Hokkaido Cheese Tart Recipe (Creamy Japanese Baked Cheese Tart)

Name: Hokkaido Cheese Tart
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 200 gr cake flour; 24 gr cornstarch; 2 gr salt; 60 gr confectionery sugar; 116 gr unsalted butter; 50 gr egg; 176 gr cream cheese; 60 gr mascarpone; 40 gr butter; 76 gr cream; 50 gr milk; 50 gr sugar; 16 gr cornstarch; 2 egg yolk; 1 tbsp lemon; 1/2 tsp vanilla; 1/2 tsp salt; 1 egg yolk; 1 tbsp milk

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Hokkaido Cheese Tart is a rich Japanese baked cheese tart with a buttery crust and a creamy, slightly gooey cheese filling. Its sweet and tangy flavor with a lightly caramelized top makes it hard to stop at just one.

Five Hokkaido Cheese Tarts on a piece of paper and a wooden tray.

A Quick Look at the Recipe

🏷️ Recipe Name: Hokkaido Cheese Tart
⏱️ Ready In: ~ 35 minutes
🍽️ Serves: 20 pieces
🔥 Calories: 181 kcal per serving (estimate)
🧾 Main Ingredients: Cake flour, cornstarch, salt, confectionery sugar, butter, egg, cream cheese, mascarpone, heavy cream, milk, lemon, vanilla.
🥗 Dietary Info: Vegetarian
🧠 Difficulty: Intermediate

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Hokkaido cheese tarts are rich Japanese baked cheese tarts with a buttery crust and a creamy, slightly gooey filling. Their sweet and tangy flavor with lightly caramelized tops makes them one of the most popular bakery treats in Japan.

What makes Hokkaido cheese tarts different?

Hokkaido cheese tarts use rich dairy ingredients and have a creamier, cheesier filling than many traditional custard tarts. The center stays smooth and slightly soft while the crust remains buttery and crisp.

How are Hokkaido cheese tarts different from Hong Kong egg tarts?

While Hong Kong egg tarts use silky egg custard filling, Hokkaido cheese tarts highlight rich cheese flavor with a creamier texture.

Japanese desserts and snacks have gained worldwide popularity, from soft and pillowy Japanese milk buns and buttery, crisp-on-the-outside salt bread to savory favorites like karaage and croquettes. Japan’s thoughtful balance of flavors also shines in everyday dishes such as gyudon, takikomi gohan, and ajitama eggs served with ramen. And of course, no list is complete without sweet treats like dorayaki or the richer chocolate dorayaki.

Why You Will Love This Recipe

Creamy and slightly gooey filling – The rich cheese filling is smooth, creamy, and lightly tangy without being overly sweet.
Buttery crisp crust – The tart shell bakes up buttery and crisp, creating a delicious contrast with the soft filling.
Bakery-style results at home – Enjoy Hokkaido cheese tarts with the same rich flavor and texture you love from Japanese bakeries.
Step-by-step photos included – Helpful photos and tips make it easier to follow each step with confidence.

Recipe Ingredients

Hokkaido cheese tarts ingredients with labels.

Ingredient Notes

Cream cheese – This is the base of the filling. It gives the Hokkaido cheese tart its rich, tangy flavor and smooth texture. Use full-fat cream cheese for the best result.

Mascarpone cheese – Adds a touch of sweetness and a velvety mouthfeel. It balances the tanginess of cream cheese and helps create that luscious, ooey gooey center.

Heavy cream – Makes the filling light, creamy, and perfectly melty when baked. It gives your tarts that soft, custard-like texture inside while keeping the top golden and glossy.

Be sure to check out the full recipe and ingredient list below

How to Make Hokkaido Cheese Tart

Photo collage of mixing the ingredients to make the crust.

STEP 1. Make the crust. Sift cake flour, cornstarch, and confectioners’ sugar into a bowl; add a pinch of salt. Add the egg and butter (Images 1, 2). Knead just until the dough comes together (Image 3), then wrap and chill for 30 minutes (Image 4).

Process photos of mixing the fillings in a bowl with a whisk.

STEP 2. Make the creamy cheese filling. In a bowl, whisk cream cheese, mascarpone, heavy cream, and butter until smooth (Images 5, 6). Add sugar and vanilla (Image 7) and mix well. Whisk in egg yolk, milk, and lemon juice (Image 8).

