If you’ve ever had Japanese cotton cheesecake, you already know it’s unlike any other dessert. Unlike dense New York cheesecake, this version is feather-light, gently sweet, and melts on the tongue like a cloud. Now imagine that same dreamy texture transformed into individual cupcakes—perfectly portioned, irresistibly cute, and ideal for sharing.

Fluffy Japanese Cotton Cheesecake Cupcakes are the ultimate fusion of cheesecake and soufflé. They’re baked in cupcake liners, rise beautifully in the oven, and jiggle delicately when fresh. With a tender texture and subtle cream cheese flavor, these cupcakes are the perfect treat for tea time, birthdays, or anytime you crave a light yet indulgent dessert.

Why These Cupcakes Are Unique

Soufflé-like Texture – Airy and pillowy, they’re lighter than traditional cheesecakes.
Portioned Convenience – No slicing needed; each cupcake is ready to serve.
Minimal Sweetness – Perfect for pairing with fruit, powdered sugar, or jam.

This recipe will guide you through creating these delightful cupcakes at home.

Ingredients

8 oz cream cheese (softened)
1/4 cup unsalted butter (softened)
1/4 cup milk
1/2 cup cake flour (sifted)
3 tbsp cornstarch
4 large eggs (separated)
1/4 tsp cream of tartar
1/2 cup granulated sugar
1/2 tsp vanilla extract
Powdered sugar (for dusting)

Instructions

Preheat & Prep
- Preheat oven to 325°F (160°C). Line a muffin tin with cupcake liners.
Melt Base Ingredients
- In a heatproof bowl over simmering water, melt cream cheese, butter, and milk together until smooth. Remove from heat and cool slightly.
Mix Dry Ingredients
- Sift cake flour and cornstarch into the cream cheese mixture. Stir until smooth. Add vanilla.
Make Meringue
- In a clean bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar and whip to soft peaks.
Fold & Combine
- Gently fold one-third of meringue into the cream cheese mixture to lighten. Then fold in the remaining meringue carefully to keep batter airy.
Bake in Water Bath
- Pour batter into cupcake liners. Place muffin tin inside a larger baking dish filled with hot water (about 1 inch deep).
- Bake for 25–30 minutes until tops are set and slightly golden.
Cool & Serve
- Let cupcakes cool in oven with door slightly open to prevent collapse.
- Dust with powdered sugar before serving.

Serving Ideas

Fruit Topping – Add strawberries, blueberries, or raspberries.
Tea Time Pairing – Perfect with green tea or jasmine tea.
Mini Dessert Platter – Serve with macarons and mochi for variety.

Tips for Success

Don’t overmix the batter when folding; air bubbles are key.
Use cake flour for the softest texture.
Bake slowly in a water bath to avoid cracks and dryness.

Variations

Matcha Cheesecake Cupcakes – Add 1 tbsp matcha powder for a Japanese twist.
Chocolate Swirl – Drop melted chocolate into the batter before baking.
Lemon Cotton Cheesecake – Add zest and a touch of lemon juice for a citrus note.

Conclusion

Fluffy Japanese Cotton Cheesecake Cupcakes prove that cheesecakes don’t have to be heavy to be indulgent. With their airy texture, subtle sweetness, and elegant look, they’re a dessert that feels both special and approachable. Perfect for beginners and baking enthusiasts alike, these cupcakes are bound to impress anyone lucky enough to taste them.