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Emijujuu

This creator makes videos about baking various sweet treats. Their content often features recipes for cookies, brownies, cheesecakes, and cakes. They also share recipes for popular items such as cinnamon rolls, tiramisu blondies, and s'mores cookies. The videos typically show the step-by-step process of preparing these desserts, including mixing ingredients and decorating the final products.

Where to find Emijujuu

Instagram ·emijujuu
Followers521K
Avg views198K
Engagement9.6%
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What kind of content does Emijujuu make?

Emijujuu crafts visually delightful baking tutorials on Instagram, showcasing a passion for creating an array of decadent desserts. Their feed is a treasure trove of recipes for everything from classic cookies and brownies to elaborate cakes and cheesecakes. Each video offers a clear, step-by-step guide to crafting these sweet treats, making them perfect for brands looking to partner with a creator who inspires culinary creativity.

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chocolate peanut butter protein cheesecake using Naked Whey
crust:
1 1/2 cups (200g) graham cracker crumbs
1/3 cup (40g) cocoa powder
1/3 cup (80g) unsalted butter, melt
pinch of salt
*mix everything together and press into the bottom of a 9inch spring form pan. set in the freezer in the mean time (or bake at 350 for 10 min then let cool).

cheesecake filling:
16 oz (452g) cream cheese, softened
6 scoops (132g) Naked Whey protein powder (chocolate peanut butter)
1 cup (120g) powdered sugar
2 tsp vanilla
1 cup (240g) heavy cream, cold
1/2 cup (120g) peanut butter, melt
1/3 cup (60g) semisweet chocolate, melt
2 tbsp cocoa powder
*in a bowl, whip up the heavy cream until it forms stiff peaks. set in the fridge until ready. in a large bowl, cream together the cream cheese, powdered sugar, vanilla, then the protein powder. once all smooth, gently fold in the whipped cream. then divide the batter equally in two bowls. in 1 bowl, mix in the warm/melted peanut butter. in bowl two, 1/3 cup melted semisweet chocolate. fold gently to mix in order to keep the fluffy texture. spread the peanut butter layer first over the cooled crust and set in the fridge for about 20-30 min. then the chocolate layer and set in the fridge at least 6 hours or overnight!

ganache topping:
1 cup (150g) dark chocolate, melt
1/3 cup (75g) heavy cream
pinch of salt
chopped peanuts
*mix the cream into the melted chocolate and add in a pinch of salt. pour over the set cheesecake and top with chopped peanuts. let chill to set ganache a bit. enjoy! :) @nakednutrition #nakednutrition #nakedpartner #ad
stuffed churro cookies
cookie dough:
1 cup (226g) unsalted butter, soft
1/2 cup (100g) light brown sugar
1/3 cup (75g) white sugar
1 whole egg + 1 yolk
2 tsp (8g) vanilla extract
1 tsp (4g) vanilla bean paste
3 cups (350g) ap flour
1/2 tsp (3g) salt
1 tsp (6g) baking soda
1/4 tsp (1g) baking powder
1 tsp (3–4g) ground cinnamon
*cream together the butter and sugars and then mix in the eggs and vanilla. if you dont have vanilla bean paste you can also add a tad more vanilla extract. in another bowl, whisk the dry ingredients together and then add the dry mix into the wet. set in the fridge for at least an hour. once ready, flatten each dough ball into a disk and stuff with the frozen dollop. roll into ball and then roll the dough into cinnamon sugar. bake at 350 for 11-12 min (time will vary). let cool on the pan completely to prevent the filling from leaking out!

dulce de leche filling:
1/3 cup (100g) dulce de leche
1 tsp cornstarch
*mix the cornstarch into the dulce de leche to thicken it a bit then dollop into 1-2 tsp sized. freeze until frozen (2hrs). 

