Quick Mini Japanese Cheesecakes

These quick mini Japanese cheesecakes are the perfect light and airy dessert for when you want a sweet treat without the heaviness of traditional cheesecake. Made with simple ingredients, they come together quickly and deliver a cloud-like texture in perfectly portioned servings.

Why You’ll Love This Recipe

• Light and fluffy texture with a jiggly bite

• Ideal for individual portions—no slicing required

• Uses basic ingredients you likely already have

• Stores well for make-ahead convenience

• A delightful treat without feeling overly indulgent

Ingredients

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

• Liquid milk

• Butter

• Cream cheese (room temperature)

• Egg yolks

• Low protein flour

• Cornstarch

• Egg whites

• Granulated sugar

• Lime or lemon juice

• Salt

• Vanilla extract

Directions

1. Melt base ingredients: In a double boiler, melt the milk, butter, and cream cheese until smooth.

2. Mix dry with yolks: Stir in flour and cornstarch, then add egg yolks. Mix until smooth.

3. Whip egg whites: Beat egg whites with lime/lemon juice and salt. Gradually add sugar until stiff peaks form.

4. Combine: Strain yolk mixture into whipped whites and fold gently.

5. Bake: Portion 70g of batter into molds. Bake in a hot water bath at 150°C (302°F) for 60 minutes.

6. Cool: Tap the molds gently to release air and allow cheesecakes to cool before serving.

Servings and Timing

• Servings: About 10 mini cheesecakes

• Preparation time: 30 minutes

• Cooking time: 60 minutes

• Total time: 90 minutes

Variations

• Swap vanilla extract with almond or citrus extract

• Top with fruit preserves, whipped cream, or powdered sugar

• Make a chocolate version by adding cocoa powder to the batter

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 3 days

• Freezer: Wrap individually and freeze up to 1 month

• Thawing: Thaw overnight in fridge, then rest at room temp 15–20 minutes before serving

FAQs

Can I use low-fat cream cheese?

It's not recommended, as it affects texture. Stick to full-fat for best results.

What kind of flour should I use?

Use low-protein flour or cake flour. All-purpose flour can be substituted with cornstarch adjustment.

Do I need a water bath?

Yes, it ensures even baking and prevents cracking.

How do I get stiff peaks in egg whites?

Use clean, grease-free bowls and mix with acid (lime/lemon juice) until peaks hold their shape.

Can I bake these in muffin tins?

Yes, just adjust baking time accordingly and line them well with parchment.

Why did my cheesecake collapse?

Sudden temperature changes or overmixing can cause collapse. Cool gradually and mix gently.

Can I flavor the batter?

Yes, vanilla, almond, lemon extracts, or even cocoa can be used for variations.

How should I serve these?

Serve with tea, topped with berries, or a dusting of powdered sugar.

Are these gluten-free?

Not as written, but you can try gluten-free cake flour substitutes.

Can I make these ahead of time?

Yes, they keep well refrigerated and even frozen for convenience.

Conclusion

These quick mini Japanese cheesecakes are a delightful twist on classic cheesecake—airy, jiggly, and not too rich. Whether you're hosting a gathering or treating yourself, they're an easy and elegant dessert to make ahead and enjoy anytime.

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Quick Mini Japanese Cheesecakes

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• Author: Emmily
• Total Time: 90 minutes
• Yield: About 10 mini cheesecakes
• Diet: Vegetarian

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Description

Quick Mini Japanese Cheesecakes are light, jiggly, and perfectly portioned individual treats. These fluffy desserts combine creamy texture with a delicate sweetness, making them a delightful alternative to traditional heavy cheesecake. Easy to prepare with simple ingredients, they're great for make-ahead snacking or elegant gatherings.

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Ingredients

Ingredients
Liquid milk

Butter

Cream cheese (room temperature)

Egg yolks

Low-protein flour (or cake flour)

Cornstarch

Egg whites

Granulated sugar

Lime or lemon juice

Salt

Vanilla extract

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Instructions

Instructions

1. Melt Base Ingredients: In a double boiler, melt the milk, butter, and cream cheese until fully smooth.

2. Combine with Dry: Stir in flour and cornstarch. Add egg yolks and mix until fully incorporated and smooth.

3. Whip Egg Whites: In a clean bowl, beat egg whites with lime or lemon juice and salt. Gradually add sugar and continue whipping until stiff peaks form.

4. Fold Mixtures: Strain the yolk mixture into the egg whites and gently fold to combine without deflating the batter.

5. Bake: Portion 70g of batter into molds. Bake in a hot water bath at 150°C (302°F) for 60 minutes.

6. Cool: Gently tap molds to release air bubbles. Cool cheesecakes completely before serving.

Notes

• Use full-fat cream cheese for the best texture
• Don’t skip the water bath—it helps maintain that signature jiggly texture
• Muffin tins can be used; adjust baking time
• Toppings like fruit compote, powdered sugar, or whipped cream enhance flavor
• To prevent collapse, avoid overmixing and cool gradually

• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baked (Water Bath)
• Cuisine: Japanese