Chocolate Base

  • 150 grams (5.3 ounces) flour
  • 15 grams (0.5 ounces) finely chopped almonds
  • 35 grams (1.2 ounces) cocoa
  • 1 gram (0.04 ounces) fleur de sel
  • 100 grams (3.5 ounces) butter 82.5%
  • 55 grams (1.9 ounces) powdered sugar
  • 35 grams (1.2 ounces) egg yolk


  • 70 grams (2.5 ounces) cherry puree
  • 20 grams (0.7 ounces) sugar
  • 2 grams (0.07 ounces) pectin
  • 150 grams (5.3 ounces) cream cheese
  • 1 egg
  • 15 grams (0.5 ounces) butter
  • 15 grams (0.5 ounces) vanilla sugar
  • 150 grams (5.3 ounces) cherries
  • 2 grams (0.07 ounces) starch
  • 155 grams (5.5 ounces) shortcrust crumbs


  • Mixing Bowl

    Use a large, sturdy bowl for mixing your ingredients. Remember, a good grip will help you mix without spills.

  • Spatula

    An essential tool for gently combining ingredients, a rubber or silicone spatula will ensure you get every last bit of batter.

  • Baking Sheet

    Perfect for baking your chocolate base; line it with parchment paper to prevent sticking.

  • Springform Pan

    This allows for easy removal of your cheesecake without damaging the sides. A 4.72-inch (12cm) diameter pan is ideal for this recipe.

  • Cooling Rack

    Essential for cooling your baked base evenly. This prevents sogginess and ensures your cake stays crisp.


Step 1

Step 1: The calculation in the recipe is for one bento cheesecake with a diameter of 4.72 inches (12 cm) and a height of 2 inches (5 cm). Make sure to prepare the right-sized baking pan!

Step 2

Step 2: Mix the flour, almonds, cocoa, and salt. Combine them thoroughly to ensure an even distribution.

Step 3

Step 3: Whip the butter and powdered sugar until fluffy; add the yolk, and whip again. Ensure the butter is at room temperature for better whipping.

Step 4

Step 4: Add the dry ingredients in one step and knead the dough. Do not over-knead, just until combined.

Step 5

Step 5: Wrap the finished dough in film and cool it for an hour in the fridge. This helps solidify the dough and makes it easier to roll out.

Step 6

Step 6: Roll out the dough into a single layer about 0.2 inches (5 mm) thick, and bake it at 338°F (170°C) for 16-20 minutes. Watch for edges turning golden brown.

Step 7

Step 7: Cool the finished pastry and grind it into crumbs. Put the crumbs in a container with a lid. These crumbs will be used as a base for your cheesecake.

Step 8

Step 8: Heat the cherry puree. Mix the sugar with pectin and pour into the warm puree in a thin stream while stirring. Bring to a boil. Cool it down. Be careful not to burn the puree by stirring constantly.

Step 9

Step 9: Mix the shortcrust crumbs with melted butter; form the sides and the bottom of the cheesecake. Put the base in the freezer. Freezing helps solidify the base and hold its shape during baking.

Step 10

Step 10: Mix the cream cheese, egg, and cherry sauce with a spatula until smooth (don't whip!). Fill the chocolate base with this mixture. Over-mixing can result in a denser texture.

Step 11

Step 11: Bake the cheesecake at 302°F (150°C) for 35-40 minutes. The top should not get browned, it should be just set.

Step 12

Step 12: After cooking, slightly open the oven and let the cheesecake cool inside. Take it out and refrigerate overnight. Gradual cooling prevents cracks on the surface.

Step 13

Step 13: Put the cherries and vanilla sugar in a saucepan and bring to a boil. Pour a little cherry juice, mix with starch, pour in a thin stream into the cherry mixture, and bring to a boil while stirring constantly. Cool the mixture. Constant stirring avoids lumps in the sauce.

Step 14

Step 14: Put the cooled cherry sauce with cherries on the chilled cheesecake. Enjoy! Decorate just before serving for best results.


When it comes to serving this delightful Cherry Cheesecake, the possibilities are endless! Visualize this: a warm summer day, a picnic blanket sprawled under the cherry blossom tree, and a perfectly chilled slice of cheesecake in hand. 🍒🌞

Want to elevate your presentation? Try topping your cheesecake with a dollop of whipped cream and a mint leaf for a touch of freshness. Fancy a bit of crunch? Sprinkle some crushed nuts or chocolate shavings on top for added texture and flavor.

Don't forget, this cheesecake isn't just for after-dinner bliss. It's also a fabulous choice for a mid-afternoon tea break or as a stunning centerpiece at a brunch gathering. Get creative and let your cheesecake shine in any setting!


If you’re looking to make this cheesecake gluten-free, simply substitute the flour in the chocolate base with a gluten-free flour blend. Add 1/2 teaspoon of xanthan gum to help bind the ingredients. Be sure to use gluten-free starch and pectin as well.

Want a vegan version? Replace the butter with a plant-based margarine, and use a vegan cream cheese alternative. Substitute the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). Opt for agar-agar instead of pectin to thicken your cherry sauce. 🌱🍒


  • Why did my chocolate base turn out too crumbly?

    This can happen if your butter was too cold or not whipped enough. Ensure your butter is at room temperature and properly creamed with the sugar.

  • How do I prevent cracks in my cheesecake?

    To prevent cracks, avoid over-mixing the cheesecake mixture and bake at the recommended low temperature. Let it cool slowly in the oven with the door slightly open.

  • Can I make this cheesecake ahead of time?

    Absolutely! This cheesecake tastes even better when made a day in advance, allowing the flavors to meld together beautifully.

  • How can I ensure my cheesecake has a smooth texture?

    Mix the cream cheese and other ingredients gently with a spatula instead of whipping. This prevents incorporating too much air, ensuring a smooth and velvety texture.

  • What can I use if I don't have a springform pan?

    You can use a regular cake pan lined with parchment paper so you can lift the cheesecake out easily once it’s chilled and set.

  • Can I use fresh cherries instead of cherry puree?

    Yes, you can use fresh cherries! Just blend them into a puree and follow the same steps. You might need to adjust the sugar depending on the sweetness of your cherries.

Nutrition facts

Chocolate bento cheesecake
Recipe Yield:1 bento cheesecake (4.72 inch / 12cm in diameter)
Calories:per 100g serving
Calories (Min - Max):350 - 450
Total Fat:25g
Saturated Fat:15g
Total Carbohydrate:30g
Total Sugars:20g