5 from 3 votes

Servings

This Mini Japanese Cheesecake is fluffy, moist, and super easy to make! The perfect dessert for small get-togethers or a cozy treat for yourself.

Looking for simple dessert recipes? Try my Tofu Donuts, Vegan Apple Cake, or Vegan Matcha Cookies!

mini Japanese souffle cheesecake in a ramekin bowl with a spoon

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!

Why You Will Love This Recipe

This Japanese cheesecake is airy, light, and perfect for those who enjoy a softer texture.
With just 6 ingredients, it’s simple to make yet delivers a fluffy, delicious cheesecake.
Ideal for beginners, this recipe is easy to follow and perfect for those new to baking.

Recipe Ingredients

You’ll need the following ingredients to make this Japanese Cheesecake:

ingredients for mini Japanese souffle cheesecake

Cream Cheese: Let the cream cheese come to room temperature before using it.
Eggs: Use the yolk and white separately.
Soy Milk: This recipe uses non-flavored soy milk. You can substitute it with cow’s milk, almond milk, or oat milk for a non-dairy option.
Lemon Juice: This recipe uses fresh lemon juice, but bottled lemon juice can be used as a convenient alternative.
Cornstarch: This is used to thicken the batter and create a smoother texture. You can substitute it with cake flour for similar results.
Sugar: Use your preferred sugar, such as granulated sugar or brown sugar.

How To Make Japanese Cheesecake: STEP BY STEP

Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.

Step 1

Mix cream cheese and egg yolk. Add soy milk, lemon juice, and cornstarch and mix.

Step 2

In a separate bowl beat egg whites.

Step 3

Mix them together

Step 4

Pour the mixture into ramekin bowls and bake in a water bath.

2 mini Japanese souffle cheesecakes in ramekin bowls with a spoon

The freshly baked cheesecakes are ready! Enjoy these moist, rich, and wonderfully light cheesecakes!

Recipe Tips

For a fluffy texture, whisk the egg whites until they are glossy and form soft peaks with a smooth texture.
Boiling in hot water helps heat gradually enter, creating a smooth and even texture.
Letting the cheesecake chill for a few hours will enhance the flavor and give it a smoother, creamier texture.

Want More Plant-Based Ideas?

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Leave a Rating!

I hope you enjoy this Japanese Cheesecake! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!

Light and Fluffy Mini Japanese Cheesecake

5 from 3 votes

Prep: 15

Cook: 20

Total: 35

Servings:

Author: Juri Austin

This Mini Japanese Cheesecake is fluffy, moist, and super easy to make! The perfect dessert for small get-togethers or a cozy treat for yourself.

Print Recipe Pin Recipe

japanese souffle cheesecake in a ramekin bowl

Equipment

Hand mixer
Whisk
Spatula
Ramekin bowls

Ingredients

Instructions

Prepare Ingredients: Bring the cream cheese to room temperature. Separate the egg yolks and whites into two bowls. Preheat the oven to 200°C (392°F).
Make the Cream Cheese Mixture: Whisk the softened cream cheese until smooth. Add the egg yolks, soy milk, lemon juice, and cornstarch one by one, whisking well after each addition.
Whip the Egg Whites: In a separate bowl, beat the egg whites with sugar until soft peaks form.
Combine: Gently fold the whipped egg whites into the cream cheese mixture in batches. Mix carefully to keep the batter airy.
Pour and Prep for Baking: Pour the batter evenly into ramekins. Place the ramekins in a baking tray and fill the tray with hot water (creating a water bath).
Bake: Bake at 200°C (392°F) for 10 minutes. Lower the temperature to 150°C (302°F) and bake for another 10 minutes.
Cool and Serve: Let the cheesecakes cool, then serve either warm or chilled.

Video

Notes

Storage: 5 days in the fridge.
For a fluffy texture, whisk the egg whites until they are glossy and form soft peaks with a smooth texture.
Boiling in hot water helps heat gradually enter, creating a smooth and even texture.
While delicious warm, letting the cheesecake chill for a few hours will enhance the flavor and give it a smoother, creamier texture.

Nutrition

Serving: 1servingCalories: 203kcalCarbohydrates: 14.5gProtein: 5.4g

This nutritional information is estimated and provided for general reference only.

Course: Dessert

Cuisine: Japanese

Keyword: Mini Japanese souffle cheesecake

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Juri Austin

Hi! I’m Juri, founder of Chef JA Cooks and the creator and photographer of this site. I’m here to guide you in authentic yet easy-to-follow Japanese recipes! Let’s explore the world of Japanese cuisine together!

Learn More About Juri

5 from 3 votes (3 ratings without comment)

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