Lunchbox Cakes – Simple and Fun mini cakes

Lunchbox cakes

Lunchbox Cakes – Simple and Fun mini cakes

What is it?

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. 

How to make: 

You can use a regular 4-inch cake pan or a silicone cake mold to bake your cake in. After the cake is done baking, let it cool. 

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.

Tools:

Clamshell bento boxes

4-inch Cake pans

4-inch Silicone cake molds

Oreo Cheesecake Brownies Trifles

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.

Refrigerate trifle until ready to serve. Enjoy!

Oreo Cheesecake Brownies Trifles

This Oreo cheesecake brownies trifle taste so heavenly. This is perfect for a potluck, gathering with friends, family dessert, or any occasions.
Prep Time1 hour 30 minutes
Cook Time25 minutes
Course: Dessert
Keyword: brownies, dessert, oreos, trifles
Servings: 12 people
Author: A Petite Mama

Ingredients

  • 2-3 cups Chopped Oreos

Brownies Recipe

  • 1/2 cup melted unsalted butter, still warm/hot
  • 1 cup granulated sugar 
  • 2 large eggs
  • 2 tbsp water
  • 2/3 cup unsweetened cocoa powder 
  • 2/3 cup powdered sugar
  • 3/4 cup all-purpose flour
  • 1 cup chocolate chips
  • 1/2 tsp teaspoon kosher salt

Oreo Cheesecake Filling Recipe

  • 8 oz cream cheese, room temperature
  • 3 tbsp milk
  • 2 tbsp vanilla extract
  • 1 1/2 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 1/2 cup Oreo 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.
  • Refrigerate trifle until ready to serve. Enjoy!

3 Ingredients Nutella Brownies

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!

3 Ingredients Nutella Brownies

Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes

Ingredients

  • 1 1/4 cup Nutella
  • 2 large eggs
  • 1/2 cup all purpose flour

Instructions

  • Preheat the oven to 350 degrees F. Grease and line a 8x8 or 9x9 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!

Pumpkin Cheesecake

Pumpkin cheesecake

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. 

Pumpkin Cheesecake

Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Servings: 8

Ingredients

  • 1 ½ cups graham cracker crumbs
  • 8 Tbsp unsalted butter melted, 1 stick
  • 1 Tbsp sugar
  • ½ tsp cinnamon optional
  • 3 packages cream cheese room temperature, 8-ounces each
  • 1 ½ 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
  • 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.

Key Lime Cheesecake Bars

key lime cheesecake bars

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.

Key Lime Cheesecake Bars

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes

Ingredients

  • Crust
  • 1 1/2 cup graham cracker crumbs
  • 1 stick butter melted
  • 2 tbsp sugar
  • Pinch of Salt
  • Fillings
  • 1 can sweet condensed milk (14 oz)
  • 1 pack of cream cheese (8 oz)
  • 4 egg yolks
  • 1 tbsp lime zest
  • 1/2 tsp Vanilla Extract
  • 1/2 cup Lime Juice
  • Toppings (optional)
  • 1 tsp lime zest
  • Whipped Cream
  • Limes

Instructions

  • Preheat oven to 350.
  • 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.