Name: Mini Japanese Cheesecakes
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: Japanese
Ingredients: 3 large eggs, separated; 4 oz cream cheese, at room temperature; 2 tablespoons unsalted butter; 3 tablespoons milk; 2 tablespoons cake flour; 1 tablespoon cornstarch; 1/4 cup granulated sugar; 1/2 teaspoon lemon juice (optional); Powdered sugar, for dusting

Light, fluffy, and irresistibly creamy, these Mini Japanese Cheesecakes are a dreamy fusion of soufflé and cheesecake. I love how they melt in my mouth with each bite and bring a refined, cloud-like texture that feels so indulgent yet incredibly light. They’re perfect when I want to impress guests, enjoy a bite-sized treat, or whip up something that doesn’t need a water bath or complicated steps. These cheesecakes are small in size but huge on flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 large eggs, separated

4 oz cream cheese, at room temperature

2 tablespoons unsalted butter

3 tablespoons milk

2 tablespoons cake flour

1 tablespoon cornstarch

1/4 cup granulated sugar

1/2 teaspoon lemon juice (optional)

Powdered sugar, for dusting

Directions

I preheat the oven to 320°F (160°C) and line a muffin tin with 6 cupcake liners.

In a small saucepan over low heat, I melt the cream cheese, butter, and milk together, stirring until smooth. Then I let the mixture cool slightly.

I sift in the cake flour and cornstarch, mixing until smooth and fully incorporated.

I add the egg yolks and, if using, stir in the lemon juice.

In a separate clean bowl, I beat the egg whites until foamy. Gradually, I add sugar and continue beating until stiff peaks form.

I gently fold 1/3 of the meringue into the cream cheese batter to lighten it. Then I fold in the remaining meringue in two more additions, being careful not to deflate the mixture.

I spoon the batter evenly into the cupcake liners, filling each about 3/4 full.

I tap the muffin tin gently to release any large air bubbles.

I bake them for 20–22 minutes, until the tops are lightly golden and puffed.

Once baked, I turn off the oven, crack the door, and let the cheesecakes rest inside for 10 minutes to prevent shrinking.

After removing them from the oven, I cool them completely and dust with powdered sugar before serving.

Servings and timing

Servings: 6 mini cheesecakes

Prep Time: 15 minutes

Cook Time: 22 minutes

Total Time: 37 minutes

Calories: Approximately 115 kcal per serving

Variations

Gluten-Free: I sometimes swap the cake flour and cornstarch for a gluten-free flour blend for a GF-friendly version.

Citrus Boost: A little lemon zest or orange zest added to the batter gives these a lovely fresh twist.

Matcha Flavor: I add 1 teaspoon of sifted matcha powder to the flour mix when I’m craving a Japanese-inspired variation.

Chocolate Swirl: A small spoonful of melted chocolate swirled into each cup before baking gives them a rich edge.

Berry Topping: After cooling, I top them with a dollop of whipped cream and fresh berries for a more decadent finish.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. They’re best enjoyed chilled or at room temperature. If I want to reheat them slightly, I use a low oven (around 275°F or 135°C) for 5 minutes, but I usually eat them cold—they’re just as delicious!

FAQs

What makes Japanese cheesecake different from regular cheesecake?

Japanese cheesecake is much lighter and fluffier, with a texture similar to a soufflé. I find it less dense and rich compared to classic New York-style cheesecakes.

Can I freeze mini Japanese cheesecakes?

Yes, I can freeze them. I wrap each one tightly in plastic wrap and place them in an airtight container. They’ll keep well for about 1 month. I thaw them overnight in the fridge before serving.

Why did my cheesecakes shrink after baking?

Shrinking often happens if they cool too quickly. That’s why I always let them cool gradually in the oven with the door cracked open to prevent sudden temperature changes.

Can I make these without cupcake liners?

I prefer using liners for easy removal and presentation, but if I don’t have them, I grease the muffin tin well and dust it lightly with flour to help release the cakes.

Is it necessary to beat the egg whites to stiff peaks?

Yes, that’s key to the fluffy texture. I make sure the peaks hold their shape firmly when I lift the beaters, which gives the cheesecakes their signature lift.

Conclusion

These Mini Japanese Cheesecakes are one of my favorite small-batch desserts. They’re easy to make, delicately sweet, and have a melt-in-the-mouth texture that always surprises anyone who tries them. Whether I’m baking for myself or sharing with friends, they bring a light, elegant finish to any day.

Recipe: