A light, fluffy, and jiggly mini cheesecake, this recipe brings the irresistible charm of Japanese cotton cheesecake into a perfect single-serve format. The texture is airy like a soufflé, yet rich with the creamy depth of traditional cheesecake. I love how it melts in the mouth with a soft, slightly bouncy bite.

Why I Love This Recipe

I love how this mini Japanese soufflé cheesecake gives me everything I want in a dessert: elegance, softness, and that signature jiggle that makes it so fun to eat. It’s not overly sweet, so I can enjoy it on its own or pair it with a touch of fruit or cream. Baking it in a water bath makes it silky smooth with no cracks—just pure perfection in every bite.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

85 g cream cheese (softened)
35 g unsalted butter
60 ml milk
3 egg yolks
30 g cake flour
10 g granulated sugar
3 egg whites
6 ml honey (or sugar syrup)
1 g salt
2 ml lemon juice

Directions

I preheat the oven to 150 °C (302 °F) and prepare a water bath.
I line my mini ramekin or mold with parchment paper on both the bottom and sides.
Over low heat or in a double boiler, I melt the cream cheese, butter, and milk until smooth, then remove from heat.
I gently mix in the egg yolks one at a time into the warm mixture.
After sifting in the cake flour, I stir until smooth and fully incorporated.
I add the salt, lemon juice, and honey, mixing gently to combine.
In a clean bowl, I whisk the egg whites to soft peaks, gradually adding the sugar until firm peaks form.
I fold in one-third of the meringue to lighten the batter, then gently fold in the rest in portions, keeping the airiness.
I pour the batter into the prepared ramekin, making sure not to overfill, and tap it lightly to release large air bubbles.
I place the ramekin in the water bath and bake for 25–30 minutes at 150 °C with the oven door closed.
For a gentle finish, I slightly open the oven door or lower the temperature and bake for another 10–20 minutes, until the top is lightly golden and the center still jiggles.
I turn off the oven and let the cheesecake cool inside with the door ajar for 10–15 minutes.
After removing it from the oven, I allow it to cool completely at room temperature, then chill it if I want an extra refreshing bite.

Servings and Timing

This recipe makes 1 mini cheesecake, perfect for 1–2 servings.

Prep Time: 15 minutes
Cook Time: 30–40 minutes
Total Time: 50–60 minutes, plus cooling
Calories per mini cheesecake: ≈ 220 kcal

Variations

I sometimes add a touch of vanilla extract for extra warmth or zest some lemon for brightness. If I’m feeling adventurous, I’ll swirl in a bit of matcha or cocoa powder. For a twist in texture, I’ve tried folding in tiny pieces of cooked fruit like mango or strawberries.

Storage/Reheating

I store any leftover cheesecake in an airtight container in the fridge for up to 3 days. It tastes best slightly chilled or at room temperature. I don’t reheat this cheesecake because the texture is meant to stay light and cool. If I want it less chilled, I let it sit at room temperature for 15–20 minutes before eating.

FAQs

How do I know when the cheesecake is fully baked?

I look for a lightly golden top and a gentle jiggle in the center. The outer edge should be set, but the middle should wobble slightly when moved.

Why did my cheesecake collapse after baking?

It may have cooled too quickly. I always let it rest in the oven with the door ajar after baking to prevent sudden temperature changes.

Can I make this ahead of time?

Yes, I often make it the day before and chill it overnight. The texture is lovely when served the next day.

Can I double the recipe?

Yes, but I make sure to bake in separate ramekins or adjust the baking time and dish size accordingly. Overfilling a single ramekin can ruin the rise and texture.

What can I use instead of cake flour?

If I’m out of cake flour, I substitute with all-purpose flour and cornstarch: 1 tablespoon of cornstarch with enough all-purpose flour to equal 30 g total, sifted well.

Conclusion

This mini Japanese soufflé cheesecake is everything I crave in a small, satisfying dessert—fluffy, creamy, and perfectly balanced. I love how it comes together with a few simple ingredients and delivers a luxurious texture that feels like a cloud. Whether I serve it to impress or enjoy it quietly with tea, it’s always a hit.