Creamy Bento Cheesecake Recipe
This bento cheesecake recipe is a miniature twist on the classic cheesecake, making it a kid-approved dessert that’s fun to eat and even easier to bake. No fancy ovens or imported ingredients, just everyday kitchen staples, including Britannia, The Laughing Cow Cheese for that soft, creamy bite, Indian moms trust. Bake it in cupcake liners or tiny steel bowls, your kids won’t stop asking for it!
How to Make
- 1.
Prep the base
Crush the biscuits and mix with melted butter. Press this mixture into cupcake liners or small ramekins to form the crust. Keep them in the fridge while you prep the filling
- 2.
Whisk the creamy filling
In a bowl, beat Britannia, The Laughing Cow Cheese until smooth. Add cream, powdered sugar, and vanilla essence. Mix well. Crack in the egg and stir again until you have a silky mix. Add cornflour to help the classic cheesecake filling set properly.
- 3.
Pour and smooth
Take the crusts out of the fridge. Pour the cheesecake mix over each, filling them about ¾ of the way. Gently tap the tray to release any air bubbles.
- 4.
Bake and chill
Bake at 160°C for 25–30 minutes or until the centres are just set. Let them cool, then chill in the fridge for 2 hours. This is your guilt-free break, maybe finish that laundry while the cheesecake chills!
- 5.
Decorate (optional)
Top with sprinkles, fruit, or a chocolate drizzle. Let your kids help, they’ll love turning their bento cheesecake into edible art!
Fun Facts About Bento Cheesecake Recipe
- The bento cheesecake trend started in Japan and Korea, where desserts were packed into small lunchboxes for an aesthetic and convenient treat. Now, they’ve gone viral worldwide!
- A classic cheesecake has been around since Ancient Greece! They even served it to athletes during the first Olympic Games.
- Mini bento cheesecakes bake faster than a big one, which means you can whip them up even on a weekday. Perfect for those post-homework cravings!