Chocolate and corn flakes cheesecake, creamy and crunchy
A chocolate and corn flakes cheesecake with a crunchy base and creamy filling, easy to make and great for preparing ahead.
Looking for a chocolate dessert that everyone loves, requires no baking, and can be made the day before? This chocolate and corn flakes cheesecake is exactly what you need.
What makes it different is the base. Instead of the usual crushed biscuit layer, you use corn flakes bound with melted chocolate. They stay slightly uneven and crisp, creating a contrast with the smooth filling that makes every slice genuinely different from a standard cheesecake.
It has at least three real advantages: no oven required, only about 30 minutes of active prep, and it actually gets better as it rests — which makes it ideal for preparing a day ahead. It is also impressive enough to bring to a dinner or birthday without having to explain that it was quick to make.
To customise it, swap the dark chocolate for milk chocolate if you prefer a sweeter base, or stir a spoonful of hazelnut cream into the filling for a richer flavour. One practical tip: keep the cream in the fridge right until the last moment so it whips up better.
Stored covered in the fridge, it keeps well for up to 3 days. You can also freeze it in individual slices and thaw slowly in the fridge when needed.
Ready to start? Here is the full recipe for the chocolate and corn flakes cheesecake.
To make this recipe
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Digital kitchen scale
In leavened recipes and baked goods, it lets you accurately weigh flour, liquids, and yeast.
Steps
- Break the corn flakes roughly with your hands, without crushing them too much — their crunch is a key part of the recipe.
- Melt half the dark chocolate with the butter in a bain-marie or microwave in short bursts, then stir until you get a smooth, glossy cream.
- Pour the melted mixture over the corn flakes and mix well so every piece is lightly coated in chocolate.
- Press the mixture into the bottom of a lined tin, using the back of a spoon to form an even, compact layer.
- Place the tin in the fridge while you make the filling, so the base can start to set.
- Beat the cream cheese with the ricotta and icing sugar until you get a smooth, creamy mixture with no lumps.
- Whip the cold cream and fold it gently into the filling using slow upward movements to keep it light and airy.
- Pour the filling over the base, smooth the top with a spatula, and tap the tin gently on the counter to remove any air pockets.
- Finish with the remaining chocolate, either finely chopped or drizzled in thin threads over the surface.
- Leave the cheesecake to set in the fridge for at least 4 hours — overnight is even better — before unmoulding and serving.
Helpful tips
Chilling time matters: 4 hours is the minimum, but overnight gives a firmer texture and a more developed flavour. Plan ahead and prepare it at least 4 hours before serving.
For an even crunchier base, stir in 20 g of roughly chopped hazelnuts with the corn flakes before pressing.
Before unmoulding, run a damp knife along the edge of the tin for a clean, neat release.
Average nutrition per serving
- Calories
- 422 kcal
- Carbohydrates
- 35.0 g
- Sugars
- 24.0 g
- Protein
- 6.0 g
- Fat
- 28.0 g
- Saturated fat
- 16.0 g
- Fiber
- 2.0 g
- Sodium
- 140 mg
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