Lunchbox cakes, also known as Korean bento desserts, are petite-sized cakes packaged in takeout boxes. They are simple and fun mini-cakes and can be found in Korean bakeries and cafes.
Most of these mini cakes are frosted in buttercream or whipped cream. The most preferred frosting is buttercream because it has a smooth and creamy texture and it doesn’t need to be refrigerated. Whipped cream, on the other hand, has a delicate and airy texture and will need to be refrigerated.
Lunchbox cakes are great gifts and perfect for any occasion such as birthdays, anniversaries, Valentine’s day, thank you cakes, get well soon cakes, milestones, and smash cakes.
What’s the size?
It is bento-sized. The most common Korean lunch box cake is 4 inches. They can also be made in 6 inches and 8 inches. It can be 3-4 inches in height depending on the design.
Once the cake is cool, put your first cake layer on a 6-inch parchment paper. Spread your frosting on the first layer and stack the other layer on top. Frost and decorate it with your choice of frosting. I used whipped cream on mine.
Cut some 7-8 inches of tissue paper and place it under the cake. Carefully transfer it to the bento box. I’m using a 6-inch bento box. It’s the perfect size for these mini cakes.
This Oreo cheesecake brownies trifles taste so heavenly. This is perfect for a potluck, gathering with friends and families, or any occasion. My husband and kids are a fan of Oreos while I like brownies. The Oreo and brownie combo turned out so perfect.
This trifle is so easy to make and assemble. The most fun part is layering all the ingredients together. I like my brownies gooey and fudgy so this brownie recipe is perfect. It makes the trifle taste better.
Ingredients:
2-3 cups Chopped Oreos
Brownies Recipe
½ cup melted unsalted butter, still warm/hot
1 cup granulated sugar
2 large eggs
2 tablespoons water
⅔ cup unsweetened cocoa powder
⅔ cup powdered sugar
¾ cup all-purpose flour
1 cup chocolate chips
½ tsp teaspoon kosher salt
Oreo cheesecake filling recipe
8 oz cream cheese, room temperature
3 tbsp milk
2 tsp vanilla extract
1 ½ cups heavy whipping cream
½ cup powdered sugar
1 cups Oreo crumbs, grinded
Chocolate syrup
Instructions:
Preheat oven to 350°F. Line a pan with foil or parchment paper, leaving a couple of inches of overhang on two sides. This will allow you to easily lift the brownies out of the pan later.
Combine granulated sugar and hot butter in a large bowl. Stir it briefly then let it sit for about 5 minutes. Whisk the butter and sugar vigorously for 30 seconds then add eggs, water, and vanilla extract, whisking again until combined.
Sprinkle cocoa powder, powdered sugar, flour, chocolate chips, and salt over the wet ingredients. Use a silicone spatula to stir the mixture until it is well combined.
Pour the batter into the prepared pan and smooth the top. Bake for 20-25 minutes (begin checking at 20 minutes). The brownies are done when a toothpick inserted into the center comes out without raw batter on it. Be careful not to overbake. Remove from the oven and let it cool.
When the brownies are cool, cut them into bite-size pieces.
Look how gooey and fudgy these brownies are. So yummy!
Chop up some Oreos and grind about 1 cup of Oreos.
To make the cheesecake filling, add the cream cheese, milk, and vanilla extract and mix until well combined. Set aside.
In another bowl, whip the heavy whipping cream and powdered sugar. Whisk on high speed until stiff peaks form. Add the cream cheese mixture to the whipped cream and mix until combined. Add the Oreo crumbs and fold until well combined.
To put it together, add a layer of the brownie pieces to the bottom of the trifle dish.
Pipe in the cheesecake filling in an even layer on top of the brownies.
Layer some chopped Oreos then drizzle with chocolate syrup/sauce.
Pipe a whipped cream layer and another layer of brownies. Add another layer of whipped cream and top it off with chopped Oreos and chocolate syrup/sauce.
This Oreo cheesecake brownies trifle taste so heavenly. This is perfect for a potluck, gathering with friends, family dessert, or any occasions.
