Go Back
In the realm of desserts, few treats can rival the captivating charm of Japanese cheesecakes. Renowned for their unique texture and flavor, these light and airy delights have taken the culinary world by storm, appealing to dessert lovers across the globe. Unlike their denser Western counterparts, Japanese cheesecakes boast a fluffy, soufflé-like quality, making them a perfect indulgence for those seeking a dessert that is rich yet light.

Moist Mini Japanese Cheesecakes

Discover the delightful world of moist mini Japanese cheesecakes! These bite-sized treats combine a fluffy texture with a rich flavor, making them the perfect indulgence for any occasion. Easy to make and beautifully presented, they are sure to impress your friends and family. Explore this charming dessert that's taking social media by storm and learn how to create your own delicious variations. Sweeten up your baking adventures today! #JapaneseCheesecake #Baking #Dessert #MiniCheesecakes #Foodie
Print Recipe Pin Recipe

Ingredients
  

8 oz (225 g) cream cheese, softened

1/2 cup (100 g) granulated sugar

1/4 cup (60 ml) milk

1/4 cup (60 ml) heavy cream

2 large eggs

1/2 teaspoon vanilla extract

1 tablespoon lemon juice

1/4 cup (30 g) all-purpose flour

1 tablespoon cornstarch

Pinch of salt

Instructions
 

Preheat your oven to 320°F (160°C) and line a muffin tin with parchment paper.

    In a mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.

      Add in the milk and heavy cream, mixing until well incorporated.

        Beat in the eggs one at a time, followed by the vanilla extract and lemon juice.

          Sift the flour, cornstarch, and salt together in a separate bowl, then gradually fold it into the cream cheese mixture until just combined.

            Pour the batter into the prepared muffin tin, filling each cavity about 2/3 full.

              Bake for 15-20 minutes, or until the cheesecakes are lightly golden and set in the middle.

                Turn off the oven, crack the door open slightly, and let them cool in the oven for 10 minutes.

                  Remove from the oven and let them cool completely before refrigerating for at least 4 hours.

                    Serve chilled and enjoy the fluffy, moist mini cheesecakes!

                      Prep Time: 20 minutes | Total Time: 4 hours and 40 minutes | Servings: 12