Light and Fluffy Mini Japanese Cheesecake

5 from 3 votes
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35 minutes
Servings 6
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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 DonutsVegan 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!

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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, itโ€™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

Youโ€™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 cowโ€™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.

How to make Japanese cheesecake.

Step 1

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

How to make Japanese cheesecake.

Step 2

In a separate bowl beat egg whites.

How to make Japanese cheesecake.

Step 3

Mix them together

How to make Japanese cheesecake.

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.
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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 thoughtsโ€”I love hearing from you!

Light and Fluffy Mini Japanese Cheesecake

5 from 3 votes
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 6
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.
japanese souffle cheesecake in a ramekin bowl
Save the Recipe via Email (Recipe Posts)

Save This Recipe!

Enter your email and Iโ€™ll send this recipe straight to your inbox! Youโ€™ll also get new, simple recipes every week!

Equipment

  • Hand mixer
  • Whisk
  • Spatula
  • Ramekin bowls

Ingredients
  

  • 200 g Cream Cheese
  • 3 Eggs, separated
  • 2 Tbsp Soy milk, 30g
  • 1 Tbsp Lemon Juice
  • 4 Tbsp Cornstarch, 30g
  • 3ยฝ Tbsp Sugar, 45g

Instructions
 

  1. Prepare Ingredients: Bring the cream cheese to room temperature. Separate the egg yolks and whites into two bowls. Preheat the oven to 200ยฐC (392ยฐF).
  2. 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.
  3. Whip the Egg Whites: In a separate bowl, beat the egg whites with sugar until soft peaks form.
  4. Combine: Gently fold the whipped egg whites into the cream cheese mixture in batches. Mix carefully to keep the batter airy.
  5. 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).
  6. Bake: Bake at 200ยฐC (392ยฐF) for 10 minutes. Lower the temperature to 150ยฐC (302ยฐF) and bake for another 10 minutes.
  7. Cool and Serve: Let the cheesecakes cool, then serve either warm or chilled.

Video

YouTube 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! Iโ€™m Juri, founder of Chef JA Cooks and the creator and photographer of this site. Iโ€™m here to guide you in authentic yet easy-to-follow Japanese recipes! Letโ€™s explore the world of Japanese cuisine together!

5 from 3 votes (3 ratings without comment)

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