Let Them Eat Cheesecake!
From counter-ready minis to showstopper slices — wholesale cheesecakes for Seattle's best cafés and restaurants.
Our Flavors
While most cheesecakes settle for graham cracker crusts, we use a signature biscotti crumb crust that adds a buttery, subtly sweet crunch and a more interesting flavor foundation. It's one of those details that buyers and their customers notice.
For our Indian-inspired flavors, we go further — a traditional Nankhatai-inspired crust made with besan flour and ghee, which complements the spiced fillings in a way no graham cracker ever could.
Minis (standard muffin tin, approx. 2.5" diameter with paper)
With Biscotti Crumb Crust
Classic New York style with Raspberry-Pomegranate Coulis
Espresso with Dark Chocolate Ganache
Samoa — Caramel, Dark Chocolate Ganache Stripes & Toasted Coconut
With Nankhatai-Inspired Besan & Ghee Crust (Gluten-Free & Egg-Free)
Saffron & Cardamom (Rasmalai) with Toasted Pistachios
Mango with Toasted Pistachios
Matcha
Individual (3" diameter)
All mini flavors are available in individual, plus:
Pineapple Upside Down — Brown Sugar Cheesecake over a Pineapple Ring & Maraschino Cherry (Gluten-Free & Nut-Free no crust)
Full Size (9” Diameter)
All mini and Individual flavors are available in full size, plus:
Classic Basque
New flavors join the permanent lineup as inspiration strikes — ask about what's current and what's coming.
Our gluten-free varieties are also egg-free, making them suitable for lacto-vegetarian diners.
Who We Are
Some things start with a plan. This one started with a cheesecake.
After 13 years in tech, I found myself unexpectedly laid off and facing a question a lot of people are asking right now: what's next?
For me, the answer started with a single slice of Basque cheesecake at a Seattle restaurant. It stopped me in my tracks. Burnt top, custardy center, no crust to get in the way — just pure, unapologetic cheesecake. I went home and made one. Then another. Then I decided this was going to be my thing.
I'm Ron, a West Seattle dad of three — which explains the name. Dad Bod Cheesecake is a little silly, a little serious, and completely obsessed with one thing: making the best cheesecake possible by making it over and over again, and pouring every bit of culinary creativity I have into this one gloriously simple, endlessly versatile food.
The format came from a simple insight: cheesecake is a pain to slice. It sticks to the knife, smears on the plate, and you can only go so thin before pieces fall apart. Individual portions solve all of that — no cutting, no mess, no waste. Counter-ready minis are an impulse-friendly treat that adds something special to a café customer's day without much to their tab. Individual 3-inch cheesecakes give restaurants a fully garnished plated dessert with polish and zero prep. And full-size cheesecakes are there when you want to slice on your own terms. And with a rotating roster of flavors — from classic to creative — the lineup is as versatile as your menu needs it to be.
Dad jokes included at no extra charge.
