Strawberry Cheesecake (Korean-Lunchbox Inspired!)


Korean Lunchbox cake has been a trend recently on the internet, and I couldn’t help but want to re-create my own with the cute designs. I went for this no-bake strawberry cheesecake recipe which is a quick and easy method to for any quick dessert. The filling is really creamy, freshly flavoured with fruit (she used a coulis, however due to time limitations I used jam). I think it would be even better if I’d used fresh fruit. Because it is no bake, you can even throw this together in less than an hour the night before, unmould it the next day, decorate and serve. If anything, I had estimated the honey and icing sugar to taste, so please do so as well for your cake, don’t follow my measurements for the sweeteners in this one haha. There’s no limit on the flavors you can play around with. Enjoy and have fun decorating (the best part), and gifting to a close friend (an even better than the best part)! 🍓🍓🍓🍓🍓🍓🍓🍓

Strawberry Korean-Lunchbox Inspired Cheesecake
Makes 1 6-inch cheesecake

To make Biscuit Base

1 cup digestive biscuits crumbs (100 g)
20g unsalted butter, melted

To make No-Bake Strawberry Cheesecake
adapted from Elmundo Eats 

150g cream cheese, room temperature
2 tablespoon Honey (to taste)
1 tablespoon icing sugar (to taste)
1 tsp vanilla extract
50ml whipping cream, chilled
3 tablespoon strawberry/raspberry jam
1 tsp gelatine powder
1 tbsp warm water
Food colouring: Pink, green, red


To make Biscuit Base

Place digestive biscuits in a sealed bag and smash them into fine crumbs using a rolling pin. Pour into a bowl together with melted butter and mix well. Pour mixture into a 6 inch (15 cm) springform pan. Press evenly using the back of a spoon. Place in the freezer. 

To make No-Bake Strawberry Cheesecake

Combine both gelatine powder and water in a bowl and leave for 5 minutes for the gelatine to bloom. Place on double boiler until a thick texture is obtained. 

Add cream cheese into a bowl and whisk until fluffy, using a handheld whisk. Add in honey, icing sugar, jam, vanilla extract, and mix until everything is well combined. In another bowl, whisk the whipping cream until soft peaks. Then add it into the cream cheese mixture and gently fold everything together using a spatula.

Set aside a portion of the filling (this will before the decorations). Colour the filling with pink gel food coloring to get a lovely deep pink. Pour filling into prepared pan. Smooth out the top using an offset spatula. Place in the freezer until it fully sets. 

To decorate

Colour portions of the filling you set aside earlier. Unmould cake from the cakepan. Pipe on the designs on the unmoulded cheesecake pan, serve and enjoy!

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