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    Home » Recipes » Pies and Tarts

    The Best Hokkaido Baked Cheese Tarts (Easy Recipe)

    by Jolina | Published: April 11, 2022 | Last Updated: July 25, 2022 | 78 Comments
    This site contains affiliate links. As an Amazon Associate I earn from qualifying purchases. See Terms of Use for more information.

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    Pin for Hokkaido Baked Cheese Tarts.
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    Pin for Hokkaido Cheese Tarts.
    Pin for Hokkaido Baked Cheese Tarts.

    Hokkaido baked cheese tarts are creamy, sweet and savoury, delicious. Buttery tart shells filled with a rich 4-cheese filling and baked until golden. Unlike other cheese tart recipes, this recipe uses frozen tart shells, making it quick, easy and convenient to make. You’ll love it!

    (Fan of all things Hokkaido? Try these Hokkaido chiffon cupcakes. They’re a reader favourite and for good reason —  soft, fluffy, light as air and filled with the most delicate whipped cream. They’re incredible.)

    Hokkaido cheese tarts on a serving platter.
    Jump To hide
    What is it and what does it taste like
    Why you’ll love this recipe
    How to make
    Step-by-step photos
    Expert baking tips
    Recipe FAQs
    Other easy tart recipes
    Hokkaido Baked Cheese Tarts

    I’ve been making baked cheese tarts for years. 

    People used to call them baked lava cheese tarts but now they’re more popularly known as Hokkaido baked cheese tarts.

    I used to make my own crust too — kneading the pastry dough, chilling, rolling and all that jazz. 

    Until one time I decided to use frozen tart shells (the same kind I use for my ube tarts) and lemme tell you, best decision ever! 

    The tarts were still delicious and my friends and family still loved them. 

    The only difference? I was done in no time.

    Let’s bake.

    What is it and what does it taste like

    Creamy Hokkaido baked cheese tarts on a baking tray.

    But first, what are Hokkaido baked cheese tarts? 

    Also called Hokkaido cheese tarts, Hokkaido cheese cake, Japanese cheese tarts, cheese egg tarts, or simply baked cheese tarts, they are pastries made of a shortbread crust and filled with a cheesy custard.

    And as the name suggest, they originated from the island of Hokkaido in Japan, known across the country for the excellent quality and delicious flavour of its milk and milk products.

    The cheese tart is one of their most popular desserts and its popularity quickly spread across Asia in countries like Malaysia, Singapore and the Philippines. It’s quite popular in Australia, too.

    Soon enough, these little bites of deliciousness made their way to North America and long line ups would form every time a new franchise would open its doors.

    Happily, these sweet and savoury tarts are easy to make at home. 

    Why you’ll love this recipe

    Cheese egg tarts appetizers on a serving platter.

    These baked cheese tarts are so good you won’t be able to stop at just one. Which is fine because you’ll love making them all the time.

    • Uses frozen tart shells. I’m a fan of making things from scratch but love a good shortcut too. Like puff pastry. And now frozen tart shells. They’re so convenient to use and make this recipe so much easier and quicker to come together.
    • No need for special tart moulds. Frozen shells already come in their own aluminum moulds so you don’t need to worry about having speciality tart pans to make the crust.
    • You can control the texture. If you want lava tarts, underbake a little, if you want firmer tarts, bake a little longer. Either way, they will be delicious.
    • The cheese filling makes for delicious bite-sized appetizers too. I use pre-baked phyllo shells (or similar, see the photo above), fill them with cheese custard and bake for about 10 minutes or until set. So simple and always a hit at every party.

    How to make

    Ingredients for Hokkaido cheese tarts recipe.
    (Featured products are not sponsored.)

    This is such an easy recipe. It takes just about an hour from start to finish.

    Ingredient notes and substitutions

    Some notes about key ingredients:

    • Frozen tart shells — I use 3-inch tarts shells in this recipe. You can also use 2-inch tartlets. My only suggestion would be to buy the best kind that budget allows. I usually go with the Tenderflake brand.
    • Cream cheese — you’ll need cream cheese available in blocks and not in tubs. And as much as possible, buy full-fat and not light for the richest texture and the best flavour.
    • Brie — you can use either regular or double-cream brie. And although the rind can be eaten, we scrape them off in this recipe. Don’t throw them away though! You can still enjoy them with crackers. If you can’t find brie, camembert is a great alternative.
    • Mascarpone — again, I’d suggest buying full-fat mascarpone for the richest, creamiest texture. If you can’t find mascarpone, you can substitute with the same amount of cream cheese.
    • Parmesan cheese — parmesan cheese is what brings that wonderfully salty, savoury flavour to these tarts. I sometimes use pecorino romano too. Just note that it’s saltier and sharper than parmesan so your tarts will lean more on the savoury side.
    • Milk — I usually use 1% or 2% skim milk.
    • Confectioner’s sugar — also sometimes referred to as icing sugar or powdered sugar.
    • Cornstarch — this is our main thickening agent.
    • Lemon juice — we’ll only need the juice, not the zest. Check out these lemon recipes if you don’t want to waste that delicious lemon zest!

