Ingredients

• 1/2 cup dairy-free butter

• 3/4 cup sugar

• 240g Angel Food Dairy-Free Cream Cheese

• 3/4 cup icing sugar

• 1 cup flour

• 1/2 cup cocoa powder

• 2 tsp vanilla extract

• 2 Tbs unsweetened dairy-free yoghurt

• 2 corn starch eggs (2 Tbs corn starch + 2 Tbs water)

• 1/2 tsp salt

• 1 1/2 cups of roughly chopped oreo’s

Icing

• 120g Angel Food Dairy-Free Cream Cheese

• 2 Tbsp dairy-free butter

• 1 1/2 - 2 cups icing sugar

• 1 packet crushed Oreo biscuits

Instructions

1. Preheat your oven to 180°C and line an 20cm x 20cm pan with baking paper and spray with cooking spray

2. Place a saucepan over medium heat and melt the dairy-free butter, then whisk in sugar and boil for about a minute. Then remove from heat and cool for 5 minutes

3. Sift the flour, cocoa powder, and salt into a bowl and set aside.

4. In a mixer, beat together dairy-free cream cheese, icing sugar, and vanilla for 1 minute and set aside.

5. In a large mixing bowl add the dairy-free yoghurt and corn starch eggs and whisk together. Then whisk in butter and sugar mixture, next add the flour mixture, stirring until combined. Lastly, fold in the crushed Oreo cookies, saving some for the topping.

6. Spread half the brownie mixture into the pan, then spread the cream cheese mixture on top. Drop the rest of the batter on top of the cheesecake in spoonfuls, and swirl the top of the cheesecake with a knife.

7. Bake for 25-30 minutes.

8. Let the brownie completely cool before icing it with Oreo Cream Cheese Icing.

9. To make the icing, whip the cream cheese and butter with an electric blender for a couple of minutes. Slowly add icing sugar until desired consistency is reached, then add crushed Oreo’s.

10. Top the icing with leftover crushed Oreo’s.