These Mini Japanese Cheesecake Bites are the perfect bite-sized dessert that’s light, fluffy, and slightly sweet. Made with cream cheese, milk, and a touch of vanilla, these cheesecake bites have a soft, airy texture that melts in your mouth. They’re easy to make, and with only a few ingredients, these little cakes are sure to impress anyone with a sweet tooth. Whether you’re hosting a party or just craving a delicate treat, these mini cheesecakes are sure to be a hit!
Why You’ll Love This Recipe
Mini Japanese cheesecakes are known for their light, almost souffle-like texture, and these bite-sized versions are no exception. They have the perfect balance of sweetness, with a rich creamy base, and they’re super easy to make. Unlike traditional dense cheesecakes, these mini cakes are lighter and fluffier, making them the ideal dessert for those who enjoy a subtler, melt-in-your-mouth experience. Plus, they’re the perfect portion size, so you can enjoy the flavors without the guilt!
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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8 oz cream cheese
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¼ cup sugar
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2 eggs
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½ cup milk
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¼ cup flour
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1 tbsp cornstarch
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½ tsp vanilla extract
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Powdered sugar for dusting
directions
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Preheat the oven to 320°F (160°C) and line a muffin tin with paper liners.
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In a mixing bowl, beat the cream cheese until smooth and creamy.
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Add the sugar, eggs, milk, flour, cornstarch, and vanilla extract to the cream cheese. Mix until well combined and smooth.
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Pour the batter evenly into the muffin tin liners.
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Prepare a water bath by placing the muffin tin into a larger pan filled with hot water. This helps to ensure the cheesecakes bake evenly and stay moist.
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Bake for 25–30 minutes, or until the cheesecakes are set and lightly golden on top.
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Let the mini cheesecakes cool in the tin, then transfer them to the refrigerator to chill for at least an hour.
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Before serving, dust with powdered sugar and enjoy!
Servings and timing
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Servings: 8 mini cakes
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Prep Time: 10 minutes
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Cooking Time: 30 minutes
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Total Time: 40 minutes
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Calories per serving: 160 kcal
Variations
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Fruit Topping: Top with fresh fruit like berries, kiwi, or mango slices for a refreshing twist.
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Matcha Flavor: Add a teaspoon of matcha powder to the batter for a unique Japanese-inspired flavor.
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Chocolate Drizzle: Drizzle melted chocolate over the mini cheesecakes for an indulgent finish.
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Lemon Zest: Add a teaspoon of lemon zest to the batter for a citrusy zing.
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Nutty Texture: Sprinkle finely chopped pistachios or almonds on top for added crunch.
storage/reheating
Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to a month. If frozen, let them thaw in the refrigerator before serving. These cheesecakes are best enjoyed chilled, as their light and airy texture holds up best when kept cool.
FAQs
Can I use low-fat cream cheese for this recipe?
Yes, you can use low-fat cream cheese, but the texture might be slightly different. Full-fat cream cheese will give the cheesecakes a richer, creamier texture.
Can I make these mini cheesecakes ahead of time?
Absolutely! These mini cheesecakes can be made ahead of time and stored in the fridge for up to 3 days. They actually taste better after chilling for a while, so they’re great for meal prep.
Do I need a water bath?
Yes, a water bath helps to evenly distribute heat and prevents the mini cheesecakes from cracking. If you don’t have a large enough pan for a water bath, you can also bake them without it, but they may cook a bit differently.
Can I make these in a regular cake pan instead of a muffin tin?
You can, but baking time will vary. If using a larger pan, you may need to increase the baking time by 10–15 minutes. Make sure the center is set before removing them from the oven.
Can I use a different flour?
Yes, you can use a gluten-free flour blend if you want to make these gluten-free. Just be sure to check that the cornstarch you use is also gluten-free.
Can I make these without cornstarch?
Cornstarch helps to give these cheesecakes their airy, light texture, but you can omit it if you don’t have any. The texture will be slightly different but still delicious.
Can I use other types of cheese?
You can use mascarpone cheese or ricotta as a substitute for cream cheese, though the texture and flavor will change slightly.
How do I know when the mini cheesecakes are done?
The mini cheesecakes should be lightly golden on top and set in the middle. A toothpick inserted into the center should come out clean or with just a few crumbs.
Can I freeze these mini cheesecakes?
Yes, you can freeze them. Allow them to cool completely before wrapping them individually and placing them in an airtight container or freezer bag. Thaw them in the refrigerator before serving.
How do I get the cheesecakes out of the muffin tin?
Once they’ve cooled and chilled, gently peel the paper liners away from the cheesecakes. If you have trouble, you can also use a small knife to loosen the edges before removing them.
Conclusion
Mini Japanese Cheesecake Bites are the ultimate dessert for anyone who loves light, airy, and creamy treats. These bite-sized delights are quick to make, easy to serve, and packed with a subtly sweet flavor that everyone will enjoy. Whether you’re preparing them for a party, an afternoon treat, or just to satisfy your sweet cravings, these cheesecakes are sure to be a hit. Dust them with powdered sugar, and enjoy a little slice of heaven in every bite!
Print
Mini Japanese Cheesecake Bites
Mini Japanese Cheesecake Bites are light, fluffy, and slightly sweet, offering a melt-in-your-mouth experience. Made with cream cheese, milk, and a touch of vanilla, these bite-sized cheesecakes are easy to make and perfect for any occasion. Their airy texture and subtle sweetness make them an ideal treat for those looking for a delicate dessert without the heaviness of traditional cheesecakes.
- Total Time: 40 minutes
- Yield: 8 mini cakes
Ingredients
8 oz cream cheese
¼ cup sugar
2 eggs
½ cup milk
¼ cup flour
1 tbsp cornstarch
½ tsp vanilla extract
Powdered sugar for dusting
Instructions
-
Preheat the oven to 320°F (160°C) and line a muffin tin with paper liners.
-
In a mixing bowl, beat the cream cheese until smooth and creamy.
-
Add the sugar, eggs, milk, flour, cornstarch, and vanilla extract to the cream cheese. Mix until well combined and smooth.
-
Pour the batter evenly into the muffin tin liners.
-
Prepare a water bath by placing the muffin tin into a larger pan filled with hot water. This helps to ensure the cheesecakes bake evenly and stay moist.
-
Bake for 25–30 minutes, or until the cheesecakes are set and lightly golden on top.
-
Let the mini cheesecakes cool in the tin, then transfer them to the refrigerator to chill for at least an hour.
-
Before serving, dust with powdered sugar and enjoy!
Notes
-
Variations:
-
Fruit Topping: Top with fresh fruit like berries, kiwi, or mango slices for a refreshing twist.
-
Matcha Flavor: Add a teaspoon of matcha powder to the batter for a unique Japanese-inspired flavor.
-
Chocolate Drizzle: Drizzle melted chocolate over the mini cheesecakes for an indulgent finish.
-
Lemon Zest: Add a teaspoon of lemon zest to the batter for a citrusy zing.
-
Nutty Texture: Sprinkle finely chopped pistachios or almonds on top for added crunch.
-
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Storage/Reheating: Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to a month. If frozen, let them thaw in the refrigerator before serving. These cheesecakes are best enjoyed chilled, as their light and airy texture holds up best when kept cool.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Gluten Free
