Easy Homemade Mini Japanese Cheesecake Cupcakes
Tiny cakes, big personality. That’s the vibe here. These Easy Homemade Mini Japanese Cheesecake Cupcakes are what happen when elegance meets “I don’t want to wash a million dishes.” Light, fluffy, and cloud-soft, they bring that famous Japanese Cotton Cheesecake texture into cute, snackable form. And yes, they’re dangerously easy to love.
Let’s talk texture for a second. This isn’t your dense, fork-breaking classic cheesecake. This is Cotton Cheesecake energy—soft, airy, and so light it practically jiggles when you look at it. One bite in and you’ll get why Japanese Cheesecake has such a loyal fan club. Cheesecake lovers, this one’s for you.
What makes this recipe extra special? Simplicity. Fewer ingredients, fewer steps, zero drama. IMO, baking should feel fun, not like a chemistry exam. These cheesecake cupcakes prove you can keep things minimal and still end up with an easy cake that tastes bakery-level good. No fancy tools, no rare ingredients hiding in the back of specialty stores.
And hey, gluten-free friends aren’t left out. You can easily swap all-purpose flour with corn flour and still get that soft, bouncy crumb. FYI, the texture stays amazing, so no sad compromises here.
These mini beauties also fit perfectly into your homemade sweets rotation. They’re great for tea time, casual gatherings, or those late-night “just one dessert” moments that turn into three. Pair them with fresh fruit, drizzle a little sauce, or keep them plain—they’re flexible like that. Want to go wild? Serve them alongside chocolate treats for a dessert spread that feels way fancier than the effort you put in.
At the end of the day, these Japanese Cotton Cheesecake cupcakes are pure yummy food dessert joy. Small cakes, big smiles, and zero regrets. Ready to bake happiness in cupcake form? Let’s do this.
Easy Homemade Mini Japanese Cheesecake Cupcakes
Ingredients
- 140 g cream cheese (around 1 cup)
- 70 g sour cream (about 1/3 cup)
- 40 g sugar (roughly 3 tablespoons)
- 2 egg yolks
- 20 g flour (around 2 tablespoons)
- 70 ml milk (about 1/3 cup)
- 2 egg whites
- 50 g sugar (around 4 tablespoons)
- 1 teaspoon vanilla extract or lemon juice, your call
Directions
- Begin by preheating your oven to 180°C. Sift the flour and keep it aside.
- Add the cream cheese and sour cream to a bowl and let them soften at room temperature for smoother mixing.
- Stir in the first portion of sugar until creamy, then mix in the egg yolks until fully combined.
- Add the sifted flour and mix gently, followed by the milk, stirring until the batter becomes smooth and silky.
- In a separate bowl, whip the egg whites while gradually adding the remaining sugar. Beat until soft peaks form.
- Gently fold the fluffy meringue into the batter, taking care to keep the mixture light and airy. Pour evenly into your baking pan or cupcake molds.
- Set the pan inside a larger tray, pour in hot water to create a water bath, and bake at 180°C for 10 minutes. Lower the temperature to 150°C and continue baking for another 10 minutes.
- Allow the mini cakes to cool slightly before serving. Top with whipped cream and fresh fruit for a simple, elegant finish.
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