    Baking tools

    You won’t need special tools to make this recipe. Not even a mixer! Just the following:

    • Measuring bowls
    • Saucepan (or you can use a double-boiler if you have one)
    • Wooden spoon or any spoon to stir the custard with
    • Fine mesh sieve
    • Baking pan
    • Measuring cups and spoons

    Step-by-step photos

    Preheat oven to 375F. Place tart shells on a baking sheet and bake for 10-12 minutes or until they turn a light golden brown. Carefully remove from their moulds and set aside to cool. Increase oven temperature to 425F.

    Photo collage - frozen tarts shells.

    In a large bowl set atop a saucepan with simmering water (don’t allow the water to touch the bowl), add all your cheese, butter and milk. Stir until the cheese and butter are melted and no big chunks of cheese remain (little lumps are ok). 

    It helps to cut the cheese into portions. And I usually squish the cheese on the sides of my bowl with my wooden spoon to help things along.

    Photo collage - cheese custard filling in a bowl.

    Add confectioner’s sugar and cornstarch and continue to stir until combined.

    Photo collage - cornstarch added to tart filling.

    Then add eggs, lemon juice and vanilla extract. Stir until incorporated. 

    Photo collage - cheese tart filling in a bowl.

    At this point, all you’ll need to do is continue stirring until the custard is thick and creamy. 

    You can add more cornstarch a little at a time to help you reach the consistency you want. 

    You should also taste the custard and decide if you want to add more sweetness to it. Add more confectioner’s sugar a little a time, to taste.

    Strain the mixture into another bowl and allow to cool slightly.

    Strain cheese filling through a mesh sieve.

    Scoop your tart filling into your pre-baked tart shells and fill to the brim. Spoon egg wash (egg yolk with milk) over each one (using a pastry brush will wreak havoc on the tops of your tarts) and bake for 10 minutes or until set.

    Photo collage - cheese tarts ready for the oven.

    If you like a more lava-like consistency, remove from the oven once the tarts are firm on the edges but still a little wobbly in the middle (similar to cheesecake).

    I prefer I firmer tart so I bake until the whole tart is set.

    Optional: to get those nice burnt marks on top, you can either use a blow torch or broil the tarts on low for 2 minutes.

    Expert baking tips

    Closeup shot of Japanese cheese tart filling.
    firmer filling
    Closeup shot of baked lava cheese tart.
    lava-type filling
    • For the creamiest cheese custard, portion your cheese so they’re easier to melt, melt them in a double boiler so there’s little chance of scrambling the eggs, and strain the mixture through a fine mesh sieve before filling your tarts.
    • Pre-bake your tart shells to ensure your tart crust will be fully baked and browned, and not soggy once they’re filled. Also make sure to follow the thawing instructions printed on the package.
    • Bake your tarts according to the consistency you want your cheese filling.  It takes me 10 minutes to bake the filling plus 2 minutes in low broil for those nice burnt tops. This results to a slightly firmer filling. If you want a gooier tart, bake for slightly less time. Remember though that every oven is different so watch your tarts carefully. The key is not to over bake them as over-baked tarts will crack and harden unnecessarily.

    Recipe FAQs

    Hokkaido cheese tarts on a serving tray with coffee on the side.
    Where can I buy ready-made tart shells?


    Ready-made tart shells are located in the frozen section of your supermarket.

    What is the best way to serve and enjoy Hokkaido baked cheese tarts?


    Hokkaido cheese tarts are best served warm, fresh from the oven. You can eat them as a snack, dessert, or with your coffee and tea.

    You can also make them look more festive by sprinkling with a little confectioner’s sugar on top.

    How do I store them?


    I keep leftover tarts in a covered container in the fridge then I just leave them out on the counter until they come down to room temperature before serving.

    If you want to serve them warm, pop them in an oven toaster for a few minutes after they’ve come down to room temperature.

    I don’t recommend microwaving these tarts as they will lose their structure and become soft and soggy. But if you must, don’t microwave for more than 15 seconds.

    How long do they last?


    Hokkaido cheese tarts should keep up to 1 week in the fridge.

