Who doesn't love brownies and cheesecake? Well with this recipe, it couldn't be easier. The cheesecake part of this is 'no bake', which makes it a really simple dessert to put together. Once you have the brownie base baked, it takes about 5 minutes to whip the cheesecake element together and then just leave it to set.

Ingredients

Who doesn't love brownies and cheesecake? Well with this recipe, it couldn't be easier. The cheesecake part of this is 'no bake', which makes it a really simple dessert to put together. Once you have the brownie base baked, it takes about 5 minutes to whip the cheesecake element together and then just leave it to set.

  • 200 g plain flour
  • 50 g cocoa powder
  • 280 g caster sugar
  • 3 tsp baking powder
  • 80 g unsalted butter
  • 250 ml whole milk
  • 2 eggs
  • 12 oreo biscuits
  • 12 muffin cases
  • for the frosting:
  • 100 g unsalted butter
  • 150 g cream cheese
  • 300 g icing sugar
  • 6 oreo biscuits

Method

  1. Preheat the oven to 180C/160 fan. Line a muffin tray with paper muffin cases. Twist 12 Oreos to separate them, and place half in each case, with the cream facing upwards.
  2. Put the flour, sugar, cocoa powder, baking powder, salt and butter in a large bowl and mix until everything is combined. Whisk the milk, eggs, and vanilla extract together in a separate jug, then slowly add half into the flour mixture, and beat well to get rid of any lumps. Gradually add the rest of the milk mixture whilst mixing until smooth.
  3. Add the mixture to the paper cases, making sure they are equally full (about two-thirds). Bake the cakes in the oven for 20-25 minutes.
  4. Whilst the cakes are cooking, crush up 6 Oreos into fine crumbs and set aside. Whisk the butter, cream cheese and icing sugar until light and fluffy.
  5. Then, gently fold in the Oreo Crumbs.
  6. When the cakes have cooled, pipe the icing onto the cakes and use any left over Oreos to decorate! I used a star shaped nozzle (optional) to make this nice shape with my cream cheese (I use a 1M wilton tip or jem 1 D tip with an icing bag).
  7. Enjoy!

This recipe is courtesy of Boutique Bake.