For the crossie bottoms, cover two large boards or trays (must fit in the refrigerator) with baking paper. Break the chocolate into pieces. Melt with coconut oil in a hot water bath. Mix in the cornflakes.
Form about 20 round flat crossies one after the other. For this, place a round cookie cutter (6 cm Ø) on the paper. Add about 1 tablespoon of chocolate flakes to each crossies. Spread out to a base. Remove the cookie cutter.
Also prepare 19 more crossies. Chill for at least 1 hour.
For the caramel, caramelise 125 g sugar in a pot until golden brown. Add cream and butter. Simmer at medium heat for about 4 minutes until a smooth caramel is formed, stirring more often.
Let it cool down.
For the cream, mix cream cheese, 50 g sugar and lemon juice with the whisks of the mixer until creamy. Shortly before serving, brush the smooth underside of 10 crossie cakes with just under 1 tbsp. cream cheese cream each.
Spread the caramel on the underside of the remaining 10 crossie soils. Mix 1 cream cheese crossie with 1 caramel crossie.