Name: Japanese Mini Cotton Cheesecake Recipe
Prep time: 20 min
Cook time: 23 min
Total time: 43 min
Cuisine: Japanese
Ingredients: 4 oz cream cheese, softened; 2 tablespoons unsalted butter, softened; 1/4 cup whole milk; 3 large eggs, separated; 1/4 cup granulated sugar; 1/4 cup cake flour, sifted; 1 tablespoon cornstarch; 1/4 teaspoon cream of tartar; Powdered sugar for dusting (optional)

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If you’re searching for a treat that perfectly balances dreamy lightness with creamy flavor, look no further than Japanese Mini Cotton Cheesecake. These irresistible little cakes melt in your mouth with every bite, boasting a signature cloud-like texture and subtle sweetness. Whether you’re new to Japanese baking or already a fan, this recipe will leave you enchanted by just how delicate and delightful each mini cheesecake turns out—perfect for sharing, gifting, or simply enjoying a moment of edible magic with your tea or coffee.

Japanese Mini Cotton Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Making Japanese Mini Cotton Cheesecake is all about simple, essential ingredients coming together just right. Each one plays a key role in creating that fluffy, airy crumb and signature silky texture—so don’t skip or substitute if you can help it!

Cream Cheese (4 oz, softened): The rich, tangy base of these mini cakes provides creaminess that keeps each bite super smooth.
Unsalted Butter (2 tablespoons, softened): Adds a buttery finish, enhancing the mouthfeel and helping bind the batter.
Whole Milk (1/4 cup): Contributes moisture and helps achieve that delicate cotton-soft crumb.
Large Eggs, separated (3): Yolks add richness, while whipped whites create the cheesecake’s signature fluffiness.
Granulated Sugar (1/4 cup): Sweetens just enough to highlight the creamy flavors without overpowering them.
Cake Flour, sifted (1/4 cup): Keeps the crumb fine and soft—don’t swap for all-purpose if you want true cotton texture.
Cornstarch (1 tablespoon): Lightens the batter even more by stabilizing the egg whites for an ultra-tender crumb.
Cream of Tartar (1/4 teaspoon): Helps the egg whites whip to perfect soft peaks, making folding a breeze.
Powdered Sugar (for dusting, optional): The prettiest finishing touch for a gentle sweetness and elegant look.

How to Make Japanese Mini Cotton Cheesecake

Step 1: Prepare the Baking Setup

Preheat your oven to 320°F (160°C) so it’s ready when your batter is. Line a standard muffin tin with 12 paper liners—this keeps each Japanese Mini Cotton Cheesecake easy to lift out and guarantees perfectly shaped minis every time. Also, get out a larger baking pan to create a water bath for gentle baking later.

Step 2: Melt the Cream Cheese Mixture

In a heatproof bowl set over a pot of simmering water (a homemade double boiler), combine the cream cheese, unsalted butter, and whole milk. Whisk the mixture until it becomes silky-smooth and lump-free—this is your flavor and texture foundation. Take the bowl off the heat and let it cool slightly so the eggs don’t scramble in the next step.

Step 3: Blend in the Yolks, Flour, and Cornstarch

Gently whisk in the egg yolks to your cooled cream cheese mixture. Next, sift the cake flour and cornstarch directly over the bowl (this removes lumps and keeps the batter light). Whisk gently until you have a smooth, creamy batter—it should look pale and glossy at this stage.

Step 4: Whip the Egg Whites

In a perfectly clean mixing bowl, start beating the egg whites with the cream of tartar—this stabilizes the meringue. Once they turn foamy, gradually add the sugar, continuing to beat until soft peaks form. This meringue is what will give your Japanese Mini Cotton Cheesecake that signature airy lift and cottony feel.

Step 5: Fold the Batter

Now comes the magic: gently fold the fluffy egg whites into the cream cheese mixture in three additions. Take your time and use a spatula, lifting and turning the bowl so you don’t deflate the batter. This careful folding is key to getting those mini cheesecakes as fluffy as a summer cloud.

Step 6: Fill and Bake

Divide the batter evenly among your lined muffin cups, filling each about three-quarters full. Place the filled muffin tin inside the larger baking pan, then pour hot water into the outer pan until it comes halfway up the sides of the muffin tin. This water bath, or bain-marie, ensures gentle, even baking—no cracks or sunken centers. Bake for 20 to 23 minutes, until the cheesecakes are set and just lightly golden on top.

Step 7: Cool Gradually

Turn off the oven and leave the cheesecakes inside for 10 minutes with the door slightly ajar. This slow cooldown keeps your Japanese Mini Cotton Cheesecake from shrinking or cracking. Once they’ve rested, let them cool completely on a wire rack before gently removing the liners.

