As soon as I saw this recipe on Pinterest I knew Robby would love it and boy was I right! This is made gluten and dairy free, but I’m sure you could make it with dairy ingredients and it would be just as tasty!
I used a boxed gluten free brownie mix from stonewall Kitchen as that’s the best we have found but use your favorite brownie mix.
This takes time to cool so it’s a perfect make ahead dessert.
I found this recipe at www.thenomadicfitzpatricks.com
INGREDIENTS
1 box of gluten free/ dairy free brownie mix along with ingredients listed on the box to make the brownies.
1 package gluten free Oreo’s
8 ounce container of dairy free cream cheese
1/4 cup dairy free sour cream
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
2 eggs, lightly beaten for the cheesecake layer
INSTRUCTIONS
Preheat oven to 325 degrees. Grease an 8×8 pan or 9×9 pan and set aside.
Prepare the brownie mix according to the package BUT DO NOT BAKE! Once mixed pour the batter into the prepared pan. On top of the brownie mixture add a layer of the Oreo’s , about 16. You can also cut some of the Oreo’s in half to fill in any gaps. That is the Oreo layer.
In a separate bowl whisk the dairy free cream cheese, dairy free sour cream, sugar and vanilla. This will be thick. Whisk the two eggs in a bowl and add those to your cream cheese mixture and stir until smooth.
Pour this mixture over your Oreo layer and spread evenly with a spatula, thus is your cream cheese layer.
Lastly crush 4 Oreo cookies and sprinkle them over the top of the cheesecake layer.
Bake for 40-45 minutes or u til edges are slightly golden brown. Cool the brownies to room temperature for about an hour then chill in the fridge for an additional 2 hours before slicing and serving.
Keep stored in the fridge.
Enjoy!
