Mini Baked Yuzu Cheesecake

Smooth and creamy cheesecake flavoured with the fragrant Japanese citrus Yuzu. This combination of a buttery base and rich yuzu cheesecake is to die for!

If you want a dessert that feels creamy, light, and quietly elegant, these mini yuzu cheesecakes are such a lovely one to make. The filling is smooth and rich, with that bright yuzu flavour cutting through like soft citrus sunshine, and the buttery biscuit base gives each bite a gentle crunch.

I first fell properly in love with yuzu during my Zumbo days, when I was trying to bring more Asian flavours into my desserts and push myself a little further. Funny enough, before the show, I hadn’t baked with it much at all.

After a few tests, I found that yuzu and cheesecake just make sense together. Creamy, tangy, fragrant, and not too heavy. It’s one of those mini desserts that feels special without being too serious.

My use of Yuzu in Zumbo’s Just Desserts

Yuzu is one of those fruits that pairs perfectly with desserts. The sour, fragrant and slightly bitter character works in cakes, creams and of course cheesecake. This yuzu cheesecake is the perfect balance of creaminess and citrus!

When I was on Zumbo’s Just Desserts I wanted to incorporate Asian elements into my desserts as a tribute to my Chinese heritage. Whether that be a black sesame praline, matcha ice-cream or yuzu cream! If you watched me you could probably see those asian elements pop up here and there.

From seeing me use it so often you’d think that it was an ingredient I used all the time. Funny thing is, prior to the show I had never used it in baking! The show challenged my baking boundaries and pushed me to try new techniques and flavours. And it was there that my love for yuzu grew.

What is Yuzu?

Yuzu is a citrus originating from areas of East Asia, particularly China, Japan (Yuzu) and Korea (Yuja). Believed to have originated from China the fruit is bright yellow with very bumpy skin and is reminiscent of a lemon, lime or grapefruit. It’s sour, slightly bitter and very fragrant.

The fruit itself is not usually eaten, but used for its juice, zest and peel. The unique flavour creates amazing cooked dishes and desserts. Japan has taken the fruit and incorporated it into many of their dishes, ranging from yuzu salt or salad dressing to yuzu flavoured spirits.

Recently the world has caught onto this amazing citrus and the use of Yuzu in dishes isn’t uncommon anymore. The only problem is it’s difficult to source. Most countries won’t have access to the fresh fruit, however they sell bottles of it in most asian grocery stores, making it accessible to everyone!

At-a-Glance Specs – What You’ll Need Before We Start Rolling

Yield	Prep Time	Cook Time	Difficulty	Storage
6 mini cheesecakes	30 minutes	30 minutes	Intermediate	Chill overnight, then store in the fridge in an airtight container for 3 to 4 days

Ingredients

Base

• 70 g Digestive/shortbread biscuits (2.5oz)
• 35 g Unsalted butter (3 tbsp)

Cheesecake

• 250 g Cream cheese (8.8oz)
• 65 g White sugar (1/3 cup)
• 75 g Plain greek yogurt/ Sour cream (1/4 cup 1/2 tsp)
• 75 g Thickened/Heavy cream (1/3 cup)
• 1 Egg
• 1 tbsp Cornstarch
• 2 tbsp Yuzu juice

Topping

• Lemon
• 175 g Thickened/Heavy cream (3/4 cup)

Optional – My Favourite Extras That Add a Little Magic

• Yuzu curd
  Spoon a thin layer on top before serving. It makes the citrus flavour brighter and gives the cheesecakes a glossy finish.
• Yuzu jelly
  Add a light jelly layer on top for a clean Japanese-style look. It gives a soft wobble and a polished café-counter finish.
• White chocolate curls
  Add a few curls on top for creamy sweetness. They soften the sharp yuzu and look elegant.
• Matcha dusting
  Dust lightly before serving. The gentle bitterness balances the rich cheesecake and bright citrus.
• Black sesame crumb
  Mix a little ground black sesame into the biscuit base. It adds a nutty flavour and a lovely colour contrast.
• Honey drizzle
  Add a tiny drizzle before serving. It softens the citrus edge and gives the cheesecake a gentle floral note.

Substitutions – Smart Ingredient Swaps That Still Taste Amazing

• Digestive biscuits
  Swap with shortbread biscuits, graham crackers, or plain sweet biscuits. Keep the biscuit simple so the yuzu stays the star.
• Greek yoghurt
  Swap with sour cream for a richer filling. Both give a soft tang and smooth texture.
• Yuzu juice
  Swap with lemon or lime juice if needed. For a closer yuzu-style flavour, use mostly lemon with a small splash of lime or grapefruit.
• Thickened cream
  Swap with heavy cream. Choose a full-fat cream so the filling stays smooth and rich.
• Silicone mould
  Swap with a cupcake tin and liners. It is easier for beginners and still gives neat mini cheesecakes.
• Lemon garnish
  Swap with lime, berries, candied citrus peel, or white chocolate. Keep the topping light so it does not cover the yuzu flavour.

