Why You’ll Love Quick Mini Japanese Cheesecakes Recipe
You’ll love this recipe because it delivers all the charm of Japanese-style cheesecakes in an easy, bite-sized form. Unlike traditional cheesecakes, these minis bake faster, cool quicker, and have a delightful jiggly texture that’s both creamy and cloud-like. They’re also versatile—great for parties, afternoon tea, or as an elegant after-dinner dessert. Plus, no water bath is needed, making this recipe beginner-friendly and hassle-free.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Cream cheese
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Unsalted butter
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Milk
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Eggs (separated)
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Granulated sugar
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Cake flour
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Cornstarch
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Lemon juice or vanilla extract
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Cream of tartar (optional)
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Powdered sugar (for dusting, optional)
Directions
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Preheat your oven to 320°F (160°C). Line a muffin pan with paper liners and lightly grease them.
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In a small saucepan, melt the cream cheese, butter, and milk together over low heat until smooth. Remove from heat and let cool slightly.
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Whisk the egg yolks into the cream cheese mixture, followed by the cake flour and cornstarch. Mix until smooth and lump-free.
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In a clean bowl, beat the egg whites until foamy. Gradually add sugar and cream of tartar, and beat until stiff peaks form.
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Gently fold the meringue into the cream cheese batter in three additions, being careful not to deflate the mixture.
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Divide the batter evenly among the muffin cups, filling each about ¾ full.
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Place the muffin pan on a larger baking tray filled with a shallow layer of hot water.
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Bake for 20–25 minutes, or until the tops are lightly golden and the centers are set.
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Turn off the oven and leave the cheesecakes inside for 10 minutes with the door slightly open to prevent cracking.
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Remove from the oven, cool completely, and dust with powdered sugar before serving.
Servings and timing
This recipe makes about 12 mini cheesecakes.
Preparation time: 20 minutes
Baking time: 25 minutes
Cooling time: 30 minutes
Total time: approximately 1 hour and 15 minutes.
Variations
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Matcha Flavor: Add 1 teaspoon of matcha powder to the batter for a delicate green tea twist.
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Chocolate Swirl: Swirl in some melted chocolate or cocoa powder for a marble effect.
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Citrus Zest: Add lemon or orange zest for a bright, tangy flavor.
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Fruit Topping: Top each mini cheesecake with fresh berries or a spoonful of fruit compote.
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Honey Glaze: Brush a thin layer of warm honey over the tops for a glossy finish.
Storage/Reheating
Store cooled cheesecakes in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them for up to 2 months—wrap each cheesecake individually in plastic wrap and place in a freezer-safe bag. To reheat, thaw overnight in the refrigerator and warm slightly in the microwave for 10–15 seconds before serving.
FAQs
What makes Japanese cheesecakes different from regular cheesecakes?
Japanese cheesecakes are lighter, fluffier, and less dense than traditional cheesecakes because they incorporate whipped egg whites into the batter, creating a soufflé-like texture.
Can I use all-purpose flour instead of cake flour?
Yes, but for the best airy texture, cake flour is recommended. You can make a substitute by mixing 1 cup of all-purpose flour with 2 tablespoons of cornstarch.
Do I have to use a water bath?
While not strictly necessary, baking with a shallow water bath helps maintain moisture and prevents the cheesecakes from cracking.
Can I make this recipe in a regular cake pan?
Yes, bake the batter in a 6-inch round pan for about 45–50 minutes. Adjust the baking time as needed.
How do I know when the cheesecakes are done?
They should be lightly golden on top and jiggle slightly when moved. A toothpick inserted in the center should come out mostly clean.
Why did my cheesecakes collapse after baking?
Rapid temperature changes can cause them to deflate. Let them cool gradually in the oven with the door slightly open.
Can I make these cheesecakes in advance?
Yes, they actually taste better after chilling for a few hours, as the flavors develop and the texture firms up.
What type of cream cheese works best?
Use full-fat cream cheese for the creamiest and most stable texture. Avoid whipped or reduced-fat varieties.
Can I flavor the batter with extracts other than vanilla?
Absolutely. Almond, coconut, or lemon extract all work beautifully.
How can I make the tops smoother?
Tap the muffin pan gently on the counter before baking to release air bubbles and ensure a smooth surface.
Conclusion
Quick Mini Japanese Cheesecakes are a delightful fusion of creaminess and fluffiness in a perfectly portable size. With their melt-in-your-mouth texture and delicate sweetness, they’re sure to become a favorite for both casual snacking and special occasions. Simple to make yet impressively elegant, these little cheesecakes embody the charm of Japanese baking in every bite.
Quick Mini Japanese Cheesecakes
These Quick Mini Japanese Cheesecakes are light, airy, and perfectly portioned treats that combine the creamy richness of cheesecake with the fluffy texture of a soufflé. Easy to make, no water bath required, and ideal for parties or afternoon tea.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
- 125 g cream cheese
- 20 g unsalted butter
- 40 ml milk
- 3 large eggs, separated
- 60 g granulated sugar
- 30 g cake flour
- 10 g cornstarch
- 1 tsp lemon juice or 1 tsp vanilla extract
- 1/4 tsp cream of tartar (optional)
- Powdered sugar, for dusting (optional)
Instructions
- Preheat the oven to 320°F (160°C). Line a 12-cup muffin pan with paper liners and lightly grease them.
- In a small saucepan, melt the cream cheese, butter, and milk together over low heat until smooth. Remove from heat and let cool slightly.
- Whisk the egg yolks into the cream cheese mixture, then add the cake flour and cornstarch. Mix until smooth and lump-free.
- In a clean bowl, beat the egg whites until foamy. Gradually add sugar and cream of tartar, and beat until stiff peaks form.
- Gently fold the meringue into the cream cheese batter in three additions, being careful not to deflate the mixture.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Place the muffin pan on a larger baking tray filled with a shallow layer of hot water.
- Bake for 20–25 minutes, or until the tops are lightly golden and centers are set.
- Turn off the oven and leave the cheesecakes inside for 10 minutes with the door slightly open to prevent cracking.
- Remove from the oven, cool completely, and dust with powdered sugar before serving.
Notes
- Add 1 tsp matcha powder for a green tea version.
- Swirl in melted chocolate for a marble effect.
- Top with fresh berries or fruit compote for extra flavor.
- Store in an airtight container in the fridge up to 4 days or freeze up to 2 months.
- Cool gradually in the oven to prevent collapse.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 120
- Sugar: 8 g
- Sodium: 70 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 55 mg
