Cornflake Cereal Cheesecake Squares

Momofuku Milk Bar cornflake cereal craze meets cheesecake? Is there anything better? Earlier in the week, I made some caramel cornflake brownies with some friends and was left with half a box of cornflakes in my cupboard. As someone who doesn’t eat cereal that often, I didn’t even have milk in my fridge to consume the leftover cornflakes. As a result, this AMAZING cheesecake square recipe was born! As an avid lover of cheesecake, I wanted to see if I could somehow use cornflakes as a cheesecake base! After creating this, I can definitely say that IT TOTALLY WORKS!

The base and topping went so unbelievably well with the creamy cheesecake center, and the flavorful crunch that the cornflake crumble gives is SO much better than that of the typical graham cracker base. This recipe is super simple to make, takes little time, and is also ideal if you want to bring a tasty bake to a party or gathering as it can be easily cut and shared!

  • Taste: ★★★★★
  • Difficulty: ★★
  • Ingredients: ★★★
  • Time: ~1.5 hour

Ingredients (makes ~8×8 pan)

Cornflake Crust & Topping

  • 1/3 cup sugar
  • 3 tbsp butter, melted
  • 4 cup cornflakes
  • 1 tsp cinnamon (optional)

Cake

  • 2 packages (8 oz) cream cheese, softened
  • 1/2 cup sugar
  • 2 large eggs, room temperature, lightly beaten
  • 1 teaspoon vanilla extract

Making the Base

  1. In a blender or food processor, blend the cornflakes until a coarse sandy texture forms. This can also be done by adding the cornflakes to a ziploc bag and beating the cornflakes with a rolling pin until you get the same texture.
  2. Melt butter in a bowl.
  3. Add the sugar to the butter and mix until combined.
  4. Add the cornflakes and stir until fully combined.
  5. Set 1/4 of the mixture aside for the topping later. Press the remaining cornflake crumb mixture onto the bottom of a greased 8×8 baking pan and put in fridge until ready to use.
  6. Start on the cheesecake layer while the crumb base is in the fridge.

Making the Cheesecake layer

  1. In a large bowl, beat cream cheese either with a mixer or by hand until smooth.
  2. Blend the rest of the cheesecake layer ingredients until smooth.
  3. Pour mixture over crust.
  4. Sprinkle the reserved crumb mixture on top and gently press the crumb mixture into the cheesecake layer.
  5. Bake at 350° for 25-30 minutes or until a knife inserted in the center comes out clean.
  6. Cool on a wire rack for 1 hour. Store in the refrigerator.
  7. Enjoy!!

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