Description
Light, fluffy, and delicate mini Japanese cheesecakes, perfect for a smaller treat.
Ingredients
Scale
- 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
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