    Other easy tart recipes 

    Love making tarts? Check these out:

    • Summery Grapefruit Tart
    • Treacle Tart Harry Potter’s Favourite!
    • Chocolate Brownie Tart with Brown Butter Crust
    • No Bake White Chocolate Tart with Raspberry and Mascarpone

    Hope you love making and eating these as much as we do!

    Happy baking!

    Did you make Hokkaido cheese tarts? I’d love to hear all about it! Leave a comment or a star rating below. You can also tag me on Instagram or Facebook. I’d love to see your creations!

    You can also find me on Pinterest, Twitter and YouTube.

    Freshly baked Hokkaido cheese tarts.

    Hokkaido Baked Cheese Tarts

    Author: Jolina
    Hokkaido baked cheese tarts are creamy, sweet and savoury, delicious. Buttery tart shells filled with a rich 4-cheese filling and baked until golden.
    5 from 39 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 50 mins
    Total Time 1 hr 10 mins
    Course Dessert, Snack
    Cuisine Asian
    Servings 30 tarts
    Calories 85 kcal

    Equipment

    • Mesh Strainers
    • Mixing Bowls
    • Baking Sheets

    Ingredients
     
     

    For the Tart Crust:

    • 30 pcs frozen 3-inch tart shells thawed according to package instructions

    For the Cheese Filling:

    • 1 8-oz block cream cheese cut into portions
    • 4 oz brie with the rind scraped off
    • 4 oz mascarpone cheese
    • 4 oz grated parmesan
    • ¼ cup unsalted butter
    • 1 cup milk
    • ½ cup confectioner's sugar may need more
    • ⅓ cup cornstarch may need more
    • 2 pieces large eggs
    • 2 tablespoons lemon juice
    • ½ teaspoon vanilla extract

    For the Egg Wash:

    • 1 piece egg yolk from a large egg
    • 1 teaspoon milk

    Instructions
     

    For the Tart Crust:

    • Preheat oven to 375F. Place tart shells on a baking sheet and bake for 10-12 minutes or until they turn a light golden brown.
      Photo collage - frozen tarts shells.
    • Carefully remove from their moulds and set aside to cool. Increase oven temperature to 425F.

    For the Cheese Filling:

    • Add all your cheese, butter and milk in a large bowl set atop a saucepan with simmering water (don’t allow the water to touch the bowl). Stir until the cheese and the butter are completely melted and no big chunks of cheese remain (little lumps are ok).
      Photo collage - cheese custard filling in a bowl.
    • Add confectioner's sugar and cornstarch and stir until well combined.
      Photo collage - cornstarch added to tart filling.
    • Then add eggs, lemon juice and vanilla extract.
      Photo collage - cheese tart filling in a bowl.
    • Continue stirring until the mixture is thick and creamy (see note).
    • Strain the mixture into another bowl and allow to cool slightly.
      Strain cheese filling through a mesh sieve.

    For the Egg Wash:

    • In a small bowl, lightly beat egg yolk with milk and set aside until ready to assemble.

    Tart Assembly:

    • Transfer your custard into your cooled crusts and fill to the brim.
      Photo collage - cheese tarts ready for the oven.
    • Spoon egg wash over each one (see note) and bake for 10 minutes or until set.
    • Optional: to get those nice burnt marks on top, you can either use a blow torch or broil the tarts on low for 2 minutes.
    • Take out of the oven and serve warm.

    Video

    Notes

    1. You can add more cornstarch a little at a time to help you reach the consistency you want.
    2. You should also taste the custard and decide if you want to add more sweetness to it. Add more confectioner’s sugar a little a time, to taste.
    3. You’ll need to spoon the egg wash over the tarts because a pastry brush will stick to the surface of the tarts.
    4. See the post for more baking tips, FAQs and step-by-step photos.

    Nutrition

    Calories: 85kcalCarbohydrates: 5gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 23mgSodium: 99mgPotassium: 28mgFiber: 1gSugar: 2gVitamin A: 178IUVitamin C: 1mgCalcium: 57mgIron: 1mg

    Nutritional information are estimates only.

    Tried this recipe? Leave a star rating today!Also tag @iamtheunlikelybaker I’d love to see your creations.

    (This post was first published on The Unlikely Baker on 23 January 2017. It was updated on 11 April 2022 with a more comprehensive baking guide.)

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    Comments

    1. Larissa

      January 27, 2023 at 10:03 pm

      5 stars
      We loved these tarts! I’ve tasted the lava tarts like these firmer ones better. Next time I will mix different types of cheese.

      Reply
      • Jolina

        January 30, 2023 at 10:28 am

        Glad you loved them Larissa!

        Reply
    2. Janelle

      January 22, 2023 at 1:30 pm

      Hokkaido baked cheese tarts are one of our favorite treats to buy. Can’t wait to make them at home! Glad to know we can use frozen tart shells.

