Fluffy Japanese Cheesecake Soufflés (Mini Style)

Light, airy, and melt-in-your-mouth soft — these individual cheesecakes are baked in muffin cups or ramekins.
Perfect for a delicate dessert, afternoon tea, or a special treat that looks elegant but is surprisingly easy to make!

📝 Ingredients

• 4 oz (115 g) cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 3 tablespoons milk
• 3 large eggs, separated
• ¼ cup (50 g) granulated sugar
• 2 tablespoons cake flour (or all-purpose flour)
• 1 tablespoon cornstarch
• ¼ teaspoon cream of tartar (or lemon juice)
• 1 teaspoon vanilla extract (optional)
• Powdered sugar, for dusting

👩‍🍳 Instructions

1. Preheat oven

Preheat your oven to 325°F (160°C).
Line a muffin tin with paper liners or butter 4 small ramekins.

2. Melt and mix base

In a small pot or microwave-safe bowl, gently heat cream cheese, butter, and milk until melted and smooth.
Let it cool slightly before moving to the next step.

3. Add egg yolks

Whisk in egg yolks, vanilla extract, flour, and cornstarch until the mixture is smooth and free of lumps.

4. Whip egg whites

In a clean, dry bowl, beat egg whites with cream of tartar until foamy.
Gradually add the sugar and continue to beat until stiff peaks form.

5. Combine gently

Fold the whipped egg whites into the yolk mixture in three additions, using a spatula and gentle folding motion.
This keeps the batter light and airy — avoid overmixing.

6. Fill molds

Spoon the batter evenly into the muffin cups or ramekins, filling each about ¾ full.

7. Bake with steam

Place your muffin tin or ramekins inside a larger baking pan.
Pour hot water into the larger pan (about 1 inch deep) to create a water bath — this helps keep the cheesecakes moist.
Bake for 25–30 minutes for muffin-sized soufflés, or 40–45 minutes if using ramekins, until the tops are lightly golden.

8. Cool gradually

Turn off the oven and crack the door open slightly.
Let the soufflés rest inside for 10 minutes — this helps prevent sudden collapse.

9. Serve

Remove from the oven, let cool completely, and dust with powdered sugar.
Enjoy warm or chilled for a soft, cloud-like texture.

🍽️ Servings

Makes: 8–10 mini cheesecakes (muffin size) or 4 small ramekins
Serving size: 1 individual soufflé

 Nutritional Information (Per Serving, Approx.)

(Values may vary slightly depending on ingredients used.)

🌿 Health Benefits

• High in protein: Eggs and cream cheese provide protein for muscle and tissue repair.
• Lighter than traditional cheesecake: Less sugar and flour make this a lower-carb dessert.
• Good source of calcium: Cream cheese and milk add a touch of bone-strengthening calcium.

💡 Tips

• For extra fluffiness, beat the egg whites until glossy and form stiff peaks — not dry.
• Use room-temperature ingredients for smoother mixing.
• Avoid opening the oven early — sudden temperature changes can make the soufflés deflate.
• Add a lemon zest twist or matcha powder for flavor variations.

❓ Q&A Section

Q1: Why did my cheesecakes deflate after baking?
➡️ Slight deflation is normal as they cool. However, if they collapse completely, it’s likely from overmixing the batter or opening the oven door too soon. Always cool gradually with the door slightly open.

Q2: Can I make these ahead of time?
➡️ Yes! Bake them, let them cool, and store in the refrigerator for up to 3 days. Serve cold or reheat gently in a microwave for 10–15 seconds for that freshly baked texture.

Q3: Can I use a different cheese instead of cream cheese?
➡️ Absolutely. Ricotta cheese or mascarpone are excellent substitutes for a slightly lighter or richer flavor. Just make sure to blend until completely smooth before mixing with other ingredients.

✨ Enjoy your Fluffy Japanese Cheesecake Soufflés — light as air, gently sweet, and perfectly melt-in-your-mouth soft! A dessert that looks impressive yet is simple to make. 🍮💛