Crispy bites with caramel cheese filling

Brooke Calhoun
4 4
75 mins
75 mins


Servings: 10
  • 150 g Dark chocolate
  • 10 g Coconut oil (e.g. palm oil)
  • 150 g Cornflakes
  • 125 g + 50 g sugar
  • 75 g Whipped cream
  • 25 g Butter
  • 200 g Double cream cheese
  • 1-2 TEASPOONS Lemon juice
  • baking paper
  • 7-10 Tbsp scoop cookie cutter


  1. 1

    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.

  2. 2

    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.

  3. 3

    Also prepare 19 more crossies. Chill for at least 1 hour.

  4. 4

    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.

  5. 5

    Let it cool down.

  6. 6

    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.

  7. 7

    Spread the caramel on the underside of the remaining 10 crossie soils. Mix 1 cream cheese crossie with 1 caramel crossie.

Nutrition Facts

300 kcal
37 g
15 g
3 g

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