Mini Japanese Cheesecakes
Mini Japanese Cheesecakes are a delightful fusion of creamy richness and fluffy texture, bringing the essence of Tokyo right to your kitchen. These bite-sized desserts are subtly sweet and perfect for any occasion—whether it’s a festive gathering or a cozy afternoon treat. With minimal ingredients and straightforward preparation, you can whip up these airy cheesecakes in no time, impressing friends and family with their lightness and elegance.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Ingredients
Scale
- 8 oz cream cheese (room temperature)
- 1/2 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup all-purpose flour
- 2 tbsp cornstarch
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 320°F (160°C). Prepare a muffin tin with paper liners or silicone molds, lightly greased.
- In a large bowl, beat the cream cheese and sugar until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Gently incorporate vanilla extract, lemon juice, flour, and cornstarch until just combined.
- Pour the batter into prepared cups about three-quarters full. Bake for 20-25 minutes until set but not browned.
- Let cool in the tin before transferring to a wire rack. Serve warm or chilled.
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 9g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 70mg