cinnamon sugar coating:
1/2 cup (100g) white sugar
1 tsp (5–6g) ground cinnamon
tiramisu blondies
coffee blondies:
2/3 cup (150g) unsalted butter, melted
2 1/2 tbsp (13g) instant coffee (or instant espresso powder)
1/3 cup (67g) white sugar
1/2 cup (100g) brown sugar
1 egg + 1 egg yolk
1 tsp (4g) vanilla
1 1/2 cups (190g) flour
1/4 tsp baking soda
1/2 tsp (3g) salt
*note: if you want more coffee flavor, then use “instant espresso powder”, for less use just any instant coffee. gently heat up the butter (warm enough to dissolve the instant coffee). add in the instant coffee and whisk until its all combined. let cool a bit. then add in the sugar until smooth, then add in eggs and vanilla. in another bowl, whisk together dry ingredients (i forgot baking soda in mine lol oops). add the dry to the wet and mix until just combined. place in baking tray and bake at 350 for 22-26 min. let cool before adding the mocha ganache. 

mocha coffee ganache
1/2 cup (85g) chocolate chips, bitter or semi-sweet
1 tsp (2g) espresso powder in 3 tbsp (45g) hot water
1/4 cup (60g) heavy cream
*melt chocolate chips in the microwave in 20 second intervals (you don’t want to burn them). once melted, add in the whipping cream and espresso. mix well and pour on top of the cooled blondie. leave in fridge until it cools fully or overnight.

mascarpone cream
1 1/2 cups (340g) mascarpone
1 cup (240g) whipping cream
1 cup (120g) powdered sugar
1 tsp (4g) vanilla
*whip the mascarpone until fluffy, and then add the whipping cream and vanilla. mix until combined until smooth and fluffy, and then add the powdered sugar. layer half of the cream on top of the set ganache layer, then the soaked ladyfingers, then the rest of the cream. set in the fridge about an hour or overnight, then dust with cocoa powder before serving :) 

ladyfingers + espresso
~12 ladyfingers soaked in espresso
*i used about 1/2 cup worth of hot water with 2 tbsp of espresso powder.
@momofukugoods viral chili crunch sushi dip hand rolls #momofukupartner
chili crunch sushi hand rolls
spicy tuna mix:
~3/4lbs of sushi grade tuna
3 tbsp Japanese mayo
2 tbsp Momofuku Chili Crunch
1 tbsp soy sauce
1 tsp sesame oil
2 green onion stalks
*dice the tuna small, then mix in the mayo, Momofuku Chili Crunch, soy sauce, sesame oil, green onions. set in the fridge until you’re ready to assemble. 

sushi rice:
1 1/2 cups Japanese short/med grain rice
3 tbsp rice wine vinegar
1 tbsp sugar
1 tsp salt
*cook rice according to package. once done, while its still warm, gently mix in the rice wine vinegar, sugar, and salt. try not to break the rice while doing this and keep it as fluffy as possible.

assembly:
6 nori sheets (depending on how many you want to make)
1 avocado
2-3 mini cucumbers
*cut the nori sheets in half. slice the avocado and cucumber nice and thin. to assemble. add rice around the bottom 1/3 of the nori sheet. then add the cucumbers and avocado on the other side of the rice. fold it over and then add a generous scoop of the spicy tuna mix on top. top with more green onions and Chili Crunch to drizzle on top!

Who is Emijujuu’s audience?

Emijujuu's audience consists of passionate home bakers and dessert enthusiasts actively seeking new recipes and inspiration. Their high Instagram engagement rate (9.63% ER) significantly surpasses typical benchmarks (Instagram ~1.5% ER), indicating a highly receptive and interactive community. This suggests strong intent signals for recipe tutorials, ingredient recommendations, and baking product endorsements, promising high-quality engagement and conversion potential for relevant brands.

Which creators are similar to Emijujuu?

If you're looking for creators like this creator, you'll find delicious baking and dessert inspiration perfect for home bakers and sweet treat enthusiasts.

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