Fluffy Japanese Cotton Cheesecake Cupcakes are the perfect treat for cheesecake lovers who enjoy a light, airy texture. Unlike traditional cheesecakes, these cupcakes are soft, almost cloud-like, with a subtle sweetness and creamy flavor.

Originating from Japan, cotton cheesecake is known for its delicate texture, achieved by whipping egg whites into a meringue and folding it into a cream cheese batter. Baking these in cupcake form makes portioning easy while maintaining the classic fluffy texture.

Why You’ll Love These Cupcakes

Light and airy: Soft, cloud-like texture that melts in your mouth.
Individual servings: Perfect for parties, lunchboxes, or gift-giving.
Less sweet: Subtle flavor that pairs well with fruits or tea.
Elegant presentation: Golden tops with a delicate, professional look.

These cupcakes are a unique twist on classic cheesecake, offering indulgence without heaviness.

Ingredients

8 oz (225g) cream cheese, softened
3 tbsp unsalted butter, softened
½ cup milk
½ cup granulated sugar, divided
4 large eggs, separated
2 tbsp lemon juice
1 tsp vanilla extract
3 tbsp all-purpose flour
2 tbsp cornstarch
Optional: powdered sugar for dusting

Instructions

Preheat oven to 320°F (160°C) and line a muffin tin with cupcake liners.
In a small saucepan, melt cream cheese, butter, and milk over low heat until smooth. Remove from heat and let cool slightly.
Beat egg yolks, half of the sugar, lemon juice, and vanilla into the cream cheese mixture until smooth. Sift in flour and cornstarch and mix until combined.
In a separate bowl, beat egg whites until foamy, then gradually add remaining sugar and beat until stiff peaks form.
Gently fold egg white meringue into the cream cheese batter in three additions, maintaining as much air as possible.
Pour batter into prepared cupcake liners, filling ¾ full.
Bake for 18–22 minutes until tops are lightly golden and a toothpick inserted in the center comes out clean.
Cool cupcakes in the tin for 10 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.

Tips for Perfect Fluffy Japanese Cheesecake Cupcakes

Ensure cream cheese and butter are softened to avoid lumps.
Beat egg whites until stiff peaks form for maximum fluffiness.
Fold meringue gently to maintain airiness.
Use a water bath for extra soft, moist texture if desired.

Variations

Matcha Twist: Add 1 tbsp matcha powder to the batter for green tea flavor.
Chocolate Marble: Swirl in 2 tbsp melted chocolate for a marble effect.
Fruit Topping: Top with fresh berries or mango slices for a fruity version.
Mini Version: Bake in mini cupcake liners for bite-sized treats.

Serving Suggestions

Serve with a cup of green tea or coffee for a Japanese-inspired dessert experience.
Dust with powdered sugar or drizzle lightly with fruit syrup.
Perfect for birthdays, tea parties, or elegant dessert platters.

Fun Fact

Japanese cotton cheesecake was invented in the 1960s and became famous for its fluffy texture, which is lighter than traditional cheesecakes due to the whipped egg whites incorporated into the batter. Its “cotton-like” softness makes it unique worldwide.