Luxury Layered Blueberry, Brandy & Chocolate Cheesecake Pie: indulgent, no bake-filling, make ahead, lower-fat, alcohol

Luxury Blend of layered Cheesecake and Sponge...

Slightly wonky layers but tastes good!

Most people adore chocolate cheesecake or a delicate chocolate sponge.  Put the two together and you have a luxurious layered 'pie' with the 'Wow!' factor that delights.

Please note: 67 has yet not tested a dairy-free version of the cheesecake but other recipes in the blog have performed well with dairy-free substitutes.  The Blogger will shortly be testing supermarket plant creams   

The cheesecake is by no-means low calorie.  Or frugal.  But the 23cm/9inch cheesecake pie provides at least 12-15 portions.  

Several simple steps are involved in the making and does take organisation.  Parts of it are ideally made ahead to save time and angst on the day.  

The recipe halves nicely.  

The recipe was inspired by Morrisons' staff canteens, which created easily-assembled recipes for canteen cooks -- but they weren't lucky enough to get anything like this!  

Serves: up to 15

Cost: £10.00'ish (recipe halves nicely) 9/2025 

Ingredients: 

1.  Sponge

1 x 1-bowl Easy Chocolate Sponge, baked in a 23.5cm/9.5 inch springform pan, base lined with greaseproof paper, cooled in tin

2.  Berries

1 x 180g/6.3oz punnet blackberries

4 tbsp whisky or brandy 

3.  Cheesecake

300gm/10.5oz cream cheese, non-supermarket or from a kosher deli,  at room temperature

1 pint/600ml double cream 

1.5 x 100g/3.5 oz (i.e. 150g/5.2oz) regular or dairy-free 70% cocoa dark baking chocolate (67 uses M&S)

2-3 tbsp icing sugar

4.  Topping:

150'ish ml whipping cream

1 tbsp icing sugar 

1 tsp vanilla extract (opt)

remainder of blackberries 

3-5 chocolate coated digestive biscuits, bashed with a rolling pin or whizzed in a food processor, until gravelly (opt) OR

70% chocolate, chilled and grated or peeled (opt)

Method:

BUDGET FRIENDLY BANANA, CHOCOLATE & PEANUT BUTTER CAKES: leftovers, healthier, high fibre & protein, dairy free option

Don't forget Welcome to the Blog (Nav Bar above) with regular features including latest supermarket bargains 

A tasty multi-flavoured treat to ease the return to 'normal' life...

An elegantly flavoured recipe provides budget-friendly treats for now and later

This getting-back-to-normal-life treat is a September indulgence; it's not low-carb or very high-protein.  It does, however, have high fibre in the shape of wholemeal flour and added protein in the form of peanut butter.  Overripe bananas (mine were a gift) adds good carbs and prevents food waste; they also ensure sugar levels are not outrageous.

The recipe is not only utterly delicious with layers of elegant flavours; it's also  frugal, providing a dozen cupcakes for now and a small loaf cake for the freezer.

Cost: £3.50'ish depending on the fruit bowl(Aug/ 23 )

Makes: 1x1 pound loaf cake plus 12 cupcakes (or up to 20 cupcakes)

Ingred:

300'ish gm/10.5 oz ripe bananas (min 4) - a little more is not a problem

100g/3.5 peanut butter (crunchy or smooth) 

3 med room-temperature eggs, beaten
1 tsp vanilla
110gm/3.8oz sugar (white & brown is good)
175ml sunflower or light veg oil

205gm/7.3oz plain flour sifted (replace 1/3 flour with wholemeal for added fibre, if you like)

50gm/1.7oz cocoa (67 used M&S)   
2 tsp baking powder
1/4 tsp salt

Topping: ((opt))

    30gm/1oz dark chocolate
    20gm/0.75oz peanut butter

   if not using crunchy peanut butter, a few tablespoons coarsely chopped salted peanuts  

