Classic Bento Cheesecake For Hearty Midweek Indulgence

Bento cheesecake is one of the delicious and most relished sweet dishes that can elevate the mood of every occasion. If you are looking for a simple recipe, then, your search ends here. Read to know more.

Sakshi Arora

Updated Jan 16, 2025, 10:16 PM IST

What comes to your mind when you think of an indulging sweet dish option, cheesecake right? Bento cheesecake is a mini cheesecake that is packaged and eaten in a takeout box. This no-nonsense cheesecake is a delicious sweet dish that is created with cream cheese and lemon zest for a delicious taste.

Baked to perfection, this bento cheesecake is topped with a selection of berries for a delightful taste. The crust of the cheesecake is topped with berries for a visually appealing look. History says that bento cakes, also referred to as lunchbox cakes originated back in the 12th century when people carried cooked rice in wooden lunch boxes.

This Japanese and Korean cake is translated as ‘convenience’ by many. The smaller cakes became popular due to the rise of minimalistic food trends. This generation has started incorporating these versatile cakes into the celebrations, hence the demand for these cakes is rapidly rising.

For someone who is looking for a creamy bento cheesecake recipe to make the most of your midweek cravings, then here is a quick recipe.

Bento cheesecake- serves 3

Prep time: 20 minutes, Cook time: 20 minutes

Prepared with a blend of simple ingredients, follow these simple steps and enjoy your midweek feasting.

Ingredients

Quantity	Ingredients
120 g	Shortbread cookies
300 g	Cream cheese
50 ml	Milk
85 g	Sugar
55 g	Butter
50 g	Raspberries or other berries
7 g	Starch
1	Egg
1	Egg yolk
1/2 tbsp	Lemon juice
1/2	Lemon zest
1/4 tsp	Salt

Method

To prepare this delicious bento cheesecake at home, start by grinding the shortbread cookies into fine crumbs using a blender. Now, melt the butter and allow it to cool slightly before mixing it with the cookie crumbs.
Now, mix everything to form a cohesive mixture and you can easily use store-bought shortbread cookies for an easier approach. Press the crumb mixture into a mould, and use a glass to firmly form the sides and the bottom of the mixture.
Place the mould in the freezer for 15 minutes to set the mixture. It is important to refrigerate to ensure that the mixture is holding up better when you pour in the filling. For the cheese layer, beat the cream cheese until smooth. Stir sugar, lemon zest, starch and salt into the mixture.
Mix until well combined and ensure that the cream cheese has a balanced temperature as it is easier to handle and cook. Now, add the egg and mix well. Followed by adding the egg yolk and mixing until thoroughly combined.
Combining eggs one at a time prevents the mixture from curdling. Finally, pour milk and lemon juice. Keep stirring continuously and mix until well blended. Make sure everything is mixed evenly to avoid any lumps.
Pour half of the cheese mixture into the prepared mould. Gently place the raspberries or any berry of your choice on top and pour in the rest of the cheese mixture. Distribute the berries evenly so that every slice gets a fruity twist.
Preheat the oven to 120 degrees Celsius and bake the cheesecake for 45 minutes or until the edges are set and the centre is slightly jiggly. Note: slow baking gives the cheesecake a nice or creamy mixture.
Allow the cheesecake to cool at room temperature in the mould. Once cooled, refrigerate for at least a few hours or overnight. Carefully run a knife around the edges of the mould before removing the cheesecake. Cooling gradually prevents cracks from forming.
Decorate the bento cake with fresh berries before serving. Using fresh or bright berries can elevate the look of the bento cake. Add a fresh flavour to your cake and enjoy!

Classic Bento Cheesecake recipe

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Classic Bento Cheesecake