Mini Japanese Cotton Cheesecake

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Mini Japanese Cotton Cheesecake is the perfect marriage of rich cheesecake and airy sponge cake. These bite-sized delights are incredibly light, fluffy, and just the right amount of sweetness. They gently jiggle when you take them out of the oven, adding a little magic to your baking experience.

Whether you’re a seasoned baker or just starting out, this recipe is simple, fun, and rewarding. No fancy equipment needed—just a few key techniques to get that signature cotton-soft texture.

So, grab your whisk and let’s bake these little clouds of joy!

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

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 – so fun for kids!
Served in colorful muffin cups, these mini delights are perfect for celebrations and as on-the-go sweet snacks!

Find more about the history of Japanese Cotton Cheesecake here

💡Fun Fact

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

👩‍🍳What ingredients you need to make this recipe

🧀 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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FAQs about the Mini Japanese Cotton Cheesecake

Is the Mini Japanese Cotton Cheesecake 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 Cheesecake? Try the Basque Cheesecake recipe here

Can you make 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 with 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 you 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 you 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 you freeze the Mini Japanese Cotton Cheesecake?

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

📖 RECIPE CARD