Here’s how to create these delightful Moist Mini Japanese Cheesecakes with clear and concise steps:

1. Preheat Oven: Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners.
2. Prepare Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
3. Add Sugar: Gradually add the granulated sugar and continue to beat until well combined.
4. Incorporate Eggs: Add the eggs one at a time, mixing thoroughly after each addition.
5. Mix Wet Ingredients: In a separate bowl, combine the milk, melted butter, and vanilla extract. Mix well.
6. Combine Wet and Dry: Pour the milk mixture into the cream cheese mixture and mix until smooth.
7. Add Dry Ingredients: Sift in the flour, baking powder, and salt. Stir gently until just combined, avoiding over-mixing.
8. Fill Muffin Tin: Divide the batter evenly among the lined muffin cups, filling them about ¾ full.
9. Bake: Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the cheesecakes are lightly golden and set around the edges.
10. Cool: Once baked, remove from the oven and allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

These steps will guide you through the process of making these incredible cheesecakes with ease, ensuring a delicious outcome.