Cheesecake Brownie Flapjacks

Single slice of cheesecake brownie flapjacks

You’re right. This is ridiculously sinful. It’s like I deliberately took the three most calorific items and baked them together to make a devilishly delicious baked treat. But it’s comfort food, a real mood lifter. This is my sole justification for it, there really are no other excuses. After all the buzz of the lovely sunshine, the rain, well, rained and I was in need of a pick me up. Enter the cheesecake brownie flapjack.

Mr LTT loves flapjacks and I love brownies – more specifically brownies with a cheesecake topping. I wanted to see if this would work, but I knew I was going to have to cut down on the sugar in all the layers or you’d be heading for type II diabetes by just inhaling the smell of it.

This is just the sort of baked good I needed while doing my site redesign this weekend – I’m hoping it’s going to be done by next week to go with the blog’s third birthday celebrations. I really can’t wait to show you!

Cheesecake brownie flapjacks

Sadly I haven’t got any pictures of making it – I was too involved in the process and just kind of…forgot! It’s pretty easy to make though, just please dont blame me if you put on a stone after eating it. Eater’s discretion is advised.


For the flapjack layer

  • 275g porridge oats
  • 160g light brown sugar
  • 225g unsalted butter
  • 75g golden syrup

For the brownie layer

  • 200g dark chocolate (70% cocoa solids)
  • 100g plain flour
  • 75g butter
  • 25g cocoa powder
  • 180g caster sugar
  • ¼tsp baking powder
  • ¼tsp salt
  • 2 medium eggs

For the cheesecake topping

  • 250g cream cheese
  • 30g caster sugar
  • 1 medium egg
  • ½tsp vanilla bean paste
  • 4tbsp strawberry jam


  1. Preheat the oven to 160°C Fan/320°F/Gas Mark 2.5. Grease a 12″ x 9″ dish.
  2. Make the flapjack base: In a large saucepan, melt the butter and add the sugar, golden syrup and then the porridge oats. Once fully combined, turn into the dish, spreading evenly and pushing down to create a level surface.
  3. Make the brownie: Break up the chocolate and place in a glass bowl over simmering water with the butter and cocoa powder until melted.
  4. Cream sugar and eggs, then add the melted chocolate mixture. Sift together the flour, baking powder, salt then stir into the rest of the ingredients until just combined. Spoon onto the flapjack layer and smooth out.
  5. For the cheesecake topping: Mix together all the ingredients except the jam until smooth and creamy. Dollop on top of the brownie mix.
  6. Take small blobs of jam and spoon on top of the cheesecake. Swirl gently with spoon.
  7. Place in the oven on the middle shelf and cook for about 45-50 minutes. A cake tester inserted into the middle of the mixture will come out clean. You may want to cover the top if it starts going brown, you don’t want burnt cheesecake!


  1. says

    Becs, even though it’s only mid morning, I could eat a slice of this while writing my chapters and recipe intros for the CCC Book.

  2. says

    These look unreal. I am definitely going to make a batch – one question regarding the cheesecake layer: how much vanilla bean paste did you use? I’m guessing 1/2tsp?

    Anyhow thanks for posting, can’t wait to try them!

  3. says

    oh my godddddd.. that looks so decadent and amazing!! We don’t have flapjacks in canada (well.. we do but it’s actually just what we call stacks of pancakes). Want!

  4. Holly says

    I am assuming that there is just a typo here…

    The directions ask you to sift the flour and salt and powder, but the list of ingredients does not say how much flour to use. I was thinking it was a gluten free recipe, but not if you are using flour.

    Please let me know how much and I will simply convert it to gluten free.

    Congratulations on th top 9 too!

    Thank you,

    • Becs says

      Hi Holly, apologies for the terribly late reply. I have now corrected the recipe – it was 100g of plain flour. Sorry I don’t have a gluten free alternative! x

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