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Viral Japanese Cheesecake Ice Cream Sandwiches

Japanese cheesecake ice cream sandwiches with a jiggly, cloud-like cheesecake exterior and a cold, creamy strawberry or mango ice cream center. Bake in a water bath for a soft, pale golden texture, then freeze just until sliceable but still slightly wobbly.
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Prep Time 30 minutes
Cook Time 30 minutes
cooling + freezing 2 hours
Total Time 3 hours
Servings: 8 servings
Course: Dessert
Cuisine: Japanese-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Japanese cheesecake
  • 6 oz cream cheese softened
  • 0.25 cup unsalted butter 1/2 stick, softened
  • 0.5 cup whole milk
  • 1 cup cake flour sifted
  • 6 egg yolks
  • 6 egg whites
  • 0.75 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 tsp fresh lemon juice
Ice cream sandwich filling
  • 0.5 gallon strawberry or mango ice cream softened (choose one)

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Bake the Japanese cheesecake (water bath)
  1. Preheat the oven to 325F and line a 9x13 pan with parchment, then set up a water bath for gentle, even baking.
  2. Melt the cream cheese, unsalted butter, and whole milk together until smooth, then cool slightly so the eggs won’t scramble.
  3. Whisk in the egg yolks, cake flour, vanilla extract, and fresh lemon juice until the batter is smooth and lump-free.
  4. Beat the egg whites to soft peaks, then gradually add the granulated sugar and beat to stiff glossy peaks.
  5. Fold the egg whites into the cream cheese mixture in three additions until no streaks remain.
  6. Bake in the parchment-lined 9x13 pan in the water bath for 25-30 minutes, until the top looks set and gently springy.
  7. Cool the cheesecake completely before cutting.
Assemble and freeze the ice cream sandwiches
  1. Cut the cheesecake into squares.
  2. Sandwich a scoop of softened strawberry or mango ice cream between two cheesecake squares so the filling is centered.
  3. Wrap and freeze for 1 hour, then serve when the cheesecake is still slightly jiggly.

Notes

For the soft, jiggly texture, do not rush cooling—cut only once the cheesecake is fully cold, and freeze just long enough to firm up while keeping wobble. Store wrapped sandwiches in the freezer up to 2 weeks; thaw in the fridge 10 minutes for easier biting. To make it more egg-free would require a different cheesecake method, but you can choose strawberry or mango ice cream to match your preferred flavor profile.