Strawberry Bingsu with Cheesecake

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This strawberry bingsu brings you the refreshing vibes of Korean summer, along with a touch of indulgence from its delectable cheesecake filling. Whether you have an ice shaver or not, you can create this amazing bingsu that combines milk shaved ice, cheesecake, and strawberry puree.

My favorite thing about summer in Korea, aside from taking regular trips to the beach, is enjoying bingsu every single week (or day). It’s definitely my number one summer dessert. Especially since summer in Korea gets very hot in July and August when the monsoon hits.

When you go to the coffee shop, the portions are usually HUGE as they are meant to be shared between two people. However, for the purpose of my blog, I prefer creating single servings so you can easily make it for yourself.

In this recipe, I have added cheesecake as a filling. While it is common to find small cheesecake cubes as a bingsu topping, my inspiration came from a strawberry kakigori (the Japanese shaved ice version) I once had, which had a cheesecake filling in the center.

What is a bingsu?

Bingsu (빙수) is a popular Korean dessert that typically consists of shaved ice as the base, topped with various ingredients and flavors. Nowadays modern bingsu shaved ice is made with a milk base but over a decade ago, the shaved ice used to be made using water. Nowadays you can still find these basic bingsu, particularly the ones sold at convenience stores in Korea.

Bingsu is often served with sweet toppings such as fruit, condensed milk, syrups, sweetened red beans, rice cakes, or ice cream. Bingsu is known for its light and refreshing texture, making it a popular choice during hot summers in Korea.

It comes in a wide variety of flavors, including traditional options like red bean (patbingsu) and modern variations like mango bingsu or this strawberry bingsu. You’ll even find plenty of fancy options such as tiramisu or melon bingsu. If you come to Korea, check out Sulbing, the most popular bingsu chain.

Ingredients

• milk – I use full-fat milk to get more creamy snowflakes but you can use skimmed milk if you prefer. For dairy-free alternatives, you can use almond milk or soy milk but note that those types of milk will change the taste of your shaved ice as opposed to cow milk.
• sweetened condensed milk – add some condensed milk to sweeten the shaved ice a little.

topping

• strawberries – for the topping, it is best to use fresh strawberries. Once frozen strawberries are defrosted, they may lose their firmness and freshness.
• cheesecake – you can use homemade cheesecake if you have leftovers or simply buy a slice of cheesecake, that’ll make things even easier 🙂

strawberry puree

• strawberries – for the puree, you can use either fresh or frozen strawberries, both will do.
• sugar – adjust the amount of sugar to your liking. If you prefer sweeter desserts, you can add 1 tablespoon of sugar instead of 1 teaspoon, or adjust to taste.
• lemon juice – adding lemon juice to the strawberry puree enhances the flavor with a bright and tangy twist, while also balancing the sweetness. Additionally, the citric acid in lemon juice helps prevent browning and maintains the vibrant color of the puree.
• water

How To Make strawberry cheesecake bingsu?

Make the shaved ice

1. Mix milk with sweetened condensed milk. Pour the milk into a zip bag and close it properly. Use a zip bag that is big enough so that when you lay the milk flat, it is not higher than 0.5 cm / 0.2 inch (it’s easier to crack it afterwards). If using an ice shaver, use the provided containers to pour the milk and condensed milk in. Freeze them for at least 5 hours or overnight.
2. Once the milk is well-frozen, crack the frozen milk into pieces with your hands, then use a rolling pin to crush the frozen milk further. If using an ice shaver, place the milk blocks into the ice shaver and process. This ice shaver is great for shaving ice very finely. It’s a Japanese ice shaver specifically designed to produce very thin ice flakes for this type of shaved ice desserts.

Make the strawberry puree

3. In a blender, combine strawberries, sugar, lemon juice, and water.
4. Blend the ingredients until you obtain a smooth puree.

Assemble the bingsu

5. In a large bowl, add one-third of the shaved ice.
6. Place the cheesecake in the center of the bowl.
7. Pour the remaining shaved ice over the cheesecake and shape it into a dome or egg shape on top.
8. Top the shaved ice with strawberry slices.
9. Pour the strawberry puree over the bingsu.

Additions

• Ice cream – you can add a scoop of vanilla or strawberry ice cream on top of the bingsu. In this case, I would suggest omitting the cheesecake, as it may not pair as well with the ice cream.
• Whipped cream – top the bingsu with a dollop of whipped cream to add a creamy and indulgent touch.
• Chocolate sauce – drizzle some rich chocolate sauce over the shaved ice and strawberries for a delightful chocolate-strawberry combination. In this case, I’d also omit the cheesecake as the chocolate + cheesecake combo may be too sweet.
• Condensed milk drizzle – along with the strawberry puree, drizzle some condensed milk over the bingsu to add a creamy and sweet element. While condensed milk is a common topping, I did not include it in my original recipe to avoid extra sweetness since the cheesecake already provides a sweet component.
• Sliced almonds or chopped nuts – add a sprinkling of sliced almonds or chopped nuts like pistachios or cashews to provide a satisfying crunch and nutty flavor.

How to serve a bingsu?

A bingsu is best served and enjoyed immediately after assembly to prevent the ice from melting and to maintain the desired texture.

This recipe is for one serving, but you can easily double it up to share the bingsu and serve it in a larger bowl. Use a spoon to delve into the layers of fluffy shaved ice, cheesecake, and toppings.

How To Store and freeze?

The milk should be frozen for at least 5 hours to ensure it is well frozen and can be shaved properly without melting too quickly.

Regarding storage, you can make the strawberry puree ahead of time. Place it in an airtight container and refrigerate for up to 2 days.

Emma’s Tips

• Use a large plastic bag – if you’re not using an ice shaver, freeze the milk in large plastic bags. If you use small plastic bags the milk block will be quite thick and that will be quite hard to shave.
• Properly freeze the milk – when freezing the milk for the shaved ice, make sure to freeze it for at least 5 hours or overnight. This ensures that the milk is well-frozen and can be shaved properly without melting too quickly.
• Use fresh and ripe strawberries – opt for fresh and ripe strawberries to ensure the best flavor and sweetness in your bingsu. Choose strawberries that are plump, firm, and vibrant in color. While you can use frozen strawberries for the puree, using fresh strawberries will yield the best results.
• Choose quality cheesecake – if using cheesecake as a filling or topping, choose a high-quality cheesecake or make one from scratch for the best flavor and texture. Make sure that the cheesecake complements the strawberry flavors well.
• Adjust sweetness – the sweetness preference may vary from person to person. Adjust the amount of sugar or sweetened condensed milk in the recipe to suit your taste preferences. Start with the suggested amounts and add more if desired.

More Korean summer recipes

• Korean Strawberry Milk
• Mango Bingsu
• Matcha Patbingsu

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