Process photos of cooking the fillings until it thickens.

STEP 3. Thicken the filling. Whisk cornstarch into the mixture (Images 9, 10), then cook gently in a saucepan over medium-low heat, stirring until it thickens (Images 11, 12). Remove from heat.

Process photos of putting the fillings into a piping bag and preparing the crust.

STEP 4. Prepare tart shells. Strain the mixture for an ultra-smooth, gooey cheese filling (Image 13). Transfer to a piping bag and chill for 1 hour (Images 14, 15). Divide the chilled dough into 20 even pieces (Image 16).

Process photos of shaping the crust, baking, and filling it with the cheese.

STEP 5. Fill & pre-bake. Press each portion into greased tart molds to form an even Hokkaido cheese tart crust (Image 17). Dock the base with a fork (Image 18). Bake at 180 °C / 356 °F for 15 minutes, until lightly golden (Image 19). Remove and cool slightly, then pipe the chilled filling into each crust (Image 20).

Process photos of brushing egg yolks on the surface of the fillings and baking them.

STEP 6. Bake & cool. Fill all tarts completely (Image 21). Brush the tops with egg wash (Images 22, 23) and bake again at 180 °C / 356 °F for 15–18 minutes, until the surface is lightly browned (Image 24). Remove from the molds, cool on a rack, and enjoy warm for that signature gooey-center!

Pro Tips

Use a piping bag – Filling the crust is much easier and cleaner this way. Chill the cheese filling for 30 minutes to 1 hour so it’s thicker and less runny when piped.
Dock the crust – Always poke small holes at the bottom of the tart shells with a fork before baking. This prevents the crust from puffing up and keeps it flat and even.
Stay with the saucepan – When heating the cheese mixture, never leave it unattended. Stir continuously with a spatula until the filling thickens to a creamy, smooth texture.
Fix runny filling before eggwash – If the filling feels too soft, skip the eggwash first. Bake the tarts for 5–10 minutes until the surface firms up, then brush with eggwash and continue baking.

Serving Suggestions

Hokkaido Cheese Tarts are delicious on their own, but a few simple additions can make them even more irresistible. If you love fruity toppings, add a spoonful of my homemade strawberry compote. You can also dust the tops with a little powdered sugar or drizzle them with honey for a quick finish.

For drinks, these mini cheese tarts pair wonderfully with warm, cozy beverages. Try them with a cup of ginger lemon drink for a refreshing contrast, Earl Grey milk tea for a fragrant floral note, or oolong milk tea if you prefer something creamy and balanced. Each sip complements the buttery crust and soft, custardy center perfectly.

Hokkaido Cheese Tart FAQs

Can Hokkaido cheese tart be made using non-dairy alternatives?

Yes, non-dairy alternatives such as almond milk, coconut milk, or cashew-based cheeses can be used. However, the texture and flavor may vary from the traditional tart made with Hokkaido dairy cheese.

Why can’t I brush eggwash on top of the fillings?

The fillings might be too runny, put them in the oven for 5-10 minutes, the surface will be more solid to brush.

How do I get the gooey texture in the fillings?

To get the gooey texture, cornstarch play an important role here. Cook the filling in a sauce pan until it thickens. This will help make the fillings gooey.

Why did my Hokkaido cheese tart crack on top?

Cracks usually appear when the oven temperature is too high or the filling is overbaked. Bake just until the tops are lightly golden and still a bit jiggly in the center. As they cool, the filling will set perfectly without cracks.

Are Hokkaido cheese tarts the same as egg tarts?

No. Hokkaido cheese tarts have a rich cheese filling with a creamy, slightly gooey center, while egg tarts are filled with silky egg custard. Both have pastry crusts, but their flavor and texture are very different.

A few Hokkaido cheese tarts stacked on a wooden tray.

Storage

Store your Hokkaido cheese tarts in an airtight container, preferably wrapped individually in plastic or parchment for extra freshness. They’ll stay good in the refrigerator for up to 5 days.

Before serving, reheat them in an oven or air fryer for a few minutes to revive the crispy crust and warm, gooey cheese filling or enjoy them cold for a creamier texture.