I’ll never forget the first time I tried a Japanese cheesecake—it was like biting into a fluffy, sweet cloud.
But when I started eating gluten-free, I thought I’d have to give up that melt-in-your-mouth magic.
Spoiler: I didn’t!
This recipe is my answer to those cravings, but with a gluten-free twist that even my non-GF friends can’t stop raving about. It’s light, creamy, and just sweet enough—perfect for dessert or as a treat with coffee.
Let’s make something amazing together!
Tips & Variations:
- Flavor boost: Add a teaspoon of lemon zest for a citrusy twist.
- Dairy-free: Swap the butter and cream cheese for plant-based versions.
- Sweeten it up: Drizzle with honey or top with fresh berries for extra flair.
- Make it nutty: Add 1/4 cup almond flour for a slight nuttiness.
Serving Suggestions:
Slice into wedges and serve with a dollop of whipped cream or a side of fresh strawberries. Pair it with green tea or your favorite coffee for an unbeatable treat.

Cloud-Like Gluten-Free Japanese Cheesecake
- Total Time: 1 hour 15 minutes
- Yield: 8 slices 1x
- Diet: Gluten Free
Description
This fluffy, melt-in-your-mouth Japanese cheesecake is gluten-free and irresistibly creamy, perfect for a light dessert or indulgent snack.
Ingredients
- 4 oz cream cheese (room temp)
- 1/4 cup whole milk
- 3 tbsp unsalted butter
- 4 large eggs, separated
- 1/4 cup gluten-free all-purpose flour
- 2 tbsp cornstarch
- 1/3 cup granulated sugar
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Prep the pan and oven
Preheat your oven to 320°F. Grease a 7-inch round springform pan and line the bottom with parchment paper. Wrap the outside in foil to prevent water from seeping in during the water bath. - Melt and mix
Heat the cream cheese, milk, and butter in a small saucepan over low heat. Stir until smooth, then set aside to cool slightly. - Combine dry ingredients
Sift together the gluten-free flour, cornstarch, and salt in a bowl. - Mix the batter
Once the cream cheese mixture cools, whisk in the egg yolks, vanilla, and dry ingredients. Mix until just combined—don’t overdo it! - Whip the egg whites
In a clean, dry bowl, beat egg whites with cream of tartar until frothy. Gradually add sugar and beat until stiff peaks form. - Fold gently
Gently fold one-third of the egg whites into the batter to lighten it, then fold in the rest in two batches. Be gentle—this keeps the cake light and fluffy! - Bake in a water bath
Pour the batter into the prepared pan. Place it in a larger baking dish and fill the dish with hot water halfway up the sides of the pan. Bake for 50–55 minutes, or until the top is golden and jiggles slightly when moved. - Cool and serve
Let the cake cool in the pan for 15 minutes before removing the springform ring. Dust with powdered sugar or serve plain—it’s heavenly either way.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently for a fresh-from-the-oven texture.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 14g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 120mg