This looks like Fluffy Japanese Cheesecake Cups / Soufflé Cheesecake Muffins 🧁 Very light, airy, and “melt-in-your-mouth”, baked in a muffin tin and dusted with powdered sugar.
Fluffy Cheesecake Cups (Soufflé Style)
Ingredients
8 oz (225 g) cream cheese, softened
3 large eggs, separated
¼ cup (50 g) sugar
¼ cup (60 ml) milk
2 tbsp butter
¼ cup (30 g) all-purpose flour
1 tbsp cornstarch
1 tsp vanilla extract
Pinch of salt
Powdered sugar, for dusting
Instructions
Preheat oven to 320°F (160°C). Line a muffin pan with paper liners.
Melt cream cheese, milk, and butter together (low heat or microwave). Stir until smooth.
Remove from heat. Add egg yolks, vanilla, flour, and cornstarch. Mix until silky.
Whip egg whites with salt until foamy. Gradually add sugar and beat to soft peaks.
Fold egg whites gently into the cream cheese mixture in 3 additions.
Spoon batter into muffin cups, filling about ¾ full.
Place muffin pan in a larger pan with hot water (water bath).
Bake 25–30 minutes, until puffed and lightly golden.
Turn off oven, leave door slightly open for 10 minutes.
Cool, then dust with powdered sugar.
Tips
Do not overmix after adding egg whites
Water bath = extra fluffy texture
Chill for a creamier cheesecake feel, or eat warm like a soufflé
✨ Result: light, jiggly, airy cheesecake cups that melt in your mouth.
