latte Cheesecake is our way of bringing Baristart’s coffee craftsmanship into a format our patrons haven’t tried from us before.”

For Queic, the challenge was to make coffee feel like an ingredient with its own character rather than simply another flavouring. “Coffee and dessert are a familiar pairing, so the challenge for us was not to fall into the usual clichés,” said Pablo Ruggero, Head Pastry Chef, Queic by Olivia. “We approached coffee as a product in its own right, rather than simply using it as a flavouring. The coffee praline has a strong, robust character, almost reminiscent of dark chocolate, while the cheesecake brings a softer sweetness and more delicate notes. The mascarpone mousse lightens everything with an airy texture that reminds us of that first sip of a latte in the morning.”

The Latte Cheesecake is available by the slice for $14 nett, or as a whole cake for $68 nett, making it an option for a quick afternoon indulgence as well as a dessert to bring to the table. The collaboration is available exclusively at Baristart Coffee and Queic by Olivia outlets across Singapore during the campaign period, with limited quantities available while stocks last.

For Baristart Coffee, the collaboration adds another expression to a brand whose roots are firmly tied to Hokkaido’s dairy culture. Founded in Hokkaido in 2015, Baristart arrived in Singapore in 2019 and is known for its use of Hokkaido BIEI Jersey Milk, alongside its coffee, cream puffs, Hokkaido milk soft serve and Japanese-inspired comfort food.

Queic by Olivia, meanwhile, grew out of the award-winning Olivia Restaurant and was created to give its signature Basque-style cheesecake a destination of its own. The boutique is particularly known for its blue cheese cheesecake, alongside seasonal and collaborative flavours. With The Latte Cheesecake, those two specialties meet somewhere between the café counter and dessert case, a coffee-and-cheesecake pairing designed to be enjoyed in a single bite rather than separately.

The Latte Cheesecake
Available 28 September–11 October 2026
Slice: $14 nett
Whole cake: $68 nett
Available exclusively at Baristart Coffee and Queic by Olivia outlets, while stocks last.