Let’s make the Mini Japanese Cotton Cheesecake

The Mini Japanese Cotton Cheesecake is described as a harmonious blend between a traditional cheesecake and a delicate sponge cake. These delicious mini treats boast a light texture that’s irresistibly fluffy and jiggly while being mildly sweet and not overwhelming.

Whether you’re a cheesecake enthusiast or a lover of all things spongey, these Mini Japanese Cotton Cheesecake treats promise a delightful rendezvous with a dessert that is as visually pleasing as it is delectable.

Put on your apron and let’s make it!

Why we love 💕Mini Japanese Cotton Cheesecake

  • This Mini Japanese cotton cheesecake seems to be perfect: it is light as a sponge cake and tangy as a cheesecake
  • The mini cheesecake is airy and jiggly, and everybody will love it!
  • Served in colorful muffin cups, these mini delights are perfect for celebrations and as on-the-go sweet snacks!

👩‍🍳What kitchenware you need to make Mini Japanese Cotton Cheesecake

  • 2 Medium-size mixing bowls
  • Stainless steel whisker
  • Silicon muffin cups
  • Baking pan for the water bath
  • Muffin baking tray
  • Hand mixer

Find more about the history of Japanese Cotton Cheesecake here

💡Fact

The Japanese Cotton Cheesecake is also known as Japanese Souffle Cheesecake and as Jiggly Cheesecake

👩‍🍳What ingredients you need to make the Mini Japanese Cotton Cheesecake

  • Cream cheese
  • Milk
  • Sugar
  • All-purpose flour
  • Egg yolks and egg whites
  • Lemon juice

💡Don’t forget!

Make sure that the cream cheese is at room temperature

🕐How to make the Mini Japanese Cotton Cheesecake

This is a picture featuring a bowl with eggs whites and a small plate with egg yolks
Separate the egg yolks from the egg white
This is a picture of a bowl with cream cheese and sugar
In a mixing bowl, combine the cream cheese with the sugar
This is an image of a bowl with added egg yolks
Whisk until well combined. Add in the egg yolks and combine well
This is an image of a bowl with the added flour to the mix
Add in the flour and continue to whisk gently
This is an image of the bowl with the added milk and lemon juice
Add the milk and the lemon juice and combine
This is a bowl with a whisk preparing the meringue with the egg whites and sugar
In another bowl, prepare the meringue with a hand mixer by beating the egg whites with the sugar until soft peaks
This is a bowl with meringue and cream mixture together
Fold meringue into the cream cheese mixture gently
This is an image of 6 muffin cups filled with the mixture ready to get in the oven in a water bath
Pour batter into the muffin cups. Place them on a tray, and fill it with water to bake them in a water bath
This is an image of the freshly baked mini Japanese cotton cheesecake
Freshly baked mini Japanese cotton cheesecake

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Looking for more delicious treats? Check out our our Japanese Cheesecake recipe here and the Vegan Matcha Cake

FAQs about the Mini Japanese Cotton Cheesecake

Is this recipe easy to make?

We believe that the Japanese cheesecake is more challenging and requires more constant attention than the traditional cheesecake. You need to be very careful when you make the meringue and during baking.
Do you want to make another Cheesecakse? Try the Basque Cheesecake recipe here

Can I make the this recipe vegan?

Yes, you could. For the vegan version you can replace cream cheese and milk with plant-based cream cheese & milk, 1:1. Eggs could be replaced by egg alternative or wtih Aquafaba Meringue. However, as egg white is one of the most important ingredients for meringue, I think that the signature fluffiness cannot be achieved without it. I don’t think that a plant-based egg works the same as the meringue made by real eggs

How can I serve these mini Cotton Cheesecake cups?

You can serve them simply with a dusting of powdered sugar. You can also serve with a layer of apricot jam on top. Or with meringue and fresh berries to impress!

Is there another way to bake the mini Cheesecake?

You need to bake it in a water bath. We used silicon muffin cups for this recipe, but you can use ramekins if you prefer

How can I store this Cheesecake?

Store these mini Japanese cheesecakes as any other type of cheesecake. They mini cheesecakes can stay in the fridge for up to 3 days, ideally in an airtight container to prevent them from drying up.

Can I freeze the Cheesecake?

Freezing this cheesecake is not a good idea. As it has an airy texture, will not thaw well.

📖 RECIPE CARD

This is an image of the freshly baked mini Japanese cotton cheesecake

Mini Japanese Cotton Cheesecake

wedesserts
The Mini Japanese Cotton Cheesecake is described as a harmonious blend between a traditional cheesecake and a delicate sponge cake. These delicious mini treats boast a light texture that's irresistibly fluffy and jiggly while being mildly sweet and not overwhelming.
5 from 1 vote
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine Japanese
Servings 10
Calories 134 kcal

Equipment

  • 2 mixing bowls
  • 1 stainless steel whisker
  • 10 Silicon muffin cups
  • 1 muffin baking tray
  • 1 Baking pan for the water bath
  • hand mixer

Ingredients
 
 

  • 8 ounces cream cheese
  • 2 egg yolks
  • cup whole milk
  • 1 teaspoon lemon juice
  • 3 tablespoons granulated sugar
  • 2 tablespoons all-purpose flour

For the meringue

  • 4 tablespoons granulated sugar
  • 2 egg whites

Instructions
 

  • Start by sifting the flour in a mixing bowl
  • Preheat the oven to 360 degrees℉. Add silicon muffin cups to the muffin tray
  • Separate the egg yolks from the egg whites
  • In a mixing bowl, combine cream cheese with granulated sugar
  • Whisk until well combined. Add in the egg yolks and continue whisking until all ingredients are blended
  • Add the flour in the mixture and fold gently
  • Add the milk and lemon juice. Whisk to blend all ingredients together
  • In another bowl, prepare the meringue. With a hand mixer, beat egg whites with granulated sugar until the meringue form soft peaks
  • Fold meringue into the cream cheese mixture gently
  • Pour mixture into the silicon muffin cups. Place muffin tray into a baking pan
  • Add hot water into the baking pan to bake muffin tray in a water bath
  • Bake at 360℉ for 10 minutes, lower oven temperature to 300℉ and bake it another 10 minutes or until the top is golden brown
  • Turn off the oven. Let the cheesecake cool in the oven for 1 hour with oven door slightly ajar
  • Remove cheesecake and let cool to room temperature. Chill the mini cotton cheesecake for at least 2 hours before serving
  • Serve with your favorite toppings!

Notes

  • You can make the meringue with a whisk but it will be a slow process  
  • Serve with apricot jam topping or whipped cream and berries

Nutrition

Serving: 1Calories: 134kcalCarbohydrates: 11gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 63mgSodium: 76mgPotassium: 49mgFiber: 0.04gSugar: 10gVitamin A: 370IUVitamin C: 0.2mgCalcium: 37mgIron: 0.2mg
Keyword cotton cheesecake, Japanese cotton cheesecake, Japanese jiggly cheesecake, Mini Japanese Cotton Cheesecake
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