Bento Cheesecake

  • 120 grams (4.23 ounces) shortbread cookies
  • 55 grams (1.94 ounces) butter
  • 300 grams (10.58 ounces) cream cheese
  • 85 grams (2.99 ounces) sugar
  • 7 grams (0.25 ounces) starch
  • 0.25 teaspoons salt
  • 0.5 tablespoons (7.39 milliliters) lemon juice
  • 0.5 lemon zest (from 1/2 lemon)
  • 1 large egg
  • 1 large egg yolk
  • 50 milliliters (1.69 fluid ounces) milk
  • 50 grams (1.76 ounces) raspberries or other berries
  • Berries for decorating (as desired)


  • Blender

    Use a high-quality blender to grind the shortbread cookies into fine crumbs easily.

  • Mixing Bowls

    Have separate mixing bowls handy for the different stages; it's always easier to keep ingredients organized this way!

  • Springform Pan (12-13cm)

    The right pan helps in achieving the perfect cheesecake shape, and it's easier to demold.

  • Measuring Cups & Spoons

    Precision is key in baking! Accurate measurements ensure your cheesecake comes out just right.

  • Oven Thermometer

    Double-check your oven's temperature to ensure it’s at a perfect 250F (120C).

  • Cooling Rack

    A cooling rack helps in bringing the cheesecake to room temperature evenly.


Step 1

1. Grind the shortbread cookies into fine crumbs using a blender. Melt the butter, and let it cool slightly before mixing with the crumbs to form a cohesive mixture. To keep life simpler, use store-bought shortbread cookies.

Step 2

2. Press the crumb mixture into a mold (12-13 cm diameter), using a glass to firmly form the sides and bottom. Place the mold in the freezer for 15 minutes to set. Chilling the base helps it hold up better when you pour in the filling.

Step 3

3. For the cheese layer, beat the cream cheese until smooth. Add in the sugar, starch, lemon zest, and salt, mixing until well combined. Room temperature cream cheese is easier to work with.

Step 4

4. 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.

Step 5

5. Finally, add the milk and lemon juice, mixing everything until well blended. Make sure everything is mixed evenly to avoid lumps.

Step 6

6. Pour half of the cheese mixture into the prepared mold. Scatter the raspberries or other berries on top, then pour in the rest of the cheese mixture. Distributing the berries evenly ensures each slice gets a fruity twist.

Step 7

7. Preheat your oven to 250F (120C). Bake the cheesecake for 45 minutes, or until the edges are set but the center still jiggles slightly. Low and slow baking gives the cheesecake a nice, creamy texture.

Step 8

8. Let the cheesecake cool at room temperature in the mold. Once cooled, refrigerate for at least a few hours or overnight. Carefully run a knife around the edges of the mold before removing the cheesecake. Cooling gradually prevents cracks from forming.

Step 9

9. Decorate with fresh berries before serving. Using fresh, bright berries for decoration not only makes the cheesecake look appealing but also adds a fresh flavor.


Serving up this Bento cheesecake can be as fun and creative as the dessert itself. πŸŽ‰ For a charming touch, serve each slice with a handful of fresh berries and a sprinkle of powdered sugar. πŸ“

If you’re feeling extra fancy, you can add a dollop of whipped cream with a drizzle of berry coulis on top. 🍰 Your guests will be thrilled! πŸ’• Another great idea is to pair it with a cup of hot coffee or a refreshing iced tea.

Remember, visual appeal matters too! You could elegantly *arrange* edible flowers around the plate for that Instagram-worthy snap. 🌺🌸 Indulge in these delightful slices on picnics, weekend brunches, or as a special treat after dinner. 🎊 Enjoy every creamy, delicious bite!


For those who have dietary preferences or restrictions, here are some *tasty* alternatives to our Bento cheesecake:

Gluten-Free Version: Replace the shortbread cookies with gluten-free cookies. Ensure all other ingredients like starch are also certified gluten-free!

Vegan Version: Use vegan butter instead of dairy butter, and replace the cream cheese with a plant-based version. Substitute **eggs** with a flaxseed mixture (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and regular milk with almond or soy milk. 🌱✨


  • Why is my cheesecake cracking in the oven?

    Cracks often happen due to overbaking or sudden temperature changes. Bake at the recommended low temperature and allow it to cool gradually at room temperature.

  • Can I use frozen berries instead of fresh?

    Yes, you can! Just make sure to thaw and drain them well to avoid extra moisture.

  • Is there a specific type of cream cheese I should use?

    Using a full-fat cream cheese provides the best texture and flavor. Avoid low-fat or spreadable versions.

  • How do I prevent a soggy crust?

    Ensure the butter and cookie mixture is well-blended, and firmly press it into the pan. Freezing the crust helps to set it firmly before adding the cheesecake mixture.

  • How do you know when the cheesecake is truly done?

    The edges should be set with the center slightly jiggly. Overbaking can lead to dryness and cracks.

  • Can I make this cheesecake ahead of time?

    Absolutely! 🍰 Prepare it a day in advance and store it in the fridge. It usually tastes even better after setting overnight!

Nutrition facts

Berries and lemon bento cheesecake
Recipe Yield:1 small cheesecake (serves 4-6)
Calories:2200-2400 kcal per whole cheesecake
Calories (Min - Max):2200 - 2400
Total Fat:165 grams
Saturated Fat:95 grams
Protein:35 grams
Total Carbohydrate:150 grams
Total Sugars:115 grams