Made to your size- 100 boxes
- Custom sizes & styles
- Free dieline support
- Quality print options
- Proof before production
- 8–12 business day production
Cheesecake boxes hold one of the heaviest and softest bakes in a patisserie: a dense filling on a crumbly base that has to stay cold. They pair a sturdy carton with a rigid cake board underneath, and the board stock is chosen to cope with fridge condensation. Whole cakes, halves and multi-slice selections are all common.
Dense, heavy, chilled
Custom Cheesecake Boxes
✓Clear proofing before productionSee our process
Get a free quote
Tell us what you are packing and we’ll reply with practical options.
Product features
Built around the jobMoisture-tolerant board
Lift-off or tuck lid
Window option for toppings
Fold-down front panel
Room for an acetate collar
Ribbon pull under the board
Card dividers for slice selections
Specifications made for your product.
Technical snapshotEvery final specification is confirmed against product weight, packing method, print coverage, route, and order volume.
View artwork preparation guide- SKU
- bm-1071
- Dimensions
- Custom-made around the product and packing workflow
- Materials
- Coated white paperboard, Corrugated E-flute for large cakes, Grease-resistant cake boards
- Printing
- CMYK, Pantone, white ink, or unprinted
- Finishes
- Matte, gloss, soft-touch, foil, embossing, spot UV
- Quantities
- Starting at 100 on selected configurations
- Proofing
- Dieline and digital proof
Frame the cake, not just the box.
Artwork and materialsThe lid is the main face, with the walls and any fold-down front carrying your brand around it. What matters most is clean print that holds up to fridge condensation. Our packaging guides cover sizing, materials, print, and cost in more depth.
Lid, walls and front panel
We place your main design on the lid and keep key text clear of the fold-down front so it reads well closed and open. A window can sit in the lid to show off the toppings.
Explore print and finishesCoated board for the fridge
Coated white board keeps colour sharp and resists softening when chilled boxes meet warm air. Larger cakes move to E-flute corrugated, which takes print well and gives the base the strength a dense cake needs.
Explore material decisionsChoose your box
Choose whole-cake, half or slice-selection sizes, with a lift-off lid, tuck lid or fold-down front.
Request a quote
Send us the cake diameter and height after setting, and whether it wears an acetate collar.
Finalize the order
Approve the board, cake board size, window, ribbon pull and quantities for every cake size you sell.
Build the dieline
We draw the box a little wider than your cake board, with clearance above the toppings.
Approve the proof
Check the lid artwork, front panel layout and window position on your digital proof before we print.
Roll on production
We print, cut and glue your cheesecake boxes, then check and pack them flat with any cake boards.
Best for
Whole cheesecakesNew York style bakeriesRestaurant takeaway dessertsChilled giftingWhat changes the price.
Cost factorsEvery project is quoted individually. These are the choices that move the price on almost every order.
- Cake diameter
- Larger cakes need a larger blank and often a stronger board.
- Board strength
- Heavy cheesecakes may call for corrugated or thicker board to stop the base flexing.
- Moisture coating
- Coatings that cope with condensation cost more than plain board.
- Cake board
- A separate base board is a second part to size and supply.
Buyer guidance
Choosing this format
Weight is the first problem
A whole cheesecake can weigh several times more than a sponge of the same size, and the box base takes it all.
Cream cheese filling is dense. If the cake sits straight on a thin carton base, the base bows when lifted and the cake cracks across the middle. That is why cheesecakes travel on a rigid cake board, slid into the box, with the carton doing the protecting rather than the carrying. Send us the diameter of the cake and its board, and we size the box around both.
- Use a rigid cake board
- Lift from underneath
- Carton protects, board carries
Cold chain and condensation
Cheesecake lives in the fridge, and boxes moving from cold to warm air pick up moisture.
When a chilled box comes out into a warm shop, water condenses on it. Plain board softens and the print can blur. Coated board and grease-resistant cake boards hold up better, and a box that fits snugly reduces the air that can sweat inside.
Protecting the top and sides
Cheesecake marks at a touch, so the lid must clear toppings and the sides must not rub.
Fruit toppings, sauces and piped cream all need headroom, so measure to the highest topping and we add the clearance above it. Allow room around the sides too: a box that grips the cake leaves fingerprint-like dents in the filling.
Related packaging formats
Compare your options
Bakery Boxes
Food-conscious carry boxes for pastries, cakes, cookies, and counter service.
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Cake Slice Boxes
Wedge-shaped boxes that hold a single slice of cake upright and intact.
Explore box style
Window Boxes
Cartons with a clear panel, so the product sells itself on the shelf.
Explore box styleQuestions about cheesecake boxes.
Box style FAQsWe’ll confirm the exact details that apply to your structure and volume.
Read all frequently asked questionsWhat size cake board should go under a cheesecake?+
We recommend a board the same diameter as the cake if it will be slid straight onto a plate, or 1 to 2cm wider if you want fingers to have something to grip. We then make the box 2 to 3cm wider than the board on each side, so the cake lowers in without the sides catching. Measure the cake after it has set, not the tin.
Can a cheesecake be frozen in its box?+
Yes, with the cake wrapped first. We can make cheesecake boxes from coated board, which copes with frost and condensation better than plain board. The box keeps the cake's shape, while a film wrap around the cake on its board keeps frost and freezer smells off the filling. Thawing in the fridge keeps condensation slow and the box firm.
How does a cheesecake come out of the box?+
Easily, because we make cheesecake boxes so the cake never has to be lifted up over a tall wall. A lift-off lid, or a front panel that folds down, lets the board slide out flat. For a soft cake, a strip of ribbon under the board with its ends left outside makes it easy to draw the board forward.
Do baked and no-bake cheesecakes need different boxes?+
Often, yes. No-bake cheesecakes are softer and are usually sold with an acetate collar still around the sides, so we size the box to the cake plus the collar. Baked cheesecakes are firmer, but a whole New York style cake is heavier, so we make sure the base carries the weight. Tell us which you make and its diameter.
Are cheesecake slices boxed differently from whole cakes?+
Yes. A single slice goes in a wedge-shaped slice box that holds both cut faces, so the soft filling does not slump. For a selection of slices, we recommend a whole-cake box with each slice on its own small board, or a card insert that keeps the slices apart.
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