      Reply
    3. Ann

      January 19, 2023 at 11:36 am

      These sound delicious! I am a huge cheese lover, so this sounds like a great recipe to try!

      Reply
    4. Leah

      June 19, 2022 at 3:41 pm

      5 stars
      These cheese tarts were so easy to make! Already made 2x and both gone in a flash. Thanks for the recipe!

      Reply
      • Jolina

        June 27, 2022 at 2:37 pm

        That’s awesome Leah! 🙂

        Reply
    5. Danielle

      February 28, 2017 at 11:56 am

      The tarts look absolutely amazing! I have to admit that dough has been my enemy as well. I know I need to work on it, and this gives me a great reason to!

      Reply
      • Jolina

        February 28, 2017 at 10:33 pm

        Hi Danielle! I have to admit – this recipe gave me *some* heartache but perseverance paid off! And the dough here is easier than most so hope you give it a shot. It is SOOOO worth it 🙂 Would love to hear how it goes if you do decide to give it a go.

        Reply
    6. Val

      February 07, 2017 at 9:55 am

      They look great! I think I’d like them best when warm, something about oiey gooey warm cheese makes my belly happy.

      Reply
      • Jolina

        February 07, 2017 at 8:17 pm

        I would have to agree! I mean, I’d eat them any which way but warm fresh from the oven is my favourite. When the cheese is oooey goeey 🙂

        Reply
    7. Sandhya Ramakrishnan

      January 26, 2017 at 10:51 pm

      The cheese tarts look amazing and the pictures are absolutely gorgeous. Happy CNY and this is a wonderful way to begin the New Year. Baking definitely is a challenge, no matter how long one has been baking. Every new recipe I feel is a learning curve.

      Reply
      • Jolina

        January 29, 2017 at 7:59 pm

        That’s how I feel as well! That’s what makes it fun eh? No two baking days are the same! 🙂 Thanks Sandhya and happy CNY to you too!

        Reply
    8. Bobbi

      January 26, 2017 at 1:40 pm

      WOW these look so good! How can you go wrong with gooey cheese?

      Reply
    9. Melanie Burbage

      January 25, 2017 at 8:33 pm

      These are interesting! I make chocolate lava cakes all the time, never heard or seen these before. I’ll have to try them, my boyfriend would love them

      Reply
    10. Kimberly

      January 25, 2017 at 8:23 pm

      I’ve never heard of these, but they look amazing! I’m trying to imagine what one would taste like. A slight sweetness because of the sugar? Or, is it savory because of the cheese? Or, a combination of both? Maybe I’ll have to make some to find out!

      Reply
      • Jolina

        January 25, 2017 at 8:31 pm

        It’s actually both 🙂 The crust is slightly sweet but the filling is more savoury and salty because of the cheese. Hope you like it!

        Reply
    11. Silvia

      January 25, 2017 at 8:16 pm

      Hi Jolina! I didn’t start baking until just about a year ago and still find it hard sometimes. I think I can easily succeed on a cookie or muffin recipe but anything more sophisticated, hmmm takes a few tries. Your ooey, gooey tart looks amazing, I can taste in my mouth (but really wishing it was actually in my mouth haha). Nicely done!

      Reply
      • Jolina

        January 25, 2017 at 8:23 pm

        Hi Silvia! Thanks! I’m still learning too 🙂 And there’s so much to learn! Good thing we can eat our mistakes eh?

        Reply
    12. Cori

      January 25, 2017 at 7:43 pm

      I am a huge cheese fan so I am a bit shocked I didn’t know about these earlier! I have got to give them a try.

      Reply
    13. Maria

      January 25, 2017 at 7:04 pm

      The photos of these cheese tarts are making my mouth water. I love pastries with a cheesy flavor and I think these would go really well with a hot cup of coffee.

      Reply
    14. Leslie

      January 25, 2017 at 4:26 pm

      You had me at cheese, I love cheese! I like making tarts because they are perfect sizes and easy for serving. I will have to pin this and give it a try.

      Reply
      • Jolina

        January 25, 2017 at 7:55 pm

        Yay and yay 🙂 Thanks for the pin Leslie! Hope you like these!

        Reply
    15. candy

      January 25, 2017 at 2:28 pm

      Your baked lava cheese tarts look so good. Now to make little bite size ones or go for the big one. Choices.

      Reply
      • Jolina

        January 25, 2017 at 7:59 pm

        And it’s a hard choice too lol!

        Reply
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    Hi, I'm Jolina! And I'm definitely a late bloomer, a thoroughly unexpected baker.

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