STEPS

1. Preheat the oven to 170C/340F
2. Place the cookies in the bowl of a food processor, blitz until a fine crumb
3. Add melted butter and process until combined
4. Transfer to a cupcake tin (if using a cupcake tin make sure use cupcake liners) or silicone mould and press the crumbs into the base of 6 cavities
5. In a bowl beat the cream cheese and sugar together until smooth
6. Add the greek yogurt/sour cream, thickened cream and cornstarch, beat until smooth
7. Add the eggs and yuzu juice, beat until no lumps remain
8. Portion the batter evenly on top of the prepared bases
9. Place the cupcake tin/silicon mould in a tray filled with boiling water (should come 2cm up the sides of the tin/mould)
10. Place in the oven and bake for 30 minutes
11. Cool and refrigerate overnight (if using a silicon mould freeze the cheesecakes for an hour before removing them- this helps make the removal process easier)
12. Top with whipped cream and a wedge of lemon

Troubleshooting – Quick Fixes I’ve Learned from My Bakery Kitchen

Issue	Why It Happens	Quick Fix
Cheesecake batter is lumpy	Cream cheese was too cold	Use room-temperature cream cheese and scrape the bowl well
Base is soggy	Water splashed into the tin or mould	Keep the water level low and move the tray carefully
Cheesecakes sank	Batter was overmixed or baked too long	Mix gently after adding egg and stop while the centre still jiggles
Yuzu flavour tastes weak	Yuzu juice brand is mild or too little topping was used	Add yuzu curd, yuzu zest, or yuzu whipped cream instead of extra liquid
Hard to remove from mould	Cheesecakes are too soft	Chill fully, then freeze briefly before unmoulding

Comparison – How This Recipe Stacks Up Against Other Desserts

Dessert	Texture and Flavour	When I’d Make It
Yuzu cheesecake	Creamy, tangy, fragrant, citrusy	When I want a bright Asian-inspired dessert
Lemon cheesecake	Creamy, sharp, familiar, sweet	When I want a classic citrus cheesecake
No-bake yuzu cheesecake	Soft, chilled, mousse-like, light	When I want a no-oven citrus dessert
Japanese cheesecake	Light, airy, soft, souffle-like	When I want something fluffy and delicate

Tips – My Personal Tricks for a Professional-Looking Result

Choose Real Yuzu Juice, Not Yuzu Drink

Look for bottled yuzu juice rather than sweet yuzu drink or syrup.

Yuzu drinks can be sweetened and may change the texture and flavour of the cheesecake. Real yuzu juice gives you that sharp, fragrant citrus lift.

Taste the Yuzu Before You Bake

Every bottle of yuzu juice has its own little personality.

Some are sour, some are bitter, and some are a little salty. Taste it first so you know whether the cheesecake needs a softer topping or a tiny bit more sweetness.

Use Room-Temperature Cream Cheese

Cold cream cheese is the fastest way to get little lumps in the batter.

Let it soften before mixing, then beat it with the sugar until smooth. This gives you a silky filling without needing to fight the bowl.

Scrape the Bowl More Than You Think

Cheesecake batter loves hiding unmixed cream cheese around the sides.

Scrape the bowl after each main addition. It feels a bit fussy, but it saves you from finding tiny white lumps later.

Mix Gently After Adding the Egg

Once the egg goes in, slow things down.

Too much air can make mini cheesecakes puff up and sink as they cool. We want creamy citrus cheesecake, not tiny yuzu soufflés having a dramatic moment.

Protect the Biscuit Base from Water

The water bath helps the cheesecake bake gently, but the base still needs care.

Keep the water level low and move the tray slowly. Soggy base is not the vibe, especially when the filling is this smooth.

Build Stronger Yuzu Flavour on Top

If you want more yuzu flavour, don’t keep adding juice to the batter.

Too much extra liquid can soften the filling. Add yuzu curd, yuzu jelly, or yuzu whipped cream instead, so the flavour grows without upsetting the texture.

Add the Whipped Cream Close to Serving

Whipped cream looks best when it is fresh.

Pipe it close to serving time so it stays soft, neat, and fluffy. This is the little shop-style detail that makes mini desserts look polished.

Variations – Fun Twists and Flavours Inspired by My TuCha Dessert Experiments

Yuzu Curd Mini Cheesecakes

Spoon a thin layer of yuzu curd over the chilled cheesecakes before adding whipped cream.

It gives a brighter citrus hit and a glossy finish. Very pretty, very zingy, and very much a “just one more bite” situation.

Yuzu Jelly Cheesecakes

Add a thin yuzu jelly layer on top of each chilled cheesecake.