   
Method:
Equipment: 12-15 cupcake moulds + 1x 1 pound (small) loaf pan

1. Line base of small loaf pan with greaseproof paper; place paper liners in cupcake tin 
2. Preheat oven to 180c/350f 
3. Peel bananas; remove any rotten bits; in a good-sized bowl, mash thoroughly; add enough peanut butter to make a min 400gm; blend
4. Add eggs, vanilla, sugar & oil; whisk with electric beaters until thoroughly blended 
5. Sift in flour, cocoa, baking powder & salt; blend
6. Fill muffin tins 2/3 full; pour remaining batter into loaf tin
7. Bake in centre of oven; cupcakes 15-20 mins; loaf cake 25'ish mins  (a cocktail stick inserted into the middle will come out clean)
8. Cool; drizzle on chocolate icing 

Chocolate Icing (opt)

1. Melt chocolate in small heatproof bowl over but not touching simmering water
2. Take off heat; stir in peanut butter until blended
3. Either dribble icing over cakes OR dip tops in it to coat 
4. Cool on a baking rack; if you like, sprinkle with extra nuts

Comments:

'The builders were here today; I really needed a treat.  The cupcakes were so good I ate 2 for my supper.'  Asian retiree

'Very tasty but a tiny bit dry - that is me being a bit picky.' Handyman

Tips:

• Freeze the loaf when completely cool on the day of baking and, when defrosted overnight, will taste as if just-baked
• Replace chocolate topping with a spinkle of icing sugar or vanilla buttercream
• Reuseable silicone cupcake liners from Amazon

Please leave a Comment in the box below

This recipe has been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission

LIGHT GINGERBREAD SHEET CAKE WITH BLUEBERRIES & GINGER: Indulgence, cake is butter-free, dairy-free option

Love the flavour of gingerbread but not sure about conventional sticky heavy gingerbread cakes? 

Light gingerbread cake with cream cheese icing, blueberries & candied ginger
'the yummiest you've ever made!' '...so delicious, I ate it all in one go!' Tasters

Try this delectable new cake from 67goingon50*.  It's full of the flavours of dark sugar and molasses, with layers of gorgeous spices.  Frosted with fluffy cream cheese icing and studded with fresh blueberries and candied ginger, the cake is sure to please a crowd.

67's gingerbread cake is not as intense as a normal gingerbread; the texture is fluffier, finer crumbed and less sticky. There is an option for more spice.  But, just as it is, the cake is light and refreshing -- like an oasis among the many rich and densely flavoured items on offer during the festive season or at Halloween. 

The recipe makes a great deal of batter - enough for a three-tier cake.  67 recommends removing 2/3 cup of the batter for cupcakes (to keep the kids happy while the finished product sits in the fridge awaiting guests.)  

The cake does cost a little more than a standard cake but it is for a crowd.

Offer different sized portions for all appetites
 

Cost: min £5'ish, depending on the cupboard

Makes: up to 30 small portions

Ingredients: 

150 ml full fat milk OR plant milk like almond

4 tablespoons black treacle

  

375 gm/13.2 oz plain flour (or 67's choice 275gm white +100gm self-raising  brown flour)

3 teaspoons baking powder

1.5 teaspoons baking soda

275gm/9.7oz light brown sugar

          100gm/3.5 muscovado (black) sugar 

min 1.5-max 2 teaspoons ground cinnamon

          2 tsp grated ginger (opt)

min 1-max 2 tsp ground ginger

min 1/4-max 1/2 tsp cloves

          min 1/4-max 1/2 tsp nutmeg (opt)

 

225 ml vegetable oil

300 ml buttermilk OR plant yoghurt thinned with water to the consistecy of buttermilk

Three large eggs, slightly beaten

3 tablespoons rum/brandy (opt)

1.5  teaspoons vanilla

          2 tablespoons syrup from jar of ginger in syrup 

 

Icing 

125 gm/4.4oz slightly salted dairy or planht butter 

300 gm/10.5oz icing sugar

150 gm/5.2oz full fat cream cheese OR vegan cream cheese

1 tsp caramel (or vanilla) extract 

2 generous handfuls blueberries

          2-3 balls of candied ginger from syrup in small pieces 

      

Method: