Hi! I’m Cassandre from Caramel Loafing. Today, I’m sharing one of Japan’s most sought-after sweet treats: the Hokkaido BAKE-style Cheese Tart.
This mini cheese tart, with its soft, creamy center and crisp shell, has become iconic across Asia and beyond. Shops like Hokkaido BAKE Cheese Tart and PABLO helped popularize it internationally, and today you’ll find it from Japan to the United States. It’s often described as a modern Japanese classic—one people return to again and again.
This version isn’t a direct copycat—it’s a hybrid. The filling is loosely inspired by Basque Burnt Cheesecake, giving it an airy yet rich texture, while the tart crust follows the classic buttery French pâte sucrée technique taught at Le Cordon Bleu. The contrast is intentional: crisp shell, tender crumb, and deeply balanced flavor.
Making them is simpler than it looks. You’ll blind-bake the tart shells first, gently cook the filling until thickened, pipe it into the crusts, then finish with a quick high-heat bake to achieve that signature golden top. If you want to recreate Hokkaido’s famous cheese tarts at home, this recipe walks you through it step by step.
More Japanese dessert classics to try:
Mr. Cheesecake Earl Grey Soft Cheesecake – a must-try Tokyo favorite.
Japanese Strawberry Shortcake – in Japan, the 22nd of each month is unofficially known as “Strawberry Shortcake Day.”
Snow-Filled Chiffon Cake – perfect if you love airy, cream-filled cakes.
A timeless French favorite embraced in Japan: Soufflé.
Plus, a Tokyo gem featured in the TV show Solitary Gourmet (孤独のグルメ): Honey Castella Pancakes.
Hokkaido Cheese Tart Recipe & Method
Ingredients
📍Tart mold size: top diameter 7 cm (2.75 in), bottom diameter 4 cm (1.6 in), height 2 cm (0.8 in) — similar to standard mini tart pans
📍Yields: 6 mini cheese tarts
Prep Time: 30 minutes
Cook Time: 48 minutes
Chill Time: 2 hours 30 minutes
Total Time: 3 hours 45 minutes
For best results, use a digital scale. If you don’t have cake flour, substitute 1 cup (120 g) all-purpose flour minus 2 tablespoons and replace with 2 tablespoons cornstarch.
☞ Tart Crust
- Cake flour 100 g (3.5 oz)
- Almond flour 16 g (0.6 oz)
- Powdered sugar 35 g (1.2 oz)
- Cold unsalted butter 60 g (2.1 oz)
- Salt, a pinch (about 1 g / 0.04 oz)
- Whole egg, beaten, 20 g (0.7 oz)
☞ Cheese Filling
- Cream cheese 150 g (5.3 oz)
- Granulated sugar 45 g (1.6 oz)
- Egg 44 g (1.5 oz)
- Heavy cream 75 g (2.6 oz)
- Cake flour 4 g (0.14 oz)
- Lemon juice 5 g (0.18 oz)
Use our Nutrition Calculator to see the nutrition info for this recipe.
How to Make Hokkaido Cheese Tarts
- Sift the cake flour, almond flour, and powdered sugar into a food processor. Add the salt and pulse briefly to combine.
- Add the cold diced butter. Pulse until the mixture resembles coarse crumbs. Add the beaten egg and pulse just until the dough comes together.
- Turn the dough out onto a work surface. Use a bench scraper to fraisage the dough (press and smear it forward slightly) once or twice for a smoother texture, or gently push and fold with your palm. Wrap and chill for at least 30 minutes (1 hour in warm weather).
- Roll the dough to about 1/8–3/16 in (0.3–0.4 cm) thick. Cut circles roughly 1 in (2.5–3 cm) wider than your tart molds. Gently press into the molds without stretching the dough, then trim the excess by running a knife vertically along the edges.
- Place a slightly smaller muffin liner inside each tart shell and fill with pie weights. If the dough feels soft, chill again for 20 minutes before baking.
- Preheat the oven to 356°F (180°C). Blind-bake for 15 minutes. Remove the weights and liners, then bake for another 15 minutes, or until lightly golden. Cool slightly on a rack before unmolding. Adjust baking time as needed for your oven.
- For the filling: Place the cream cheese and sugar in a small saucepan over low heat. Stir gently until melted and completely smooth, then remove from heat.
- Stir in the heavy cream. Add the beaten egg and lemon juice, mixing until smooth. Sift in the cake flour and stir until fully incorporated.
- Return the mixture to low heat. Stir constantly until it thickens to about 176°F (80°C), or thick enough to coat the back of a spoon. If small lumps appear, keep stirring until smooth and silky. Remove from heat immediately.
- Strain the filling through a fine sieve. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Chill for at least 30 minutes.
- Whip the chilled filling for 3–4 minutes until light and fluffy. Transfer to a piping bag and pipe evenly into the tart shells. Smooth the tops with a warm spoon, then freeze for 2 hours to set.
- Preheat the oven to 428°F (220°C). Mix 1 egg yolk with 1/4 tsp water or milk and brush lightly over the tops for shine. Bake for 15–18 minutes, or until golden brown on the surface while the center remains slightly soft.
- Let cool slightly. Enjoy warm, at room temperature, or chilled.
Watch the full step-by-step video here: Hokkaido BAKE-style Cheese Tart
FAQs & Tips for Perfect Cheese Tarts
These soft-centered cheese tarts are straightforward, but a few technical details make all the difference. Here are the most common questions:
How thick should the crust be? What if I don’t have a cutter?
Roll the dough to about 1/8–3/16 in (0.3–0.4 cm)—thick enough to stay crisp yet tender. Cut circles roughly 1 in (2.5–3 cm) wider than your tart mold so you have enough dough to press in comfortably. No cutter? A knife works perfectly; the mold will define the final shape.
No pie weights? Any substitutes?
You can use uncooked rice, dried beans, lentils, or even granulated sugar. After baking, let them cool completely and store for reuse.
For small tart molds, muffin liners filled with rice or beans work especially well. They help keep the crust flat and create subtle ridges inside the shell.
Why cook the filling first?
The crust and filling bake at different speeds. By blind-baking the shell and pre-cooking the filling, the final bake only needs to brown the surface. This keeps the center soft and custardy while maintaining a crisp shell.
Why freeze the filled tarts for 2 hours?
Freezing helps the filling set and slows down heat penetration during the final bake. This allows the top to caramelize while preserving a slightly molten center.
How do you get that perfect golden top?
Bake at 428°F (220°C) for a short, high-heat finish. Brushing lightly with egg yolk or milk enhances shine and caramelization. Watch closely—the goal is color without drying out the center.