Prep Time1 hourhr30 minutesmins
Cook Time25 minutesmins
Course: Dessert
Keyword: brownies, dessert, oreos, trifles
Servings: 12people
Author: A Petite Mama
Ingredients
2-3cupsChopped Oreos
Brownies Recipe
1/2cupmelted unsalted butter, still warm/hot
1cupgranulated sugar
2large eggs
2tbspwater
2/3cupunsweetened cocoa powder
2/3cuppowdered sugar
3/4cupall-purpose flour
1cupchocolate chips
1/2tspteaspoon kosher salt
Oreo Cheesecake Filling Recipe
8ozcream cheese, room temperature
3tbspmilk
2tbspvanilla extract
1 1/2cupheavy whipping cream
1/2 cup powdered sugar
1 1/2cupOreo crumbs, grinded
Chocolate syrup/sauce
Instructions
Brownies
Preheat oven to 350 Degrees. Line a pan with foil or parchment paper, leaving a couple of inches of overhang on two sides. This will allow you to easily lift the brownies out of the pan later.
Combine granulated sugar and hot butter in a large bowl. Stir it briefly then let it sit for about 5 minutes. Whisk the butter and sugar vigorously for 30 seconds then add eggs, water, and vanilla extract, whisking again until combined.
Sprinkle cocoa powder, powdered sugar, flour, chocolate chips, and salt over the wet ingredients. Use a silicone spatula to stir the mixture until it is well combined.
Pour the batter into the prepared pan and smooth the top. Bake for 20-25 minutes (begin checking at 20 minutes). The brownies are done when a toothpick inserted into the center comes out without raw batter on it. Be careful not to overbake. When cool, cut it into bite size pieces.
Oreo Cheesecake filling recipe
Chop some Oreos and grind about 1 cup of Oreos. Set it aside. In a bowl, add the cream cheese, milk, and vanilla extract and mix until well combined. Set aside.
In another bowl, whip the heavy whipping cream and powdered sugar. Whisk on high speed until stiff peaks form. Add the cream cheese mixture to the whipped cream and mix until combined. Add the Oreo crumbs and fold until well combined.
To Assemble
Add a layer of the brownies pieces at the bottom of the trifle dish. Pipe in the cheesecake filling in an even layer on the top of the brownies.
Add some chopped Oreos in an even layer then drizzle with chocolate syrup/sauce.
Add a whipped cream layer and another layer of brownies. Add another layer of whipped cream and top it off with chopped Oreos and chocolate syrup/sauce.
Make brownies with just 3 ingredients! It has a chewy and fudgy texture. So easy to make and taste delicious. This recipe uses Nutella, eggs, and flour. If you love Nutella then you’ll have to try this recipe.
Ingredients:
1 ¼ cup Nutella
2 large eggs
½ cup all purpose flour
Instructions:
Preheat the oven to 350 degrees F. Grease and line a 8×8 or 9×9 pan with parchment paper.
Heat the Nutella in a microwavable bowl for 30 seconds then stir. Heat it again for another 30 seconds and stir.
In a medium bowl, beat two eggs. Stir in the Nutella and flour until smooth.
Pour the batter into the pan. Bake for 25 minutes. Be careful to not bake too long or it will dry out.
Take it out of the oven. Let it cool before cutting and serving. Enjoy!
It’s pumpkin spice season! One of my favorite pumpkin spice desserts is pumpkin cheesecake. It’s seriously so good! So rich and creamy.
This recipe is easy to follow. If you like cheesecake and pumpkin pie then you’ll love this.
Ingredients:
Crust:
1 ½ cups graham cracker crumbs
8 Tbsp (1 stick) unsalted butter, melted
1 Tbsp sugar
½ tsp cinnamon (optional)
Pumpkin Cheesecake Filling:
3 (8-ounces each) packages cream cheese, room temperature
1½ cups light brown sugar
15 oz canned pumpkin puree
4 large eggs
¼ cup sour cream
2 tsp pumpkin pie spice
¼ tsp salt
1 tbsp vanilla extract
Topping:
2 cup heavy whipping cream
1-2 tbsp dry vanilla pudding mix (optional and it depends on how thick you want the cream)
½ cup powdered sugar
Instructions:
Preheat oven to 350 degrees.
In a medium bowl, stir together the graham crackers, melted butter, sugar, and cinnamon.
Transfer into a 9 inch springform pan. Use a spatula or spoon to press crumbs into the springform pan. Bake for 8 minutes. Remove from oven and set aside to cool.
In a mixer bowl, beat the cream cheese and brown sugar on medium speed until fluffy. Make sure to scrape the sides so there won’t be chunks of cream cheese. Add in the pumpkin puree, sour cream, eggs, vanilla, salt, and pumpkin spice. Mix on medium speed until combined scraping the sides a couple of times.
