Extra Soft Mochi with Cheesecake Filling Recipe

Extra Soft Mochi with Cheesecake Filling

Indulge in the unique combination of soft, chewy mochi and rich, creamy cheesecake filling with our Extra Soft Mochi with Cheesecake Filling recipe. This dessert offers an exciting twist on traditional mochi, perfect for those who love experimenting with different textures and flavors.

The magic of this recipe lies in its two contrasting elements – the delicate softness of the mochi dough complemented by the smooth, rich cheesecake filling. Whether you’re an experienced baker or trying out mochi making for the first time, this recipe provides a rewarding and enjoyable experience.

Imagine serving these innovative mochi treats, their delightful fusion of textures sure to impress. Perfect for special occasions or as a unique snack, these mochi treats are a testament to culinary creativity and flavor harmony.

Extra Soft Mochi with Cheesecake Filling

Extra Soft Mochi with Cheesecake Filling Recipe

Recipe by Hani
Discover a delightful fusion of textures with our Extra Soft Mochi with Cheesecake Filling recipe, combining chewy mochi and creamy cheesecake for a unique dessert
Prep Time :30 minutes
Cook Time :30 minutes
Total Time :1 hour 30 minutes
Course :Dessert
Cuisine :Asian


  • 122 g glutinous rice flour
  • 31 g cornstarch
  • 42 g granulated sugar
  • 180 g milk
  • 12 g unsalted butter
Cheesecake Filling
  • 260 g softened cream cheese
  • 120 g yoghourt
  • 26 g granulated sugar


  • In a clean bowl (microwave-safe), mix well glutinous rice flour, cornstarch, granulated sugar and milk until smooth. Sift once, cover it with microwave-safe plastic wrap, prick some holes on the plastic wrap, and steam until fully cooked (about 20-30 minutes). Or you can microwave it until fully cooked (about 3 minutes).
  • Transfer the dough into the stand mixer bowl, add in unsalted butter, and beat until well combined and dough becomes soft and stretchy. Scrape the dough out, wrap it with plastic wrap, and let it cool in the fridge for at least 1 hour.
  • Soften the cream cheese, add in sugar, and beat until smooth. Add in yoghourt and beat until smooth. Transfer into a piping bag, keep it cool in the fridge.
  • Dust the working surface and the dough with more cooked glutinous rice flour, so it won’t be too sticky. Divide the dough into 8 equal pieces, and roll them into 8 round flat sheets. Put in cheesecake filling, wrap it up, and put in a cupcake liner. Let them set in the fridge for 30 minutes and serve.


  • How to tell if it is fully cooked?: The batter turns into solid dough. You can find no floating flour liquid inside the dough. The color is translucent.
  • Mochi Dough Consistency: Achieve the right texture for the mochi dough, ensuring it’s soft and pliable.
  • Cheesecake Filling Preparation: Use softened cream cheese for a smooth and creamy filling.
  • Assembly: Be careful while filling and sealing the mochi to maintain their shape.
  • Chilling: Chill the mochi before serving to set the filling and enhance the texture.
  • Serving Suggestions: Serve as a unique dessert or a sweet snack, perfect for sharing.
Hello, I'm Hani and I enjoy collecting recipes from various social media platforms. I've tried some of them on my blog. Hopefully, they can help mothers with cooking.