Description
These Mini Japanese Cheesecake Bites are light, fluffy, and subtly sweet, perfect for a delicate dessert or snack. Made with cream cheese, eggs, and a hint of vanilla, they are baked in a water bath to achieve a moist, creamy texture. Easy to make and perfect for serving as bite-sized treats.
Ingredients
Scale
Cheesecake Batter
- 8 oz cream cheese
- ¼ cup sugar
- 2 eggs
- ½ cup milk
- ¼ cup flour
- 1 tbsp cornstarch
- ½ tsp vanilla extract
Finishing
- Powdered sugar for dusting
Instructions
- Preheat Oven. Preheat your oven to 320°F (160°C) and line a muffin tin with paper liners to prepare for baking the mini cheesecakes.
- Beat Cream Cheese. In a mixing bowl, beat the cream cheese until it becomes smooth and creamy to ensure a lump-free batter.
- Mix Batter. Add sugar, eggs, milk, flour, cornstarch, and vanilla extract to the cream cheese and mix thoroughly until the batter is well combined and smooth.
- Fill Muffin Liners. Pour the batter evenly into the prepared muffin tin liners, ensuring a uniform amount in each cup for even baking.
- Prepare Water Bath. Place the filled muffin tin into a larger pan filled with hot water to create a water bath, which helps to bake the cheesecakes evenly and retain moisture.
- Bake Cheesecakes. Bake in the preheated oven for 25 to 30 minutes or until the cheesecakes are set and lightly golden on top.
- Cool and Chill. Allow the mini cheesecakes to cool in the tin, then transfer them to the refrigerator to chill for at least one hour to set properly.
- Serve. Before serving, dust the cheesecakes with powdered sugar for a sweet finishing touch and enjoy your delightful mini treats.
Notes
- Ensure cream cheese is softened to room temperature for easier mixing.
- The water bath is essential to prevent cracking and to keep the texture moist and creamy.
- You can prepare these ahead of time; they keep well refrigerated for 2-3 days.
- For a richer flavor, consider adding a teaspoon of lemon zest or swapping vanilla extract for almond extract.
