Light and Fluffy Mini Japanese Cheesecake
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!

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!
Why You Will Love This Recipe
Recipe Ingredients
Youโll need the following ingredients to make this Japanese Cheesecake:

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.

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

Want More Plant-Based Ideas?
Download 10 Vegetarian Recipes

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I hope you enjoy this Japanese Cheesecake! If you try it, don’t forget to leave a rating to share your thoughtsโI love hearing from you!
Light and Fluffy Mini Japanese Cheesecake

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 200ยฐC (392ยฐF).
- 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 200ยฐC (392ยฐF) for 10 minutes. Lower the temperature to 150ยฐC (302ยฐF) 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.
- Boiling in hot water helps heat gradually enter, creating a smooth and even texture.
Nutrition
This nutritional information is estimated and provided for general reference only.
Juri Austin
Hi! Iโm Juri, founder of Chef JA Cooks and the creator and photographer of this site. Iโm here to guide you in authentic yet easy-to-follow Japanese recipes! Letโs explore the world of Japanese cuisine together!