How to Serve Japanese Mini Cotton Cheesecake

Garnishes

For a classic finish, dust the tops with powdered sugar just before serving—a delicate snowfall that makes each Japanese Mini Cotton Cheesecake truly special. You can also try a few curls of lemon zest or a sprinkle of freeze-dried berries for a pop of color and flavor.

Side Dishes

These mini cheesecakes shine as a standalone treat, but they pair beautifully with a side of seasonal fruit, a tangy berry compote, or even a scoop of matcha ice cream. Each option brings out different nuances in the cake’s gentle sweetness.

Creative Ways to Present

If you’re feeling festive, try stacking your Japanese Mini Cotton Cheesecake on a tiered cake stand for high-tea vibes, nestling each one in a paper cupcake wrapper for a party platter, or pairing them with petite gift boxes as memorable edible favors for guests.

Make Ahead and Storage

Storing Leftovers

Store any leftover Japanese Mini Cotton Cheesecake in an airtight container in the refrigerator. They’ll remain delicious for up to two days, though their fluffiest texture is best enjoyed within the first 24 hours. If stacking, place parchment paper between layers to prevent sticking.

Freezing

Wrap cooled, un-garnished cheesecakes individually in plastic wrap and place them in a freezer-safe bag or container. They freeze well for up to one month. Thaw overnight in the fridge for best results, and dust with powdered sugar after thawing to freshen up the look.

Reheating

Japanese Mini Cotton Cheesecake is at its best when eaten cool or at room temperature, so no need to reheat. But if you prefer a warm bite, unwrap and warm a cheesecake gently in the microwave at 50 percent power for 10–15 seconds—just enough to take the chill off without drying out that lovely texture.

FAQs

How do I know when the cheesecakes are done baking?

They’re ready when the tops look set and lightly golden, and a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay). Avoid overbaking, as it can dry out their signature fluffiness.

Can I add other flavors to the cheesecake?

Absolutely! A touch of vanilla extract or some fresh lemon zest blended into the batter will enhance the fragrance and brighten up the flavor. Just keep extra wet ingredients minimal so you preserve the delicate structure.

Can this recipe be doubled for a crowd?

Yes! Just double all ingredients and divide the batter between two muffin tins. Remember not to overfill the cups, and bake both tins with the water bath setup for perfect mini cakes every time.

What can I use if I don’t have cake flour?

If you’re in a pinch, you can mimic cake flour by measuring 1/4 cup all-purpose flour, removing half a tablespoon, and replacing it with half a tablespoon of cornstarch, then sifting well. True cake flour yields the best cotton-soft result, though.

Do I need to use a water bath?

Yes, the water bath is essential for Japanese Mini Cotton Cheesecake to ensure gentle, even baking. It prevents cracking, keeps the cakes moist, and helps develop that iconic pillow-soft texture every time.

Final Thoughts

If you crave a dessert as light as air and brimming with simple elegance, you have to give Japanese Mini Cotton Cheesecake a try. There’s nothing quite like that first forkful—so why not treat yourself or someone special to these little clouds of pure joy?

Japanese Mini Cotton Cheesecake Recipe

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4.7 from 29 reviews

Author: admin
Total Time: 43 minutes
Yield: 12 mini cheesecakes 1x
Diet: Vegetarian

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Description

Indulge in these delightful Japanese Mini Cotton Cheesecakes that are light, fluffy, and simply melt in your mouth. Perfectly portioned and subtly sweet, these mini treats are a must-try for any dessert lover.

Ingredients

Scale

Cheesecake Batter:

4 oz cream cheese, softened
2 tablespoons unsalted butter, softened
1/4 cup whole milk
3 large eggs, separated
1/4 cup granulated sugar
1/4 cup cake flour, sifted
1 tablespoon cornstarch

Additional:

1/4 teaspoon cream of tartar
Powdered sugar for dusting (optional)

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Instructions

Preheat the oven: Preheat the oven to 320°F (160°C) and line a standard muffin tin with paper liners.
Prepare the batter: In a heatproof bowl, melt and whisk together cream cheese, butter, and milk. Once smooth, cool slightly, then add egg yolks and sift in the flour and cornstarch. Mix until smooth.
Whip egg whites: In a separate bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar and beat until soft peaks form.
Combine and bake: Gently fold the egg whites into the cream cheese batter. Divide batter into muffin cups, place in a larger pan with water bath, and bake for 20–23 minutes until set.
Cool and serve: Leave cheesecakes in the oven for 10 minutes after baking, then cool completely before dusting with powdered sugar.