why make this recipe
Moist Mini Japanese Cheesecakes are light, fluffy, and delicious. They are perfect for anyone who loves cheesecake but wants a smaller, more delicate treat. These mini cheesecakes have a unique melt-in-your-mouth quality and are less dense than traditional cheesecakes. They are easy to make and can be enjoyed on their own or with your favorite toppings.
how to make Moist Mini Japanese Cheesecakes
Ingredients:
- 8 oz cream cheese (room temperature)
- 1/2 cup granulated sugar
- 3 large eggs
- 1/2 cup heavy whipping cream
- 1/4 cup whole milk
- 1 tsp vanilla extract
Directions:
- Preheat your oven to 320°F (160°C) and line a muffin tin with paper liners.
- In a mixing bowl, beat the cream cheese and granulated sugar until smooth.
- Gradually add eggs, mixing well after each addition.
- Stir in the heavy whipping cream, whole milk, and vanilla extract until fully combined.
- Pour the batter into muffin cups, filling them about three-quarters full.
- Bake for 15-20 minutes until set but slightly jiggly in the center. Allow them to cool completely before refrigerating for at least two hours.
how to serve Moist Mini Japanese Cheesecakes
Serve these mini cheesecakes chilled, straight from the refrigerator. They are delightful on their own, but you can also add fresh fruit, whipped cream, or a drizzle of chocolate or caramel sauce for extra flavor.
how to store Moist Mini Japanese Cheesecakes
These mini cheesecakes can be stored in the refrigerator. Place them in an airtight container to keep them fresh. They will stay good for about 3-4 days. You can also freeze them for up to a month. Just thaw them in the refrigerator before serving.
tips to make Moist Mini Japanese Cheesecakes
- Make sure the cream cheese is at room temperature for easy mixing.
- Don’t overbake the cheesecakes; they should be slightly jiggly in the center.
- Allow the cheesecakes to cool before refrigerating to get the best texture.
variation
You can add different flavors to the batter, like citrus zest or matcha powder, for a unique twist. Consider topping them with a fruit compote or a dollop of lemon curd for added flavor.
FAQs
1. Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but the texture may be slightly different.
2. What can I use instead of whole milk?
You can substitute whole milk with any milk you have on hand, including almond milk or oat milk, for a dairy-free option.
3. Can I double the recipe?
Absolutely! Just make sure you have a larger muffin tin or bake them in batches. Adjust the baking time as necessary.
Moist Mini Japanese Cheesecakes
Light, fluffy, and delicate mini Japanese cheesecakes, perfect for a smaller treat.
- Total Time: 35 minutes
- Yield: 12 servings 1x
Ingredients
- 8 oz cream cheese (room temperature)
- 1/2 cup granulated sugar
- 3 large eggs
- 1/2 cup heavy whipping cream
- 1/4 cup whole milk
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 320°F (160°C) and line a muffin tin with paper liners.
- In a mixing bowl, beat the cream cheese and granulated sugar until smooth.
- Gradually add eggs, mixing well after each addition.
- Stir in the heavy whipping cream, whole milk, and vanilla extract until fully combined.
- Pour the batter into muffin cups, filling them about three-quarters full.
- Bake for 15-20 minutes until set but slightly jiggly in the center.
- Allow them to cool completely before refrigerating for at least two hours.
Notes
Serve chilled; can be topped with fresh fruit, whipped cream, or a drizzle of chocolate or caramel sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cheesecake
- Calories: 200
- Sugar: 10g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 80mg