Fluffy Japanese cotton cheesecake cupcakes are the perfect fusion of cheesecake and soufflé—light as air, delicately sweet, and irresistibly soft. Each bite melts in your mouth like a cloud, with just the right balance of sweetness and creaminess. I first made these for a tea party, and they were gone before I could even pour the tea! What I love most about them is how elegant yet simple they are—each cupcake rises beautifully with a golden top, then settles into a soft, pillowy texture as it cools. I’ve also tried adding a hint of lemon zest for a refreshing twist, and it worked perfectly. Whether you serve them as a delicate dessert, an afternoon treat, or a gift-worthy bake, these mini cheesecakes are guaranteed to impress.
Why You’ll Love This Recipe
These Japanese cotton cheesecake cupcakes are everything you want in a dessert—fluffy, creamy, and perfectly balanced. They have all the charm of a traditional Japanese cheesecake but in individual portions that are easy to serve and enjoy. Unlike dense Western-style cheesecakes, these are light, moist, and subtly tangy. The texture is airy from whipped egg whites, and the gentle sweetness makes them ideal for any occasion. Plus, they’re oven-friendly, freezer-friendly, and surprisingly easy to master once you know the technique.
Print
Fluffy Japanese Cotton Cheesecake Cupcakes – Light, Airy, and Melt-in-Your-Mouth
- Total Time: 45 minutes
- Yield: 8 cupcakes
- Diet: Vegetarian
Description
Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy, and delicately sweet mini cheesecakes with a melt-in-your-mouth texture — a perfect blend of souffle and cheesecake in cupcake form.
Ingredients
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 2 tablespoons milk
- 2 large eggs, separated
- ¼ cup granulated sugar (divided)
- 2 tablespoons cake flour
- 1 tablespoon cornstarch
- ¼ teaspoon cream of tartar
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 325°F (160°C). Line a muffin tin with paper cupcake liners and place it inside a larger deep baking pan for a water bath.
- In a small saucepan over low heat, melt cream cheese, butter, and milk together until smooth. Remove from heat and let cool slightly.
- Whisk in egg yolks until well combined. Sift in cake flour and cornstarch, and mix until smooth and lump-free. Set aside.
- In a separate bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar (in 2–3 additions) and continue to beat until soft peaks form.
- Gently fold the meringue into the cream cheese mixture in three additions, using a spatula. Mix carefully to maintain the airy texture.
- Divide the batter evenly among the prepared cupcake liners, filling about ¾ full.
- Pour hot water into the outer baking pan to reach halfway up the sides of the muffin tin (for a water bath).
- Bake for 20–25 minutes, or until the tops are lightly golden and the centers are set but still jiggly.
- Turn off the oven and leave the cupcakes inside with the door slightly open for 10 minutes to prevent collapsing.
- Remove from oven, let cool completely, and dust with powdered sugar before serving.
Notes
- Use room-temperature eggs for the fluffiest texture.
- The water bath helps prevent cracking and keeps the cheesecakes moist.
- These cupcakes taste even better chilled — refrigerate for at least 1 hour before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking (Water Bath)
- Cuisine: Japanese
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cream cheese – The base of the cupcakes; gives them that classic, creamy cheesecake flavor.
Butter – Adds richness and a silky texture to the batter.
Milk – Helps blend the ingredients smoothly and keeps the cupcakes moist.
Eggs (separated) – Yolks provide richness, while whipped whites create the signature fluffiness.
Cake flour – Keeps the cupcakes tender and light.
Cornstarch – Adds extra softness and stability to the batter.
Granulated sugar – Sweetens the batter and stabilizes the meringue.
Lemon juice or cream of tartar – Helps stabilize the egg whites for a perfect rise.
Vanilla extract – Adds warmth and enhances the overall flavor.
Powdered sugar (for dusting, optional) – A simple finishing touch for presentation.
Directions
Preheat your oven to 300°F (150°C). Line a muffin tin with cupcake liners and place the tin inside a larger baking pan for a water bath.
In a heatproof bowl, melt the cream cheese, butter, and milk together over a double boiler, stirring until smooth. Remove from heat and let it cool slightly. Whisk in the egg yolks, vanilla extract, and sifted cake flour and cornstarch until you get a smooth, lump-free batter.
In a separate clean bowl, beat the egg whites with lemon juice (or cream of tartar) until foamy. Gradually add the sugar and continue beating until stiff but glossy peaks form.
Gently fold the meringue into the cream cheese mixture in three additions, using a spatula to maintain as much air as possible. Divide the batter evenly among the cupcake liners, filling each about three-quarters full.
Pour hot water into the larger pan (about halfway up the muffin tin) to create a water bath. Bake for 25–30 minutes, or until the tops are lightly golden and the centers are set. Turn off the oven and leave the cupcakes inside with the door slightly ajar for 10 minutes to prevent cracking.
Remove from the oven and let them cool completely before dusting with powdered sugar or topping with whipped cream or fruit.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe makes 12 cupcakes.
Preparation time: 20 minutes
Baking time: 30 minutes
Cooling time: 30 minutes
Total time: Approximately 1 hour 20 minutes
Storage/reheating
Store the cupcakes in an airtight container in the refrigerator for up to 4 days. For best texture, let them come to room temperature before serving. You can also freeze them (without toppings) for up to 2 months—thaw overnight in the fridge before enjoying.
Variations and Customizations
Lemon Cheesecake Cupcakes – Add lemon zest and a touch of juice for a bright, citrusy flavor.
Matcha Cotton Cheesecake – Mix in 1 teaspoon of matcha powder for a green tea twist.
Chocolate Swirl Version – Drizzle melted chocolate into the batter and swirl gently before baking.
Berry-Topped Cheesecakes – Top with fresh strawberries, blueberries, or raspberry compote after cooling.
Mini Cheesecake Bites – Bake in mini muffin tins for bite-sized treats.
Vanilla Bean Delight – Use real vanilla bean seeds for a fragrant, bakery-style flavor.
Honey-Glazed Cupcakes – Brush warm cupcakes with honey syrup for a glossy finish.
FAQs
Why did my cheesecakes deflate after baking?
A sudden temperature change can cause deflation—let them cool gradually in the oven.
Can I skip the water bath?
It’s essential for keeping the cupcakes moist and preventing cracks.
Can I use all-purpose flour instead of cake flour?
Yes, but replace 1 tablespoon of flour with cornstarch for a lighter texture.
Can I make this without an electric mixer?
You can whisk by hand, but achieving stiff peaks for the meringue will take longer.
Why are my cupcakes dense?
Overmixing the batter can deflate the egg whites—fold gently to retain air.
Can I use low-fat cream cheese?
Full-fat cream cheese gives the best texture and flavor.
How can I make them more flavorful?
Add a touch of citrus zest, vanilla bean, or almond extract.
Can I bake this as one large cheesecake?
Yes, bake it in a 7-inch springform pan for about 50–55 minutes.
How do I prevent cracks?
Keep the oven temperature low and use a water bath for even baking.
Can I add toppings?
Yes—dust with powdered sugar, pipe whipped cream, or add fresh fruit for extra flair.
Conclusion
Fluffy Japanese Cotton Cheesecake Cupcakes are a delicate, cloud-like treat that’s both elegant and comforting. With their light texture, gentle sweetness, and melt-in-your-mouth consistency, they’re a true showcase of Japanese-style baking at its finest. Perfect for any occasion, from tea parties to special desserts, these mini cheesecakes are as delightful to make as they are to eat. Once you master this recipe, you’ll find yourself baking them again and again—because one bite is never enough.