Dessert

Quick Mini Japanese Cheesecakes Recipe

Name: Quick Mini Japanese Cheesecakes Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Japanese
Ingredients: 5.3 oz (150 g) cream cheese; 2.1 oz (60 g) butter; 2.8 oz (80 g) low protein flour; 5.1 fl oz (150 ml) milk; 6 egg yolks; 1 tsp vanilla extract; 0.9 oz (25 g) cornstarch; 1/4 tsp salt; 1 tsp freshly squeezed lime juice; 3.5 oz (100 g) granulated sugar; 6 egg whites (separated from yolks while cold)

ByLily Monroe November 8, 2025November 8, 2025

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Introduction

These Quick Mini Japanese Cheesecakes are delightfully light and fluffy, perfect for a delicate treat. With a creamy texture and subtle sweetness, they’re an impressive yet simple dessert for any occasion.

The image shows a close-up view of several small, round cheesecakes arranged closely together on a black surface. Each cheesecake has three distinct layers: a golden brown, slightly domed top with a smooth, slightly speckled texture; a thick, creamy white middle layer that is smooth and firm; and a thin, crumbly light brown base. The cheesecakes are placed on small, round golden cardboard bases that add a reflective shine beneath them. The overall look is neat and inviting, highlighting the contrast between the browned tops and the lighter layers below. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5.3 oz cream cheese
2.1 oz butter
2.8 oz low protein flour
5.1 fl oz milk
6 egg yolks
1 tsp vanilla extract
0.9 oz cornstarch
1/4 tsp salt
1 tsp lime juice (freshly squeezed)
3.5 oz granulated sugar
6 egg whites (separated while cold)

Instructions

Step 1: Prepare a 10 cm round baking tray lined with baking paper. In a double boiler, melt together 150 ml milk, 60 g butter, and 150 g cream cheese until fully liquid.
Step 2: Warm the melted mixture, then whisk in 80 g low protein flour and 25 g cornstarch until smooth. Add 6 egg yolks and stir until the batter is lump-free. Set aside.
Step 3: In a clean bowl, beat 6 egg whites with 1 tsp lime juice and 1/4 tsp salt on high speed until foamy. Gradually add 100 g sugar while continuing to beat until medium stiff peaks form.
Step 4: Strain the yolk batter into the meringue. Gently fold with a spatula until the mixture is uniform in color, taking care not to deflate the egg whites.
Step 5: Pour about 70 g of batter into each prepared baking dish. Place dishes in a larger tray filled with hot water (bain-marie). Bake at 150°C (302°F) for 60 minutes until set.
Step 6: Remove cheesecakes from oven and gently tap on the counter to release air bubbles. Carefully remove from trays, peel off paper, and cool on a rack before serving.

Tips & Variations

Use freshly squeezed lime or lemon juice in the meringue for the best flavor and stable peaks.
For a vanilla aroma, add 1 tsp vanilla extract to the melted cream cheese mixture.
Try adding a dusting of powdered sugar or a fresh berry topping before serving for extra appeal.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days. Reheat gently by allowing them to come to room temperature or warming briefly in a low oven. Avoid microwaving to preserve texture.

How to Serve

Several small round cheesecakes are arranged on a dark surface, each cheesecake having three distinct layers. The bottom layer is a thin, crumbly crust in a light brown color. The middle layer is thick and creamy white, smooth and firm. The top layer is a thin golden-brown top with a slightly domed shape and a fine lightly textured surface. Each cheesecake sits on a shiny golden base, creating a neat presentation. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of low protein flour?

Low protein flour helps achieve the delicate texture of Japanese cheesecake. Using regular flour may result in a denser cake, but it can still work in a pinch.