It gives that clean Japanese-style finish and a lovely soft wobble. The shine makes them look café-counter ready.

White Chocolate Yuzu Cheesecakes

Add a small amount of melted white chocolate to the cheesecake batter.

The white chocolate softens the sharp citrus and makes the filling taste creamier. It is sweet, smooth, and quietly elegant.

Matcha Yuzu Cheesecakes

Dust the tops with matcha or add a very light matcha whipped cream.

The bitter green tea balances the bright yuzu and rich cream cheese. This is the kind of flavour pairing I’d happily test behind the TuCha counter.

Black Sesame Biscuit Base

Add a little ground black sesame to the biscuit crumb base.

It gives the crust a nutty, toasty flavour that works beautifully with yuzu. The colour contrast also looks lovely.

Honey Yuzu Cheesecakes

Drizzle a little honey over the chilled cheesecakes before serving.

Honey softens yuzu’s sharp edge and adds a gentle floral sweetness. Keep it light so the citrus still gets its little spotlight.

Berry Yuzu Cheesecakes

Serve the cheesecakes with raspberries, blueberries, or strawberries.

The berries add colour and a juicy pop. They also make the plate look fresh without much styling.

Yuzu Lemon Cheesecakes

Use a mix of yuzu juice and lemon juice if you want a softer citrus flavour.

This is handy when your yuzu juice is very strong or expensive. You still get the yuzu fragrance, but the lemon helps stretch it a little.

Serving Suggestions – How I Like to Present These for Maximum Wow

Pipe a Soft Whipped Cream Swirl

Pipe a small swirl of whipped cream on each chilled cheesecake.

It gives height, softness, and that classic bakery finish. Keep the swirl light so the yuzu flavour still shines through.

Add a Glossy Yuzu Curd Layer

Spoon a little yuzu curd on top before serving.

It gives the cheesecakes a bright citrus shine and makes the flavour feel more complete. Think creamy base, buttery crust, and a little sunshine on top.

Serve on a Chilled Plate

Cheesecake looks and tastes better when it stays cold.

A chilled plate helps the filling hold its shape for longer. It is a small shop-style trick that keeps the dessert looking neat.

Pair with Green Tea or Jasmine Tea

Serve these with hot green tea, jasmine tea, or a light iced tea.

The tea balances the creamy cheesecake and keeps the citrus feeling fresh. It is simple, but very graceful.

Add White Chocolate Curls

White chocolate curls make the cheesecakes feel soft and elegant.

They balance the tangy yuzu with creamy sweetness. A little goes a long way.

Make a Mini Dessert Platter

Place the cheesecakes with berries, citrus slices, and a few little cookies.

It feels generous without needing a huge cake. Mini desserts always have a way of looking extra cute with very little effort.

Use Clean, Minimal Garnish

Keep the topping simple if you want a modern café-style look.

A small whipped cream swirl, a citrus wedge, and a glossy yuzu layer are enough. If I were serving these at TuCha, I’d keep them clean and citrus-forward so the yuzu gets its moment.

Add a Light Matcha Dusting

A tiny dusting of matcha gives colour and a soft bitter note.

Don’t overdo it, or the matcha can take over. We want a little green whisper, not a matcha thunderstorm.

Common Mistakes to Avoid – Lessons I’ve Learned After Dozens of Batches

Using Cold Cream Cheese

Cold cream cheese does not mix smoothly.

Let it soften first so the batter turns creamy and even. This is the easiest way to avoid lumps.

Skipping the Bowl Scrape

Cream cheese can hide around the bottom and sides of the bowl.

Scrape well as you mix. It keeps the filling smooth from the first cheesecake to the last.

Overmixing After Adding the Egg

Once the egg goes in, mix just until smooth.

Too much air can make the cheesecakes rise too much, then sink as they cool. Gentle mixing keeps the texture calm.

Letting Water Splash Into the Base

The biscuit base can turn soggy if water gets in.

Keep the water level low and move the tray carefully. No one wants cheesecake with a wet sock crust.

Using Sweetened Yuzu Drink Instead of Yuzu Juice

Yuzu drink or syrup can change the sweetness and texture.

Use real yuzu juice if you can. If your bottle is sweetened, you may need to reduce the sugar slightly.

Adding Too Much Extra Yuzu Juice

More yuzu sounds fun, but too much liquid can soften the filling.

If you want a stronger yuzu flavour, add yuzu curd, yuzu zest, or yuzu whipped cream instead. Keep the cheesecake batter balanced.

Removing from Silicone Moulds Too Soon

Soft cheesecakes can break if you push them out too early.

Chill them fully, then freeze briefly before unmoulding. That little freeze gives you cleaner sides.

Serving Before the Cheesecakes Are Fully Chilled

Warm or half-set cheesecake will not unmould cleanly.

Let them chill overnight for the best texture. Cheesecake is not fast, but she is worth the patience.

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