Perfect choice! 🌸 Mini soufflé cheesecakes are light, fluffy, and melt-in-your-mouth soft — like little clouds of cheesecake. They’re not overly sweet and are a beautiful treat for tea time, parties, or as an elegant dessert. Here’s a detailed recipe for you:

🧁 Soft Mini Soufflé Cheesecake Recipe

Ingredients

For the Cheesecake Batter:

• 200 g (7 oz) cream cheese, softened to room temperature
• 40 g (3 tbsp) unsalted butter, softened
• 60 ml (¼ cup) milk (whole milk preferred)
• 3 large eggs, separated
• 70 g (⅓ cup) granulated sugar, divided
• 1 tsp vanilla extract
• 1 tsp lemon juice
• 25 g (3 tbsp) cake flour (or all-purpose flour, sifted)
• 15 g (2 tbsp) cornstarch, sifted
• Pinch of salt

For Dusting & Decoration (Optional):

• Powdered sugar, for dusting
• Fresh fruits like berries or sliced strawberries
• A sprig of mint

Instructions

Step 1: Prepare the Oven & Pan

1. Preheat oven to 300°F (150°C).
2. Line a muffin tin with cupcake liners, or use small mini cheesecake molds.
3. Prepare a water bath: Place a deep baking pan on the oven’s lower rack and fill with hot water. This steam keeps the cheesecakes moist and prevents cracking.

Step 2: Make the Cream Cheese Mixture

1. In a heatproof bowl, combine cream cheese, butter, and milk.
2. Place the bowl over a pot of simmering water (double boiler method) and whisk gently until smooth and lump-free.
3. Remove from heat and let it cool slightly.

Step 3: Add Flavor & Dry Ingredients

1. Whisk in egg yolks, vanilla extract, and lemon juice until smooth.
2. Sift in the flour, cornstarch, and salt. Mix gently until just combined (avoid overmixing).

Step 4: Make the Meringue

1. In a clean mixing bowl, beat the egg whites with an electric mixer until foamy.
2. Gradually add in sugar (about 1 tbsp at a time) while beating.
3. Continue whisking until soft peaks form (the meringue should be glossy and stand up with a slight curl).

Step 5: Fold the Batter

1. Gently fold ⅓ of the meringue into the cream cheese mixture using a spatula.
2. Add the remaining meringue in two more additions, folding carefully to keep the batter airy.

Step 6: Bake the Soufflé Cheesecakes

1. Divide the batter evenly among the lined muffin cups (fill about ¾ full).
2. Place the muffin tin on the middle rack above the hot water bath.
3. Bake for 20–25 minutes, then turn off the oven and leave the cheesecakes inside for another 10 minutes with the door slightly open (this prevents sudden collapse).

Step 7: Cool & Decorate

1. Remove from oven and let cool to room temperature.
2. Chill in the refrigerator for at least 1–2 hours before serving (they taste best cold).
3. Dust with powdered sugar and top with fresh fruit if desired.

Tips for Success 🍰

• Don’t overwhip the egg whites — soft peaks keep the cheesecakes fluffy instead of dry.
• Always bake with a water bath (or steam in the oven) for the perfect soufflé rise.
• Use room temperature ingredients for a smooth batter.
• These are best eaten the same day, but can be stored in the fridge for up to 3 days.

✨ Result: Soft, jiggly, mini soufflé cheesecakes with a delicate melt-in-the-mouth texture, lightly sweet, and perfect with fruit or a dusting of sugar.

Would you like me to also give you a flavored variation (like matcha or chocolate swirl mini soufflé cheesecakes) for extra creativity?