Transfer the filling into the pre-baked crust. Bake at 350 degrees for 1 hour. After an hour turn off the oven. Prop the oven door open and let the cheesecake sit for 30 minutes. Take the cheesecake out and let it cool before covering with a plastic wrap and refrigerating. Chill for at least 4 hours before serving.
To make the topping, combine the heavy whipping cream and dry vanilla mix in a mixer then beat on high until fluffy. Add in powdered sugar and beat until well mixed.
Before serving, spread an even layer of whipped cream on top of the cheesecake. Slice the cheesecake and pipe some whipped cream on top. Sprinkle some pumpkin spice on top of desired.
3packages cream cheeseroom temperature, 8-ounces each
1 ½cupslight brown sugar
15ozcanned pumpkin puree
4large eggs
¼cupSour Cream
2tsppumpkin pie spice
¼tspSalt
1tbspVanilla Extract
2cupheavy whipping cream
1-2tbspdry vanilla pudding mixoptional and it depends on how thick you want the cream
½cuppowdered sugar
Instructions
Preheat oven to 350 degrees.
In a medium bowl, stir together the graham crackers, melted butter, sugar, and cinnamon.
Transfer into a 9-inch springform pan. Use a spatula or spoon to press crumbs into the springform pan. Bake for 8 minutes. Remove from oven and set aside to cool.
In a mixer bowl, beat the cream cheese and brown sugar on medium speed until fluffy. Make sure to scrape the sides so there won't be chunks of cream cheese. Add in the pumpkin puree, sour cream, eggs, vanilla, salt, and pumpkin spice. Mix on medium speed until combined scraping the sides a couple of times.
Transfer the filling into the pre-baked crust. Bake at 350 degrees for 1 hour. After an hour turn off the oven. Prop the oven door open and let the cheesecake sit for 30 minutes. Take the cheesecake out and let it cool before covering with a plastic wrap and refrigerating. Chill for at least 4 hours before serving.
To make the topping, combine the heavy whipping cream and dry vanilla mix in a mixer then beat on high until fluffy. Add in powdered sugar and beat until well mixed.
Before serving, spread an even layer of whipped cream on top of the cheesecake. Slice the cheesecake and pipe some whipped cream on top. Sprinkle some pumpkin spice on top of desired.
Key lime cheesecake bars are perfect for spring and summer time. It is smooth, creamy, and delicious. If you love key lime pie and cheesecake then you have to try this recipe.
Ingredients:
Crust
1 ½ cup graham cracker crumbs
1 stick butter, melted
2 tbsp sugar
Pinch of salt
Fillings
1 can (14 oz) sweet condensed milk
1 pack (8 oz) of cream cheese
4 egg yolks
1 tbsp lime zest
½ tsp vanilla extract
½ cup lime juice
Toppings (optional)
1 tsp lime zest
Whipped cream
Limes
Directions:
Preheat oven to 350.
In a small bowl, mix the melted butter with crushed graham crackers, sugar, and salt.
Line a 13×9 inch pan with parchment paper. Press crumbs evenly into the bottom of the pan. Place it in the oven and bake it for 5 minutes.
Use a stand mixer or hand mixer to beat the cream cheese until smooth. Add the condensed milk, eye yolks, lime zest, and lime juice. Mix until combined.
Pour the filling on top of the crust. Spread it evenly. Bake for 15 minutes or until set. Remove from oven and let it cool down. Sprinkle remaining lime zest. Refrigerate for 2-3 hours before serving.
Cut it into squares and serve. For extras, store it in an airtight container using parchment for each layer so it won’t stick together.
In a small bowl, mix the melted butter with crushed graham crackers, sugar, and salt.
Line a 13x9 inch pan with parchment paper. Press crumbs evenly into the bottom of the pan. Place it in the oven and bake it for 5 minutes.
Use a stand mixer or hand mixer to beat the cream cheese until smooth. Add the condensed milk, eye yolks, lime zest, and lime juice. Mix until combined.
Pour the filling on top of the crust. Spread it evenly. Bake for 15 minutes or until set. Remove from oven and let it cool down. Sprinkle remaining lime zest. Refrigerate for 2-3 hours before serving.
Cut it into squares and serve.
For extras, store it in an airtight container using parchment for each layer so it won't stick together.
