Name: Soft Mini Soufflé Cheesecake
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 20 min
Cuisine: Japanese
Ingredients: 85g cream cheese; 60ml milk; 35g butter; 3 egg yolks; 2ml lemon juice (for yolks); 1g salt; 6ml honey; 30g cake flour; 10g corn starch; 3 egg whites; 60g sugar; 2ml lemon juice (for meringue)

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This soft mini soufflé cheesecake is the perfect combination of creamy and airy, offering a melt-in-my-mouth texture that’s just right for both kids and adults. I like serving it plain with a glass of milk, but it’s also lovely with a dollop of whipped cream or a fruity topping. Whether it’s a teatime treat or a light dessert after dinner, this cheesecake always hits the spot.

Soft Mini Soufflé Cheesecake

Why You’ll Love This Recipe

I love how light and delicate this mini cheesecake turns out. The meringue gives it a soufflé-like puff, while the creamy base melts away with each bite. It’s not too sweet, which makes it perfect for anyone who enjoys a subtle, elegant dessert. Plus, the mini size means it bakes quicker and is easier to portion—great for small gatherings or indulgent solo treats.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cheesecake base:
85g cream cheese
60ml milk
35g (1.23 oz) butter
3 egg yolks
2ml lemon juice
1g salt
6ml honey
30g (1/4 cup / 1.25 oz) cake flour
10g (0.3 oz) corn starch

For the meringue:
3 egg whites
60g (1/4 cup / 2 oz) sugar
2ml lemon juice

Directions

I start by preheating the oven to 150°C (300°F) and lining or greasing a muffin tin for mini cheesecakes.
In a saucepan over low heat, I melt the cream cheese, milk, and butter together, stirring until smooth. I then remove it from the heat to cool slightly.
Once it’s cool, I mix in the egg yolks, lemon juice, salt, and honey until well combined.
I sift in the cake flour and corn starch, folding gently until no lumps remain.
In a separate clean bowl, I whisk the egg whites with lemon juice until foamy. I gradually add sugar and beat to stiff peaks.
I fold the meringue into the cream cheese mixture in three parts, being careful not to deflate it.
I pour the batter into prepared molds and place the tin into a larger baking tray filled with hot water (a water bath).
I bake for 25–30 minutes or until the tops are lightly golden and the centers are set.
After baking, I let them cool in the oven with the door ajar to prevent collapsing.

Servings and timing

This recipe makes about 6–8 mini cheesecakes, depending on the size of your molds.
Prep time: 20 minutes
Cook time: 30 minutes
Cooling time: 30 minutes
Total time: Approximately 1 hour and 20 minutes

Variations

I sometimes add a touch of vanilla extract to the base for a richer flavor.
For a citrus twist, I zest a lemon or orange into the batter.
If I’m feeling indulgent, I serve them with berry compote or chocolate sauce on top.
To make it gluten-free, I use a gluten-free cake flour blend.

Storage/Reheating

I store these mini cheesecakes in an airtight container in the fridge for up to 3 days. To enjoy them warm, I reheat each one in the microwave for about 10–15 seconds. If I prefer them chilled, I just serve straight from the fridge.

FAQs

How do I know when the mini cheesecakes are done?

I check that the tops are slightly golden and the centers are set but still a bit jiggly—they’ll firm up as they cool.

Can I make this recipe in a regular cake pan?

Yes, I can use a 6-inch round cake pan, but I increase the baking time to around 45–50 minutes and keep an eye on it.

Why did my soufflé cheesecakes deflate?

Deflating slightly is normal, but if they collapse dramatically, I may have overmixed the meringue or cooled them too quickly. Letting them cool slowly in the oven helps.

Can I freeze these mini cheesecakes?

Yes, I wrap them individually and freeze for up to 2 months. I thaw in the fridge overnight before serving.

What’s the difference between a soufflé cheesecake and a regular cheesecake?

A soufflé cheesecake is much lighter and fluffier, thanks to the whipped meringue folded into the batter, while regular cheesecake is dense and creamy.

Conclusion

This soft mini soufflé cheesecake is one of my favorite treats to bake when I want something light yet satisfying. The simple ingredients come together beautifully to create a smooth, airy texture that’s both impressive and easy to make. Whether I’m serving guests or just indulging in a solo dessert, this recipe always delivers.