Japanese Cotton Cheesecake Cupcakes are a light, airy, and slightly tangy dessert that melts in your mouth. Unlike traditional dense cheesecakes, these mini cupcakes are softly whipped with egg whites, giving them a cloud-like texture. Perfect for parties, tea time, or as a treat after dinner, this Japanese dessert has become a global favorite for dessert lovers seeking a light but indulgent sweet.

Ingredients

Cheesecake Batter:

250g cream cheese, softened
50g unsalted butter, softened
100ml whole milk
60g all-purpose flour
20g cornstarch
6 large eggs, separated
140g granulated sugar
1 tsp vanilla extract
1 tsp lemon juice
Pinch of salt

Optional Topping:

Powdered sugar for dusting

Instructions

Prep the Oven and Pan: Preheat your oven to 320°F (160°C). Line a 12-cup muffin pan with cupcake liners. Place the muffin pan inside a larger baking dish for a water bath.
Heat Cream Cheese Mixture: In a double boiler, combine cream cheese, butter, and milk. Heat gently while stirring until smooth and combined. Remove from heat and let cool slightly.
Incorporate Egg Yolks: Add egg yolks, one at a time, into the cream cheese mixture. Stir in vanilla extract, lemon juice, and a pinch of salt. Sift in flour and cornstarch, mixing gently until smooth.
Whip Egg Whites: In a clean bowl, beat egg whites on medium speed until frothy. Gradually add sugar and beat until stiff peaks form.
Fold Egg Whites: Gently fold 1/3 of the whipped egg whites into the cream cheese mixture to lighten it. Then fold in the remaining whites carefully, ensuring not to deflate the mixture.
Fill Cupcake Liners: Pour the batter evenly into cupcake liners, filling about 3/4 full. Tap the pan gently to release air bubbles.
Bake in Water Bath: Pour hot water into the larger baking dish around the muffin pan (about halfway up the sides of the cupcake liners). Bake 25–30 minutes until tops are lightly golden and a skewer inserted comes out clean.
Cool Properly: Turn off the oven and leave cupcakes inside for 10 minutes to prevent cracking. Remove from oven and cool completely on a wire rack.
Serve: Dust with powdered sugar before serving for a classic touch. Store in an airtight container in the fridge for up to 3 days.

Tips for Perfect Japanese Cheesecake Cupcakes

Room Temperature Ingredients: Always use room-temperature cream cheese, butter, milk, and eggs to ensure smooth mixing and even rise.
Do Not Overmix Egg Whites: Gently fold in the whites to maintain the airy texture. Overmixing will deflate the batter.
Water Bath Matters: Baking in a water bath prevents cracks and gives the cheesecake its signature fluffy texture.
Optional Flavor Twists: Add a teaspoon of matcha powder for a green tea version or a few drops of almond extract for a nutty aroma.

Variations

Mini Cheesecake Muffins: Use mini muffin pans for bite-sized treats, perfect for parties.
Berry Swirl Cheesecake: Add a swirl of blueberry or raspberry puree before baking for a fruity layer.
Chocolate Japanese Cheesecake: Fold in 20g of cocoa powder into the batter for a delicate chocolate version.

Serving Suggestions

Serve with fresh berries or fruit coulis for a fresh balance to the creamy texture.
Pair with green tea or coffee for an authentic Japanese dessert experience.
Perfect for birthdays, baby showers, or as a light dessert after a rich meal.

Fun Facts / Cultural Context

Japanese Cotton Cheesecake, also known as “Soufflé Cheesecake,” originated in Japan in the 1960s. Unlike Western cheesecakes that are dense and rich, Japanese cheesecakes emphasize airiness and a light, melt-in-your-mouth texture. They combine the flavors of cream cheese and sponge cake, offering a subtly sweet dessert loved globally for its delicate presentation and soft texture.