3-Ingredient Frozen Chocolate & Corn Flake Cheesecake

Serves 16



3 cups (130g) Bokomo Corn Flakes Original Flavour + extra, crushed, to serve.  

500g chocolate spread

1½ tubs (345g) cream cheese, room temperature 



  1. Grease a medium dish with a lid (22x22cm).

  2. Combine the Bokomo Corn Flakes and 100g of chocolate spread in a large mixing bowl. Beat until well combined.

  3. Press the corn flake crumb into the base of the prepared dish and place in the fridge until needed.

  4. In a medium mixing bowl, beat the cream cheese until smooth and softened, about 15 seconds. *Chef’s Tip: Ensure not to overmix the cream cheese.

  5. Fold in the remaining chocolate spread (400g).

  6. Working quickly, spread the chocolate cream cheese mixture over the corn flake base.

  7. Place the lid on the dish and freeze for 5 hours, or overnight for best result. *Chef’s Tip: The dessert can be kept in the freezer for up to a month.

  8. Remove the chocolate corn flake cheesecake from the freezer 20 minutes before serving.

  9. Sprinkle crushed Bokomo Corn Flakes over the chocolate cheesecake and slice into generous portions. *Chef’s Tip: Use a warm knife to slice neatly.

  10. Serve a portion of chocolate corn flake cheesecake with fresh strawberries and a mint leaf and ENJOY!