Harriet's Cheesecake Inglewood: 60 Flavors To Try Today

Harriet’s Cheesecakes Unlimited is at 1515 Centinela Avenue in Inglewood, and the official hours are Tuesday through Saturday, 11:00 AM to 6:00 PM. The shop’s own menu says it offers more than 60 handcrafted gourmet cheesecake flavors, sells slices. That combination makes Harriet’s a slice-first destination, not a place to improvise a large party cake at the last minute.

The first decision at Harriet’s is whether the visit is about tasting or collecting. A slice can be chosen from the display and eaten soon, while a whole cake belongs to a phone-ahead plan. The shop’s broad flavor list rewards a focused question: name the mood of the dessert, then let the counter narrow the options.

The shop’s story begins in 1983, when Harriet rebuilt a French Vanilla cheesecake recipe by hand after receiving a newspaper clipping from her sister. The official story says the family later developed Sweet Potato Cheesecake for the Inglewood neighborhood, and that the business remains family-run with cheesecakes made by hand. That history changes how to read the counter: the huge flavor list is not a generic toppings menu, but a record of recipes that grew over decades.

Start with French Vanilla if you want the flavor the bakery itself calls its signature. The official story also names Apple & Spice as Harriet’s personal favorite, while the menu lists Sweet Potato, Praline, Key Lime, Banana Pudding, French Vanilla, and many chocolate and fruit variations. A smart first visit is two slices shared: one classic and one flavor with a stronger identity. That lets you learn the texture before committing to an 8-inch cake.

Harriet’s menu gives unusually clear ordering instructions. Eight-inch cakes are baked daily, but the bakery asks customers to call ahead 24 hours for whole-cake orders; the holiday notice requires more lead time. The menu lists an 8-inch cake at $35 and a 10-inch cake at $45, with additional charges for toppings and slicing. Those are useful planning numbers, but the operational rule matters more: call first, especially when the cake is for a birthday or gathering.

This is a small bakery, so the best etiquette is simple: decide whether you need slices or a whole cake before stepping to the counter, keep your phone ready for the flavor list, and do not treat the display like a supermarket shelf. A slice can be an immediate decision; a whole cake is a reservation conversation. If one flavor is unavailable, ask for another slice rather than turning the visit into a hunt for a single name.

The official schedule gives you six service hours on Tuesday through Saturday, from 11:00 AM to 6:00 PM. Go near opening if you need a specific whole cake, or in the middle of the afternoon for a more relaxed slice stop. The shop is closed Sunday and Monday, so a weekend plan needs to be Saturday rather than a casual Sunday dessert run. Harriet’s own site also makes phone ordering part of the process, which is the best way to protect a special request.

After picking up a slice, keep the walk short and local rather than carrying a delicate cake across a long itinerary. Centinela Avenue works as the anchor for a neighborhood errand: get the dessert, make room for it in the car or carry bag, and save the tasting for a stable table. If you are buying a whole cake, the better route is a direct return home. The point of the stop is the cheesecake, not a complicated dessert crawl.

Harriet’s suits people who like choosing among many flavors, families buying a cake with a clear pickup plan, and dessert fans who want a local institution rather than a national chain. It is less suited to someone who wants a quiet sit-down café or an online checkout flow. The official site says the bakery does not accept online orders, not an inconvenience to discover after driving over.

The official hours are Tuesday–Saturday, 11:00 AM–6:00 PM; Sunday and Monday closed. The menu lists slice pricing at $9, 8-inch cakes at $35, and 10-inch cakes at $45, with additional topping charges; the official site also lists a dairy allergen warning and notes possible traces of nuts, wheat, and soy. The most reliable order is French Vanilla for the signature, Sweet Potato or Apple & Spice for a more distinctive second flavor, and a phone call before any whole-cake pickup.

A useful Harriet’s conversation begins with texture, not just flavor. Say whether you want a dense New York-style bite, a bright fruit note, or something that feels closer to a holiday pie. French Vanilla gives a clean baseline; Key Lime changes the finish; Apple & Spice makes the slice feel like a cheesecake version of a baked apple dessert. That language helps the counter move through a long list without making you sample at random.

A slice can handle a short drive, but a whole cake deserves a level surface and a cooler plan. Keep the box away from direct sun, avoid placing it on a tilted passenger seat, and let the cake settle before cutting. The bakery’s call-ahead instruction is part of the quality control: the best Harriet’s experience is the cake that arrives when you need it, not the flavor you chase after the stock is gone.

First visit: buy two slices and learn the bakery’s signature profile. Second visit: call for the flavor you actually missed. Holiday visit: call much earlier than the ordinary 24-hour window. That three-step pattern respects the way Harriet’s operates and gives the 60-plus-flavor menu a manageable rhythm. You do not need to turn the bakery into a checklist; you need one good reason to return.