Dessert

Mini Japanese Cotton Cheesecake Recipe

Name: Mini Japanese Cotton Cheesecake Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Japanese
Ingredients: 140 g (1 cup) cream cheese; 70 g (1/3 cup) sour cream; 40 g (3 tbsp) sugar; 2 egg yolks; 20 g (2 tbsp) all-purpose flour (sifted); 70 ml (1/3 cup) milk; 2 egg whites; 50 g (4 tbsp) sugar; 1 tsp vanilla extract or lemon juice (optional, as preferred); Whipped cream; Fresh fruit (for garnish)

ByMariam Harutyunyan April 7, 2026April 7, 2026

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Introduction

Mini Japanese Cotton Cheesecakes are delightfully light and fluffy, offering a delicate sweetness that’s perfect for any occasion. This recipe creates individual cakes with a melt-in-your-mouth texture that will impress friends and family alike.

The image shows small yellow cupcakes with a soft, fluffy texture, each topped with a swirl of white whipped cream. On top of the whipped cream are fresh fruit pieces, specifically a half strawberry and a single blueberry. The cupcakes are placed on a black metal cooling rack over a wooden surface, with green leaves partially framing the left side of the image. One cupcake in the front is bitten into, revealing its inside texture. The scene is lit naturally with soft light. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

140 g (1 cup) cream cheese
70 g (1/3 cup) sour cream

40 g (3 tbsp) sugar
2 egg yolks

20 g (2 tbsp) all-purpose flour
70 ml (1/3 cup) milk

2 egg whites
50 g (4 tbsp) sugar
1 tsp vanilla extract or lemon juice, as you prefer

Instructions

Step 1: Preheat your oven to 180°C (350°F) and sift the all-purpose flour.
Step 2: In a bowl, combine the cream cheese and sour cream. Let them sit until they reach room temperature for easier mixing.
Step 3: Add 40 g of sugar to the cream cheese mixture and stir well. Then, mix in the egg yolks thoroughly.

Step 4: Gradually add the sifted flour to the mixture and combine. Pour in the milk and mix until smooth.
Step 5: In a separate clean bowl, beat the egg whites with 50 g of sugar until soft peaks form, creating a soft meringue.
Step 6: Gently fold the meringue into the cream cheese batter, being careful to keep the mixture light and airy.

Step 7: Pour the combined batter evenly into your baking pans or molds.
Step 8: Place the pans into a baking tray filled with hot water to create a water bath. Bake at 180°C (360°F) for 10 minutes, then reduce the heat to 150°C (300°F) and continue baking for another 10 minutes.
Step 9: Once baked, allow the cakes to cool. Decorate with whipped cream and fresh fruit before serving.

Tips & Variations

For a citrus twist, add a teaspoon of lemon zest to the batter along with lemon juice instead of vanilla extract.
Be sure to gently fold the meringue into the batter to keep the cheesecake light and fluffy.
You can bake these cheesecakes in muffin tins lined with cupcake liners for perfectly sized portions.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days. They are best enjoyed chilled. To reheat, allow them to come to room temperature or warm briefly in a low oven for a soft texture.

How to Serve

The image shows six small cupcakes placed on a white marbled surface. Each cupcake has a golden-yellow base with a soft, fluffy texture, topped with a swirl of smooth white cream. On top of the cream, fresh fruit slices add color: three have bright red strawberry halves, and two have small clusters of dark blueberries. One cupcake is cut in half, with its light yellow cake and white cream clearly visible in layers, and one silver fork lies beside it. The overall look is clean and fresh with soft, pastel tones. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream instead of sour cream?

Using sour cream adds a slight tang and moisture that helps achieve the characteristic texture, but you can substitute with an equal amount of heavy cream if needed, keeping in mind the flavor will be milder.

Why do I need to bake the cheesecakes in a water bath?

The water bath helps regulate the temperature during baking, preventing cracks and ensuring the cheesecakes stay moist and fluffy with a smooth texture.