Description
Quick Mini Japanese Cheesecakes are light, fluffy, and incredibly delicious, perfect for a sweet treat or dessert.
Ingredients
Scale
- 8 oz cream cheese
- 1/2 cup granulated sugar
- 1/4 cup milk
- 1/4 cup vegetable oil
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 320°F (160°C).
- In a mixing bowl, beat the cream cheese until smooth.
- Add sugar, milk, and vegetable oil, and mix until well combined.
- In a separate bowl, whisk the eggs and then add to the cream cheese mixture.
- Sift in the flour and baking powder, and mix until just combined.
- Stir in the vanilla extract.
- Pour the batter into mini cheesecake molds.
- Bake for 15-20 minutes or until the tops are lightly golden.
- Let cool before removing from molds.
Notes
- For a richer flavor, use full-fat cream cheese.
- These cheesecakes can be served warm or chilled.
- Top with fresh fruit or whipped cream for added sweetness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cheesecake
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Mini Japanese Cheesecakes, Quick Cheesecake Recipe, Japanese Dessert