Description
These Quick Mini Japanese Cheesecakes are light and fluffy, with a delicate texture that melts in your mouth. The subtle sweetness and hint of cream cheese create a delightful flavor experience that is both comforting and indulgent.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup milk
- 1/4 cup heavy cream
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/4 cup all-purpose flour
- 1/2 tsp baking powder
Instructions
- Preheat your oven to 320°F (160°C).
- In a mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the milk and heavy cream, mixing until well combined.
- In a separate bowl, whisk the eggs and vanilla extract, then gradually add to the cream cheese mixture.
- Sift in the flour and baking powder, folding gently until just combined.
- Line a muffin tin with paper liners and pour the batter into each cup, filling them about 2/3 full.
- Bake for 15-20 minutes, or until the tops are lightly golden and a toothpick inserted comes out clean.
- Allow to cool before serving, as they will set further as they cool.
Notes
- These cheesecakes can be made a day in advance and stored in the refrigerator for up to 3 days.
- For a gluten-free option, substitute all-purpose flour with almond flour.
- Top with fresh fruit or a dusting of powdered sugar for added flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: desserts
- Method: baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 150
- Sugar: 10 grams
- Sodium: 150 milligrams
- Fat: 10 grams
- Saturated Fat: 6 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 12 grams
- Fiber: 0 grams
- Protein: 3 grams
- Cholesterol: 50 milligrams
Keywords: Quick Mini Japanese Cheesecakes, Japanese cheesecake, fluffy cheesecake, easy dessert, mini desserts, cream cheese dessert, baked cheesecake, light cheesecake, Asian desserts, individual cheesecakes, quick recipes, sweet treats, Japanese cuisine, dessert recipes, easy baking