mimo
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Spanish cheesecake · Austin, TX mimo

It's a treat.
We mean it.

Madrid-style cheesecake: cookie crust, three cheeses, no burn. Silky in the middle, firm at the edge. Minis for two, or one if nobody's watching.

Order for pickup →How it works
OUT OF THE FRIDGE. WAIT 30. SPOON.
Baked to orderWe bake Thursday; you pick up Friday or Saturday.
Madrid-style, not BasqueCookie crust, three cheeses, no burnt top.
Porch pickup, South AustinHanded to you or waiting in a cooler. Never a courier.
The flavors

Start with La Clásica.
Come back for the rest.

Every cake is baked to order the day before pickup. Pick a size: mini (4", serves 2) or the whole thing (9", serves 10 to 12).

Pickup

No shipping. No apps.
Just come get it.

We bake at home under the Texas cottage food law, which means we hand it to you (or leave it in a cooler on the porch), never a courier.

1

Order a day ahead

Pick flavors and a pickup day, up to two weeks out. Orders close 24 hours before pickup, or when the day is full (we bake 15 cakes a day, no more).

2

Pay, then collect

Card, Apple Pay or Google Pay (price includes the card fee), or Venmo or Cash App with no card fee. The exact South Austin address arrives in your confirmation email. Porch pickup: your box waits in a cooler with ice packs.

3

Keep it cold

Straight to the fridge. It keeps 5 days, or freeze it for a month.

4

Out of the fridge, wait 30, spoon

Take it out 30 minutes before. Room-ish temperature is where the flavor lives. Use a spoon, not a fork.

Story

Two of us.
Two countries.
One vicio.

One of us is from Spain, where tarta de queso is on every menu worth reading. The other is from Brazil and met this cake, and the Spaniard, on the same trip. We've been making it together ever since; now we make it in Austin.

It isn't the burnt Basque one. It's the Madrid kind: a cookie crust, three cheeses, a center that's almost custard and an edge that's almost a different cake. Some flavors are ours alone, like guava and cheese, which every Brazilian already knows as Romeu & Julieta.

Mimo means a little treat in Portuguese, and to pamper in Spanish. Both true.

Questions

Things people ask

Do you deliver or ship?

No. We bake at home under the Texas cottage food law, which only allows us to hand the cake to you directly. Pickup in South Austin on Friday evening or Saturday morning, in person or from a cooler on the porch.

How do I pay?

Online, when you order: card, Apple Pay or Google Pay through Stripe, or Venmo or Cash App. Card prices include a $0.30 per cake processing fee; with Venmo or Cash App there is no fee, so you save $0.30 per cake (we hold your box for 12 hours while the payment lands, then confirm by email). No cash at pickup. Need to change or cancel? Email hello@mimocakes.com before we bake.

How long does it keep?

Five days in the fridge, a month in the freezer. Thaw overnight in the fridge, then the usual: out 30 minutes before, spoon.

What's in it? Allergens?

Cream cheese, heavy cream, eggs, sugar, a cookie crust, butter, condensed milk and two more cheeses. Every cake contains milk, eggs and wheat; La Negra and La Blanca also contain soy. Full label information is below.

Can I order for a party or an office?

Yes. The 9" serves 10 to 12, and minis travel well in the four-box. For more than six cakes, message us a week ahead so we can plan the bake.

Why "no burn"?

The famous Basque cheesecake is baked hot until the top blackens. Ours is the Madrid kind: baked low, pale on top, silky in the middle and firm at the edge. Same country, different cake.

Why a spoon?

Because the middle is closer to custard than to cake. A fork loses half of it. Trust us.