Mini Fluffy Japanese-Style Cheesecake Bites

Mini Fluffy Japanese-Style Cheesecake Bites
Light as clouds, softly sweet, and melt-in-your-mouth delicious 😍
🛒 Ingredients (Makes about 12 mini bites)
4 oz (120g) cream cheese, softened
2 tbsp unsalted butter
¼ cup milk
3 large eggs, separated
¼ cup granulated sugar
½ cup cake flour (or all-purpose flour, sifted)
1 tbsp cornstarch
½ tsp vanilla extract
¼ tsp cream of tartar (or a few drops lemon juice)
Pinch of salt
👩‍🍳 Instructions
🔥 1️⃣ Prep
Preheat oven to 320°F (160°C).
Line a muffin tin with paper liners.
Prepare a larger baking pan for a water bath.
🧀 2️⃣ Melt the Cream Cheese Base
In a heatproof bowl over simmering water:
Melt cream cheese, butter, and milk together.
Stir until smooth.
Remove from heat and let cool slightly.
Whisk in:
Egg yolks
Vanilla
Sifted flour + cornstarch
Mix until smooth and lump-free.
☁️ 3️⃣ Make the Meringue
In a clean bowl:
Beat egg whites with salt and cream of tartar until foamy.
Gradually add sugar while beating.
Beat until soft peaks form (not stiff).
🥄 4️⃣ Fold Gently
Fold ⅓ of the meringue into the batter to lighten it.
Gently fold in the rest until fully combined.
(Do not overmix — keep it airy!)
🧁 5️⃣ Fill & Water Bath
Fill muffin cups about ¾ full.
Place muffin tin into larger pan.
Pour hot water into outer pan (about 1 inch deep).
🔥 6️⃣ Bake
Bake for 20–25 minutes until tops are lightly golden and slightly jiggly in center.
Turn off oven, leave door slightly open, and let sit inside for 10 minutes to prevent cracking.
Remove and cool completely.