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; 1 tsp vanilla extract or lemon juice (optional); 2 egg whites; 50 g (4 tbsp) sugar; Whipped cream; Fresh fruit (optional)

ByClara Bennett January 28, 2026January 28, 2026

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Introduction

Mini Japanese Cotton Cheesecakes are light, fluffy, and delightfully creamy. Perfect for a delicate dessert, these small cheesecakes offer a melt-in-your-mouth texture that’s both elegant and comforting.

The image shows six light yellow cupcakes on a black wire rack over a white marbled texture. Each cupcake has one thick layer of soft cake topped with a swirl of white whipped cream. On top of the cream, there is a slice of bright red strawberry and one small blue blueberry placed beside it. One cupcake in the front has a bite taken out, showing the moist inside and cream layer clearly. There is some green blurry plant visible in the front left corner. 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 (optional)

Instructions

Step 1: Preheat your oven to 180°C (360℉). Sift the all-purpose flour to remove any lumps.
Step 2: In a bowl, combine cream cheese and sour cream. Let them sit until they reach room temperature, then add 40 g of sugar and mix until smooth.
Step 3: Add the egg yolks to the mixture and stir well. Then incorporate the sifted flour, mixing gently to combine. Pour in the milk and blend until the batter is smooth.
Step 4: In a separate clean bowl, whisk the egg whites. Gradually add 50 g of sugar while whipping until soft peaks form, creating a soft meringue.
Step 5: Carefully fold the meringue into the cream cheese batter, maintaining as much airiness as possible for a fluffy texture.
Step 6: Pour the combined batter evenly into mini baking pans or molds.
Step 7: Place the filled pans in a larger baking tray. Add hot water to the tray to create a water bath, which helps keep the cheesecakes moist and prevents cracking.
Step 8: Bake at 180°C (360℉) for 10 minutes. Then lower the oven temperature to 150°C (300℉) and bake for an additional 10 minutes until the cheesecakes are set.
Step 9: Once cooled, decorate the cheesecakes with whipped cream and fresh fruit as desired before serving.

Tips & Variations

Use lemon juice instead of vanilla extract for a subtle citrus flavor that brightens the cheesecake.
Make sure the cream cheese and sour cream are fully softened to avoid lumps in your batter.
Gently fold the meringue into the batter to keep it light and airy—don’t overmix.
Try topping with fresh berries or a light dusting of powdered sugar for a simple yet elegant finish.

Storage

Store leftover cheesecakes in an airtight container in the refrigerator for up to 3 days. To enjoy, bring them to room temperature or warm briefly in a low oven for a softer texture. Avoid freezing, as it can affect the delicate texture.

How to Serve

A group of small cupcakes sits on a black cooling rack placed on a white marbled surface. Each cupcake has one soft, light yellow cake layer topped with a generous swirl of fluffy white cream. On top of the cream, there is a fresh half strawberry along with a single round blueberry next to it, adding red and blue colors to the top layer. One cupcake in the foreground has a bite taken out of it, showing the soft, airy texture of the cake inside and the thick layer of cream beneath the fruit. A blurred green plant slightly covers part of the left side of the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a water bath?

The water bath is key to creating a moist and crack-free cheesecake by providing gentle, even heat. Skipping it may result in a dryer texture or cracks on top.

What if I don’t have cream cheese?

Cream cheese is essential for the texture and flavor, but you can try substituting with mascarpone for a creamier, richer taste. Avoid using regular cheese or ricotta as it changes the consistency.