Whenever I make a no-bake cheesecake, I like to add some fruit because of how heavy no-bake cheesecake normally is. I also love adding texture to balance out the creamy soft texture of no- bake cheesecake.
This No Bake Sweet Corn Cheesecake offers a unique blend of flavors with fresh, sautéed corn mixed into a creamy cheese batter. The corn flake crust adds a crunch, giving the dessert a satisfying texture. Each bite is light yet rich, making it a refreshing twist on the classic no-bake cheesecake.
You might also like Miso Cheesecake or Peach Jam Cake.
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Ingredients of No-Bake Sweet Corn Cheesecake
- Cream Cheese - Cream Cheese provides the base for the cheesecake, giving it a rich, creamy texture and a slightly tangy flavor. The brand I use is Philadelphia.
- Condensed Milk - Condensed milk adds sweetness and contributes to the smooth, silky consistency of the cheesecake. It also helps to thicken the mixture and add more milk flavor to cheesecake.
- Heavy Cream - Heavy cream adds richness and volume, making the cheesecake light, airy and creamy. The more heavy cream you add, the softer your cheesecake will be.
- Butter - Butter is used in the crust. It binds the cornflakes and biscuits together. Butter is also added to sauté the corn, giving the cheesecake a rich, buttery flavor.
- Corn - Fresh sweet corn in the husk is what I use here. The fresher and juicier the corn, the better.
- Gelatin Powder - The one I use is Knox unflavored gelatin. It is easy to find in a lot of supermarket.
- Corn Flake - I want this cheesecake to be extra corn, so I add some corn flake in the crust. Of course you can substitute with other cereal or biscuit.
- Digestive Biscuits - For cheesecake crust, I like to use digestive biscuits more than graham crackers. digestive biscuits have a good texture with a slight whole wheat flavor.
See recipe card for quantities.
How to make the crust for Sweet Corn Cheesecake?
Prepare your mold for the cheesecake. Line a parchment under if you are using a mousse ring like me.
Roll over the corn flakes and digestive biscuits in the bag with a rolling pin. You can also use a food processor. Crush them into very fine crumbs.
Add melted butter in the crumbs and mix well until chunks form when you grab it. Add more butter if it seems too dry.
Press the crumbs in the mold. Keep the prepared crust in the freezer.
How to make No-Bake Sweet Corn Cheesecake.
Bloom the gelatin powder in the water, and put it aside.
Cut corn kernels off the cob.
Sauté the corn and the butter for 8-10 minutes. Remove from heat, and add the gelatin. It should melt after you stir it.
Prepare cheesecake batter by mixing the soften cream cheese and condensed milk with a whisk.
Whip the heavy cream to very soft peak.
Mix the whipped cream and cheesecake batter.
Mix all the corn as well as the juice into the cheesecake batter.
Pour the batter into prepared crust. Leave it in the fridge for at least 4 hours.
Remove the mousse ring by heating around the ring with a torch or a hot towel.
How can make the toasted corn for decoration?
Wrap the corn with the plastic wrap. Microwave for 3 minutes. Let it cool down.
Divide the corn into 4 pieces, and cut the corn along the cob. It shouldn't be hard to cut if it's fully cooked. Toast the corn kernels with a torch.
Top with some whipped heavy cream and toasted corn.
Equipment
For the mold, I like using mousse ring (8”x3”) cause it’s easy to demold. Of course you can use a 8”x3” or a 9”x2.5” springform pan.
To demold the cheesecake, I use torch to heat up the outside of the ring. I recommend Iwatani Butane Torch. The fire is stable and it is what we use in professional kitchen.
Storage
Keep the cheesecake covered tightly with plastic wrap or in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. You can freeze the cheesecake, but the texture of corn might change slightly. Thaw it in the fridge overnight before serving.
Recipe Tips
Press down the crust! The cheesecake crust needs to be compact especially for no-bake cheesecake cause you want melted butter to fill up all the air pockets between the crumbs.
Don’t overwhip the heavy cream! Whip the heavy cream to soft peak, and fold it in gently to keep the cheesecake light and airy. If you overwhip the heavy cream, it might be hard to mix with cream cheese and change the texture of the cheesecake.
Chill the no-bake cheesecake thoroughly! Let the cheesecake chill for at least 4-6 hours, or preferably overnight, to ensure it sets completely and holds its shape.
Cut the cake with a warm knife. This is how you can get a better clean cut. Warm the knife under running hot water, and wipe it with a kitchen towel before each cut.
Recipe FAQ
Theoretically it will work, but I did not test it. If you want to try with canned corn, strain and sauté the kernels to remove the excessive liquid.
Besides the common digestive biscuits and graham crackers, I also love mixing some other crackers for more flavors. Ritz and cereal are very good options, but don’t replace the full crust recipe cause it won’t stick together as well. I usually would only replace 30% of digestive biscuits with other crackers.
Looking for other recipes like this? Try these:
Recipe Card
No-Bake Sweet Corn Cheesecake
Equipment
- mousse ring 8" x 3"
Ingredients
Corn Flake Crust
- 80 g corn flake
- 160 g digestive biscuit or graham cracker
- 112 g unsalted butter
Corn Cheesecake
- 450 g cream cheese
- ½ can condensed milk (200g)
- 250 g heavy cream
- 1 envelope gelatin powder (7g)
- 40 g water
- 50 g unsalted butter
- 3 fresh sweet corn
Topping
- extra heavy cream
- extra corn
Instructions
Make the Crust
- Prep: Prepare your mold for the cheesecake. Line a parchment under if you are using a mousse ring like me.
- Crush: Roll over the corn flakes and digestive biscuits in the bag with a rolling pin. You can also use a food processor. Crush them into very fine crumbs.
- Mix: Add melted butter in the crumbs and mix well until chunks form when you grab it. Add more butter if it seems too dry.
- Press: Press the crumbs in the mold. Keep the prepared crust in the freezer.
Make No-Bake Sweet Corn Cheesecake
- Prep: Soften the cream cheese by leaving it out of fridge or microwave for 1 minute. It should be easy to leave a mark if you poke it.
- Bloom: Bloom the gelatin powder in the water, and put it aside.
- Cut: Cut corn kernels off the cob. Sauté the corn and the butter for 8-10 minutes.
- Melt: Remove the pan from heat, and add the bloomed gelatin. It should melt after you stir it.
- Mix: Prepare cheesecake batter by mixing the soften cream cheese and condensed milk with a whisk.
- Whip: Whip the heavy cream to very soft peak.
- Mix: Mix the whipped cream and cheesecake batter. Mix all the corn as well as the juice into the cheesecake batter.
- Pour & Chill: Pour the batter into prepared crust. Leave it in the fridge for at least 4 hours.
- Demold: Remove the mousse ring by heating around the ring with a torch or a hot towel.
Toast Corn for Decoration
- Microwave: Wrap the corn with the plastic wrap. Microwave for 3 minutes. Let it cool down.
- Cut: Divide the corn into 4 pieces, and cut the corn along the cob. It shouldn't be hard to cut if it's fully cooked. Toast the corn kernels with a torch.
- Finish: Top with some whipped heavy cream and toasted corn.
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