I bake light-as-air cupcakes that marry the creamy richness of cheesecake with a soufflé-like texture. They’re delicate, fluffy, and melt-in-your-mouth irresistible.
Why You’ll Love This Recipe
I adore how these cupcakes feel like edible clouds—airy yet satisfyingly creamy. Created by gently folding whipped egg whites into a cream cheese-hybrid batter and baked in a water bath, they stay moist, crack-free, and elegantly jiggly They’re perfect for impressive coffee breaks or easy special-occasion treats.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Cream cheese, softened
- Unsalted butter
- Whole milk
- Large eggs (separated)
- Granulated sugar (divided between yolk and whites)
- Cake flour (or sifted all-purpose flour)
- Cornstarch (optional)
- Cream of tartar (or lemon juice, for meringue stability)
- Vanilla extract (optional)
- Powdered sugar (for dusting)
directions
- Prep & water bath: Preheat oven to ~320°F (160°C). Line muffin tin with liners and set it inside a larger pan for a water bath.
- Dreamy cream base: Melt cream cheese, butter, and milk until smooth. Let cool slightly, then whisk in egg yolks, sugar, flour, and cornstarch until silky.
- Whip whites: In a clean bowl, beat egg whites with cream of tartar until frothy. Slowly add sugar and whip to soft peaks (they should gently droop).
- Fold gently: Fold one-third of the whites into the base to lighten, then fold in the rest carefully to retain airiness.
- Bake: Fill liners about 80% full, place in water bath, and bake ~25–30 min until lightly golden and set.
- Cool: Let cool in pan 10 min, then transfer to rack. Dust with powdered sugar once cooled.
Servings and timing
- Makes: ~12 cupcakes
- Prep time: ~15–20 min (plus folding)
- Bake time: ~25–30 min
- Cool time: ~10 min active (+ optional chilling)
- Total time: ~45–60 min
Variations
- Flavor swirls: Gently fold in fruit purée (like lemon, raspberry, or matcha) for swirl effects.
- GF twist: Substitute cake flour with a 1:1 gluten-free blend
- Extra indulgence: Fill centers with light whipped cream or fruit compote.
- Vegan alternative: Use aquafaba in place of egg whites and vegan cream cheese.
storage/reheating
I store these in an airtight container in the fridge for up to 4 days. Bring them to room temperature before serving—this helps restore their soft, souffle-like texture.
FAQs
Why are they so jiggly?
Because of the gentle folding of meringue and baking in a water bath—they mimic soufflé structure with that signature wobble .
Can I skip the water bath?
It’s essential. The water bath provides humidity and stable heat, preventing cracks and ensuring even fluffiness .
How to check doneness?
Cupcakes should spring back lightly and the top should be set but with a subtle jiggle—avoiding dryness.
Can I make them ahead?
Yes—I bake them, cool fully, refrigerate, then dust and serve later. Chilling tightens texture beautifully.
Why use cake flour or cornstarch?
They lighten the crumb further, ensuring the cupcakes stay airy and fluffy without collapsing.
Conclusion
I absolutely love these Fluffy Japanese Cotton Cheesecake Cupcakes—they deliver cloud-like texture with creamy cheesecake flavor, all in a charming single-serve form. Elegant, soft, and surprisingly simple—every bite feels like a little moment of joy.
Print
Fluffy Japanese Cotton Cheesecake Cupcakes
- Total Time: 1 hour
- Yield: 12 cupcakes
Description
Light, airy mini cheesecakes with the signature cloud-like texture of Japanese cotton cheesecake—perfectly portioned for dessert or tea time.
Ingredients
4 oz (115 g) cream cheese, softened
2 Tbsp unsalted butter, softened
3 Tbsp milk
2 large egg yolks
3 Tbsp cake flour or all-purpose flour
1 Tbsp cornstarch
¼ tsp salt
4 large egg whites
3 Tbsp granulated sugar
¼ tsp cream of tartar (optional, for stiffer peaks)
Instructions
Preheat oven to 325 °F (160 °C). Line a 12-cup muffin tin with paper liners and set aside. Also prepare a water bath: fill a baking pan with about 1 inch of hot water and place it ready in the oven.
In a heatproof bowl set over simmering water, combine cream cheese, butter, and milk. Stir until smooth and fully melted. Remove from heat and let cool slightly.
Whisk in egg yolks until smooth. Sift in cake flour, cornstarch, and salt, and whisk until just combined.
In a separate clean bowl, add egg whites and cream of tartar. Beat on medium speed until foamy. Gradually add sugar and continue beating until stiff, glossy peaks form.
Gently fold one-third of the meringue into the cream cheese mixture to lighten it. Then fold in the remaining meringue in two additions, being careful not to deflate the batter.
Spoon batter evenly into liners, filling about ¾ full. Tap the pan lightly on the counter to release large air bubbles.
Place the muffin tin into the prepared water bath in the oven. Bake for 25–30 minutes, or until tops are golden and a skewer inserted comes out clean.
Turn off oven and crack oven door slightly. Let cheesecakes rest in the oven for 10 minutes to prevent collapsing, then remove to a cooling rack.
Cool completely or serve warm, dusted with powdered sugar if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes (+ 10 min resting)
- Category: Dessert
- Method: Baked
