This Block Arcade darling formerly known as the Hopetoun Tearooms is a paradise for anyone who loves proper pots of perfectly brewed tea, ridiculously small sandwiches and high pomp in surroundings that channel the spirit of Queen Victoria. High tea is a time-honoured occasion here (be warned: it’s a personal challenge as well as an outrageous indulgence), or submit to no dictates and opt to go pie-eyed over a selection that might include (deep breath) hibiscus cheesecake, New York cheesecake, cookies & cream cheesecake and passionfruit cheesecake. In short, if it’s cheesy and cakey, you’ll most likely find it here. The Block Arcade, 282 Collins St, Melbourne; thetearooms1892.com.au

Prahran Market’s dream team of artisan purveyors includes Kathy Tsaples, whose vibrant outpost of Hellenic nostalgia is a sensory overload of all the things you remember from your trip to Mykonos. Look out for her clever dessert mash-up, which is like a baklava and cheesecake fell in love and had a baby. Rugged layers of shattery filo pastry and all the accoutrements of a good honey-rich baklava give way to cream cheese innards in a sweet-savoury tussle for the senses. But it would be a crime to visit and not take home one of Tsaples’ standout spanakopitas for dinner as well. Shop 702, Deli Arcade, Prahran Market, 163 Commercial Rd, South Yarra; sweetgreek.com.au

The classic Basque burnt cheesecake goes on a flavour-shifting journey at Kai Yee Ho’s obsessively single-minded shop. The OG is served as nature intended, all creamy, wobbly innards and aggressively caramelised top, while a rotating selection of flavours take it on an international trip, stopping at ports like yuzu, pandan, matcha, pistachio and Nutella. Look out for celebratory inventions like the Hot Cross Basque, and a banoffee for Mother’s Day. Get yours by the slice or go for broke with the whole family-sized cake. And if you simply can’t decide? Sampling different flavours is not only allowed, it’s encouraged. 817 Glenferrie Road, Hawthorn; betterburnt.com.au

Turn your dessert world purple with the bold and beautiful ube Basque cheesecake at these two cafes run by Filipino brothers Albin, AJ and Arbi Lawang. The vibrantly coloured ube – also known as purple yam – takes centre stage in a cheesecake that balances the ube’s nutty, mellow vanilla notes with the caramelised, slightly smoky top of a burnt Basque. Then there’s the velvety custard-like texture – the perfect vehicle for outrageous levels of savoury tang. Alternatively, go straight to the source: they’re made by Blanca Melbourne, which also home-delivers whole cheesecakes to your door. Which doesn’t sound dangerous at all. Multiple locations; pecksroadcheatmeals.com

Think of a classic Basque burnt cheesecake that’s run away to Japan. That, in a nutshell, is the vibe of Omo’s hojicha cheesecake, which ups the earthy ante with the addition of the nutty roasted green tea. The kissaten (tearoom) vibes of this laneway haunt mean grab-and-go onigiri and other things that make eating at your office desk less of a punish, but there are plenty of other, better reasons to linger at a table for a while, including Omo’s classic Basque cheesecake and its matcha-based cousin – or go off-piste and grab the matcha strawberry roll that threatened to break the internet. 18 Merriman Ln, Melbourne CBD; @omojapcafe

The name might be French, but the cheesecake here is an unabashed tribute to New York. This legendary Carlton patisserie is no stranger to best-in-show status (its vanilla slice is especially revered, for good reason) and this bad boy is no exception. They start with a sweetish biscuit base and then add a filling made with so much Victorian-made Neufchâtel cheese, it will harden your arteries just looking at it. No matter: the tangy lilt is spoon-suckingly irresistible. Get it in a cute single-serve tower and avail yourself of the house-made raspberry coulis as you ascend to cheesecake heaven. 237 Nicholson Street, Carlton; thefrenchlettuce.com

The Collingwood warehouse location is hella cool, but there’s more to this operation that brings the populist pay-by-weight concept to the inner north cheesecake scene. The beauty is in the detail: the minimalist fit-out, the limited-edition flavours, the cakes lined along the counter, all pouting for their close-up. Being able to taste before you buy adds a layer of indulgence – as well as aching indecision – to the process. The passionfruit vanilla version has our vote for its sunshiney brilliance, but current climatic conditions might be better suited to the German apple strudel flavour. Other recent drops have included a ‘Camembasque’ – a cheesecake inoculated with camembert mould to form a delicate bloom. 1-5 Hotham St, Collingwood; lulu-me-cheesecakes.square.site

Some things were born for Instagram: there’s puppies and babies, and then there’s the cakes at Le Yeahllow. These cake boutiques (can we call them that?) in South Yarra and the CBD are a visual fever dream, and the counter displays will send the unwary into a full-blown aesthetic meltdown. It’s impossible to pick the cheesecake out of the line-up, but look for the striking green macaron. Spoiler alert: it’s no normal macaron, but a matcha and black sesame cheesecake number, with layers of cheesecake, sponge, mousse and caramel miso cremeux. Don’t you dare eat it before snapping a picture. Multiple locations; shop.leyeahllow.com.au

The viral arrival of Kumo Kumo sent Melbourne dessert fans into a flap over one of the slickest cheesecake operations in town. Originating in China and inspired by Japanese-style baking, this bakery’s fame springboards off soft, cloud-like cheesecakes with a particularly pleasing interior wobble. The classic original is the standout – light, airy and tangy. Straight from the oven, it’s a dream of creamy richness; chilled from the fridge, it’s a silky sensation. But venture beyond the signature souffle-style numbers, and you’ll find the menu dives into ever-more indulgent territory, with caramelised Basque cheesecakes and the peak goo of half-baked cheesecakes. 250 Elizabeth St, Melbourne

The union of super-soft cream-based cheesecake and Belgian chocolate sauce is nothing short of cosmic choreography at this one-eyed little Werribee joint. Go Basque or go home with a menu dedicated to exploring the possibilities of the cult cake. Strawberries and chantilly cream is the safe choice – no judgment, we promise – while gastronauts might feel themselves drawn to the pistachio-infused number counterbalanced with the sweet tang of raspberries. There’s nothing else on the food menu (respect), but the drinks offering, including pistachio-infused cold brew, makes its own fireworks. The Instagram game is also very strong here, taking ‘food porn’ to a whole new level. Shop 15/1 Duncans Rd, Werribee; @karomi_au