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.
-
-
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
