‘Oreo’ Cheesecake Cupcakes


I made these babies as part of a 21st birthday cake display and once people starting tucking in, they were a clear favourite and were gobbled up within a matter of minutes. Crushed Oreo cheesecake sandwiched between a whole Oreo and a layer of milk chocolate ganache – this recipe is a complete winner and each bite is packed full of rich, chocolately creamy goodness.

What I love about this recipe is that visually it is so rewarding, the cheesecake’s look so technical and delicious however it is most definitely one of the easiest recipes on my blog. So please don’t think ‘ohhh I could never make those’ because trust me you 100% can, whether your off to an event or simply want to bake them all for yourself, grab your mixing bowl and get preheating that oven!


Ingredients (makes 12 cheesecakes)

16 oz full-fat cream cheese
188g icing sugar
4 medium egg whites
16 Oreo’s, crushed into small chunks
Pinch of salt
12 Oreo’s to line the base

For the Ganache:
80g milk chocolate
80ml double cream


Preheat the oven to 140°C and line a 12 hole muffin tray with white cupcake cases.

To make the cheesecake mixture, beat together the cream cheese and icing sugar until smooth. Add the egg white’s one at a time along with the salt and mix until just combined – be careful not to overmix at this point (I would recommend using an electric whisk for this step). Now fold in the crushed Oreo’s.

Place a whole Oreo at the bottom of each cupcake case and fill with the cheesecake mixture almost to the top. Bake in the oven for 20 minutes, then remove from the oven and leave to cool,

To make the ganache chop the chocolate up into small chunks and place in a bowl. Next heat the double cream in a saucepan over a medium heat until boiling. Pour the cream over the chocolate and mix thoroughly until combined melted and smooth.

Leave the ganache to firm up for 5 minutes before spreading an even layer over the cheesecakes. Keep in the fridge until ready to serve.



Mad Hatters Afternoon Tea

For my 21st birthday my lovely sister Alice, coincidentally, bought me a very special pressie… Afternoon tea eeeek! However this wasn’t just any ordinary afternoon tea, oh no it was SO much more than that!
Imagine a ridiculous amount of sweet and savoury naughties, an Alice in Wonderland theme, the London Sanderson hotel, a magical heated outdoor garden, hot apple pie tea, popping candy and a drink me potion. What are you thinking? Pretty awesome right!?
Everything about this experience was perfect so it would be insane not to share it with you, especially before Christmas as this would make a fabulous present for someone special (plus you get to go as well… bonus!).
So grab a cup of tea and prepare yourself to feel super duper hungry! If you wish to book your own Mad Hatters tea party then see the bottom of the post for further information.

Beautiful place settings


Our menu was hidden inside a vintage Pride & Prejudice book


What was to come…


Interesting tea options


My gorgeous sister looking very excited about her apple pie infused tea


Pouring my mint choc-chip tea


Our sugar cube music box


And here is the star of the show


Sweet and savoury scones


Green tea & white chocolate mousse served in a chocolate tea-cup anyone?


Never underestimate a quiche… delicious!


Sandwich heaven


‘Drink me’ 3 layer passion fruit potion


Tick-tock Traditonal Victoria Sponge


Cheesecake with a mango surprise center




Carrot Meringue & Strawberries and cream marshmallow mushrooms


And just when I thought I was going to explode, this little beauty came out.. would be rude not to really



It truly was an unforgettable experience and I cannot recommend it enough, so thank you Alice for giving me such a gorgeous birthday gift.. and also for making me gain about 4 pounds, it was SO worth it!

If you are interested in booking an Afternoon Tea then click on the link below:

Pumpkin Cheesecake Brownies

Only 23 days until Halloween!!! What better way to prepare than baking up a special recipe that would be the hit of the Halloween food table at your spooky party. These beauties combine rich, fudge brownie with light, fluffy pumpkin cheesecake to give you an absolutely gorgeous bake. You can also find the recipe here on ‘Let’s Knit’ blog as I am excited to tell you that I am currently taking on the role as their monthly recipe provider until Christmas… very exciting stuff!
So yes, get into the Halloween spirit early and bake away people!
Ingredients (makes  12 large/ 16 small brownies)
For the brownies:
150g unsalted butter (at room temp)
175g 70% dark chocolate (broken into pieces)
225g caster sugar
2 eggs (at room temp)
150g self-raising flour
For the pumpkin cheesecake:
200g full fat cream cheese (at room temp)
1 egg (at room temp)
75g caster sugar
30g self-raising flour
120ml pumpkin puree (can be bought in ‘Waitrose’ in the tinned fruits section)
¼ tsp vanilla extract
½ tsp ground cinnamon
Preheat the oven to 180°C and lightly grease/base line a 23cm square tin.
First make the brownie mixture by gently melting the butter and dark chocolate in a glass bowl set over a pan of simmering water. Once melted, leave on the side to cool.
In a separate bowl, whisk together the sugar and eggs. Then add in the cooled chocolate and butter mixture and sift in the flour. Fold the ingredients together with a large wooden spoon until completely combined. The brownie mix should be thick, dark and glossy.
In another bowl begin to make your pumpkin cheesecake mix by first beating together the cream cheese and sugar. Add in the pumpkin puree and beat again. Finally add the vanilla, cinnamon and egg to the bowl and beat one last time until mixture is creamy and smooth.
Pour a 1/3 of the brownie mixture into your baking tin and give the tin a shake to make sure it fills all the corners and the mixture is evenly spread. Now evenly pour your pumpkin cheesecake mixture on top of the brownie mixture.  Next use a large spoon to drop the remaining brownie mix in dollops over the cheesecake mixture. Finally draw the tip of a knife or skewer through the two mixtures to form a swirly pattern.
Bake for 27-30 minutes until the top is starting to crack. (Depending on your oven they may take a bit longer, test the brownies by inserting a knife into the middle and if it comes out covered in chocolate put them back in. If the knife comes out almost clear and the top of the brownies are cracking then remove from the oven and leave to cool- brownies will continue to cook a little as they cool).