Japanese cotton cheesecake has long been admired for its cloud-like softness, delicate sweetness, and signature wobble. It’s lighter than a traditional cheesecake, airier than chiffon cake, and softer than sponge cake. Now imagine all that melt-in-your-mouth goodness transformed into bite-sized cupcakes—a personal, portable dessert that feels like eating a creamy cloud.

Fluffy Japanese cotton cheesecake cupcakes are the perfect fusion of elegance and comfort. They work beautifully for afternoon tea, party desserts, or a simple homemade treat when you want something impressive without being overly heavy or sweet. And the best part? These cupcakes are surprisingly straightforward to make once you understand the technique behind their signature texture.

What Makes Japanese Cotton Cheesecake Cupcakes Special?

Unlike dense Western-style cheesecakes, Japanese cotton cheesecake relies on:

✔ A meringue-based batter

Stiff yet silky egg whites whipped with sugar create a structure that expands in the oven, giving the cupcakes their characteristic fluffiness.

✔ A gentle “bain-marie” bake

Baking in a water bath ensures even heat distribution, preventing cracking and keeping the cupcakes moist.

✔ A balanced cream cheese mixture

Instead of being overly rich, the cream cheese is combined with milk, butter, and egg yolks to create a smooth, custard-like base.

The result is a cupcake that’s light, jiggly, slightly tangy, and subtly sweet with a velvety interior.

Fluffy Japanese Cotton Cheesecake Cupcakes Recipe

Makes: 12 cupcakes

Difficulty: Moderate

Time: About 1 hour

Ingredients

Cream Cheese Base

• 150g cream cheese (softened)

• 30g unsalted butter

• 100 ml milk

• 3 egg yolks

• 40g cake flour

• 15g cornstarch

• 1 tsp lemon juice

• ½ tsp vanilla extract

• A pinch of salt

Meringue

• 3 egg whites

• 70g sugar

• ½ tsp cream of tartar (optional but helpful)

How to Make Japanese Cotton Cheesecake Cupcakes